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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

2022-06-20

BITONTO

    The intense green of the expanses of olive trees and the white glare of the white stone that stands out against the intense blue of the sky and the iridescent blue of the sea: this is the incomparable spectacle that presents itself to those who, driving along the A14 highway or the more scenic "Adriatica" State Road, come to Bitonto from the North or the South.   The beauty of Bitonto and its territory and its enviable geographic position, as a hinge between the coast and the hilly hinterland, have made it, since the Neolithic period, a privileged place for the settlement of a capannicolous village, which you can discover through the remains, of the necropolis and the artifacts that are witnesses of a complex and well-organized civilization with an agricultural vocation.   If you wish to take a leap back in time, it will be easy for you to read the lines of the Middle Ages in the monumental Romanesque Cathedral and in the maze of narrow streets of the Old Town, dotted with arches, hidden towers, palaces and churches covering the span of several centuries. Historical events conditioned urban development and the lives of the local population in a similar way to the people of the Land of Bari, amid wars, foreign rule, insurrectional uprisings and enlightened governments.   {IMAGE_2}{IMAGE_3} A city that is a melting pot of peoples and cultures, which can be discovered in the forms and styles of the noble palaces, in the development of the extra-moenia neighborhoods, in the richness of the conventual churches that have sprung up beyond the city walls, and, above all, in the different colorings of the local dialect, in which Greek, Spanish and French sounds echo. A city with a glorious past. One of the most populous centers of the Middle Ages and one of the most flourishing cities of "Neapolitan" Apulia.   Along with Madrid, the only European city to have a public sewer in the 16th century and, also in that century, capable of redeeming its freedom from its feudal lord, paying a huge sum of money in order to return to being Civitas Libera. Here in Bitonto the last act of the War of Polish Secession was fought, which, in fact, saw the birth of the Bourbon Kingdom in southern Italy. An important city, rich in history and extremely rich in artistic and architectural evidence.   Bitonto, city of art... but also city of Festivals, Rites, Musical Bands and, above all, City of Oil.   THE FESTIVAL. So the history of the Bitonto Patronal Festival starts from a historical fact that really happened, which after being moved, in the early 1900s to August to allow the many emigrants to be able to experience it, for the past 18 years has returned to its natural location of the end of May. Faith, devotion, tradition, colors, music, history, and promotion of the area are the ingredients of the events that unfold over the five days of the festival with the re-enactment of the miracle, the historical procession in which the noble families of Bourbon origin parade, illuminations, the solemn procession, fireworks, and musical performances.   Sights: Co-cathedral of St. Valentine, Church of St. Francis of Assisi, Church of the Crucifix, Church of Purgatory, Sylos-Vulpano Palace, Sylos-Calò Palace, Angevin Tower, Archaeological Museum, National Gallery of Modern Art.   Photos by: Domenico Ciocia, Ezio Marrone, Andrea Melato, Gaetano Loporto, Francesco Racaniello.

I comuni

2022-06-20

VICO DEL GARGANO

...a town with an ancient heart, Vico del Gargano (Fg) stands in a privileged position in the Montagna del Sole (ancient name for the Gargano), at an altitude of 445 meters, on a rocky promontory between the sea (it is 6 km away), with San Menaio and Calenella, and the Umbra Forest (it is 10 km away).     It is one of nine municipalities in Puglia that bear the label "I Borghi più Belli d'Italia." Its fine hilly air tempers the summer heat and softens the winter cold. It is an ancient town that arose on prehistoric settlements. It owes its name to the Schiavoni called by Otto I around 900 AD. Vico enchants visitors with its historic center, implanted on the three main cores of Civita, Terra and Casale.     Its past is dense with prehistoric evidence (the necropolises of Monte Tabor and Monte Pucci are of considerable interest). The Norman-Swabian era markedly marked the development of Vico del Gargano. Evidence of that era is a castle, probably built by the men of Frederick II of Swabia around 1240, and the city walls, which also include watchtowers and some small churches. The historic center is divided into narrow streets, old "a pujedd" houses (terraced with an outside staircase, with dwellings on the upper floor and a crawl space used as a stable or store), the remains of the walls and towers.   The "Trappeto Maratea," an ancient olive press that preserves a wooden press from 1317, is worth a special visit. Palazzo Della Bella, a curious early 20th-century building inspired by the 14th-century model of the Florentine Palazzo Vecchio, completes the walk through Vico's historic center. Just outside the town is the striking Capuchin Convent with a centuries-old holm oak (17 meters high by 5 meters in diameter) and, inside, a miraculous Crucifix as well as paintings by Vaccaro and Borghese.   {IMAGE_2}{IMAGE_3} The Convent of Santa Maria Pura, also outside the town, is a monumental complex of great value that, it is believed, even rests on much older structures, perhaps the Temple of Chalcis.   In 1618 St. Valentine was acclaimed Patron Saint of the city and its orange gardens. The Saint's relics are located in the Collegiate Church of the Assumption and are carried in procession on February 14.   Lovers in the surrounding area on that day taste the juice of blessed oranges as a propitious love potion and exchange sweet effusions in the Vicolo del Bacio, a narrow street in the old town only 50 centimeters wide.   THE FEAST. Every year on Feb. 14, the feast of lovers, Vico del Gargano dresses up with original ornaments. The Chiesa Matrice, the alleys and small squares of the historic center, and private homes are decorated with bright, fragrant oranges.   Legend has it that by eating the oranges of Vico del Gargano or drinking their juice, one has a great chance of crowning one's dream of love. The entire historic center is engirdled with oranges starting with the "Vicolo del Bacio," a narrow and picturesque narrow street symbolic of the "Land of St. Valentine."   Out-of-towners who opt for a weekend among the sea, Aleppo pines and the Umbra Forest, heart of the Gargano National Park, will find cultural and religious events in honor of the Saint of the Lovers. On the morning of Feb. 14 at 11 a.m. takes place the solemn procession of St. Valentine, Patron Saint of Vico del Gargano and Protector of orange groves.   At 3 p.m. from the alleys of the old town to Piazza Fuoriporta "Sagra dell'Arancia e dei suoi derivati," an exhibition of typical products and tastings. During Valentines Week Feb. 8/15 other important cultural events crown Valentine's Day. National Art Review "Valentine's Award," Valentine's Fair, concerts: choral and instrumental; young and old in search of serenity, Vico del Gargano awaits.   The pretty Gargano town becomes your Cupid for a day, providing the arrows, you aim the target.     To visit: Old Town, Castle, Chiesa Matrice, Misericordia Church, Church of Santa Maria degli Angeli and the Church of San Pietro, The Umbra Forest, San Menaio.

I comuni

2022-06-20

MOLFETTA

...halfway stretched between the sea and the land, the city of Molfetta rises about 25 km from the capital Bari; among the most populous municipalities in northern Bari with about 60,000 inhabitants, Molfetta has been experiencing in the last decade a strong development, mainly urbanistic, which has shifted the city boundaries far beyond the original ones traceable in the Centro Antico. It was precisely in this place, on what was the "peninsula of St. Andrew," that the first village arose, whose subsistence was based mainly on fishing, as well as the exchange of products with other cities on the coast and inland.   It was from the medieval age that the initial nucleus expanded with new buildings, churches (including the Cathedral in Apulian Romanesque style) with adjoining courtyards, the enlargement of the port, towers, the town hall, and squares that gradually made the town's road network take on that characteristic arrangement called "herringbone" which is unique in its kind.   Over the centuries, the city has experienced an almost symbiotic relationship with the sea, considered a source of life and sustenance, and also a privileged route chosen by conquerors and destructive enemies to settle on Molfetta territory. To leave their footprints on Molfettese soil have been Byzantines, Lombards, Normans, Saracens who several times brought destruction to the city, Swabians with Frederick II who made it a "royal city," pilgrims who made Molfetta a crossroads and point of passage to the Holy Land (among them also Conrad of Bavaria who later became one of the patrons); to still Angevins, Aragonese and French authors in 1529 of the "sack of Molfetta" traumatic event that deeply marked the local population.   {IMAGE_1}{IMAGE_2} A history that spans the centuries and constantly changes the face of Molfetta; a history that even before being such is prehistory in one of the most representative and emblematic places of the Molfettese territory, the Pulo.   In this collapse doline of karst origin located about 1.5 kilometers from the center of the city of Molfetta, important traces dating back to settlements of the Neolithic period have been found, finds that are today preserved for the most part in the city's Diocesan Museum, another important cultural container in which the works of great Molfettan painters such as Corrado Giaquinto, already an artist in the major European courts of the 18th century, are kept.   Not only the echo of history in the Pulo, but also a profoundly naturalistic charm that also involves the surrounding countryside of centuries-old olive trees and towers and farms, stretching out over the verdant blades that overbearingly turn their gaze to the sea.   THE FEAST The celebrations in honor of Mary Most Holy of Martyrs take place at several times of the year: on May 11 the sacred icon is carried in procession through the streets of the city to commemorate and renew the vow that the people of Molfetta made to Our Lady during the disastrous earthquake of 1560 that struck the Apulian territory but spared Molfetta precisely through the intercession of the Virgin, who is named for that occasion as "Medonn du Tremelizze" (Our Lady of the Earthquake).   Our Lady is also celebrated during the novena from August 29 to September 6 culminating in the great patronal feast on Sept. 7 - 8 - 9 when the whole city dresses up for the feast, amid the colorful lights of the illuminations with geometric figures or soft floral compositions that draw the outlines of churches and buildings and the sparkle of the fireworks that stand out in the night sky and are reflected in the sea.     At the Basilica on Sept. 7 the life-size (134 cm) wooden statue of the Virgin, made by commission in 1840 by Neapolitan sculptor Giuseppe Verzella, is covered with the golds donated by the faithful and crowned, thus opening the long night vigil that ends the next day when Molfettese sailors knock on the Basilica's large door and later take delivery of the simulacrum to begin the characteristic festival at sea. The three fishing boats adorned with flags and festoons and followed by a multifarious fleet of small boats ply the waters of the harbor and finally at sunset the statue is disembarked on the quay amid the high-pitched sound of the boats' sirens and the applause of the crowd. The procession of the Madonna accompanied by authorities and the faithful finally proceeds to the Cathedral of Molfetta where the simulacrum remains in adoration of the public until the Sunday following Sept. 8 when in a long procession, carried on the shoulders, it will return to its rightful home, the Minor Pontifical Basilica of Our Lady of Martyrs ruled by the Franciscan Friars Minor.   To visit: the Pulo, the Cathedral, Ospedaletto dei Crociati, the Basilica Madonna dei Martiri, the historic center, the Diocesan Museum, the Archaeological Museum, the Hall of the Templars, the Cathedral.

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

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

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

D'Arapri Cellars

Three friends with a passion for jazz music and for the indigenous grape varieties of the Tavoliere, an underground cellar with an irresistible charm and sparkling wines that gather admirers from all over the world. There is nothing lacking in the history of Cantine d'Araprì: friendship, love for their land, a far-sighted project and an uncommon entrepreneurial flair.     At the basis of the company was the conviction that it would be possible to produce fine sparkling wines in the south too, using the indigenous Capitanata grape variety: 'Bombino bianco'. This is how the three friends, Girolamo d'Amico, Louis Rapini and Ulrico Priore created their dream in 1979. Cantine d'Araprì is the first company in Apulia to produce sparkling wine using the classic method.     A courageous choice, which over time has proved successful and led to numerous awards. Entering their cellar, one cannot fail to notice the dozens of awards won over the years for the skill with which they enhance the territory. The building housing Cantina d'Araprì, dating back to the beginning of the 18th century and located in the historic centre of San Severo (fg), seems almost like a house that holds extraordinary treasures.     We discover to our amazement that beneath our feet are a thousand square metres of underground cellar accessed through a maze of tunnels and galleries. The space periodically hosts cultural events and exhibitions. The environment welcomes and guards the precious sparkling wine that rests placidly waiting to be ready to be uncorked.     We almost feel as if we are witnessing a ceremony, in the silence of the basement and surrounded by stacks of bottles whose contents follow precise artisanal protocols refined through experience. Among the sparkling wines we find the vintage rosé 'Sansevieria', obtained from the manual harvesting of Nero di Troia grapes with its gentle colour and sweet citrus scent.     For dry lovers, the 'Pas Dosè' made from Bombino Bianco and Pinot Nero is a sparkling wine with a convincing character softened by hints of pastry. Montepulciano and Pinot Noir are the precious ingredients of 'Brut Rosè', a sparkling wine with a fine, rounded flavour and aromas of bread and toasted fruit.     Ethereal and gentle is the bouquet of 'Brut', the first sparkling wine to be produced by the house, which envelops the consumer with fruity scents of apple, yellow peach and orange. Leading us on this sparkling wine journey are Anna d'Amico, daughter of Girolamo, and Daniele Rapini, son of Louis.     Because one of the characteristics of the winery is the interweaving of friendship and familiarity that binds the members of the company. The three founding partners were joined in 2019 by the so-called 'new generation' embodied by the three children: Anna d'Amico, Daniele Rapini and Antonio Priore, all three of whom are driven by the desire to carry on the tradition started by their fathers.     Each bottle of d'Araprì sparkling wine is like a perfect jazz melody: it slowly reveals its amazing notes, telling of a product that smells of Apulia and friendship.    

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

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

Chiarappa Fireworks

In 1940 PIROTECNICA CHIARAPPA, an Apulian company known worldwide for the scenic beauty of its fireworks displays, was founded in San Severo (fg). Eighty years in business and four generations of entrepreneurs skilled in the art of light and fireworks displays make PIROTECNICA CHIARAPPA a benchmark in the fireworks display industry.   The company produces all kinds of pyrotechnics in full compliance with the safety standards dictated by the European Union and tests products following the guidelines of accredited institutes. The incredible craft of fireworks preparation is carefully and passionately handed down from father to son and has evolved to the point where it offers the public incredible and breathtaking fireworks shows.   Pirotecnica Chiarappa has lit up the skies all over Italy, bringing Apulian mastery to Europe as well, such as the numerous participations in Germany, Croatia, France, and Austria, winning numerous contests and receiving many awards and recognitions.   Separate mention deserves the participation of Pirotecnica Chiarappa in the opening party of Matera 2019 European Capital of Culture. The consequentiality of the images that suddenly appear high in the sky and that mix designs of luminous fountains, streamers that descend slowly, stars that burst dividing into many other little stars and so on, are all games that are not random but studied at the desk by real experts who know the secrets of pyrotechnics and who know well the effects of a certain path and how to achieve it.   {IMAGE_0}{IMAGE_1} The study is not superficial but very detailed and thorough. Like a director, Nicola Chiarappa, the last of the lineage, has to foresee times, causes and effects so that a performance can be executed planned in every detail. Not only tradition but also and above all innovation.   Chiarappa Pyrotechnics offers classic "ground" shows and radio-controlled displays, with remote programming and computerized start-up. Shades of color are obtained by calibrating and mixing various types of chemicals until the desired result is achieved.   It is a job that requires meticulous care of the products handled to ensure that each shade and nuance is exactly as requested by the client. As in all craft businesses, there is a meticulous method of preparation to achieve the desired colors and results: the "recipe" jealously guarded, has been handed down from father to son for decades.   Thanks to the family's creativity, experience and desire to take the spread of the art of pyrotechnics ever higher, Pirotecnica Chiarappa has opened a store dedicated to the marketing of products for all kinds of parties.   Between fireworks, streamers and gadgets, Pirotecnica Chiarappa makes incredible shows and performances that will make you daydream. Today Nicola Chiarappa holds the reins of the company to propel it into an increasingly promising future.    

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

The Ancient Winery San Severo

"You have to love what you do to want to do it every day" With this love comes achievement!!!!!  In the picture you don't find the producer, the president, a leader. You find the cross-section of a community-our own!"   An almost 100-year-old winery and an area naturally suited for the production of rich and fine wines. These elements would be enough to describe L'ANTICA CANTINA DI SAN SEVERO (fg) one of the most dynamic and long-lived Apulian wineries in the region.    Telling us the story of Antica Cantina is Ciro Caliendo, the winery's president, whom we meet in the San Severo plant. Behind him, as has happened numerous times before for other historic businesses like this one, is a wall crowded with awards and recognitions, many of which are true historical relics.   The Antica Cantina di San Severo is actually a social winery founded in 1933 and, just as it was a vine, it has its roots in local culture and culture. It is no coincidence that San Severo saw the first Apulian DOC recognized in 1968, a tangible sign of a peasant and winemaking custom that to define millenary is reductive.   The strong point of the Antica Cantina's wine production is not only the synergic and joint work with its members who confer the quality grapes, but it is also represented by a thousand hectares cultivated according to a system of company certification and traceability that contributes to producing wines that represent the harmonious, joyful and elegant synthesis of the typicality of this land.   In the fertile Daunia, the dream of many farmers has come to life: to offer the consumer the sensations that express at the same time the pleasantness and passion that the land of San Severo offers.  It is the way to get to know our history and the culture of the land, toward which all the locals nurture a boundless passion, the same as there is in San Severo DOP.   {IMAGE_0}{IMAGE_1}   San Severo Bianco as early as 1932, was recognized as a typical local wine. Castrum San Severo Bianco is made from a blend of Bombino, Trebbiano and a touch of Malvasia. Rosso and Rosato round out the San Severo DOP offering. The Castrum Rosso is a wine with just the right structure. It releases aromas of plums and black cherry that blend with the floral of violets and cyclamen. Castrum Rosato" with its delicacy offers a fruity, intense bouquet with hints of peach to satisfy even the most sensitive palate.   With the Nobiles line we find the typical varietals. Noble and positively austere is the Nobiles IGP obtained from Nero di Troia grapes, one of the native vines of lands cultivated on the slopes near the Gargano. With its almost impenetrable color, Nobiles Nero di Troia has a full-bodied but refined structure and a taste of red fruits and spices that intrigue and intoxicate the palate.    

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.