Puglia Autentica

Along the path that crosses the fascinating natural landscape of the Regional Natural Park 'Terra delle Gravine' one arrives at Mottola, a municipality in the province of Taranto called 'Spia dello Ionio' (Ionian Sea Beach) due to its panoramic geographical position that embraces the entire Gulf of Taranto and the splendid Ionian Sea with an area rich in natural ravines and rocky villages. In this enchanting landscape one encounters a genuine reality dedicated to the production of wine and grain.     We are talking about Masseria Liuzzi located in contrada Marinara, which now has a sales outlet in via Risorgimento in Mottola.     A combination of passion, commitment and spirit of sacrifice, whose protagonists are Marcello Latorrata and Barbara Lattarulo. The couple, who inherited the business from the Latorrata family, carry on, day after day, a tradition that has been handed down for four generations.     It all started more than a century ago with a different name, 'I Casidd d Liuzzi', with a cereal-livestock focus. The metamorphosis into Masseria Liuzzi took place with the transition to wine production on a predominantly calcareous land covering approximately 10 hectares. The quality of the products is also guaranteed by the altitude of about 270 metres above sea level, a good temperature range between day and night and adequate ventilation.     Masseria Liuzzi's wine is a product that fully reflects the Apulian territory: the vineyards are transformed into wine grapes by a natural process. The result is a primitivo with an unmistakable flavour, processed in purity. We are one of the few wineries in Apulia to treat in purity also the rosé, which at Masseria Liuzzi is a primitivo to all intents and purposes, as it preserves the same alcohol content as the red primitivo.     What makes the Mottola-based company's wines unique are also the names on the labels. Products that tell their own story. Starting with the primitives, we find the 'Marnera', which recalls the Marinara district in dialect, literally meaning 'land covered by the sea', the 'Tuppétt', which owes its name to a small hillock on the Masseria Liuzzi where the vines overlook the property.     The last on this list is 'Rosasso', whose name derives from the combination of the colour of rosé wine and the limestone soil on which the vines stand, in which marine fossils can be found whenever there is ploughing or soil movement.     Added to these are 'Scinò', a black malvasia whose name is a fusion of the malvasia vine and the word 'malvagia', a reference to that magic that in Apulia is immediately linked to the so-called 'affascino' and, to end on a high note, 'Bolloro', a fiano that pays homage to Frederick II of Swabia, a fiano lover who issued the Golden Bull in Rimini back in 1235.     Equally characteristic is the production of wheat, which takes place with full care in each of its phases. After periodic ploughing, sowing and harvesting, the wheat is taken to a pasta factory in Matera, where the traditional formats that can be found in the Masseria Liuzzi shop are created.     Cavatelli and orecchiette are at the top of the shelves, strictly bronze-drawn pasta using 'Senatore Cappelli' flour.      Depending on soil conditions, then, the farm's production also periodically turns to pulses, especially chickpeas.     In the characteristic Apulian landscape, made up of natural ravines and rocky villages, lies the soul of Masseria Liuzzi, which among oaks, olive trees and wheat, represents the soul of Apulia.  

"A splendid and exciting adventure"     When we ask Michele Clemente, President of Olearia Clemente, to tell us the entrepreneurial story of one of Italy's largest oil companies, he answers exactly that: a splendid and exciting adventure.     It can only be otherwise for a company with a hundred years of activity that ploughs through the years and was founded in Manfredonia, in the heart of the Gargano, amidst olive trees with imposing foliage and intertwined trunks, a perfect tangle that is only Mother Nature's.     We arrive at the farm through vast expanses of olive groves where the green of the leaves and fruit dominates the existing land. The dense foliage of the olive trees is barely moved by a light breeze that smells of the vegetation and saltiness of the nearby Adriatic Sea, which reaches our sense of smell, conciliating our senses.     In this unspoilt landscape, barely touched by anthropisation, lies Olearia Clemente. The history of Olearia Clemente is that of a family that has been dedicated to the agricultural and olive-growing tradition for five generations.     It was inaugurated in 1895 by Berardino Clemente, the great-grandfather of the current owners, siblings Michele, Antonello, Carla and Ilenia, with the precise aim of offering the market an excellent product that would enhance the cultivars of this area.     This objective was pursued through the direct management of the entire production process, starting with the fruit, harvested perfectly healthy, often by hand, and processed using special technologies that allow a product unique in taste and aroma to be obtained. Olearia Clemente should be credited with the ability to give extra virgin olive oil the value it deserves, disrupting the belief that it is just a condiment but making it, instead, a cornerstone food of the Mediterranean diet.     The experience gained over the years is the key to producing pure and natural extra virgin olive oil. In Olearia Clemente's sublime olive pressing we have Apulian cultivars, such as Coratina, Ogliarola Garganica and Peranzana, monocultivars that have their own specificity with explosive organoleptic qualities that taste of herbaceousness, sweetness, fruit and nature.     From respect for the latter comes the line of organic oils including 'U Polp', extra virgin DOP Dauno del Gargano with a unique flavour and packaging that in its colours and designs winks at the veracity of Apulia.     A precise bouquet of scents and flavours is what 'Zagare' oil gives, a 100% Italian cold-pressed oil named after the flowers surrounding the Gargano citrus groves.     The Zagare line is a historic line, now launched in a modern version that symbolises the fifth generation of Olearia Clemente. In this oil, whose fruits are kissed by the sun and blessed by the air, the company's centuries-old tradition is combined with the impetus towards the future represented by the very young Eliana, Leonardo, Berardino and Rosistella, who are eager to take Olearia Clemente to as yet unexplored frontiers.    

In the heart of Brindisi, a thriving land rich in millennia-old archaeological wonders, the Cantine Pandora winery was born.       Officially, the history of the business begins in 2017, but that of its founder has somewhat more remote origins. The owner, Francesco Fumarulo, owes his fortune to the land and his work as a farmer. With pride and transportation, Francesco explains that his passion for winemaking began as a child, and then over the years became a real profession culminating in the creation of Cantine Pandora.       The establishment stands in the midst of nature, among majestic olive trees, grazing animals, long rows of grapes and vast expanses of fields. Cradled by the healthy, placid air of Brindisi, Cantine Pandora's grapes turned into excellent red, white and rosé wine are almost all from Salento.       Francesco's willingness to contribute to the growth of his area is attested to by a very specific choice: to use largely native vines of Primitivo, Negramaro, Malvasia Nera and Malvasia Bianca grown according to organic standards.       With incredible respect for tradition and the aid of modern winemaking technology, Cantine Pandora is now a successful winery. The bottles are a small masterpiece that encapsulate the hard work, the love of the land, the work in the vineyard and in the cellar and, not surprisingly, they can all bear the IGP label.   {IMAGE_0}{IMAGE_1}   As the legend about the ancient Pandora's Box tells us, uncorking a bottle from this winery is tantamount to discovering all the good and beautiful of the land of origin.  Wine, otherwise also known as "nectar of the gods," for Cantine Pandora has an actual connection with divinity, to the point of deserving names that recall mythology.       To one of the "kings" of Salento, Primitivo, is dedicated Zeus, appellation of the highest Olympian deity. Zeus is a purplish-colored red produced from hand-picked grapes in the area's ancient vines, soft and enveloping with hints of red fruit.       Negramaro and Malvasia are the vines from which the grapes of Prometeo come, another red wine made from historic vines bred to trees that give the wine a delicate, broad, intense and pleasantly dry and full-bodied flavor. Then we find Ermes, Negramaro del Salento vinified in purity with the traditional method, tannic and structured to the right point. To Athena and Aphrodite are dedicated two of the rosés, both obtained from Negroamaro grapes and with intense fruity and very balanced scents. Among the whites we find Gea, a Malvasia Bianca del Salento wine with a refined, structured and persistent character or the charming Era, created from Chardonnay grapes that stands out for its golden hues and fine, dry but harmonious flavor.       Cantine Pandora's flagship product is the red '71 IGT, aged 6 months in French oak barrels. Strong, generous and intense are its aromas, so reminiscent of dried figs, which in this wine produced from Primitivo vines give it an original and strong-willed character.       Wines that fascinate the consumer for their overpowering and vigorous content, just like the territory from which they come.    

In 1940 PIROTECNICA CHIARAPPA, an Apulian company known worldwide for the scenic beauty of its fireworks displays, was founded in San Severo (fg). Eighty years in business and four generations of entrepreneurs skilled in the art of light and fireworks displays make PIROTECNICA CHIARAPPA a benchmark in the fireworks display industry.   The company produces all kinds of pyrotechnics in full compliance with the safety standards dictated by the European Union and tests products following the guidelines of accredited institutes. The incredible craft of fireworks preparation is carefully and passionately handed down from father to son and has evolved to the point where it offers the public incredible and breathtaking fireworks shows.   Pirotecnica Chiarappa has lit up the skies all over Italy, bringing Apulian mastery to Europe as well, such as the numerous participations in Germany, Croatia, France, and Austria, winning numerous contests and receiving many awards and recognitions.   Separate mention deserves the participation of Pirotecnica Chiarappa in the opening party of Matera 2019 European Capital of Culture. The consequentiality of the images that suddenly appear high in the sky and that mix designs of luminous fountains, streamers that descend slowly, stars that burst dividing into many other little stars and so on, are all games that are not random but studied at the desk by real experts who know the secrets of pyrotechnics and who know well the effects of a certain path and how to achieve it.   {IMAGE_0}{IMAGE_1} The study is not superficial but very detailed and thorough. Like a director, Nicola Chiarappa, the last of the lineage, has to foresee times, causes and effects so that a performance can be executed planned in every detail. Not only tradition but also and above all innovation.   Chiarappa Pyrotechnics offers classic "ground" shows and radio-controlled displays, with remote programming and computerized start-up. Shades of color are obtained by calibrating and mixing various types of chemicals until the desired result is achieved.   It is a job that requires meticulous care of the products handled to ensure that each shade and nuance is exactly as requested by the client. As in all craft businesses, there is a meticulous method of preparation to achieve the desired colors and results: the "recipe" jealously guarded, has been handed down from father to son for decades.   Thanks to the family's creativity, experience and desire to take the spread of the art of pyrotechnics ever higher, Pirotecnica Chiarappa has opened a store dedicated to the marketing of products for all kinds of parties.   Between fireworks, streamers and gadgets, Pirotecnica Chiarappa makes incredible shows and performances that will make you daydream. Today Nicola Chiarappa holds the reins of the company to propel it into an increasingly promising future.    

The destination of our journey is the OLEIFICIO COOPERATIVO CIMA DI BITONTO, a proud bastion of a thousand-year-old tradition in our Apulia region. We are in Bitonto (ba), a few kilometres from the Apulian capital, in the heart of Puglia's extra virgin olive oil production.     An expanse of olive trees as far as the eye can see appears before the eyes of those travelling through the Bari hinterland. Once there, we cannot help but breathe in the intense scent of vegetation, as if we were immersed in an expanse of centuries-old olive trees. After all, nature is not so far away from us here, with the lush greenery of the adjacent Lama Balice, a treasure trove of wild flora and fauna biodiversity.     Waiting for us is Pasquale Mastandrea, President of the Oleificio Cooperativo. From his very first words we sense his boundless love for this generous land and its fruits. The Cima di Bitonto Cooperative has a history of more than sixty years and with its 350 members manages to pursue the incredible commitment of obtaining the best 'olive juice' made in Puglia.     A commitment clearly manifested in the Oleificio's logo, in which the word 'Puro', referring to oil, stands out against the elements of nature. Sun, rain, earth and the fruit that is born: all very important aspects to give the consumer an oil that tastes of tradition. In its years of activity, the Cooperative has managed to safeguard the land and the farmers thanks to a synergic work established with its numerous members.   {IMAGE_0}{IMAGE_1} From them comes the promise to preserve the olive cultivars and to make the area in which they grow known. It is no coincidence that the cultivated varieties are 70% Ogliarola and 30% Coratina: both originate from the growing area and are processed within a few hours of their harvest.     The agronomic methods used by the Cooperative's members are inspired by ancient local traditions and those notions handed down over the centuries that allow the plant to grow healthy and robust. The pruning system adopted allows the best nourishment to the shoots and young branches, so as to obtain a truly exceptional juice.     Cima di Bitonto brand oils are all extra virgin. The decisive character of the Coratina is mitigated by the sweetness of the Cima di Bitonto and the result is an extra virgin oil that combines the peculiarities of both cultivars, resulting in an intense yellow oil with a balanced presence of fruit and herbaceous hints. In addition to the classic extra virgin olive oil, much appreciated for its medium fruitiness, in the Oleificio's product basket we discover the D.O.P Terra di Bari, a harmonious, slightly spicy extra virgin with herbaceous fragrances.     From organic farming comes the 'Biologico' extra virgin olive oil. In this oil, the olive, with its strong flavour, and the almond, which is more delicate, stand out very well and do not alter the taste of a dish but, on the contrary, enhance it as it deserves.    

In the pretty town of Molfetta by the sea, ANTICHI ELIXIR is born, an imaginative artisan liqueur maker that makes authenticity its trademark. The company recounts the territory through quality liqueurs and bitters that encapsulate the most sincere expression of our ancestors' traditions, combining scrupulous production at every stage.     Welcoming us into the laboratory is Alessio Picca, a young entrepreneur who in 2007 decided to combine solid experience in the sector with a love for his land and the genuineness of its fruits. Crossing the threshold, we observe a riot of elegant bottles containing liqueurs in the amber colours typical of quinces, the red nuances of pomegranate or the intense, almost black, purple of wild black mulberry.     They are almost like ampoules containing elixirs with beneficial properties prepared with exclusive recipes, the result of continuous experiments that give the final product a strong personalisation. The raw materials are fundamental to producing quality liqueurs and bitters, processed as they used to be.     Alessio explains in great detail, and with infinite gratitude, the immense heritage of recipes left by his grandmothers, recipes that today allow Antichi Elixir to carry on a family history. The fruits used are all local and their harvest is seasonal, thus conditioned by spring temperatures, synonymous with an uncommon respect for nature's cycles.     Prepared on the basis of Alessio's grandmother's homemade version, 'Cydò' is one of Antichi Elixir's must-have liqueurs. It is composed only of quince juice and good-tasting alcohol, with an alcohol content of 45°. The quinces are harvested and processed strictly by hand during the spring, when the fruit is at the peak of its ripeness and releases all the goodness of its nectar. A long ageing period of about two years sublimates 'Cydò' with elegant, decisive and at the same time soft notes.     "109" is the number of almonds in the artisanal elixir, which, not by chance, is called 109 Almonds. Also derived from a historical recipe, this bitter is a true treasure of our land. The alcoholic infusion is made with Toritto almonds of the 'Filippo Cea' variety, a Slow Food presidium and rich in antioxidant properties. The touch of class of 109 Almonids given by the addition of gentian roots, plants, flowers, citrus peels and local spices mixed together, resulting in a perfect and intense alchemy of smells and flavours.     The bitter distinguished itself at the Spirits Selection world competition in Brussels, challenging over a thousand companies from all over the world and receiving a coveted silver medal. Ruby is the colour of 'Ako', a pomegranate liqueur with a sweet and slightly astringent taste, bottled in a sinuous, diamond-shaped container that makes its seductive tones stand out.     Those of Antichi Elixir are liqueurs and bitters that are the fruit of stainless stories and traditions that defy the passing of the years. Elixirs of long life that delight the palate, pamper the spirit and speak of a wonderful land: Apulia.  

Three friends with a passion for jazz music and for the indigenous grape varieties of the Tavoliere, an underground cellar with an irresistible charm and sparkling wines that gather admirers from all over the world. There is nothing lacking in the history of Cantine d'Araprì: friendship, love for their land, a far-sighted project and an uncommon entrepreneurial flair.     At the basis of the company was the conviction that it would be possible to produce fine sparkling wines in the south too, using the indigenous Capitanata grape variety: 'Bombino bianco'. This is how the three friends, Girolamo d'Amico, Louis Rapini and Ulrico Priore created their dream in 1979. Cantine d'Araprì is the first company in Apulia to produce sparkling wine using the classic method.     A courageous choice, which over time has proved successful and led to numerous awards. Entering their cellar, one cannot fail to notice the dozens of awards won over the years for the skill with which they enhance the territory. The building housing Cantina d'Araprì, dating back to the beginning of the 18th century and located in the historic centre of San Severo (fg), seems almost like a house that holds extraordinary treasures.     We discover to our amazement that beneath our feet are a thousand square metres of underground cellar accessed through a maze of tunnels and galleries. The space periodically hosts cultural events and exhibitions. The environment welcomes and guards the precious sparkling wine that rests placidly waiting to be ready to be uncorked.     We almost feel as if we are witnessing a ceremony, in the silence of the basement and surrounded by stacks of bottles whose contents follow precise artisanal protocols refined through experience. Among the sparkling wines we find the vintage rosé 'Sansevieria', obtained from the manual harvesting of Nero di Troia grapes with its gentle colour and sweet citrus scent.     For dry lovers, the 'Pas Dosè' made from Bombino Bianco and Pinot Nero is a sparkling wine with a convincing character softened by hints of pastry. Montepulciano and Pinot Noir are the precious ingredients of 'Brut Rosè', a sparkling wine with a fine, rounded flavour and aromas of bread and toasted fruit.     Ethereal and gentle is the bouquet of 'Brut', the first sparkling wine to be produced by the house, which envelops the consumer with fruity scents of apple, yellow peach and orange. Leading us on this sparkling wine journey are Anna d'Amico, daughter of Girolamo, and Daniele Rapini, son of Louis.     Because one of the characteristics of the winery is the interweaving of friendship and familiarity that binds the members of the company. The three founding partners were joined in 2019 by the so-called 'new generation' embodied by the three children: Anna d'Amico, Daniele Rapini and Antonio Priore, all three of whom are driven by the desire to carry on the tradition started by their fathers.     Each bottle of d'Araprì sparkling wine is like a perfect jazz melody: it slowly reveals its amazing notes, telling of a product that smells of Apulia and friendship.