angelo

Nature

Spring offers breathtaking views and beautiful events in Puglia

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With the arrival of Spring, the olive fields in Puglia are transformed into a spectacle of colors and scents. The lush branches begin to bloom, offering a breathtaking view and an atmosphere of serenity. This phenomenon is not only a visual spectacle, but also a crucial moment for local agriculture. The flowering olive trees are essential for the production of extra virgin olive oil, an activity that represents a significant part of the economy of the region. In addition, the flowering of the olive trees attracts numerous tourists and photographers, eager to capture the beauty of this unique event. Beaches awaken and invite you to days of relaxation and fun by the sea.

In this period, among the most beautiful events in Puglia are Primavera Mediterranea in Bari and Cortili Aperti in Lecce.
The green event of May in Bari transforms via Argiro into a large garden with hundreds of plants, flowers, scents and colors. The event involves nursery gardeners, architects, artists and scholars grappling with a transformation and reinterpretation of urban public spaces in a green key. Gardens and flowers have always inspired the greatest painters in the world and driven their palettes crazy. And it is precisely with the thousand shades of color, those that only nature is able to give us, that nursery gardeners and architects will measure themselves in their extraordinary installations. Ddozens of initiatives that will take place non-stop in the four days dedicated to greenery and that will see children as protagonists, because it is precisely from the most tender age that a true and conscious education must begin.

“Cortili Aperti” opens the doors of the historic buildings of Lecce for a day as part of the XIV edition of the “National Day of the Association of Italian Historic Homes”. The association that brings together more than 4,500 owners of prestigious homes throughout the peninsula, for one day, opens the largest widespread museum in Italy with over 550 monuments including castles, fortresses, villas, parks, gardens that will welcome free of charge all those who want to immerse themselves in timeless places, surrounded by the wonders of the Italian artistic and cultural heritage. The historic Lecce event reveals to tourists and visitors over 30 homes, historic places, courtyards, gardens, hallways, cloisters usually closed along the streets of the city center, which embrace a rich program of events with book presentations, exhibitions, conversations, historical dances in costume, live music, displays, performances, guided tours also in foreign languages.

Spring in Puglia is a magical time, full of unforgettable experiences between nature, traditions and authentic flavors. Don’t miss the opportunity to experience all this firsthand. Come and explore Puglia with us! Check out our tours.

Culture

Lecce established itself as art city destination no longer just for the summer

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At a certain point Lecce emerged from the crowded list of Italian cities of art and established itself as a destination no longer just for the summer. In fact, in addition to being a point of passage towards the “Maldives of Italy”, it is first and foremost a city rich in testimonies and works of art from the Roman, medieval and Renaissance periods.

Lecce is called the “Lady of the Baroque”, and it is precisely Baroque art that characterizes the spires, portals, churches, monuments and streets of the historic center overlooking refined buildings and interesting artisan workshops where objects are made of papier-mâché and Lecce stone. Baroque art spread to Lecce in the seventeenth century, during the Spanish domination, replacing classical art and creating a style that left room for fantasy and imagination. The historic center is full of examples of the processing of this stone in monuments, churches but also balconies and terraces of private homes.

But it is not only Baroque that characterizes Lecce.
The most important testimony of the Roman era is the Amphitheatre, which was built in the 2nd century AD to entertain the passionate spectators with the shows and games that took place inside (the building could accommodate about 20,000).
Near Piazza Sant’Oronzo stands the Castle commissioned by King Charles V in 1539. For a long time the fortification served the function of defending the territory, later one of its rooms was used to host theatrical performances (18th century), later it functioned as a barracks and military district (from 1870 to 1979).
Piazza Sant’Oronzo is the main square of Lecce, the city’s living room, which has always been a meeting place and gathering place. Shops, cafes, and offices crowd the charming oval square whose pavement is decorated with a mosaic depicting the city’s coat of arms: the She-Wolf under a holm oak tree and the crown with 5 towers.

Good food is at home in Lecce. Among the typical dishes, the very famous pasticciotto leccese is worth mentioning, which must be eaten strictly hot. Local vegetables and seafood offer a myriad of typical dishes of the Salento culinary tradition. The spices of the Mediterranean scrub (sage, mint, oregano, rosemary…) contribute, then, to increasing the flavor of each dish. What about the wines? Negramaro, Salice Salentino and Primitivo di Manduria are just some of the native wines of Salento that are distinguished by their full-bodied color and flavor.

Interested in visting Lecce ? Ask us for more information.

Food and wine

Eating seasonal vegetables means eating healthily and being environmentally friendly

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Strawberries in February and fennel in June? Nowadays, we can find almost any type of fruit and vegetables in supermarkets all year round. But even fruit and vegetables have their own calendar, that is, the natural period in which they grow, ripen and are picked and harvested.

Eating seasonal vegetables means eating healthily and being environmentally friendly: following seasonality is a sustainable gesture because the goods have not travelled thousands of kilometres, reducing CO2 emissions.

Seasonal vegetables provide the right amount of vitamins and mineral salts useful for the body, as the principles of the Mediterranean Diet remind us. In terms of seasonal vegetables, each period of the year means a different gastronomic journey for all 12 months of the year.

Courgettes and tomatoes in the summer, asparagus and peas in the spring, pumpkin and broccoli in the fall, turnip tops and cabbage in the winter. Nature responds abundantly to our nutritional needs: in the summer with juicy vegetables such as cucumbers, perfect for replenishing mineral salts; fennel in winter, which purifies the body and is rich in vitamins and water. Each season is different and is full of local specialties, therefore sustainable foods for the environment and also in economic terms. Local vegetables cost less, are tastier, healthier and, especially in Italy, are very easy to find.

In winter, green predominates, which is synonymous with vitamin C, essential for dealing with seasonal ailments. Very rich in vitamin E, beta-carotene, folic acid, iron, potassium, magnesium and calcium, seasonal winter vegetables are rich in all the nutrients that are essential for the health of our body and also of the mind.

In spring, the colors on the market stalls change. Alongside the late winter vegetables, many other delicious ones arrive, which are a mix of beneficial properties served on the plate. As if it knew, nature in this case responds with many purifying vegetables, which serve to eliminate all the toxins accumulated in the body during the winter, when we tend to eat more to fight the cold.

In summer, it is necessary to replenish the mineral salts eliminated through sweating through our diet. And what does nature do? It responds with vegetables rich in water like in no other season of the year. A true riot of colors, ranging from the red and yellow of tomatoes, through the green of courgettes and the purple of aubergines to end with the orange of carrots and the white of garlic and leeks. A mix of mineral salts and vitamins useful for dealing with the torrid summer days, with simple recipes such as the fragrant bread and tomato.

You say autumn vegetables and you immediately think of pumpkin, the symbol of the season. But there are many other good autumn vegetables. Going to the farmer who still grows as they once did can be a great way to delve into the topic. Furthermore, until the end of September, the pepper and aubergine plants that bear fruit remind us that summer is not too far away.

Join our tours to taste local and seasonal food of Puglia.

Food and wine

“Caciocavallo di grotta” is among the oldest cheeses of Southern Italy

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Caciocavallo di grotta is a stretched curd cheese among the oldest and most typical of Southern Italy, known since the times of Magna Graecia. It’s a stretched curd cheese matured for a long period in caves, as tradition dictates, where it remains naturally covered with noble molds throughout its maturation, giving it an intense, balanced and structured aromatic profile.

It has a spheroidal appearance, yellow in color, with a hard and thin crust. Inside the paste is straw-colored, semi-hard and homogeneous to the touch, with fine and sparse “eyes”. The most common size is about 2 kg but a form can weigh up to 10 kg. In the mouth it is savory and slightly spicy at the same time, with hints of cooked butter and with good persistence.

To produce the caciocavallo aged in the cave, they start with whole cow’s milk which, at a temperature of 36-38°, is inoculated with whey starter and then with rennet.
They then proceed to spinning, the most delicate moment of production. Spinning is done by stretching the dough in a manual artisanal process that is characteristic and includes the formation of the head of the caciocavallo, which is generally also a way in which each cheesemaker signs his creation. Finally, salting is carried out in a brine solution in which the forms float for a few days depending on their size.

After an initial drying of about 20 days, which can take place in traditional cool rooms, the forms are hung in pairs astride beams in the traditional tuff caves. Here they are aged for at least 45-60 days. Humidity varies between 80 and 90% while the almost constant temperature between the winter and summer periods, varies between 10 and 15 °C. If not aged for long, the caciocavallo aged in a cave has a delicate milky scent; as the maturation continues, the smell of grass and hay becomes more pronounced. When tasted, especially as the maturation continues, all the organoleptic characteristics come out: hints of cut grass, bitter flowers, vanilla and spices and sometimes slightly spicy.

Try it first of all on its own or with bread and vegetables, to best enjoy all the nuances of its aroma. It is also excellent for seasoning pasta, for flavouring the filling of savory pies but also to melt together with the hamburger in tasty sandwiches.

Take our week tour to visit a local cheese producer and taste the famous Caciocavallo.

Culture

The patron saint festival feauturing processions and local culture

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In Italy there’s a big tradition to celebrate the saint who has the role of patron saint in a community. This public holiday varies from town to town, based on the saint celebrated. Depending to the budget, patronal festivals may run from one day to five days. They usually include religious processions but however, elements of local culture as well.

Usually, town members adorn the town streets with colorful decorations, lights and stands. Most patronal festivals feature traditional fairs including parades, artisans, street vendors, regional food stands, amusement rides, live entertainment and fireworks.

Until 40 years ago, this public holiday was time to get together and meet family or relatives who often lived in a different town or city. It was also a time for socialization through folkloristic events and popular games. It was therefore a manifestation of great spiritual and human value. Let’s say that as a celebration it responded to man’s desire and vital need to give space to spirituality and sociality, through manifestations of joy and jubilation, interrupting the monotony of everyday life and the worry of earning money.

Today, of course, it seems that other elements have taken over to leave the field to an almost exclusively commercial, social or folkloristic event, also losing its character as an occasion for meeting and dialogue between members of the same community.

In my home town, May 26th is the day when we celebrate San Fililppo Neri. The festival in honor of San Filippo was introduced in Gioia del Colle in 1703. Following a terrible earthquake in May 1731, which miraculously did not cause any damage to the city, the people of Gioia, grateful for the intercession of the Saint, proclaimed San Filippo Neri as Patron Saint.

Would you like to experience a local festival like that ? Book a tour in the last week of May to experience the main events in town and much more.

Food and wine

A cooking class is an amazing way to experience the local culture

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Most everyone would say the best part of their trip to Italy was the food! Well, why not take a cooking class then and see whether that’s true? A cooking class in Italy is an amazing way to experience a huge part of Italian culture.

Food is such an important part of the local culture and so if you haven’t tried Italian cuisine, then you really haven’t experienced the country in all its glory. In other words travel around the area and learn a lot of the culture that is connected to the specific dishes that are being taught during the class. So make it a wonderful vacationing adventure, learning together and eating your way through Italy.

Traveling on over to this beautiful corner of Southern Italy, you’ll see a land flowing with delicious food and fresh wine. A perfect location then to learn the delicious art of making fresh pasta from scratch. Besides while you’re here, you might check out some boutique wineries producing Primitivo or Negroamaro.

After classes, don’t forget to spend time exploring the areas and finding different restaurants. Opening your pallet and trying new foods can only help make you a better cook. So try to taste each of the different flavors and bring something extra to your cooking experiences!

In a 4 day tour or week tour of Puglia, we offer a lovely cooking class. It’s set in a local farmhouse and the produce we use, comes from the vegetable garden at the “masseria“. Thanks to the fantastic local ingredients, you can rest assured the meals you’ll be making will not only be fresh but healthy, too.

After the preparation of the food, the group sit together on a terrace surrounded by the beautiful countryside, and just like a big Italian family, we take time to enjoy the meal. Anyway, it’s the passion of our cook that makes this class so unforgettable. When you get home, you’ll no doubt be keen to invite friends and family over for dinner, just to impress them with something from your new recepies.

Let’s plan therefore the perfect vacation in Italy cooking and wine tasting and truly treasure the memories that you’ll take home and keep forever.

History

Lecce is the symbol of the Baroque in Puglia

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The Baroque is a highly ornate and elaborate style that flourished in Europe in the 17th and first half of the 18th century. The origin of the name is after the French word barroque, meaning “irregularly shaped.” At first, the word in French referred mostly to pearls. Eventually, it came to describe an extravagant style of art characterized by curving lines, gilt, and gold.

As artistic style, it was born in Rome in the 17th century, spread in Spain, then returned to southern Italy through Naples. In Lecce ( the main city in Southern Puglia) it takes on such special characteristics that we have to talk about Lecce Baroque. Lecce is one of Italy’s oldest (2,000 years), most beautiful and richly Baroque cities, also known as the “Florence of the South”.

The Baroque was not only a cultural movement, but also a response to Protestant heresy and the Counter-Reformation, to underline the power and will of Catholics to carry forward their faith. That’s why it is present in most buldings of historic centre, but in churches it reaches its peak.

Walking around Lecce, you’d see detailed lion heads supporting balconies, the “embroidered” rose windows of the churches, the monumental portals of historical palaces and the very rich decorations inside and outside the basilica. All those decorations and buldings are made of a cream-colored limestone called “Lecce stone” that is easy to carve.

The Lecce stone, which shows a straw yellow color during the day, manages to transform as the hours pass and when the sunset gets closer. Therefore the streets and sqaures of the city can become romantic and intimate in the evening, when that stone acquires orange, soft and delicate tones, similar to no other one.

Come and visit Puglia with us to exlpore Lecce and further beautiful places of this lovely region.

Culture

September is a special month for any winery

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September is getting closer and for winemakers it is a decisive month for the fate of any winery. In reality, the harvest is much more than that. It is a moment full of charm and history. For centuries, it has been a social ceremony of primary importance, an occasion for aggregation, sharing and celebration.

The first evidence of the grape harvest dates back to 10,000 BC. in the areas of the Fertile Crescent. Here the grape harvest was part of a real religious ceremony thanking the gods for the fruits reserved by the earth to men.

In Ancient Rome, the so-called “Vinalia Rustica” was celebrated on August 19th: a festival in honor of Jupiter who ritually began the harvest. Interestingly, on those days, all other activities were suspended. Therefore the entire family or family circle gathered to dedicate themselves solely to work in the fields. Hence the social and convivial character of this activity, also designed to unite, to celebrate and to spend time together.

Lastly, till the ’60s, the grape harvest was one of the few opportunity for social meeting between boys and girls.

Every year in Puglia there are many wineries that take part in the organized event “Cantine Aperte in Vendemmia”. It’s an unmissable opportunity for all enthusiasts who want to discover the secrets of the grape harvest at the local wineries. Thus visitors have the opportunity to do a tour of the vineyards, enjoy a guided tasting of the wines and learn the tricks of the business directly from the producers.

Speaking of Apulian wines, they are among the most awarded wines on the Italian peninsula. In 2023, the wine guide Gambero Rosso gave “3 glasses” ( the highest vote ) to 26 wines of Puglia. Join our tour and you’ll have a taste of delicious local wines, you’ll visit family-run wineries and more.

Food and wine

Origins of the most appreciated wines of Puglia

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The Apulian vineyard area is 87,000 hectares in total and guarantees a production of 4,900,000 hectoliters per year. Apulian red and rosé wines cover the majority of production (65%), while white wines only account for 35%.

One of the strong points of Puglia wines is the climate. In this region the sun shines and is present not only in the summer period but throughout the year. This means that the soil, as well as the fruit trees, can benefit from it, giving rise to juicy and very tasty products. The white and red grapes of Puglia, in fact, are known for being intense in color and very persistent in the mouth. Hence until the early 1990s, they primarily use them as a base for other less full-bodied national wines that needed greater intensity.

The native varieties still present in Puglia today such as Nero di Troia ( or Troy the mythological city ) and Negroamaro, trace the presence of the vine in Puglia already during the Greek colonization, in the 8th century BC. It was the Greeks themselves who also imported the cultivation method defined as “alberello” ( bush vine ), which is still widespread today throughout the regional territory. The real value of Apulian wine was highlighted around 1990, when the producers of Apulian wines realized the potential of their wines.

Among the most appreciated Apulian wines there is certainly Primitivo. With an orange-purple color, it is persistent on the palate and very consistent. Negroamaro, a more typical grape of Southern Puglia, is intense color, with violet reflections. It recalls aromas of ripe fruit such as plum, black cherry and cherry. Not to forget the characteristic Aleatico, a DOC red wine, more velvety than the previous two wines but much appreciated.

Join our tour and you’ll have a taste of delicious local wines and you’ll visit family-run wineries and more.

Nature

Puglia has some of the oldest olive trees in Italy

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Puglia is the region that produces the most olive oil in Italy: depending on the year of harvest, between 40% and 50% of national production. Besides in this region there are some of the oldest olive trees in Italy. The true king of Apulian olives is in Vernole. This majestic tree has a circumference of 14 meters and is estimated to be over 1400-year-old.

A sacred plant among all Mediterranean civilizations, it has been a symbol of peace since the most remote times. It is documented that since prehistoric times, the ancient Messapians were probably the first to introduce the cultivation of olive trees in Puglia. Starting around 3000 years ago, in different areas of Puglia, they began to graft wild olive trees with the more productive domestic olive tree to obtain olives for the prized oil.

The centuries-old olive tree of Puglia, in addition to being the main source of olives used to produce extra virgin olive oil, also represents a spectacle of nature. Those trees form incredible artistic forests thanks to their trunks looking like scupltures. Each tree contains a unique story and is the expression of an extraordinary nature that has lived and resisted for hundreds of years of history. This is why the olive trees of Puglia have been recognized as a UNESCO heritage site.

They don’t cultivate olive trees only for their precious yellow gold, but also for the use of their leaves, bark and stones. For example, olive stones are an excellent fuel and the leaves of the plant, crushed, release a set of excellent substances for lowering blood pressure. Finally, olive wood is very hard but easy to sand. Therefore it is used to make art objects and sturdy furniture.

For all the reasons above, the olive tree, one of the most precious and important resources for Apulian agriculture, in the coat of arms also becomes a sign of unity of the entire region, from north to south.

Join our food tour and take the opportunity to taste a unique extra virgin olive oil and touring around Puglia, you’ll admire those ancient wooden sculptures designed by Mother Nature.