A typical mildly hilly Murgia landscape, made more barren by the paths of the karst blades that furrow its path. We are in ACQUAVIVA DELLE FONTI (ba), a small village in Puglia that, like a precious ancient mosaic, delights visitors with its beauty.     In this area that encloses ancient farms surrounded by the inimitable dry-stone walls, trulli and underground caves, the Iannone Farm was founded in 1996, producing the Red Onion and the Red Sponzale of Acquaviva delle Fonti flanked by the Black Chickpea of the Murgia Carsica, a triad of goodness that over the years has won the coveted Slow Food Presidium.     Leading us on this journey that speaks of traditional and incredibly territorial productions is Vito Abrusci, farm manager, whom we meet directly in the field in one of the districts that hosts the cultivation of onion, sponzale and black chickpea following the dictates of organic farming.     One can speak of a genuine advantage that such areas offer to this type of product due to the uniqueness of the organic richness that positively impacts the land. The excellent quality of the deep, potassium-rich, well-drained and aerated soils allow these crops to be born and grow abundantly, preserving all the incredible organoleptic and beneficial characteristics contained by nature.     The cultivation and harvesting of the Iannone company's red onion is manual, and the product is distinguished by its flattened shape and weight that are difficult to replicate. In this vegetable, the outer color is clearly distinguishable, evoking a palette of beautiful shades ranging from red to magenta almost purple and then showing the pale pink interior fading to white.     The sweet taste and intense aroma make the Red Onion perfect for fresh consumption or as a processed product. Speaking of red onion, we cannot fail to mention the sponzale, which is the bulb that is born by reproduction from the mature onion. The company cultivates it according to traditional methods, and the sponzale, also known as sponsale, keeps the delicate and light flavor of the onion intact.     An ancient vegetable whose name of Latin origin evokes the flatbread that was eaten during the sponsàlia, the ceremony that celebrated the future spouses. To think that the black chickpea of the Murgia Carsica has gone into space is something that leaves one astonished. The space chickpea, in every sense of the word, was chosen for its incredible properties for astronaut Samantha Cristoforetti's soup.     It is different from other legumes because of its dark color and hooked, wrinkled shape. Already known in the nineteenth century, Vito explains that Black Chickpea has always been the staple of the agricultural diet as a substitute for meat, at that time a food prerogative only of wealthy families.     The "poor man's meat," as the legume was once called, is palatable and very rich in fiber and iron. A peasant food that opens the door to a wonderful land.    

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.  

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.  

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.  

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.    

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.    

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.    

The journey to Noci (ba), a small town in the pleasant Murgia hills where Cantine Barsento is located, is studded with natural landscapes that stretch as far as the eye can see, breathtakingly beautiful. In this unspoilt territory, a winery was born more than fifty years ago that, as the current Sole Director Rocco Colucci tells us, 'translates the essence of Puglia into wine'.     Cantine Barsento is a lively winery founded in 1969 with a visionary mission for the time: to promote quality wines from the Nocese countryside alone. What makes this winery so special and unique is something that, once you cross the threshold of the establishment, you do not expect to find: about one thousand square metres of underground cellar dug into the limestone rock and 15 metres deep.     A true oenological jewel that amazes for its unexpected beauty, with its tunnels and perfectly organised cells that enclose true and precious treasures of our winemaking tradition. The function of the underground cellar is to obtain a wine aged in the rock cellar, ensuring that there is precise control of temperature and humidity.     The indigenous grape varieties are Primitivo, Malvasia and Negramaro: grapes chosen for their expression of territoriality, authenticity and specificity and whose quality is further sublimated through an exclusively manual harvesting process.   {IMAGE_0}{IMAGE_1}   Cantine Barsento's labels (they are divided between IGP and DOC) are not simply wine products, but are much more: they represent the passion for quality grapes and their bond with nature, the sole creator of the rare characteristics of each raw material.     Intense and generous is the Paturno, a ruby with a complex and at the same time sweetish bouquet typical of the Primitivo from which it comes, or the Ladislao, a pure Negramaro that is impenetrable, almost gloomy. It has mature, decidedly virile aromas, is aged in oak barrels and is a wine for those who love to surprise and be surprised.     If we wanted to give it a personification, Casaboli would certainly be a woman with an elegant appearance and refined intelligence. Made from Primitivo, this DOC is a wine of depth that blends its pleasantness with tannicity. Playful, fresh, sweet. This is Primitivo Malicchia Mapicchia, a meditation nectar of great vinosity on the palate, aged for a year and pleasant for any culinary combination.     Cantine Barsento's winemaking tradition also runs on the catering track through the Bamì restaurant. The mission? To fuse two incredible arts: the art of cooking and the art of winemaking and bring them together in one form, Bamì. The restaurant is located inside Cantine Barsento and espouses the concept of enhancing raw materials and dishes that respect the organoleptic properties of the ingredients. A concept that, if we dare say so, is clothed in sacredness.     The same that has always accompanied those who, in various forms, work the products of the earth with respect and devotion.