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Discovering Bari: 24 Hours in Puglia’s Capital

Jun 12 2024

Are you planning a trip to Puglia with a brief stop in Bari? While there are many spectacular destinations in the region, don’t forget to explore Bari itself!

Bari, the capital of Puglia, is a vibrant port city with a rich history and a lively contemporary scene. Here are the must-sees and must-dos in less than 1 day.

Morning

Basilica di San Nicola

Start your day with a visit to this stunning 12th-century church, a masterpiece of Romanesque architecture and a pilgrimage site for both Catholics and Orthodox Christians. This church holds a special charm as the resting place of Saint Nicholas, the guardian of the city.

Bari Vecchia (Old Town)

Wander through the narrow streets of the old town. Don’t miss the chance to see the local ladies making orecchiette pasta by hand, and be sure to visit Largo Albicocca for an authentic taste of local life. Don’t forget to indulge in local delights and street food like panzerotti or sgagliozze (a type of fried polenta).

Cattedrale di San Sabino

Explore this beautiful cathedral and marvel at its architectural details and the sense of peace within its walls.

Via Sparano

The authentic shopping street of Bari, Via Sparano is a vibrant thoroughfare, bustling with boutiques and shops offering everything from luxury fashion to foodie souvenirs. You’ll also find charming bars and cafes along the way, perfect for a leisurely break during your shopping.

Afternoon

Castello Normanno Svevo di Bari

Visit this imposing castle built by the Normans and delve into the history of Bari’s defenses.

Piazza Mercantile & Piazza del Ferrarese

These lively squares are perfect for a midday break. Enjoy a coffee and watch the world go by.

Lungomare (Waterfront)

Take a leisurely stroll along this waterfront promenade and soak in the breathtaking views of the Adriatic Sea. Why not enhance the experience by savoring some delicious focaccia as you enjoy the scenery?

N’derr la Lanz

This charming area got its name from the local dialect, meaning “under the boats.” It used to be where fishermen docked their wooden boats, called “lanz,” and sold their catch right on the shore. Nowadays, it’s a vibrant spot where you can experience the city’s energy, with locals playing cards, having a beer at the iconic “El Chiringuito,” and enjoying the fresh catch of the day.

Evening

Teatro Petruzzelli

Inaugurated in 1903, Teatro Petruzzelli survived a devastating fire in 1991 and was carefully restored, maintaining its position as one of Italy’s most prestigious theaters. If you can, attend a show here or simply admire its elegant facade.

Dinner in Bari Vecchia

End your day with a delicious meal in the old town. Try some local specialties like tiella (a rice, potato, and mussel casserole) or fresh seafood.

Night

Passeggiata

Join the locals in their evening walk, a tradition that turns the streets into a social scene. It’s the perfect way to digest your dinner and soak up the atmosphere of Bari at night.

In just 24 hours, you’ll discover that Bari is not just a gateway to Puglia but a captivating destination in its own right. So come and experience the charm of Bari and… Buon viaggio!

The Art of Slow Living in Puglia

Apr 26 2024

In Puglia, ‘slow living’ is more than a catchphrase; it’s a philosophy and a practical approach to everyday life. Here, people don’t just live – they savor each moment. It’s about taking the time to enjoy the simple pleasures, like a leisurely stroll through the market or a long lunch with friends. This lifestyle is deeply rooted in Italian culture, and Pugliese people have embraced it wholeheartedly.

What is Slow Living?

The Pugliese people don’t chase life; they savor it, step by leisurely step. In Puglia, slow living unfolds through a series of cherished daily rituals.

Imagine starting your day with an espresso at a local café, where the barista knows your name and your order by heart. You’re not rushed; there’s time to enjoy each sip.

Then, imagine sitting on a bench by the waterfront, watching fishermen bring in fresh octopus and sea urchins. Or taking afternoon strolls through vineyards and olive groves, picking fruits straight from the trees. Picture yourself enjoying a convivial “aperitivo” hour, clinking glasses and sharing appetizers.

Later, join the evening “passeggiata,” strolling through buzzing streets after dinner. You might see elderly folks gathered on sidewalks, engaged in conversation under the summer sky. And don’t forget vibrant market mornings, where lively exchanges revolve around fresh, seasonal produce…

These are just a few snapshots of a lifestyle that values connection, tradition, and the simple joys of life.

Slow Food

We can’t really talk about slow living without talking about slow food. It’s no secret – mealtime in Italy is an event in itself. Slow food in Puglia is a way of life that’s savored one bite at a time.

Picture this: a family gathers around a table set with heirloom ceramics. There’s “orecchiette” made by hand, just as Michele’s mom makes, tossed with ripe tomatoes and basil picked from the garden.

There’s “focaccia barese,” warm from the oven, drizzled with olive oil pressed from the groves you can see from your window. Ingredients are locally sourced, often from the very markets you walked through earlier. Dinners are unhurried, leading to lingering conversations over a shot of “limoncello”.

This is what slow food in Puglia is all about – gathering, sharing, and connecting with the land, the seasons, and each other. This is the taste of Puglia – authentic, rich, and unforgettably slow.

Live slowly and sweetly like a Pugliese!

To live in Puglia is to embrace the art of slow living. It’s to appreciate that the best moments are those that unfold naturally, without haste. It’s a reminder that sometimes, the best way to move forward is to slow down, cherishing every moment and every experience.

So, we invite you to step into our world, to taste, to feel, to live at the Pugliese pace. Join our farmstay tours and immerse yourself in the authentic Pugliese lifestyle! Welcome to la dolce vita, welcome to Puglia!

Carnival in Puglia: a feast of colors, joy and traditions

Feb 08 2024

If you are looking for a different, fun and colorful celebration between Christmas and Easter, you can’t miss the Carnival! This is one of the most loved and cheerful celebrations in Italy – a time of masks, costumes, parades… and delicious food, of course! Do you know the roots of this ancient tradition? In this article, we’ll guide you through its history, how Italians celebrate it, and the delightful treats traditionally eaten during this period.

The origins of Carnival and celebrations in Italy

The word Carnival comes from the Latin carnem levare, which means “to remove meat”. This refers to the period of festivities before Lent, the 40 days of fasting and penance leading to Easter in the Christian tradition. However, its origins can be traced back to ancient festivals like the Roman Saturnalia or the Greek Dionysia, which celebrated the end of winter and the arrival of spring.

In Italy today, Carnival is a time of lively celebrations that bring streets to life. You’ll see parades of floats and masked groups, kids wearing colorful costumes of their favorite characters, people throwing confetti and streamers, etc. Some of the most famous and spectacular carnivals in Italy are the ones of Venice, Viareggio, and Ivrea, but there are many other smaller and lesser-known ones that are equally charming.

Carnival week traditionally starts on Fat Thursday and ends on “Mardi Gras” or “Fat Tuesday”, which falls on February 13th in 2024.

The magic of Putignano, one of the oldest carnivals in Italy!

Puglia has a rich and varied carnival tradition. One of the oldest and most famous festivals is the carnival of Putignano, a town in the province of Bari. This carnival dates back to the 14th Century, with the 2024 edition marking an impressive 630th years of celebration!

Putignano’s festival is famous for its satirical and humorous floats made of papier-mâché, playfully mocking politicians, celebrities, and the events of the year. The floats are crafted by local artisans, who compete for the best design. The parade of floats is accompanied by masked groups, music and dances, creating a colorful and lively spectacle for everyone to enjoy!

On Fat Tuesday, the final day of the carnival, people engage in the Funeral of the Pig, a tradition where a papier-mâché pig is roasted as the last feast before Lent.

Food delights of Carnival

No Carnival is complete without the taste of the typical sweets that are prepared during this festive season. Some of the most common sweets are the chiacchiere, also known as frappe, bugie, crostoli or cenci. They are thin strips of dough fried in oil and sprinkled with powdered sugar.

Another popular carnival sweet are the castagnole, small balls of dough fried in oil and coated with sugar, sometimes flavored with liqueur or lemon zest.

Among the delightful carnival treats in Puglia are tenerelli, a kind of “confetti” with a soft and tender heart. They are made with almonds or hazelnuts, covered with dark or white chocolate and a layer of sugar. Originating from the town of Andria, tenerelli were historically exchanged as gifts between lovers on Valentine’s Day. In the past, they were also part of some rituals where they were tossed like confetti.

Carnival is a time of joy and fun. If you want to experience its festive atmosphere and traditions, Puglia is the place to be. Immerse yourself in the spirit of carnival and join the locals in their colorful celebrations. Buon carnevale!

Valentine’s day… in Puglia!

Feb 14 2023

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Valentine’s day is commonly known, in the modern world, as the yearly event in which lovers express their romantic affection for each other. It is known as an ancient tradition, dating back to 1500 years ago and before that, to the Ancient Roman times, with Lupercàlia: these were three sacred days dedicated to the fertility god, or faun, Luperculus, dedicated to a much more erotic love, as women used to get naked in the streets and practice sexual rites with men, that was to be later ended by a pope. But where this tradition comes from and why is it celebrated this day? This tradition comes from historical events tied to Saint Valentine from Terni: he was the Bishop of Terni and used to protect lovers, encouraging them to get together even if they were part of a different religions and social classes. That is why he was beheaded by order of the emperor Aurelianus and this is why it began, a celebration still lasting and very important all over the world, be it laic or religious.

What about Vico del Gargano and why is it related to it?

In Puglia, there is a city called Vico del Gargano, where this day is not only a love display, but also its patronal day. This medieval town, or hamlet, is very important, thanks to its olive and citrus groves, especially composed by orange groves. The latters and their fruit are considered an IGP product, i.e. a protected geographical identificated product. The patron saint of this town used to be Norbertus, celebrated on June 6, but in 1600 a terrible frost hit the town and its farmers, killing the cultivations.

Because of that, people asked their bishop to change the holy man that used to be celebrated, deciding for Saint Valentine, for two main reasons: the first is the period, that is essential for the ripening of olives and oranges; the second one is the belief that orange juice was capable of magic: it was considered an elixir of love that made love last longer; this was thought in the Middle Age and later on, because these fruits have a long lifespan: they can last till 40 days after their harvest, indeed.

A festival for Valentine’s day

Today, Vico del Gargano is decorated and adorned with heart-shaped red balloons, as a symbol of love, laurel branches, as an ancient sign of prosperity and knowledge and obviously with the town’s oranges, typical in Vico. One of the narrow streets in the town is called Vicolo del Bacio meaning Kiss Alley: this is one of the most decorated part of Vico, while another important spot is the Well of Promises. The ongoing tradition is a ritual, in which two people should be kissing each other inside the alley: doing that is believed to magically give the lovers a long-lasting relationship. And after this ritual, people can also go to the well of promises to renew their love promises.

Obviously, during this festivity, people can also find typical products: it is possible to try the paposcia, that is an Apulian word defining a kind of sandwich made with focaccia or pizza-style bread and that can be filled with whichever food people want, especially it being apulian fresh produces. And for people who have a sweet tooth, they can have the famous dolce della sposa, litterally meaning bride’s dessert, that is a soft sponge cake pastry covered with different icings.

Happy Valentine’s day

In conclusion, Valentine’s Day is a rooted tradition and a custom coming from a distant past, that spread all over the world in time, perhaps thanks to its main topic, love. Love is a feeling that all ages have in common and that is why this festivity will not die very soon, going on for so much time again. Even though in Italia is not celebrated so much, if you go to Puglia, Valentine’s day is not only very important, but can also be a magical and ritual event! Buon San Valentino a tutti!

Some of the Most Beautiful Christmas Traditions of Salento

Dec 19 2021

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The festive season is magical anywhere, but even more so in Salento. Towns and villages come alive with street markets and exhibitions full of treats, handicrafts, and traditions unique to the region and the season. Full of carefully displayed nativity scenes, beautiful sunny days and mouth-watering candy dishes, Southern Italy really is the place to be during Christmas time. Here are some of the delightful traditions of Salento that add to the lights and cheer and make this the most wonderful time of the year.

Taranto: the longest Christmas in Europe!

In the city of Taranto, Christmas celebrations begin as early as November 22nd, when a marching band performs all night long down the streets! Their songs appear to have originated from tunes played by Abruzzo shepherds, who came to Taranto with their flocks and bagpipes and played in the city's alleyways in exchange for food. They received pettole in return for their music, which is why November 22nd is also known as the frying day. Families make large amounts of pettole, which are fried leavened dough balls boiled in extra virgin olive oil and then rolled in salt or sprinkled with sugar.

Legend says this tradition stems from the mistake of a housewife who, after kneading dough, was distracted by the band playing tunes out on the street. When she returned home, she tossed the dough, which she could no longer use for bread, into boiling oil. Her kids were overjoyed by the taste of the fried balls, which she called "pettole", inspired by pitta, which means "little focaccia." She and the kids then took the remaining pettole down the street to give to the pipers.

La Fiera dei Pupi: The Puppet Fair of Lecce

Now let’s visit Lecce. It is lovely all year round but especially vibrant during Christmas time. The city centre is decorated in lights and buzzing with cultural artisan markets like the Fiera dei Pupi.

Fiera dei Pupi, or “the puppet fair”, is an exhibition where you can buy the traditional figurines for the nativity scene. This fair has existed for over seven centuries, and master puppeteers come together to display their incredible skills in wood, clay and paper-mâché work. Each figurine is made with extreme care and attention to serve as the perfect gift or souvenir for you to take home.

A Living Nativity: the “presepe” of Tricase, Specchia, and Pezze di Greco

The Presepe or “crib” tradition involves Italian families uniting around the crib each evening before Christmas eve to make Mary and Joseph go one step further towards the manger. Baby Jesus is absent during this time, hidden somewhere in the house. He will appear only at midnight on Christmas Eve during another, more festive, family gathering.

Tricase's living nativity scene is one of Italy's most beautiful nativity scenes, according to the Touring Club. It is also one of Apulia's eight oldest nativity scenes, being over 40 years old.

Specchia was the first of Salento's ancient towns to be listed as one of Italy's most beautiful villages. During the Christmas season, it hosts one of the most stunning nativity scenes that you absolutely must visit when on holiday in Puglia, near Lower Salento. More than 200 figurines are set up to represent everyday life scenarios in Salento. Some share stories like the longest night in history and the birth of Jesus, as depicted in the courtyard of Palazzo Risolo in Piazza del Popolo.

In Pezze di Greco, baby Jesus lives in a rocky village dating back to the end of the 1800s and the 1900s. The mountainous region filled with caves and olive trees provides a historical atmosphere to take tourists back in time to relive the birth of baby Jesus. Pezze di Greco's "living crib" includes scenarios acted out by hundreds of actors sharing the tale of the timeless event. Animals, antique crafts, scents, music, historical relics and instruments combine to make this one of the most exciting and characteristic traditions of Christmas.

We’re Dreaming of the Delicious Bread of Altamura During Quarantine! Here’s Why it’s Special

Jul 06 2020

“Altamura bread, by far the best bread to be had, so good that the wise traveller takes a supply with him for his onward journey.” (Horace’s Satires)

It seems that everyone is making bread lately and we really aren’t surprised. After all, breadmaking can be incredibly therapeutic and the reward of warm, carb-y goodness after all that kneading and patient waiting is even more enticing. Breadmaking has been around since the Stone Age, so there is something about making bread that taps into our primal desires to nourish and provide sustenance to ourselves and our families (as if you needed another excuse to make bread).

Whether you’re a bread connoisseur or just a lover of carbs, the bread of Altamura (or pane di Altamura) should be on everyone’s radar. The Roman poet Horace claimed it was the best bread he’s ever eaten and we’re not about to argue with him. After all, this is the only PDO-protected bread among Italy’s 1,000 types, which means that in order for it to truly be a loaf from Altamura it has to be made from local ingredients (look, Italians are serious about the quality of their food!).

Altamura bread is incredibly versatile, which means that you can break into this crusty loaf and enjoy on its own, with a generous drizzle of olive oil or with fresh herbs, vine-picked tomatoes and fresh pecorino. This bread is the perfection combo of soft, doughy insides encapsulated by a satisfyingly crunchy exterior (that must be at least 3mm thick), which also keeps it perfectly preserved for a few days without drying out.

If you love bread as much as we do, then a trip to Puglia is the ultimate foodie’s pilgrimage. After all, there is no better place in the world than one that includes heaping plates of hand-rolled pasta, local olive oil, freshly picked vegetables, warm homemade Altamura bread and flowing wine. Ah yes, now that’s la dolce vita!

While we may not know what travel will look like over the next few months, once things start to take on some semblance of normal and people begin to jet set once again, we’d love to take you on a trek through the rolling wheat fields and olive groves of Puglia, where sun-bleached homes loom over dramatic Adriatic coastlines and the famed alabaster stone hunts of Alberobello beckon like an Italian fairy tale.

You’ll visit small organic and sustainable farms, enjoy wine tastings among the local vineyards, take a culinary tour of the small towns that make up Puglia and you’ll even learn how to make pasta. Once it’s safe for us to travel again, we do hope you’ll join us for food, frivolity and some much-needed dolce far niente in Puglia. In the meantime, we hope that you are finding some stress relief through baking and breadmaking; we certainly are.

A Cheese-Lover’s Guide to Pugliese Cheeses

Dec 11 2019

The sun-soaked heel of Italy, Puglia already flirts with its sea of olive tree-studded countryside and hundreds of miles of unbelievable coastline. However, did you know that this agricultural-rich region is also responsible for some of the most heavenly cheeses in the world? We might be biased, and we certainly don’t want to “dis a brie”, but we have to admit that nothing comes close to the brilliance of these Pugliese cheeses.

Burrata

If you’ve ever watched someone break into a tender ball of Burrata then you’ve seen the magic of this famous Pugliese cheese at work. While the cheese looks similar to mozzarella, a gentle slice of a knife will allow the rich, buttery insides to come flowing out. You may find this creamy cheese drizzled with olive oil and served alongside homemade bread, or for added decadence Burrata can also be piled high on pizza to concoct the dream comfort food.

Caciocavallo Podolico

This cheese holds a special place in our hearts. After all, our Adopt a Cow specialty box comes with locally sourced Caciocavallo Podolico cheese from one of our local farms. This rare Italian cheese is made from milk produced by Podolica cows that are fed a generous helping of herbs, resulting in herb-rich flavored milk that creates a rich cheese that needs years to ripen. This full-bodied cheese is the perfect blend of smoked spice and delicate fruitiness. Some restaurants will even dish out fried Caciocavallo cheese along with fresh basil and cherry tomatoes. We can’t say enough about this life-changing cheese that you have to taste to believe.

Fallone di Gravina

A blend of sheep and goat’s milk, Fallone di Gravina is a delectable rind-less fromage that is soft and delicate but has a distinct spicy flavor. This cheese is almost always consumed on the very same day it was produced, meaning that you won’t find a Fallone di Gravina that’s fresher than in the region of Puglia. It also pairs quite nicely with a chilled glass of Martina Bianco DOP.

Cacioricotta

This one-of-a-kind soft cheese is Puglia’s take on ricotta. It’s created using cow, goat or sheep’s milk and two different cheese-making techniques that include curdling the milk. Traditionally produced in the spring, cacioricotta is flaky and delicate with the perfect hint of saltiness. It can be grated onto pizza, tomato-based pasta dishes and salads, or served with local bread and a full-bodied Primitivo.

Mozzarella

This cheese really needs no introduction, but we’d be remiss not to mention it, since Puglia is one of the main producers of this pizza-loving cheese. This beloved and versatile cheese is actually rather simple to make since it doesn’t go through the same aging process that hard cheeses like Parmesan do. Once mozzarella is made it’s ready to eat, so you never have to wait too long (which we love to hear!). Mozzarella isn’t just for pizza, however. It also compliments salads, pasta, roasted vegetables and even fruits such as melons and pears.

Canestrato Pugliese DOP

Typical to the cities of Foggia and Bari, Canestrato is a dense and nutty pecorino-style cheese made from sheep’s milk. The cheese is aged anywhere from 3-10 months and offers a slight sweetness that becomes more prominent with age. This hard cheese is a popular table cheese, often grated over pears and raw vegetables, as well as soups, salads and pasta.

Stracciatella Pugliese

You remember the amazing creaminess that flows out of Burrata when you cut into it? Well, stracciatella cheese is that creamy filling, made from a blend of cream and strips of mozzarella cheese left over from mozzarella making. It’s easy to understand why anyone would love this perfectly creamy cheese, as it’s an incredibly versatile cheese. It can be added to pizza, pasta, bruschetta or just about any delicious Italian dish you can think of.

Pallone di Gravina

Not to be confused with Fallone di Gravina, Pallone di Gravina is a traditional cow’s milk cheese hailing from the town of Gravina. This cow’s milk cheese is shaped into balls, which once made it easy to transport on donkeys during the migration of livestock centuries ago. Today, this cheese is most often produced during the months of January and March, when the lush grass makes for more flavorful milk. Pallone di Gravina that has undergone a long maturation process offers hints of caramel and local herbs, which can compliment many Italian dishes or simply be enjoyed by itself with a bold red wine.

Giuncata

Giuncata is one of the oldest Pugliese cheeses. This soft delicate cow, goat or sheep’s milk cheese offers a hint of sweetness while also being low calorie. Giuncata requires a very simple preparation and is not salted or seasoned. This delightful table cheese should be enjoyed immediately after it’s produced, and you’ll often find it served with a drizzle of olive oil, freshly baked bread or vegetables such as fresh tomatoes and fennel. Pair it with a chilled rosé and your life with be forever changed.

Ricotta Marzotica

Along with the ricotta-like Cacioricotta, Puglia is also known for making Ricotta Marzotica. Made between the months of February and April, this soft cheese can also be produced from cow, sheep or goat’s milk. Once the cheese is made it’s covered with local wild herbs to add a little extra flavor. This salted cheese is often served during Easter, particularly alongside a dish of broad beans. Of course, the light flavor and softness can also add a little extra decadence to vegetables, pasta and even desserts.

Stay tuned in the coming months for news about our new Spring FarmStay Tour in Puglia that will put the limelight on this region’s amazing cheeses. Enjoy a once-in-a-lifetime gastronomic

The Apricot of Galatone -Albicocca di Galatone

Jul 31 2018

Apricot season is in full swing this time of year in Puglia, so we thought we’d share a little bit about them! Apricots from this region aren’t your everyday variety, The Apricot of Galatone is something special. Puglia is known for it abundance of tasty produce, but the history behind these products isn’t as well known.

History of the Apricot

Apricots most likely hail from North-Eastern China near the Russian border, but Alexander the Great found them in Armenia where they are still considered a traditional fruit. Greek physician, pharmacologist, and botanist, Pedanius Dioscorides, called the fruit “armeniakòn milon,” or apple from Armenia. The name ‘apricot’ derives from the Arab “al-barquq” meaning plum. Today, apricots are produced widely across the Mediterranean, Eurasia, the United States, and Australia.

The story of the Apricots of Galatone are lost in the legends of the Knights Templar who brought it to Salento on their way back from the East. This variety (known as “arnacocchia” in the local dialect) is smaller than the common variety and is characterized by dark spots near the stalk which, according to local legend, were painted by St. Luke.

The Apricot of Galatone

The Apricots of Galatone are the only native apricot variety from Puglia. It nearly disappeared due to agricultural industrialization, but it’s now protected by a Slow Food Presidium. The Apricot of Galatone trees, like many ancient varieties, can bear fruit longer than more common varieties. Some can even keep bearing fruit for over 50 years!

According to local farmers, this is thanks to the tradition of grafting plum and bitter almond onto the trunks of the apricot trees. In the countryside of Galatone, there’s even tale of an 80-year-old tree that still becomes golden with apricots every summer. The Apricots of Galatone are known for being sweet and soft. You can eat the fruit on its own, or enjoy its jam on bread or in cakes.

By: Antonio Caso

Experience the Traditions of Slow Food in Puglia

Apr 20 2017

Especially Puglia – an international CSA for olive oil and artisanal food – invites you on a week-long culinary Slow Food adventure through the Southern Italian region of Puglia. This Fall, join founder Michele Iadarola and an intimate group of guests for a “Farm Stay” vacation that is one part discovery, one part love affair, and three parts delicious Pugliese cuisine. Curated around participating in the annual Autumn olive harvest, this Farm Stay is for those who want experience first-hand what it means to grow and serve Slow Food in the Italian farm-to-table tradition.

Especially Puglia partners with small family-owned farms and olive groves in Puglia, including one that Michele’s family has cultivated for generations. The region of Puglia produces over a third of Italy’s olive oil, and the Pugliese take deep pride in the worldwide reputation of its exceptionally high quality extra virgin olive oil. And after tasting the robust flavors of Puglia’s EVOO, it will become clear why Especially Puglia is bringing the oil to cooks in the States. The passion for sustainable agricultural traditions and regional cuisine at the heart of the Slow Food movement is alive and thriving in Puglia and its harvest.

Visit Puglia Itinerary

The Farm Stay itinerary unfolds the story of Italy’s rustic culinary and cultural traditions with each turn. Michele is a masterful tour guide in a region he knows like the back of his hand. In addition to harvesting olives and getting to know Especially Puglia’s partner farmers, you’ll rove through idyllic Italian towns, including Pietramontecorvino, Lucera, and the UNESCO World Heritage site of Castel del Monte. You’ll enter kitchens bursting with hospitality and learn how to cook authentic Pugliese recipes, such as orecchiette pasta – and then eat with the chef. You’ll learn the secrets of traditional canning methods from local artisans, taste hyper-local wines, and let regional musicians introduce you to the music that is the heartbeat of Puglia. Each night, you’ll rest your head in one of the historic farmhouses, or masserie, dotting the rolling hills of the Pugliese landscape.

Guests Experiences

Caroline, one of last year’s Farm Stay guests, shares her reflections on the adventure:

“There are innate, predictable expectations of what an American tourist will experience in Italy. But in choosing the road too well traveled, we’ve neglected what this country is at its heart and what it truly has to offer. With pinpoint–and at times, almost unfathomable–accuracy, Michele Iadarola and Especially Puglia’s Farm Stay delivers. This was a tailored experience designed by Michele to reflect a culture built around love of family, friends, country, and food. The historic riches are undeniable, the beauty indescribable, and the experience unforgettable. Leave the tourists behind in Florence, Venice, and Rome. Instead, choose to immerse yourself in a rare opportunity to experience unending culinary treasures, surrounded by the most genuine of people, in the most beautiful landscape Italy has to offer.”

Farm Stay Tour Information

Take a peak into our 2016 tours with a video of the olive harvest, a glimpse into a cheesemaking demo, and our galleries above. Read on for details on how to register for this year’s Farm Stays, and learn more on Especially Puglia’s Farm Stay page or by emailing FarmStay@especiallypuglia.com.

Tour duration: 1 week
Dates: October 29 – November 4, November 5-11 and November 12-18
Sign up here by the end of May.

5 Reasons to Visit Puglia this Fall (Hint: Olives!)

Sep 14 2016

Visit Puglia this Fall and be a part of the olive harvest! The olive harvest season is one of the most beautiful times to visit Puglia, the olive oil capital of Italy. Join us for a week-long culinary adventure: participate in our partner farms’ olive harvests, learn what goes into the making of the highest-quality extra-virgin olive oil, prepare traditional Pugliese meals, and savor local wines with our family farmers.

Here are our top 5 reasons to book your FarmStay today:

Reconnect with your inner foodie! You’ll learn the rich traditions of Pugliese agriculture and cuisine. Pick olives alongside locals, watch the olives be pressed, and taste the freshly-pressed oil with home-made bread. Cooking with locals, you’ll discover at least 3 new dishes and wines to pair with them – a foodie’s Italian dream!

Learn to make regional specialties with the locals.

Become an olive oil connoisseur! Through participating in our olive harvest, our partner farmers will help you refine your palate for the “real thing” – and learn the story behind true EVOO!

Leave the planning to us! We’ve curated an adventure through the most authentic food experiences in Puglia. Experience southern Italy like a local would – our FarmStay program includes a stay in a traditional masseria (farmhouse), waking up to olive tree groves and the scent of fresh bread, visiting UNESCO heritage sites, and sampling delicious local produce (think freshly made pasta and sea urchins fresh from the Adriatic)! All you need to do is book your flight to the region, and we’ll take care of the rest.

You can book as a group! Find those foodie friends and family, and do this Fall’s vacation Italian style!

Italians know how to make you feel at home. Expect the most genuine hospitality! You’ll be welcomed into our homes and farms, and you’ll leave with lasting connections to the region and its cuisine. We know you’ll want to come back, so you’ll have the chance to book for the next year at the end of your trip!

To learn more about our FarmStay tour, visit: www.especiallypuglia.com/farmstay.