the population was foreign residents. Migration According to an urban migration study in Bari, return migration gain to urban areas is higher than migration loss from urban areas. People migrating from urban destinations tend to migrate to different places in comparison to people migrating from rural areas. These findings are based on the background and behavior of a sample of 211 return migrants to Bari, Italy. Bari is a port city, making it historically important because of its strong trade links with Greece, North Africa, and the eastern Mediterranean. Bari's economic structure is based on industry, commerce, services, and administration. Around two-thirds of the city's employment is in the tertiary sector with its port, commerce, and administrative functions. The highest percentage of Bari's working population is employed in services, with 45.6%. From 1958 to 1982, around 20% of migrants left Bari for other Italian communes, while around 17% or migrants came to Bari from other Italian communes. Under 2% of migrants left Bari to go abroad and came to the city from abroad. Culture Fiera del Levante The Fiera del Levante, held in September in the Fiera site on the west side of Bari city center, focuses on agriculture and industry. There is also a "Fair of Nations" which displays handcrafted and locally produced goods from all over the world. Cuisine and gastronomy Bari's cuisine is based on three typical agricultural products found within the surrounding region of Apulia, namely wheat, olive oil and wine. The local cuisine is also enriched by the wide variety of fruit and vegetables produced locally. Local flour is used in homemade bread and pasta production including, most notably, the famous orecchiette ear-shaped pasta, recchietelle or strascinate, chiancarelle (orecchiette of different sizes) and cavatelli. Homemade dough is also used for baked calzoni stuffed with onions, anchovies, capers, olives, etc.; fried panzerotti with mozzarella and/or ricotta forte; focaccia alla barese with tomatoes, olives and oregano; little savoury taralli, and larger friselle; and sgagliozze, fried slices of polenta; all making up the Barese culinary repertoire. Vegetable minestrone, chick peas, broad beans, chicory, celery and fennel are also often served as first courses or side dishes. Meat dishes and the local Barese ragù often include lamb and pork. Pasta al forno, a baked pasta dish, is very popular in Bari and was historically a Sunday dish, or a dish used at the start of Lent when all the