The natural beauty of Apulia region is among the most known to Italian and foreign holidaymakers. The same applies to the rich food and wine choice of the area. To be more famous are the salty preparations, such as focaccia and bowlers, but even those sugars deserve a separate chapter. Among the most particular and…
Apulia is one of the most appreciated gastronomic regions of the South, due to its variety and quality. From typical seafood recipes, it is easy to move on to land-based first courses, meat-based second courses and even baked goods. Famous among these are orecchiette alle cime di rapa (orecchiette pasta with turnip tops), bombette (a…
Tra marzo e maggio, quando la primavera fa capolino tra le valli del territorio di Monte Sant’Angelo,
From prized milk cow, from wise processing, the dosage of the times, by tradition, jealously guarded, born the Caciocavallo Podolico. It is a hard cheese with an intense flavor and a hint of herbs, flowers and spices. The Caciocavallo, protected by Slow Food, is so called because this cheese, matured in caves, is tied in…
It’s the plain of Macchia with its olive trees, its mild climate, the sun and the proximity to the sea, to give to this territory a product with unique flavor: oil, main food of the Mediterranean diet. The wisdom of the method of cultivation and harvesting of olives makes the oil of this territory the…
In the heart of the old town you can visit the workshops of local artisans, who carve wood and stone images of St. Michael the Archangel and other traditional objects.Thanks to the skill of Mimi Palena and Matteo La Torre, true craft artists, the ancient tradition continues to live un-v touched by time. Among the…