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.  

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.    

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 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.    

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.

"From field to table' for Mastrototaro Food is not an abstract concept but a real promise the company makes to the consumer.     We are in BISCEGLIE (Bat), a flourishing land lapped by the waters of the Adriatic Sea. It is precisely between the land and the sea that the preserves of Mastrototaro Food are born, products that symbolise the authenticity of Apulia and the genuine flavour of tradition.     The company has a long entrepreneurial history behind it, which began in 1956 and runs in the agricultural sector.     In 2008, Mastrototaro Food decided to further enhance the raw materials produced on the company's land by transforming them into excellent agro-food preserves. Three decades of expertise in the sector did the rest.     Today it is the three brothers, Mauro, Giulio and Roberto, who with skill and ingenuity run the company, which is certified organic and one of the few in Italy to organise production from scratch. The cicerone of our journey through the delicacies of the Mastrototaro brand is Mauro, who, amidst vast expanses of olive groves and vast fields of cultivated land, tells us about the great effort made to offer the consumer a product in which quality is the undisputed queen.     The cultivation of vegetables according to the ancestral customs of our ancestors and love for nature are the winning elements of the company, which harvests the raw materials by hand and transforms them into preserves in just a few hours.     This makes it possible to preserve the organoleptic qualities of the vegetables, which unleash their goodness and taste delicious just by looking at them. Aubergines, artichokes, mushrooms, peppers, tomatoes, olives and courgettes are the raw materials that go well with the extra virgin olive oil produced by the company.     Looking at the farm shop, we seem to be looking at a slightly larger version of grandma's classic larder. A triumph of colours is what presents itself to our eyes as visitors, where we gaze in amazement at the different nuances of the jarred vegetables.     With pride, Mauro explains the company's precise philosophy: to recover the ancient recipes for preserves in order to make them known beyond the borders of Apulia. And so we discover the 'Pric 'o prac', an ancient Molfettese sauce, now impossible to find, made from peppers and tomatoes, or the biscegliese antipasto with artichokes, champignon mushrooms, peppers and olives.     We cannot fail to mention the exquisite artichokes available in several versions. Grilled, stemmed, 'della mamma' or 'pugliese' style: all are exceptional with their tender heart dipped in the golden yellow of extra virgin olive oil. Tradition yes, but also innovation, like the refined lentil and sun-dried tomato mousse that combines the nutritional properties of the legume with the lively flavour of sun-dried tomatoes.      Mastrototaro Food's list of products is a long one. Mauro explains that a company like his, which puts the consumer before turnover, is the result of great teamwork. A team that wins because it plays well in the field. That field that Mastrototaro Food brings in jars directly to our.    

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.  

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.