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.

Especially Puglia

From Puglia to your table

Some of the Most Beautiful Christmas Traditions of Salento

Taranto: the longest Christmas in Europe!

La Fiera dei Pupi: The Puppet Fair of Lecce

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

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