The origins of the construction are uncertain and controversial. According to some scholars, the castle was built from the 11th century, under Norman rule and by the will of Count Pietro I, who initiated (around 1060) the construction works of the imposing Norman tower called the "master" which was about 24 meters high and placed at the far right of the military complex. According to other scholars, instead, the castle layout took shape in the first half of the 13th century, during the Swabian period, near the already existing Norman tower. The castle originally consisted of 4 towers, of which only 3 are visible. The castle encloses the small and charming church of San Giovanni in Castro, characterized by a simple gabled facade, surmounted by a single-arched window.

Built in Norman times, it was about twenty-four meters high and adjacent to the Castle. The Normans only built the first floor sufficient for the defensive purposes of the time, but subsequently, in the Swabian period, with the advent of new defensive techniques, it was necessary to raise the tower which reached twenty-seven meters in height. Fishermen called the Norman Tower "the Master Tower" because it, in addition to serving a defensive function, was suitable for guiding ships into the harbour. At the top, there is a large siren dating back to the Second World War, which was used as an anti-aircraft alarm to warn citizens to take shelter. After the war, the siren continued to sound every day at 08:00 and 12:00, as a time signal, or in some cases of heavy fog, to help sailors navigate towards the coast. At the top, you can enjoy an excellent view. On a clear day, you can see Castel del Monte. Inside, there is a museum of popular traditions.

It was founded in 1073, during the Norman rule, and completed in 1295. Unlike the nearby coastal cities, the Cathedral of Bisceglie is not located near the sea, but in the heart of the historic centre, among narrow and shaded alleys. The Cathedral is a fascinating example of Apulian Romanesque. The oldest part is to the east and presents a typical structural system, made famous by the basilica of S. Nicola in Bari. It houses the relics of the three patron saints of the city.

The Dolmen della Chianca is an imposing prehistoric megalithic monument, dating back to the Bronze Age, between the end of the fifth millennium B.C. and the end of the third millennium B.C. Like Stonehenge or the menhir (large stones set vertically into the ground), it is one of the best-known megalithic monuments. It is a type of prehistoric tomb. The name Chianca derives from the Bisceglie dialect term "chienghe," which precisely means a stone slab. The dolmen was discovered on August 6, 1909, in the Bisceglie countryside, precisely near a long and deep valley called "lama di Santa Croce." Various artifacts were found in the dolmen, including tools, animal bones, and eight human skeletons. On May 19, 2011, it was recognized by UNESCO as "Heritage Witness to a Culture of Peace for Humanity".

The Ripalta Caves, of Cretaceous origin (about 135 million years ago), are a set of row caves carved into the soft karst rock by marine erosion. These caves are best seen from the coast. The Ripalta caves represent a place rich in history. The coastline features several sea caves that were inhabited by Neolithic and Bronze Age people. In this area, you can witness the natural phenomenon of the formation of beautiful pebble beaches, a pride of the Bisceglie coast. When the cavity becomes a cave, due to the erosive action of the sea, it can collapse. The rocks produced by the collapse are worked by the waves, which reduce them to white and calcareous pebbles, giving a particular aspect to our shores. This coastal area, especially in the inland part, is an almost uncontaminated and still largely wild area. It is characterized by the significant presence of trulli and dry stone walls, typical rural artifacts built over the centuries.

Leaving the old village, you reach the large harbour, in the middle of which stand, like an island, the remains of the eighteenth-century piers with their mighty stone bollards. This area has been revitalized in recent years with several characteristic bars and restaurants.

A less crowded beach because it is not exactly in the town centre, on the border between the municipalities of Bisceglie and Trani. The sea is crystal clear and transparent, the beach is pebbly, while the seabed is initially rocky before becoming sandy after a few tens of meters. This beach offers a breathtaking view. To embellish the beach, there is a lookout tower built by the Spaniards in the second half of the 16th century to defend against pirates.

A wide cove with white pebbles and two small sea stacks characterize the large beach, where bathers can be found at any time in summer. Crystal-clear water, with colors ranging from blue to green, has been awarded the Blue Flag recognition multiple times by the Foundation for Environmental Education – Italy.

The city has a characteristic medieval old town surrounded by 15th-century Aragonese walls. The village, delimited by walls and towers, directly overlooks the city's tourist harbour. The narrow and shaded alleys reveal very suggestive buildings and noble palaces such as the Lucrezia Borgia Palace near the Church of Sant'Adoeno, a fifteenth-century residence with the typical diamond-pointed facade. It is the oldest palace in the city and is inspired by the figure of Lucrezia Borgia because it was the Bisceglie residence of the legendary daughter of Pope Alexander VI, although it is not known for certain if she actually stayed there. Borgia became the Duchess of Bisceglie in 1498 when she married Alfonso d'Aragona, Duke of Bisceglie. Typical Bisceglie sweets are inspired by her: "sospiri" (sighs in English). Continuing through the streets of the old town, you come across Palazzo Tupputi, a prestigious example of Renaissance architecture in Puglia, which was the seat of the Carbonareria and the Diet of Puglia in 1820. According to some sources, as many as 500 members of the Carbonari from the land of Bari gathered there with liberal purposes to discuss, support, and proclaim the Constitution that was to be adopted by the Kingdom.

The Santa Croce Cave, with its typical and well-known "skull" entrance, is a cavity of karst origin formed by the erosive action of an underground watercourse, discovered in 1934. It is located 7 km from the urban centre of Bisceglie, at 120 meters above sea level. Evidence of human presence has been found from the Middle Palaeolithic to the Bronze Age. In 1955, a femur attributable to the species Homo Sapiens Neanderthalensis was found, of which it is possible to see the cast, kept inside the cave itself. Furthermore, during subsequent investigations, an intact mat made of plant fibres was discovered. It is the oldest known woven artifact (mid-5th millennium B.C.) found in Italy; a perfectly faithful cast of it can be seen inside the cave at the exact point where the original was found.

A symbol of the city along with the Dolmen della Chianca, it's a very light sponge cake filled with pastry cream and covered with icing, also known as giuleppe or giulebbe. The sponge cake can be soaked in a sweet liquid or alchermes. Legend has it that the Clarisse nuns of Bisceglie created them for the wedding between Lucrezia Borgia and Alfonso d'Aragona, but the marriage never took place. The disappointed guests were comforted with these sweets, henceforth called 'sospiri' (sighs in English). Another version suggests that the shape of the sweets is a homage from a young pastry chef to his beloved woman, inspired by her figure.

Taralli are a traditional snack of Italian cuisine, particularly popular in the region of Puglia. They are small ring-shaped pasta snacks similar to biscuits, typically made with flour, olive oil, white wine, salt, and flavours such as fennel, black pepper, or chili. After shaping the rings, the taralli are briefly boiled in water and then baked until golden and crispy. They can be enjoyed as a standalone snack, accompanying an aperitif or a meal, and are loved for their simple yet delicious flavor and crispy texture.

Focaccia Barese is the street food of the Apulian tradition. Crispy on the edges and soft in the centre, it has an unforgettable flavour and aroma. Prepared with simple ingredients and seasoned with cherry tomatoes, oregano, olive oil, and salt, it can be eaten on its own as a snack or accompanied by cheeses and cold cuts.

Panzerotto Pugliese is a typical culinary specialty of Puglia, particularly popular in Bari and the Salento region. It's a kind of fried calzone filled with tomato, mozzarella, and sometimes ham or other fillings as desired. It's a beloved street food known for its deliciousness and versatility.

Frise Pugliesi are a type of dry, thin, crispy bread traditionally consumed in the summer season. They're usually soaked in water to soften and then topped with fresh tomatoes, olive oil, salt, and oregano.

Burrata is a fresh cheese typical of Puglia, known for its creamy, milky filling. It's made by filling a mozzarella membrane with a mixture of stracciatella and cream. It is highly appreciated for its creaminess and delicate flavour.

Orecchiette are a fresh pasta typical of Puglia, characterized by their ear-like shape. The most classic dish with orecchiette is with cime di rapa, a bitter green leafy vegetable. It's usually seasoned with garlic, chili, and toasted breadcrumbs.

Puglia's extra virgin olive oil is renowned for its high quality and fruity, aromatic flavour. Puglia is one of the main olive oil-producing regions in Italy, and many of its oils are PDO (Protected Designation of Origin), attesting to their authenticity and origin.

Fave e Cicorie is a traditional dish of Apulian cuisine. As the name suggests, it consists of only two ingredients from the peasant kitchen: fava beans, cooked and mashed, paired with boiled chicory, all accompanied by slices of toasted bread. A rustic dish, but very tasty, with the bitterness of chicory balanced by the sweetness of the fava beans.

Pane di Altamura is a traditional bread from the city of Altamura, in Puglia. It's characterized by its thick, crunchy crust and soft, aromatic crumb. It's made with local durum wheat flour, water, yeast, and salt, and baked in wood-fired ovens. It has been recognized as a PDO product for its quality and authenticity.