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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

2022-06-21

CASTELLANA GROTTE

  ...rises on the limestone plateau of the southeastern Murge and belongs to the tourist area of caves and trulli, located on the edge of a karst depression, in an area characterized by dolines, blades, caves, sinkholes and chasms.   Near the town, less than 1 km away, are the famous Castellana Caves, karst cavities discovered in January 1938 by Franco Anelli and Vito Matarrese, which are the area's main tourist attraction. Castellana was born in the early Middle Ages thanks to the colonization carried out by the Monastery of St. Benedict of Conversano, and is first mentioned in documents from the 10th century, specifically in a parchment dated 901.   Its official foundation is traced back to 1171, the year in which Abbot Eustasius donated the church of San Magno and the surrounding lands, with good terms of vassalage, to two Otrantines, Nicola and Costa, in order to repopulate the existing cluster of houses. In the mid-1400s, Castellana and the county of Conversano constituted the dowry of Caterina Orsini in marriage to Giulio Antonio Acquaviva, duke of Atri. From this time on a strong development of the town began. In 1691 there was a tremendous plague epidemic in Castellana.   {IMAGE_0}{IMAGE_1} According to tradition, the village was finally saved by the intervention of Our Lady of Vetrana. Over the years, the surrounding area changes abruptly, and forests give way to vineyards and wheat. Wild deforestation caused floods, which created great damage to property and people. Emergency resolved in 1913 with the construction of the Rainwater Canal. In 1938 the town underwent a touristic change, thanks to the discovery of the Caves by Professor Franco Anelli assisted by Vito Matarrese (who would later discover the White Cave himself).   In 1950 the name of the town was changed from Castellana to Castellana Grotte, as a tribute to the discovery of the caves.   THE FEAST. As our ancestors decided, the feast has been celebrated, since 1691, on the last Sunday in April. It is the main, solemn, most important feast in Castellana and is held amidst the sounds of various bands, lavish lighting and fireworks ignitions. Since it is one of the first festivals in the area, it is closely followed by the patron saint's festival committees of neighboring towns. They come to become aware of the new things on offer in the market. The April festival features three processions. The First takes place on Saturday evening, when the Madonna is processionally carried from the Convent of the Friars to the Mother Church. Arriving near the Municipal Villa, Our Lady is presented with the keys of the city by the authorities, and as soon as the procession resumes, as soon as it turns onto the main street of the festivities, the sumptuous illumination that is carried out each year is lit.   The next day, Sunday, at noon the second long and solemn procession comes out of the Mother Church, in which all the priests with their purple mozzettas, the Franciscan religious, and all the confraternities with their variously colored garments, the city authorities headed by the mayor in a tricolor sash, the City Council, the mayors of the neighboring towns with their respective gonfalons, the military authorities and all the members of the Patronal Feast Commission participate.   Our Lady walks majestically surrounded by golden "lampstands" and wreaths of flowers. In a riot of colors and hieratic poses, a unique fact in the whole area, all the statues of saints, venerated in the city's Churches, also parade in procession. It is as if the whole of Heaven is joined in the great celebration. In the evening then great band concerts take turns on the sound box, and, for the enjoyment of the many fans, they perform songs from operas and classical romances. The third procession takes place on Monday, when Our Lady goes for a week to one of the three city parishes (each year to a different church), then returns to the Convent the following Sunday.     To visit: Chiesa Matrice San Leone Magno, Santuario Maria SS. della Vetrana, Church of St. Francis of Assisi, Le Grotte.

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

2022-08-02

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

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

Antichi Elixir

In the pretty town of Molfetta by the sea, ANTICHI ELIXIR is born, an imaginative artisan liqueur maker that makes authenticity its trademark. The company recounts the territory through quality liqueurs and bitters that encapsulate the most sincere expression of our ancestors' traditions, combining scrupulous production at every stage.     Welcoming us into the laboratory is Alessio Picca, a young entrepreneur who in 2007 decided to combine solid experience in the sector with a love for his land and the genuineness of its fruits. Crossing the threshold, we observe a riot of elegant bottles containing liqueurs in the amber colours typical of quinces, the red nuances of pomegranate or the intense, almost black, purple of wild black mulberry.     They are almost like ampoules containing elixirs with beneficial properties prepared with exclusive recipes, the result of continuous experiments that give the final product a strong personalisation. The raw materials are fundamental to producing quality liqueurs and bitters, processed as they used to be.     Alessio explains in great detail, and with infinite gratitude, the immense heritage of recipes left by his grandmothers, recipes that today allow Antichi Elixir to carry on a family history. The fruits used are all local and their harvest is seasonal, thus conditioned by spring temperatures, synonymous with an uncommon respect for nature's cycles.     Prepared on the basis of Alessio's grandmother's homemade version, 'Cydò' is one of Antichi Elixir's must-have liqueurs. It is composed only of quince juice and good-tasting alcohol, with an alcohol content of 45°. The quinces are harvested and processed strictly by hand during the spring, when the fruit is at the peak of its ripeness and releases all the goodness of its nectar. A long ageing period of about two years sublimates 'Cydò' with elegant, decisive and at the same time soft notes.     "109" is the number of almonds in the artisanal elixir, which, not by chance, is called 109 Almonds. Also derived from a historical recipe, this bitter is a true treasure of our land. The alcoholic infusion is made with Toritto almonds of the 'Filippo Cea' variety, a Slow Food presidium and rich in antioxidant properties. The touch of class of 109 Almonids given by the addition of gentian roots, plants, flowers, citrus peels and local spices mixed together, resulting in a perfect and intense alchemy of smells and flavours.     The bitter distinguished itself at the Spirits Selection world competition in Brussels, challenging over a thousand companies from all over the world and receiving a coveted silver medal. Ruby is the colour of 'Ako', a pomegranate liqueur with a sweet and slightly astringent taste, bottled in a sinuous, diamond-shaped container that makes its seductive tones stand out.     Those of Antichi Elixir are liqueurs and bitters that are the fruit of stainless stories and traditions that defy the passing of the years. Elixirs of long life that delight the palate, pamper the spirit and speak of a wonderful land: Apulia.  

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

2021-04-30

Fiume

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

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

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

Puglia Sapori

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