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I comuni

2022-07-26

CHIEUTI

Situated on a lush hillside, about 8 km from the sea, Chieuti is considered the "Gateway to Apulia" and is surrounded by breathtaking views: the Gargano promontory, with views of Lake Lesina, towering to the east, while to the west a wide view of lower Molise, particularly Termoli and its port, predominates.   In the background, towers the Maiella Mountains, and on haze-free days even the Gran Sasso massif is visible, giving evocative sunsets on summer afternoons. Closing the frame of the marvelous panorama is the presence of the Tremiti Islands, which face the shoreline of Marina di Chieuti in a crystal-clear sea that has repeatedly been awarded coveted accolades, such as the Blue Flag and the four Legambiente sails, and that stretches along a sandy shoreline with crystal-clear waters with the Tremiti Islands and the Gargano as the backdrop to a breathtaking landscape.     {IMAGE_2}{IMAGE_3} After being destroyed by the Goths in 495 A.D., an Albanian community settled permanently in the territory between 1460 and 1470, arriving in the wake of the leader Giorgio Castriota Skanderbeg.   Of these origins, Chieuti still preserves evidence today thanks to the presence of the Arbereshe language, still spoken among the population. In recent years, the community has been working to safeguard and enhance this heritage through demonstrations and events, with songs in the language and typical clothing. THE FEAST Characteristic of Chieuti is undoubtedly the festivity in honor of the patron saint, St. George Martyr, with the Carrese of April 22, a singular race starring four wooden wagons, each pulled by a pair of oxen, which, with the help of horses, travel a route of about 4 kilometers that leads them from the countryside to the church located in the historic center of the town.   The prize for the winning wagon will be to carry the simulacrum of the saint on their shoulders during the procession on April 23, wearing a red headdress with the bow of the color of their contrada: on this occasion they also parade the Tarallo, a form of caviocavallo paste weighing about 80 kg, which after being blessed is divided and distributed to the entire population.      To visit: the Museum of Arbereshe Culture and Identity, which is joined by the Museum of Chieutin Migration, and the St. George Martyr Catholic Church, built in the 17th century in honor of Skanderbeg. To visit: the Museum of Arbereshe Culture and Identity, joined by the Museum of Chieutin Migration, and the St. George Martyr Catholic Church, built in the 17th century in honor of Skanderbeg. Inside the church is a canvas depicting St. George and the dragon, attributable to master Alessio D'Elia, dated around 1740. In the sacred building, a canvas depicting Our Lady of Mount Carmel giving the scapular to the souls in purgatory, also ascribable to the production of D'Elia, and an artifact depicting the Madonna and Child, ascribable to the works of Paolo Saverio di Zinno (1718-1781), a Molise sculptor very active in Capitanata, are pendants to the St. George and the Dragon.     Photo by: Gaetano Armenio and Pasquale Aurelio    

I comuni

2023-09-21

I comuni

2022-06-21

GALATINA

A charming town in the province of Lecce, it is also referred to as the umbeliculus of Salento since it is equidistant from the Ionian Sea and the Adriatic Sea. Within its 16th-century city walls it harbors unexpected treasures of art and culture.   An authentic masterpiece of medieval art that survived the great Baroque wave is the Franciscan basilica of St. Catherine of Alexandria founded in 1385 by Prince Raimondo Orsini del Balzo of Taranto and his wife Maria d'Enghien-Brienne. Inside you can admire the 15th-century frescoes of the Giotto and Sienese schools that make the Galatinese church the Assisi of the South.   On the large Piazza San Pietro, at the entrance to the ancient village, stands the 17th-century façade of the collegiate church of SS. Peter and Paul, patron saints of the town, rebuilt in 1633 on an earlier Greek-rite church. Inside is enshrined the stone on which, according to tradition, the apostle Peter rested during his journey from Palestine to Rome.   {IMAGE_0}{IMAGE_1} The square also overlooks the chapel of St. Paul with the adjoining well, a destination for more than three hundred years for the tarantolati and tarantolate of the province of Terra d'Otranto who came to Galatina on the occasion of the patronal feast to ask St. Paul for mercy and drink the water from the well that was considered miraculous. In 1959 Ernesto de Martino also arrived there on a trip to Salento to learn about and study the phenomenon of tarantism, recounted in the famous book the Land of Remorse. Among art and tradition in Galatina there is no shortage of food and wine excellence.   This city was the birthplace of the pasticciotto, a Salento dessert now known and appreciated internationally. It was made in 1743 in the famous Ascalone pastry store, still operating today in the historic family workshop a few meters from the church of SS. Peter and Paul.    THE FEAST. Galatina celebrates the patron saints Peter and Paul on June 28, 29, 30, and each day has a different "role" within the feast to mark the difference existing between the two saints in the city, a difference admirably summarized in the famous local saying "Paulu coje e Pietro mangia"(Paul gathers and Peter eats) and in the appellation of St. Paul called lu santu de li forastieri (i.e., of those who do not live in Galatina).   June 28, the eve, still remains the most fascinating day of the patronal feast. Until the 1980s, tarantati with family members and therapeutic musicians would gather in St. Paul's chapel, alternating for three days and nights phases of sleep with moments of choreographed dance to eradicate the evil, and once they had obtained grace from St. Paul they would pay homage to the saint. Alongside this rite, which has disappeared today but has been recovered in a folkloric key with spontaneous patrols in front of the chapel, the traditional procession takes place in a colorful natural setting. For three days the public gardens and the large St. Peter's Square, shrouded in splendid illuminations, are filled with stalls.   Near the mother church are the typical objects of this festival: mantaji (paper fans with images of Sts. Peter and Paul and other saints) and zagareddhre, colorful satin ribbons that women tie around their wrists to dance the pizzica. Three days are dedicated to music.   On the eve, there is the traditional concert of pizzica groups, and on the 29th the town bands, of which the people of Galatin are very fond, perform, with no less than two soundboxes located in different parts of town. It ends on the 30th with a light music concert.   Places to visit: the Minor Papal Basilica of St. Catherine of Alexandria, the Chiesa Matrice of SS. Peter and Paul, which preserves the stone on which St. Peter sat, the 18th-century Corte Vinella, Palazzo Tafuri- Mongiò with its Rococo lines, Museo Civico Pietro Cavoti.   Photo by G. Armenio - G. Luceri

I comuni

2022-06-21

PIETRAMONTECORVINO

Pietramontecorvino is a small town in the Northern Dauno Sub-Apennines one of the Authentic Villages of Italy. An area rich in history and with a great archaeological artistic and natural heritage, all to be discovered and enhanced.   It is an agricultural center of the Northern Dauno Sub-Apennine in Capitanata, whose original nucleus stands on a massive boulder and dominates the valley known as Guado degli Uncini bathed by the Triolo, a right tributary of the Candelaro. The ancient village still preserves intact the environmental and architectural features of the original medieval urban fabric.   According to tradition, the name derives from "la Preta": the large tuffaceous boulder on which the ancient nucleus stands, and from Monte Corvino, the nearby Byzantine town, an important bishopric that was finally destroyed in the 15th century. The population of Monte Corvino sought refuge in the caves of the Pietra and in the nearby towns of Motta and Volturino.   {IMAGE_2}{IMAGE_3} THE FEAST. The cult of St. Albert dates back to the 12th century; the town and diocese of Montecorvino have honored their bishop St. Albert with public worship since his death. Following the final destruction of Montecorvino, the cult of the saint was continued by the citizens of Pietra, Motta and Volturino, who had collected the legacy and historical memory of ancient Montecorvino. In 1889, following a severe drought, the people invoked the help of the patron saint with processions within the town. Tradition has it that St. Albert, who appeared in a dream to two women of Pietra, advised them to make a penitential pilgrimage to the ruins of Montecorvino.   So on May 16, 1889, the people of Pietra, together with the faithful from Motta and Volturino, set out for Montecorvino with the statue of St. Albert carried on their shoulders. The much-desired rain arrived soon after returning to the village and, as the farmers themselves said, "more wheat than straw" was harvested that year.   Every year since then, on May 16, the statue of St. Albert has been carried in procession in Montecorvino to the ruins of the ancient Cathedral.   The statue of the saint is accompanied along the entire route by the characteristic "palij": long tree trunks covered with multicolored handkerchiefs, carried upright by a team of people. The palij was dressed (adorned) 3-4 days before the feast with handkerchiefs and shawls, held together with baby bands, collected house by house and which were returned after the feast. A few days before the feast, the palij are decorated with handkerchiefs kept by the various groups; long colored ribbons and a plume are placed on top of each palij, characterizing the different teams of bearers. On the morning of May 16, the palij are carried to the wide rosary, the "oldest" palio will be carried in front and closest to the saint, the others will precede the procession.   In Montecorvino, after mass, a propitiatory type ceremony of the agricultural world, the blessing of the cardinal points, is also held. The statue of the saint is carried to the four sides of the ruins of the cathedral and positioned with its face turned toward the fields, a blessing is given to the crops.   To visit: the historic center known as "Terra Vecchia," the Gothic arch of Port'Alta, the old town with its characteristic narrow streets, stairways, sub-passages and small squares, the low comb-structured houses with basements carved into the rock; the Portella; the monumental complex consisting of the Norman-Angevin Tower, the Mother Church, the Ducal Palace and the hanging garden; the Church of the Rosary; the Church of the Annunziata; the Church of St. Francis; and the noble palaces: Celenza, Iannitelli, Massari-De Biase, Calarese. Also of note is the archaeological site of Monte Corvino, 5 km from Pietra.  

I comuni

2022-06-21

d

January

11-12

16-17-18

17

30-31

February

12-13-14-15

April

23-24

27-28-29-30

30

22-23-24

May

01-02-03

07-08-09

07-08-09-10

08-09-10

13-14-15-16-17

14-15-16

16-17

20-21-22-23

22-23-24

25-26-27-28-29

June

13-14-15-16-17

14-15-16

28-29-30

July

05-06-07

24-25-26

August

06-07-08

14-15-16

19-20-21

25-26-27

26-27-28

27-28-29

28-29-30

29-30-31

30-31-01

September

03-04-05

07

25-26-27-28

27-28-29-30-01

01

November

08-09-10-11

December

16

January

11-12

16-17-18

17

30-31

11-12

16-17-18

17

30-31

February

12-13-14-15

12-13-14-15

April

23-24

27-28-29-30

30

22-23-24

23-24

27-28-29-30

30

22-23-24

May

01-02-03

07-08-09

07-08-09-10

08-09-10

13-14-15-16-17

14-15-16

16-17

20-21-22-23

22-23-24

25-26-27-28-29

01-02-03

07-08-09

07-08-09-10

08-09-10

13-14-15-16-17

14-15-16

16-17

20-21-22-23

22-23-24

25-26-27-28-29

June

13-14-15-16-17

14-15-16

28-29-30

13-14-15-16-17

14-15-16

28-29-30

July

05-06-07

24-25-26

05-06-07

24-25-26

August

06-07-08

14-15-16

19-20-21

25-26-27

26-27-28

27-28-29

28-29-30

29-30-31

30-31-01

06-07-08

14-15-16

19-20-21

25-26-27

26-27-28

27-28-29

28-29-30

29-30-31

30-31-01

September

03-04-05

07

25-26-27-28

27-28-29-30-01

03-04-05

07

25-26-27-28

27-28-29-30-01

01

01

November

08-09-10-11

08-09-10-11

December

16

16

I Produttori

2023-06-05

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.  

I Produttori

2022-02-01

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.  

I Produttori

2022-12-07

Freehand

A story that has its roots far back in time, because far back Don Riccardo Agresti has always been able to look: all it takes is a farm and many hands just asking to be used for something good. This is how the taralli of 'a Mano Libera' were born, thanks to the Diocese of Andria's 'Senza Sbarre' project.     We are in the Andria countryside, enjoying a beautiful panorama, with Castel del Monte standing out in the background, symbol of an ancient and true Apulia. Here we find the fortified masseria San Vittore.     San Vittore has become a place of rehabilitation and reintegration for dozens of inmates and ex-convicts with its ten hectares of land. The bright colours of the fruit, the fragrances of the vegetable garden, the sound of the wind passing through the branches of the olive trees are accessories to the scent coming from the kitchens.     Don Riccardo tells us that the "Senza sbarre" project and the "a Mano Libera" cooperative produce handmade taralli with quality natural raw materials and km 0. They are truly handmade, because there are no industrial machines to shape the taralli to the grains being processed: the busy and skilful hands of the operators move with precision on the counters and arrange those rounded shapes of pure love on the baking trays.     In addition to the classic fennel seed taralli, tasty varieties have been added, such as the one already mentioned with cereals, then the one with sun-dried tomatoes, which combines one of the most identifying flavours of the Apulian territory with a typical product, and the taralli with Nero di Troia: usually taralli are kneaded with white wine, while here one of the most acclaimed local varieties is chosen.     The scent coming from the oven spreads throughout the premises dedicated to production, which starts with dough made from quality local flours. The dough is shaped strictly by hand and then boiled, after which the taralli end up in the oven, the author of those fragrances that can be savoured well before entering the premises.     "a Mano Libera" was born as an alternative measure to prison, giving hope and new perspectives to its operators, but also quality traditional products for all the world's gluttons.     The proceeds from the sale of the taralli go back into circulation, reinvested to give other people who have seen prison in their path a chance at redemption.

I Produttori

2021-04-30

Casa Milo

When one thinks of Apulia, one cannot fail to mention his majesty pasta. A symbol of family, cheerfulness and conviviality, it is among the things that best represents us in the world. When it comes to pasta we have always stood out, as the Apulian company CASA MILO teaches us.       The story begins in 1870 in Bitonto, a town that enchants with the beauty of its historic center and delights with the goodness of its extra virgin olive oil. It is a story of family and passion, of hard work and courage, but it is also a story of respect and trust. Casa Milo for four generations has been among the ambassadors of Puglia in the food sector.       A path that began first with oil and then followed by pasta and baked goods, the creation of which took over for good in 1994. In all these years, Nicola Milo, president of the company, flanked by his four children Giuseppe, Marida, Saverio and Giovanni, has constantly invested to offer consumers quality products processed in accordance with the most authentic and genuine Italian tradition.       Quality that is also expressed in the refinement of raw materials, indispensable elements to obtain an extraordinary final product. This philosophy of theirs is materialized through the pact made with Coldiretti to create an entirely Apulian product made with selected durum wheats, with full respect for the land and those who cultivate it.       A true act of love for mother earth, for its natural cycles and for those vigorous arms that care for it and work it. A "simple" parcel of Milo pasta encapsulates a world in which lush sun-kissed wheat fields, the salubrious wind and a thousand-year-old farming tradition coexist.   {IMAGE_0}{IMAGE_1}   100% Filiera Puglia dry pasta is made from stone husked wheat and natural, quality ingredients that allow it to be porous, rough and tough enough to hold every sauce. Available in many specialties made only with bronze dies, this category also includes the Caserecce line that offers all regional formats inspired by the ancient techniques of homemade pasta.       Fresh egg pasta 100% wheat of Puglia is a type of pasta that invites the consumer to touch it, before tasting it. When looking at Casa Milo's pasta, it is hard not to think of our grandmothers' homemade version. The intense yellow of tagliatelle, fettuccine, pappardelle or lasagna is accompanied by a fragrance that smells of long tables and family conviviality.   One line of Casa Milo's production is also dedicated to baked goods, where respect for craftsmanship is the preponderant element. Taralli, mini breadsticks and bruschetta with EVO oil are the perfect bread substitutes at any time of day to refresh yourself with fragrant and irresistible flavors or to create creative combinations for special aperitifs.       Tradition, innovation, sustainability and reliability. All values perfectly embodied by Nicola Milo and his four sons, who bring the tastiest and most authentic Puglia to the consumer in the form of pasta and baked goods.    

I Produttori

2021-04-30

Gargano Delizie

A wonderful village, known as the Pearl of Gargano, stands on a bluff overlooking the crystal clear sea, kissed by white sand and embraced by towering rocky cliffs.     We are in Peschici, and in this incredible landscape that smells of salt and Mediterranean vegetation, GARGANO DELIZIE® was born, an artisan distillery that shares the history of the territory through its products.      Started in 2002 by Michele and Patrizia Caputo, the couple immediately based their production on quality and craftsmanship, resulting in a series of unique creations. Crossing the threshold of the small laboratory, we are immediately attracted to the tanks containing delicious infusions and delighted by the contagious enthusiasm that Michele and Patrizia have for their work.     Production takes place in Ischitella (fg), a town a few kilometres from Peschici, but the salespoint is found in the historic city centre of Peschici (fg), in an area brimming with tasty shops full of local goodness. The Peschici shop also offers other local specialities and traditional gastronomy, such as jams, preserves, pâtés, and much more, offering a variety of products that fully reflects our culinary culture.   {IMAGE_0}{IMAGE_1}   Sharing all the unique characteristics of a territory, passing down its traditions and unearthing its cultural heritage, is a great undertaking. Each liqueur by Gargano Delizie (of which there are about forty) is born from a careful study of the local traditional recipes, but most importantly from the scrupulous search for raw materials that are processed according to the artisanal and homemade methods used by our ancestors. Michele and Patrizia tell us about their flagship product, the "Amaro della Suocera", a sweet elixir from 1900 also known as the “cherry of the grandmothers".     "Amaro della Suocera" is made with local Primitivo wine and black cherry juice, and it was their 90-year-old uncle who shared its ancient secrets with them. Patrizia also tells us about their "Amico", another greatly enjoyed liqueur dedicated to their customers to celebrate 18 years of production.     The idea came from a childhood memory of her grandfather dunking a slice of peach into his glass of wine. That's why "Amico" is made with Falanghina PGI wine and Gargano peaches, an elixir in which the goodness of the fruit is enhanced by the alcohol. In this family-run workshop, two other products must be mentioned: the "Lemolivo", a lemon liqueur made with local orange peels and olive leaves which infuse it with a green colour reminiscent olives, and the "Gargano's” artisan beer, developed from a recipe by Michele and Patrizia that includes, among other ingredients, peels from the Gargano bitter orange.     A product that symbolises the territory in its very label: a pearl resting in an oyster with a historical “trabucco” fishing machine, with citrus fruits crowning the beautiful Pearl of Gargano.  

I Produttori

2021-04-30

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

I Produttori

2021-04-30

Pandora Cellars

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

I Produttori

2021-04-30

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.    

I Produttori

2023-06-05

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.