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There is an Apulia you don't know, made up of history, culture and flavors that arouse unique emotions: from Easter events to patronal festivals, from the paths of the soul to the flavors and aromas of gastronomy and wine excellence.


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Municipalities of the month

20 May 2021


The ways of taste, between Tradition and Innovation

The ways of taste, between Tradition and Innovation   Sammichele di Bari stretches over a flat area inland from Bari.   The present town was founded by the Portuguese merchant Michele Vaaz in 1615, while in 1619 it was repopulated by families from neighbouring towns and renamed Casale San Michele.   The historical centre includes valuable cultural resources, such as the Caracciolo Castle, a 15th-century building purchased in 1609 by Michele Vaaz. In 1667, it changed its appearance from a small medieval fortification to a real farm until it passed to the Caracciolo family of Vietri in 1791, and in 1860 it assumed its Gothic-style elevation.   It currently houses the Museum of Rural Civilisation, founded in 1974 and named after Prof. Dino Bianco. The exhibits take visitors on a journey through time to discover the production cycles of wheat, oil, wine and ancient crafts.   Set in the old part of the historic centre is the Church of the Magdalene built between 1620 and 1632 on the site of a chapel that already existed in 1504. The façade dates back to the end of the 17th century and of value are the wall paintings, the stone high altar with a painted wooden postern, with the Madonna and Child in the centre.   An example of Neoclassical style, the Church Matrice is dedicated to the Madonna del Carmine, and was built between 1844 and 1870. Inside, the vaults are adorned with gilded stucco decorations and the apse features a fresco of the Madonna del Carmine with the four evangelists. {IMAGE_0}{IMAGE_1} The entrance to the old town is marked by the civic clock, built between 1876 and 1878.   Sammichele is known for the presence of Apotropaic masks made by master stonemasons on local stone, which stand out on the façades of some buildings to ward off evil spirits.   In this town with a strong vocation for food and wine tourism, a great resource among local specialities is the renowned 'zampina', a mixed meat sausage prepared, cooked and tasted in butcher shops, which attract numerous groups of patrons throughout the week.   The 'zampina' is linked to a large Sagra della Zampina, del bocconcino e del Buon Vino (Feast of the Zampina, of the morsel and of Good Wine), held every year on the last Saturday of September. Sammichele is also known for its ancient traditions linked to Carnival, with a cultural phenomenon that finds its roots in popular tradition: the so-called 'festini', dancing evenings with companies of masks, regulated according to an ancient discipline.   Finally, some of the festivals linked to popular tradition are characteristic: the Patronal Feast, which celebrates the apparition of the Archangel Michael on 8 May and is held on the second weekend of May, and the traditional Feast of Saint Roch, which is celebrated on 2 and 3 September and is held on the first weekend of the month.   This feast opens all the festivities of September in Sammichelino and the St Joseph's Bonfire on 19 March with the ritual event of the 'zippo di San Giuseppe' (St Joseph's zippo) with the collection of sweets and gifts to be offered to the saint and burnt in bonfires.   Place to visit: old town centre, Caracciolo Castle, Clock Arch, Church of Santa Maria del Carmine, Church of the Maddalena, 'Dino Bianco' Museum of Rural Civilisation.     Photo: Beppe Gasparro / Gaetano Armenio / Text: Iris. Soc. Coop.


30 January 2023


The city of flowers and ceramics

The city of flowers and ceramics     The recent recognition of Terlizzi as the city of ceramics exalts the centuries-old tradition of working with clay, which in these districts, in the heart of Apulia, has been able to achieve art forms of unusual beauty. Terlizzi is also the city of extra virgin olive oil and other agri-food delicacies, including the 'Mingo Tauro' florin, candidate for IGP denomination, and above all it is the 'city of flowers', with the hundreds of companies operating in the area and in the district, all well established on national and foreign markets by virtue of their excellent and much sought-after products: a true treasure of biodiversity.   But Terlizzi has many 'flowers', and all to be discovered, in an emotional journey that smells of both the ancient and the modern, where modernity is under everyone's eyes and the ancient is well portrayed, up to the point of reliving, in the pages offered by passionate scholars such as Don Gaetano Valente and arch. Michele Gargano, accustomed to immersing themselves in the documentary papers as in the maze of narrow streets and paved widenings of the medieval village enclosed by the 'stradone', overlooked by the elegant residences of the families that have made history in the city. {IMAGE_4}{IMAGE_7} At the edge of the mediaeval town, one can admire the elegant bulk of the neoclassical Co-Cathedral dedicated to St Michael Archangel, built on the 13th-century Collegiate Church that bore the signature of Anseramo da Trani, whose refined portal set in the Church of the Rosary can still be admired. In continuity, as if guarded by the tall bell tower with its bulbous, oriental-style termination, is the Church of the Immaculate Conception. It houses, amidst stuccowork and ornate Baroque ornamentation, a sequence of canvases depicting stories from the Old Testament and the life of the Madonna painted by Domenico Antonio Carella.   But what literally takes your breath away is the celebrated Adoration of the Shepherds by Corrado Giaquinto around 1750. A stone's throw away is the Pinacoteca Civica, which houses the rich legacy of works (over a thousand) by Michele de Napoli (1808-1892) in the same rooms as the artist's residence. It leads to Terlizzi's main square, dominated by the austere bulk of the Norman Tower, a strategic defence work, today the Clock Tower, crowned by civil architecture, including the Palazzo del governo cittadino (town government building) in conjunction with the Millico Theatre, and religious architecture, the churches of San Gioacchino and Santa Lucia with the War Memorial by Giulio Cozzoli in the centre, without neglecting the memory of illustrious Terlizzi citizens who fought for freedom and were slaughtered at the Fosse Ardeatine: Don Pietro Pappagallo and Gioacchino Gesmundo, whose commemorative monument is in Largo La Ginestra.   Your gaze along the Corso lingers on the imposing façade of Palazzo de Gemmis, with Vanvitellian-style inventions, and on the nearby church of Santa Maria la Nova, which was the forge of culture and theological knowledge of the Friars Minor Observant. It houses first-class works of art, such as the Nativity (1540) by Giovan Girolamo Savoldo (1480c-1548) and the Madonna and Child with Saints John the Baptist and Francis of Assisi (1532-1533) by Giovanni Antonio de Sacchis, known as Pordenone (1483c-1539).   An authentic oasis of peace and spirituality, along the routes of the Francigena, the Borgo di Sovereto encloses and preserves, as a precious pearl, the sanctuary of the patron Virgin whose icon was found, according to ancient legends, by a shepherd in a cave. Ѐ the Marian effigy of the Theotòkos (Mother of God), which every year, in the ritual commemoration of the mythical discovery, crosses the main streets of the town hoisted on the mammoth 'triumphal chariot' for the 'major feast' on the first Sunday of August, sealing one of the most beautiful and exhilarating feasts to be witnessed in Apulia.   THE TRIUMPHAL FLOAT   Terlizzi's triumphal float represents the symbol in which the entire community recognises itself. It is a festive machine with a wooden supporting structure and a 22-metre-high canvas covering, which every year parades along the main city streets, pushed by more than fifty men and driven by four helmsmen in traditional dress, directed by a head helmsman who skilfully leads it through the traditional and spectacular curves of the city centre.   It carries in triumph the icon of Our Lady of Sovereto and the statue of Saint Michael, the city's main patron saints, as well as a large number of children, seated on the steps leading from the 'carretta' to the 'throne' on which the sacred image of the Virgin is placed.   In Terlizzi, the tradition of the triumphal cart, attested by some documents from the 16th century, is intimately linked to the birth of the cult in honour of Our Lady of Sovereto. Its symbolism is imbued with content that refers to the legend of its discovery: the image of the Virgin was found by a shepherd who, while trying to free a stranded sheep, noticed the icon in an underground cavity. The shepherd was from Bitonto, while the icon was found in the Terlizzese countryside. The problem immediately arose as to which of the two municipalities the icon should belong to. It was thus decided to entrust the fate to the 'judgement of God'.   The image was placed on a cart drawn by two oxen, one from Bitonto and one from Terlizzi. The latter prevailed, blinding the ox from Bitonto with a horn. The cart thus arrived in Terlizzi, constantly changing its appearance. In 1868 it took on its final shape, both in its supporting structure and in its architectural and decorative components, handed down to the present day, thanks to Michele De Napoli, a great neoclassical painter who had become mayor of the town, who designed a new festive machine.   The operational construction of the float was entrusted to set designer Raffaele Affaitati from Foggia. Since then, the float has remained virtually unchanged in its stylistic components and continues to deeply move people on the first Sunday of August each year.   Places to visit: Co-cathedral of San Michele Arcangelo, Church of Santa Maria la Nova, Church of the Immaculate Conception, Church of the Rosary and Portal of Anseramo da Trani, Medieval village, Norman Tower (or Clock Tower), Palazzo di Città and 'Millico' Theatre, 'Michele de Napoli' Art Gallery, Sanctuary and village of Sovereto, Sanctuary of Santa Maria di Cesano.   text by Franco di Palo / photos by Francesco De Chirico


30 April 2021


The Pasticciotto, where it all began

The Pasticciotto, where it all began     GALATINA (Le) is also referred to as the Umbeliculus of Salento because it is equidistant from the Ionian Sea and the Adriatic Sea.   Famous for its confectionery art, Galatinese cuisine owes its goodness to the simplicity of its ingredients and the wisdom of its preparation. It is established history that the origin of the artisanal production of Salento's best-known dessert, the 'pasticciotto', dates back to the ancient workshop of the Ascalone family, in 1745.   The succession of generations has ensured that the original recipe, handed down orally, has generated a confectionery tradition, giving rise to many other craft businesses with a specific product quality.   This has allowed Galatina to be referred to as the undisputed capital of the pasticciotto. The cake is composed of shortcrust pastry and custard that, through a special baking process, achieve a perfect balance. The oval shape has a typical upper roundness, suitably burnished by a baking process that leaves the shortcrust pastry compact and makes the cream's aroma soft and persistent.   Among the uniqueness of pastry production, mention should also be made of the African, also called apostles' fingers, which date back to the 18th century, and the P.A.T. certified ice cream mafalda, which owes its name to a street in Galatina. {IMAGE_0}{IMAGE_1} The experience of visiting Galatina, going through the old centre, fills the senses with beauty. The alternation of courtyard houses, the expression of a popular urban architecture, with the splendour of the dozens of historic and noble palaces, with their richly decorated portals, offers a path in which the gaze is lost in place and time. The architecture of the historical centre is complemented by the countless churches, among which the Minor Papal Basilica of St Catherine of Alexandria stands out for its absolute beauty.   It is one of the most distinguished monuments of Apulian Romanesque and Gothic art in Apulia. Its frescoes of the Giotto and Sienese school, dating from the late 14th and early 15th century, cover the entire wall surface. For the vastness of its pictorial cycles, the Galatinese basilica is second only to the basilica of St Francis of Assisi.   An explosion of dancing to the rhythm of the 'pizzica', perfumes and folklore accompany the celebrations of the Patron Saints Peter and Paul on 28, 29 and 30 June. Until the 1980s, the chapel of San Paolo was home to the tarantati, who for three days and nights alternated sleeping phases with moments of choreographed dancing to eradicate evil.   This rite, which has now disappeared, is revived in a folkloristic key with spontaneous patrols and traditional processions with colourful scenery.   St. Peter's Square, with the majesty of the façade of the Church of Saints Peter and Paul, welcomes and bids farewell to guests, like a postcard from the world.   To visit: Basilica Pontificia minore of St. Catherine of Alexandria, the Chiesa Matrice of Saints Peter and Paul that preserves the stone on which St. Peter sat, the 18th-century Corte Vinella, Palazzo Tafuri- Mongiò with its rococo lines, Museo Civico Pietro Cavoti.


17 November 2022


Between Tradition and Innovation

between tradition and innovation     A city of art recognised as such by the Apulia Region, Ruvo began its history in the Neolithic period, but the most widespread settlement forms date back to the Iron Age. From the 6th century B.C. onwards, there was a Hellenisation of the local Peucete communities, evident in the furnishings accompanying the aristocratic tombs, valuable figurative ceramics of Attic import or of local manufacture, famous throughout the world.   The town grew during the Roman period with its status as municipium, while the Romanesque cathedral was built in the Middle Ages between the 12th and 13th centuries with its peculiar accentuated slopes and its hypogeum.   In the Church of Purgatory, traces of late Roman times emerge: a cistern of a bath complex where the first Christians gathered, known as the Crypt of San Cleto.   The Castle consists of a tower of probable Norman foundation and three lower bodies arranged around an atrium, which is accessed through the Melodia Arch.   The Jatta National Archaeological Museum, with its characteristic 19th-century layout, is a treasure trove of the city's archaeological evidence. Among its more than two thousand exhibits, it preserves the extraordinary Talos crater, made at the end of the 5th century BC. Another site of cultural importance is the monumental complex of the former Dominican Convent dating back to 1560, formerly the Municipal Gallery of Contemporary Art, where the new Archaeological City Museum will be inaugurated this year.   The Clock Tower, built in 1604, has an epigraph walled into its walls that dates back to the municipal period of ancient Rubi. {IMAGE_4}{IMAGE_12}​ Noble palaces include Palazzo Spada, Palazzo Caputi, home to the Museo del Libro - Casa della Cultura, which houses the Testini Library, and Palazzo Avitaja, home to the Town Hall, all built between the 16th and 17th centuries.   On a naturalistic level, the Vagno Caves, the most important karst system in the area, and the Alta Murgia National Park, established in 2004, of which Ruvo di Puglia is one of the thirteen municipalities that make it up, as well as the actual gateway, are worthy of note.   Among the best-known traditions is Holy Week with its processions and funeral marches performed by local bands. On Easter Sunday, the Quarantane, puppets dressed in black that in local tradition represent the wife of Carnival, are brought out.   Also well-known is the Corpus Domini Octave festival, linked to historical events in the town according to an undocumented oral tradition.   The Sagra del Fungo Cardoncello (Mushroom Festival) in November is one of the most important events in the area to promote food and wine activities.   The Patron Saint Biagio celebrations are held on 3 February.    Talos Festival at the beginning of September is among the longest-running and most appreciated musical and multicultural festivals in Puglia, while Luci e suoni d'artista is a participatory public art project conceived in 2016 and already in its seventh consecutive edition.   Place to visit: Cathedral, Saint Cleto Crypt and Purgatory Church, Jatta National Archaeological Museum, former Dominican Convent, Clock Tower, Palazzo Caputi, Alta Murgia National Park.


30 April 2021


Place oh worship and Unesco sites

Place oh worship and Unesco sites   Located in the heart of the Gargano National Park - Monte Sant'Angelo is home to two UNESCO (United Nations Educational, Scientific and Cultural Organisation) World Heritage Sites: the Lombard traces in the Sanctuary of St. Michael Archangel (2011, as part of the serial site "The Lombards in Italy. The places of power (568-774 A.D.)') and the ancient beech forests of the Umbra Forest (2017, as part of the transnational asset 'Ancient primeval beech forests of the Carpathians and other regions of Europe').   In addition, other important recognitions have arrived in recent years: from National Geographic, which included the Sacred Cave of the Archangel Michael among the 10 most beautiful sacred caves in the world, to Skyscanner, which included Monte Sant'Angelo among the 20 most beautiful cities in Italy; from the Apulia Region, which included the municipality in the regional list of 'municipalities with a predominantly tourist economy and cities of art'; to the Michelin Green Guide, which awarded the historic centre the highest recognition with three stars and included it among the most beautiful villages in Italy.   Beauty travels along the white streets of the old town centre, stands the test of time in front of the majestic Norman-Swabian-Aragonese Castle, remains in your heart in the presence of the monumental façade and the Grotto of the most important sanctuary in the West dedicated to the Archangel Michael, an uninterrupted destination of pilgrimages for 1500 years. {IMAGE_0}{IMAGE_1} Beauty accompanies you to the mysterious Baptistery of San Giovanni in Tumba (known as the 'Tomb of Rotari') and to the marvel of the Church of Santa Maria Maggiore and its frescoes, to listening to the silence at the Abbey of Santa Maria di Pulsano and its Hermitages, to the magical Umbra Forest or along the coast of the marina.   There are numerous traditional, emotional and promotional events: from 8 May with the Michael Festival celebrating the Archangel around the world, through Holy Week - with its evocative and emotional 'miserere and earthquake' rites and the poignant Good Friday Procession.   From 25 June to 7 July, the two UNESCO recognitions are celebrated, passing through the major summer events until September with the Historical Procession of the Apparitions of the Archangel, the patronal feast on 29 September and the Procession of the Holy Sword, the film festival dedicated to the Francigena and Micaelica routes, Mònde.   As numerous are the typical products of gastronomic excellence and local dishes: from the crunchy and famous bread to the sweet full wafers, from the oil of the Macchia plain - where olive trees and the sea meet - to the tasty caciocavallo cheese.   Places to visit: Sanctuary and Grotto of San Michele Arcangelo, Abbey and Hermitage of Santa Maria di Pulsano, Baptistery of San Giovanni in Tumba (known as 'Rotari's Tomb'), frescoes in the Church of Santa Maria Maggiore, Norman-Swabian-Aragonese Castle, TECUM Museums of the Sanctuary (Devotional, Lapidary and Longobard Crypts), MeTA - Museum of Popular Arts and Traditions of the Gargano, the Umbra Forest.   Photos by: Mario Brambilla, Monica Giardina, Leonardo Giordano, Matteo Nuzziello Text by: Pasquale Gatta    

The events

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the Producers 

30 April 2021

Mastrototaro Food

"From field to table' for Mastrototaro Food is not an abstract concept but a real promise the company makes to the consumer.     We are in Bisceglie (Bat), a flourishing land lapped by the waters of the Adriatic Sea. It is precisely between the land and the sea that the preserves of Mastrototaro Food are born, products that symbolise the authenticity of Apulia and the genuine flavour of tradition.     The company has a long entrepreneurial history behind it, which began in 1956 and runs in the agricultural sector.     In 2008, Mastrototaro Food decided to further enhance the raw materials produced on the company's land by transforming them into excellent agro-food preserves. Three decades of expertise in the sector did the rest.     Today it is the three brothers, Mauro, Giulio and Roberto, who with skill and ingenuity run the company, which is certified organic and one of the few in Italy to organise production from scratch. The cicerone of our journey through the delicacies of the Mastrototaro brand is Mauro, who, amidst vast expanses of olive groves and vast fields of cultivated land, tells us about the great effort made to offer the consumer a product in which quality is the undisputed queen.     The cultivation of vegetables according to the ancestral customs of our ancestors and love for nature are the winning elements of the company, which harvests the raw materials by hand and transforms them into preserves in just a few hours.     This makes it possible to preserve the organoleptic qualities of the vegetables, which unleash their goodness and taste delicious just by looking at them. Aubergines, artichokes, mushrooms, peppers, tomatoes, olives and courgettes are the raw materials that go well with the extra virgin olive oil produced by the company.     Looking at the farm shop, we seem to be looking at a slightly larger version of grandma's classic larder. A triumph of colours is what presents itself to our eyes as visitors, where we gaze in amazement at the different nuances of the jarred vegetables.     With pride, Mauro explains the company's precise philosophy: to recover the ancient recipes for preserves in order to make them known beyond the borders of Apulia. And so we discover the 'Pric 'o prac', an ancient Molfettese sauce, now impossible to find, made from peppers and tomatoes, or the biscegliese antipasto with artichokes, champignon mushrooms, peppers and olives.     We cannot fail to mention the exquisite artichokes available in several versions. Grilled, stemmed, 'della mamma' or 'pugliese' style: all are exceptional with their tender heart dipped in the golden yellow of extra virgin olive oil. Tradition yes, but also innovation, like the refined lentil and sun-dried tomato mousse that combines the nutritional properties of the legume with the lively flavour of sun-dried tomatoes.      Mastrototaro Food's list of products is a long one. Mauro explains that a company like his, which puts the consumer before turnover, is the result of great teamwork. A team that wins because it plays well in the field. That field that Mastrototaro Food brings in jars directly to our 

Oil mill

05 June 2023

Oil mill Paparella

LÓLIO Fruity succeeds in convincing all palates. On tasting, the oil offers a fragrant and complete bouquet, with a light and balanced character, characterized by a low acidity content. In the shadow of centuries-old olive trees and in the heart of the Tavoliere di Puglia, Frantoio Paparella was founded in 1891 in Barletta (bat). A place where roots and traditions are virtuously intertwined with innovation in transformation processes and the careful selection of the best fruits. The Oil Mill is currently equipped with 5 extraction and processing lines that allow it to reach a production capacity of about 200,000 tons of olives per season. Investments for the improvement of quality and quantity of extraction are constant and result in the implementation of new machinery from year to year. Great attention is paid to all stages of production, from olive harvesting to oil storage; during these processes the olive is selected and followed until it is transformed into a product of absolute excellence, under the careful supervision of the owners and numerous panel tests held by professional tasters. {IMAGE_0}{IMAGE_1} The extra virgin olive oil milled by Frantoio Paparella is cold-pressed by mechanical and highly innovative methods at a temperature never exceeding 27°C, from Italian olives grown in Puglia. The olives are processed directly at the mill within a maximum of 12 hours after harvesting thus preserving all the chemical and physical characteristics of the oil and avoiding oxidation. Now in its 130th year, Frantoio Paparella looks to the future with the confidence of those who believe that quality is the only choice for a better and more sustainable future. To date, the main production waste i.e. pomace and pomace stones are used to feed part of the production cycle. The Oil Mill adopts the circular economy approach and is committed to achieving production with 0 environmental impact in compliance with the Sustainable Development Goals of Agenda 2030. The extra virgin olive oil "LÓLIO Intenso Monocultivar Coratina" is the essence of Apulian tradition, flavors and lifestyle. Derived from the careful selection of the best olives of the typical Apulian cultivar called "Coratina". "LÓLIO Intenso - Monocultivar Coratina" presents itself to the observer with a true green color, like the olives from which it is extracted. On the palate it shows character and elegance, giving and intense and fruity notes for a strong and spicy aftertaste. The bitterish taste of extra virgin olive oil extracted from the "Coratina" cultivar is indicative of the very high concentration of polyphenols, powerful antioxidants and inflammatory agents. The extra virgin olive oil "LÓLIO Fruttato" is a magical harmony of flavors and scents of Puglia. Derived from a wise selection of Apulian cultivars such as Peranzana, Coratina, Ogliarola and Leccino, LÓLIO Fruttato has a vibrant green color enhanced by bright yellow highlights.  

Oil mill

30 April 2021

“Cima di Bitonto” factory

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, 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.     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.


30 April 2021

The Ancient Winery San Severo

"You have to love what you do to want to do it every day" With this love comes achievement!!!!!  In the picture you don't find the producer, the president, a leader. You find the cross-section of a community-our own!"   An almost 100-year-old winery and an area naturally suited for the production of rich and fine wines. These elements would be enough to describe L'ANTICA CANTINA DI SAN SEVERO (fg) one of the most dynamic and long-lived Apulian wineries in the region.    Telling us the story of Antica Cantina is Ciro Caliendo, the winery's president, whom we meet in the San Severo plant. Behind him, as has happened numerous times before for other historic businesses like this one, is a wall crowded with awards and recognitions, many of which are true historical relics.   The Antica Cantina di San Severo is actually a social winery founded in 1933 and, just as it was a vine, it has its roots in local culture and culture. It is no coincidence that San Severo saw the first Apulian DOC recognized in 1968, a tangible sign of a peasant and winemaking custom that to define millenary is reductive.   The strong point of the Antica Cantina's wine production is not only the synergic and joint work with its members who confer the quality grapes, but it is also represented by a thousand hectares cultivated according to a system of company certification and traceability that contributes to producing wines that represent the harmonious, joyful and elegant synthesis of the typicality of this land.   In the fertile Daunia, the dream of many farmers has come to life: to offer the consumer the sensations that express at the same time the pleasantness and passion that the land of San Severo offers.  It is the way to get to know our history and the culture of the land, toward which all the locals nurture a boundless passion, the same as there is in San Severo DOP.   {IMAGE_0}{IMAGE_1}   San Severo Bianco as early as 1932, was recognized as a typical local wine. Castrum San Severo Bianco is made from a blend of Bombino, Trebbiano and a touch of Malvasia. Rosso and Rosato round out the San Severo DOP offering. The Castrum Rosso is a wine with just the right structure. It releases aromas of plums and black cherry that blend with the floral of violets and cyclamen. Castrum Rosato" with its delicacy offers a fruity, intense bouquet with hints of peach to satisfy even the most sensitive palate.   With the Nobiles line we find the typical varietals. Noble and positively austere is the Nobiles IGP obtained from Nero di Troia grapes, one of the native vines of lands cultivated on the slopes near the Gargano. With its almost impenetrable color, Nobiles Nero di Troia has a full-bodied but refined structure and a taste of red fruits and spices that intrigue and intoxicate the palate.  


01 February 2022

Masseria Liuzzi

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.

Fireworks producer

30 April 2021

Chiarappa Fireworks

In 1940 PIROTECNICA CHIARAPPA, an Apulian company known worldwide for the scenic beauty of its fireworks displays, was founded in San Severo. 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.

Liquor factory

30 April 2021


It was the beginning of the 1960s when Vittorio Fiume made his first experiments with liqueurs and almond milk in a small artisan laboratory.   Animated by his passion for Puglia, at the time he was probably unaware that those artisanal attempts of his would have transformed over time into an Apulian brand known throughout the world. The history of the Fiume brand is a story that speaks of love.   Love for Puglia, for herbs, spices and infusions. Located in the industrial area of Putignano, a town famous for its ancient Carnival, the Fiume plant today produces highly appreciated drinks in the liqueur and non-alcoholic sector.   The Fiume brand liqueurs communicate the link with the territory, starting with the raw materials. As Caterina Fiume, Vittorio's daughter and brand research and development manager, explains to us, one of the first liqueurs to bear her father's signature is the "Elisir dei Trulli", whose name evokes a miraculous potion and amazes with the enveloping flavor of the alcoholic and aromatic notes.   Chocolate, rum, hazelnut and coffee are some of the scents of the Elisir dei Trulli, which offer the consumer a sensory journey that delights the palate with warm and intense flavours. The "Amaro Pugliese", famous contemporary of Elisir dei Trulli, is famous because it conveys Apulian character not only in the name but also in the choice of raw materials.   And so in the Officinal Teriaca of Amaro Pugliese we discover mint, fennel, sage, artichoke, citrus fruits and so on. All raw materials from the area, transformed to create a amaro that speaks of customs and collective memory.   While she tells us about Amaro Pugliese, Caterina takes out a small box with some of the herbs used. And so, next to the mint, a native herbaceous plant, we notice the China Succirubra which instead comes from Ecuador, the Rhubarb, typical of China and the Quassio of Jamaica. And it's incredible how a single liqueur can contain entire portions of the world while remaining tied to tradition.   {IMAGE_0}{IMAGE_1}   Tradition that is also expressed in the "Limoncello", produced according to the ancient recipe of Caterina's grandmother and which seals a little secret handed down from generation to generation. Remaining on the side of alcoholic beverages, "Amarum" is another Fiume brand creation that mixes territoriality and international influences.   In Amarum, Jamaican rum sublimates the infusion of local spices and nuts. A amaro so precious as to be recognized at the SIAL in Paris in 2008 as one of the 100 most innovative products, and awarded at the 2020 Rome Bar Show for being able to make the most of the excellence of the territory.   For those who don't like alcohol, there is a decidedly tasty alternative. It is the "Almond Milk", born as a syrup, now also in the delicious ready-to-drink version, Mandorlè, and which is produced by extraction using only and exclusively sweet Apulian almonds.   Yet another trait of attachment to its origins of a brand that, with one foot in Puglia and one in the world, takes its drinks beyond national borders.

Tarallo factory

30 April 2021

Puglia Sapori

If we had to choose a shape for Puglia, it would be the classic and curvy roundness of the tarallo. Symbol of our oldest culinary traditions, with a history that spans centuries, the tarallo is the foundation of the Puglia Sapori company.     We are in Conversano (BA), an architectural jewel with one of the most beautiful historic centres in the region. Founded in the nineties, the family-run company Puglia Sapori took its first steps in the local pastry sector, and then in 2000 began producing tasty savoury snacks.     Our guide is Roberto Renna, operations manager of the company, which stands alongside other companies halfway between the city and the open countryside, as if to convey a direct link with nature and its goodness. The skill with which Puglia Sapori combines the taste of its snacks with respect for tradition has become their trademark.     The ingredients to make tarallini are few, but of high quality, perfectly representing an entrepreneurial philosophy that has always wanted to keep the homemade version of baked goods alive. A company that has adapted its production to the original recipe and that, in addition to excellent raw materials, respects the preparation from start to finish.     It is no coincidence that Puglia Sapori is one of the few companies that still boils the tarallo, just as it was done in the homes and bakeries of yesteryear. As Roberto explains, this is a fundamental step that preserves the fragrance and consistency of the product, even though it makes the process take longer.   {IMAGE_0}{IMAGE_1}   The continuous search for the perfect sensory experience, combined with the typical crunchiness of the tarallo, has lead Puglia Sapori to produce a wide range of truly delicious specialities. The Classic Line offers, just to name a few, taralli with fennel seeds, simple with extra virgin olive oil, multigrain, with chilli pepper, pizza flavour, onion flavour, and a Multipack version, so you always have a fresh bag available.     One of the central themes of Puglia Sapori products is attention to health. This is why the brand has invested in continued research and development, and has accompanied the Classic line with Gluten free and Organic options as well. There is something for everyone in the Organic line. You can choose between multigrain tarallini (tasty but also light), spelt tarallini, and specialities with Senatore Cappelli durum wheat, all prepared with extra virgin olive oil and yeast-free.     “Just as good without” is the motto of the Gluten-free line, which has its own dedicated factory and a recipe developed in collaboration with the University of Bari. The goal was to find the right mix of gluten-free flours that would leave the taste of the classic tarallo unaltered.     We are pleased to say that Puglia Sapori has succeeded, offering their consumers options with buckwheat, quinoa flour, wholegrain, or legumes.     Tasty and enjoyable, for a delicious snack that tastes like Puglia from the very first bite.   


30 April 2021

Le Grotte Cellars

Immense marble quarries surround the vineyards of CANTINE LE GROTTE, a winery in Apricena (fg).     The small village, located close to the Gargano, is famous for the quality of its stone and its excellent wine, and is appreciated for its fertile soil and pleasant climate. At the winery we breathe the scent of centuries, of the history that has made this area important and of the tradition that survives and makes its way through progress.     Guiding us on this journey between stone and wine is Biagio Cruciani, the winery's sales manager, who tells us about a strongly identity-driven enterprise whose birth is inextricably linked to that of the town. Apricena is "attached" to the history of its stone, and that of Cantine Le Grotte embraces the local marble tradition.     It is in the Dell'Erba family quarries that the vineyards from which the wine is produced are planted. The family's marble-making tradition is also imprinted on the company logo: a large block of stone split by a vine, two elements of nature that coexist with each other.     It is from the living rock, from the fertile earth, that the story of Cantine Le Grotte's plant was born, immersed in nature and surrounded by greenery. It is a palette of colors that is presented to our eyes. The white of the nearby stone quarries allows the green of the landscape to triumph with its immense seasonal hues, while the blue of the sky divides the green of the sea from Lake Lesina and the Tremiti Islands in the background.     The vineyards are located in the foothills of the Gargano and are rooted in mineral-rich limestone soils, the same soils in which the best Apricena stone is grown. The winery produces excellent native red wines such as Nero di Troia and Primitivo along with international varietals such as Merlot and Sirah that have adapted well to the area's warm, temperate climate. Respect for the area of origin is one of the characteristics in which the winery continually invests.     Its philosophy espouses a concept of cultivation in which nature does the work. The link with Apricena is also told through the names of the wines.     Petrata, for example, is vinified in red from the Nero di Troia grape variety or in white from Bombino and is the "Italianized" version of the dialect term for quarry. The red has powerful hints of blackberry, while the white is finer and fruitier. Selva della Rocca, vinified in red (Primitivo and Nero di Troia), rosé (Nero di Troia) and white (Falanghina) is named after the Santa Maria Selva della Rocca Sanctuary in Apricena, probably built between the 8th and 9th centuries by Benedictine monks, and all are fine wines with intense, fruity and floral aromas.     Not to be missed are the bubbles in Charmat and Merlot Classico versions, and completing the line is the Sico high catering version identified by a label depicting a medieval coin called "Sicone" from the Lombard period found in existing vineyards. Wines that symbolize gratitude and respect for this land and are inspired by it to offer the consumer all their goodness.