BARLETTA ANDRIA BARLETTA ANDRIA TRANITRANI ITALIAN PROVINCE
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HANDBOOK A short guide to Barletta Andria Trani provinces traditions and culture
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his guide is the expression/the result of a great passion for the territory and for its food productions. We have wondered, in fact, why is it not possible to know the province of Barletta Andria Trani through its typical products? The reader of these few pages will be able, starting from a typical product, to ďŹ nd the main informa-
tion, to have reference points on the on the places where you can taste it, the farm-holidays, and to have precise information on the characteristics and the main topics of the places to visit in the surroundings. This new food geography will highlight, in addition to this, the nicest and most meaningful product realities of the province of Barletta Andria Trani.
The texts describing the typical products are short and sometimes very short and the pocket size was thought to make the guide easily readable and transportable. In order to make the reading an invitation and a continual link to the direct experience of the product and the territory. Have a nice reading!
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he idea of providing a bilingual guide to improve the quality of the local tourist offer is part of a development project of territorial peculiarities that are identified in the agritourism segment, rural tourism and in all agro-food productions of the province of Barletta Andria Trani which make it a true
and indisputable point of excellence for both the whole Region and the National territory. Our enviable natural heritage, our mastery of traditional food production and our rural tourism of unquestionable value, have always been synonymous with excellence and pride for all citizens of the province. In this framework are included all the actions promoted by the Department of Agriculture and Forestry of province of Bar-
letta Andria Trani, that I have the honor to represent, aimed at making this territory a true strength by relaunching the local economy, in a period of particular economical depression. Confident of having chosen the right direction for the enhancement, development and growth that every one of us is longing to, my wish is that this simple but useful guide may you help to experience, love and discover more about this/our enchanting territory. The President Francesco Ventola
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he importance and value of agriculture for the Apulian territory and in particular for the province of Barletta Andria Trani is undisputed. The whole area has excellent agrifood and many profit-yelding
firms, active and well organized, which are mainly involved in the production of wine, extra virgin oil, fruits and vegetables, cereal and dairy products. The province has also an experimental farm, Paparicotta farm, which is a cut above the rest, as well as the ITA Agricultural Technical Institute, a prominent training center for many experts. Today’s goal is to try to give prominence to local high-quality
food by networking all the public facilities that could boost the development of this area -such as by making agreement among the Province, CNR (National Research council) and the University of Bari – and to promote agri-food excellence by traineeing new skilled operators such as cheesemakers experts, extra-virgin olive oil and wine tasters. Finally I would suggest to create a recognized agritrademark for all typical products of the province of Barletta Andria Trani. Provincial councillor for Agriculture Domenico Campana
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uring these last decades agritourism business has represented a true innovative product in the farm sector which combines farming and sale of rural products with other services, showing a significant earnings growth. The services related to hospitality and leisure, in order to meet consumers trends and needs, have steadely increased by offering a wide range of enterteinment, sport and cultural activities to the tourists. The dynamics of such a context requires an appropiate update and overhaul of the legislative system to further define limits and potential, authorization procedures and control systems to
offer an improved system of guarantee to users and competition and to maintain the principle of complementarity in connection with agriculture. At the regional level several bills are being examined in order to adapt the legislation on agri-tourism, with a redefinition of the institutional roles in the procedural path. The actual role played by the Province in this process concerns the claim investigation and the determination of requirements to be registered with E.R.O.A, the Regional List of Agritourism Operators. From this perspective we can see that registrations with E.R.O.A. have steadily increased due to the growing trend in tour-
ism in rural areas, to the renewed interest in traditional food and wine and about ancient food processig methods and agricultural works. A stay in a farm-holidays represents a good way to experience the territory that is the reason why both tourists and travellers are having their preference for this kind of vacation. All this represents a great opportunity for the territory, to the firms involved in the agricultural sector and especially for young people seeking for employment. The Service is active and effective to positively meet the needs of the operators and to direct properly and safely the users ready to undertake this experience.
Productive, Development, Agriculture and Business Manager (XIV branch) Carmelo Roseto
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EXTRA-VIRGIN OLIVE OIL PDO TERRA DI BARI CASTEL DEL MONTE
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he pdo Terra di Bari indicates a certified area production of the extra virgin olive oil and includes three different under-areas. Starting from the North, you find the area of Castel del Monte, including the whole territory of the province of Barletta Andria Trani. The
Particularly important is the “Strada dell’ Olio Extra vergine Castel del Monte” (“Castel del Monte extra-virgin oil road”) – www.stradaoliocasteldelmonte.it , the International yearly competition for cooks Qoco – www.qoco.it in the city of Andria and the “taste weekends” to discover of the new oil in Bisceglie – www.oliamocibene.it
remaining two areas are the one of Bitonto and the one of the Murgia of Trulli and of the Grotte (the “Caves”). The main production of the under-area of Castel del Monte is the variety, or “cultivar”, Coratina. The harvest of the variety “Coratina” starts in November and can end, in
particular vintages, even three months later, in February. This olive variety is characterized by a very high concentration of Byophenols, natural antioxidants giving all the olis producted by this cultivar, a bitter and spicy flavor, very rich in flavor and smell.
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DOCG, DOC AND IGT WINES The province of Barletta Andria Trani can boast different DOC wines (controlled and guaranteed denomination origin and typical geographical indication). These known and recognizable denominations will be, in these months, updated by the Ministry of Food and Agriculture and Forestal Politics to the European so that the Dogc and PDO wines language, that will be just named here, will become PDO – Denomination of protected origin – while the Igt wines will become PGI – of protected geographical indication.
DOCG and DOC wines: Castel del Monte, Bombino Nero, Docg, Castel del Monte Nero di Troia Riserva Docg, Castel del Monte Rosso Riserva Docg, Aleatico di Puglia, Rosso doc Barletta, Castel del Monte Doc, Rosso Canosa Doc, Moscato di Trani Doc, Tavoliere delle Puglie Doc. IGT wines: Murgia Igt, Puglia Igt. The local vine that is worth talking about as it is representative of the province of Barletta Andria Trani is Troia vine, an an-
Particularly important is the ““Strada dei vini del Castel del Monte Monte” (“Way of wines of Castel del Monte”) www.stradavinicasteldelmonte.it and the ““Movimento Turismo del Vino Vino” (“Wine tourism Movement”) www.mtvpuglia.it – arranging various activities on the territory.
cient autoctonous red wine grape variety. If Apulia was divided into three big areas, in the south there would be Negroamaro grape variety, in the middle Primitivo one, in the north we would find the land of Nero di Troia grapes. The grape variety that is worthy to be named for its expression capability of Grapes of Troia has a delayed ripening process and its Nero (“Black”) can also have an ageing process.
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MOZZARELLA, BURRATA, CACIOCAVALLO AND CANESTRATO PDO
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hen you are in the province of Andria Trani, you are in the heart of a very rich production district: the one of cheeses and of a “finely sliced pasta”, the historically preferred working method by more of sixty dairies of the territory. The master dairy usually work in the night, like the bakers, to offer up to the morning a very fresh product. In the working method of the sliced pasta, the curd is obtained by a process of acidification through the citric acid - right the one contained in the lemon – by adding calf curd. The sliced pasta, worked like that, becomes sweeter and less acid in comparison, for example, to the buffalo mozzarella.
chanically (it takes its name from placed ‘a cavthis technique), it is then knot- allo’ that literted in the typical candy form. ally means ‘on horseback’, i.e. The burrata is one of the ex- straddling, upon cellence products of the terri- the horizontal stick or branch. tory and perhaps also one of its most known. Tradition imposes The grazes of the upland of Murgcraftsmanship in its production. ia, today National Park of Alta Such craftsmanship means in reality Murgia, have been the center of “hand-made” product. It means to a rich still today alive graze traclose, almost to wrap very fine slic- dition. The herds of sheeps and es of pasta and cream with a layer goats have ensured the produc(a sheet) of sliced pasta, itself knot- tion of very special cheeses like for ted and above closed with a raffia. example the “canestrato PDO”. The production of this cheese is Part of the milk and dairy produc- possible all year long and you tion is also dedicated to the cacio- can find it in different maturing. cavallo, an example of hard or Its flavor is naturally influenced by semi-hard sliced pasta, depending the graze, the herbs and the flowon the maturing. The curd of cacio- ers on the upland. Its name comes The mozzarella or “fiordilatte” cavallo, differently form the burra- from olive tree cane baskets (tois a STG – a traditional guaran- ta and the mozzarella, is normally day more and more replaced by teed specialty – recognized by coocked. Its name comes from the plastic food baskets) used for it the European Community. The way it is left to ripen: linked in shape that give the canestrato an sliced pasta is cut by hand or me- pairs, the caciocavallo forms are unmistakable wrinkled surface.
The territory of the Murgia, the biggest National Park of the South of Italy,a huge territory, isolated and desert. Huge spaces, grazes, “gravine” and “doline”, caves and deep silences. It represents a life oasis hosting several kinds of animals and plants. This territory is today seat of the National Park of Alta Murgia. For more information: www.parcoaltamurgia.gov.it
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THE WARMED UP TARALLI
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he most famous Apulian snack is obtained by joining, with wisdom and lightness, a few and very simple ingredients: tender wheat flour, extra virgin olive oil, white wine,
a pinch of salt and, sometimes, fennel seeds, to which you can add several spices or ingredients: The mixture is worked till obtaining the famous “lucini”, some thick slices of mixture that are closed
as a ring. The classical warmed up taralli are boiled for about one minute before they are put into the oven.
THE SANT’AGOSTINO OLIVES The olives of Sant’Agostino in brine gamy wild fennel taste of the National Park of Alta Murgia get ripe late. The first flowers come out towards the middle of May. The olives get ripe quickly and are harvested in the month of September. Their specific size and the low content of oil make them suitable for the use as meal olives. Even this product
is belonging to the whole territory although the olive of Saint Augustine is also called the “big olive” of Andria. The olives of Saint Augustine are one of those typical products of the province of Barletta Andria Trani to protect on the way of its cousin “The nice olive of Cerignola PDO”, precisely in the province of Foggia. The olive of Saint Augustine is not suitable to eat row, just
picked up from the tree, but it needs a technical process of “bittering” followed by a process of fermentation. The olive is traditionally dipped into a mixture of water and wood ash of olive and quicklime, where it is held for some hours. The olives are then washed several times with current water and then kept in a spiced wild fennel water and salt brine of the Murgia.
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THE CARROT, THE POTATO AND THE ONION OF MARGHERITA DI SAVOIA
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he carrot, the potato, the onion are three plants whose bulb for the onion, tuber for the potato and tatproot for the carrot do not need particular introductions. You should instead pay attention to the particular place where they are harvested: the sandy shores. This name comes from the coast harvested from Barletta to Margherita di Savoia keeping on on along the
northern coast, where the silt clayey lands have very particular characteristics: they are rich in phosphorus, magnesium and potassium. Such minerals are naturally contained in our vegetables. We will introduce here just the potato of Margherita di Savoia. It is harvested twice a year: a first or early harvest between April and May and a second one
also called “primaticcia”, between November and December. The potato of Margherita di Savoia is particularly appreciated, perhaps still more, outside the National borders, for example in Germany, for its particular yellow paste, its special compactness and hardness and its small sizes (from 5 up to 10 cm of diameter).
THE SALT OF MARGHERITA DI SAVOIA
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argherita di Savoia and its saltworks among the biggest and most important ones
in Europe: 20 Km of extension and 5 Km of depth for a production of more of 5 quintals of salt a year. The salt is always in Margherita di Savoia har-
The city of Margherita di Savoia has the so famous saltworks as well as the natural reserve of the steamy area, the “Terme” (“Thermal baths”). The city and its historical center overlook the sea with kilometers of very fine sand. More information on: www.museosalina.it www.comune.margheritadisavoia.bt.it
vested and packaged, without adding any additive, as since always here in these places. The salt harvesting starts from June and lasts until September.
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THE “CIMA DI RAPA” OF MINERVINO MURGE
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he “cima di rapa” is widespread on the whole Apulian territory. The orecchiette with cima di rapa are a masterpiece of the typ-
ical Apulian cuisine. In the territory of Minervino Murge the turnip have special characteristics of the land of Murgia. They have a deep green
colour, smaller sizes and a less quantity of leaves. Their flavor is, moreover, marked.
THE “CARDONCELLO” OF ALTA MURGIA
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his mushroom is a masterpiece in Minervino Murge where every year a town festival the last Sunday of October is held, when the first rains and
humidity come. The cardoncello mushroom is a real treasure, but you can still find it somewhere on the whole territory of Murgia. It takes its name from the wild thistle because it is usually born in the nearby
of such a spontaneous plant. Its flavor, its size and hardness make it the most appreciated and refined, so that a controlled production of this kind of mushroom has been made full scope as well as in greenhouse.
Entering Minervino Murge you find the cave of Saint Michael, a carsic cavity of very high historical interest already known in the year 1000 through a parchment paper by the Abbey of Montecassino. If the cave, extending 70 mt long, was the entry to hell, a statue of S. Michael is placed at its entry on a tuff altar, to protect the place from the devils. Climbing up, Minervino Murge is a nice small town, also called the balcony of Apulia, where the old center also called “scesciola” overlook the territory of Murgia. Particular importance also has its Cathedral dedicated to the Virgin, belonging to the Norman period, its castle and the Tower of Balzo. Please remember the festival of cardoncello mushroom held once a year in Minervino Murge, every last Sunday of October! In the territory of Minervino Murge you can find Barbera (Minervino Murge) and Pulcinella (Spinazzola) manor farms and S. Vincenzo farm-holidays.
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THE TRUFFLE OF ANDRIA
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ogether with cardoncello mushrooms and lampascioni the truffle of the Murgia is also very famous and well known in the last few years. The territory of the city of Andria has several species of truffles among which the most interesting
ones are the black summer truffle and the “bianchetto”. You find the first one nearby the broadleaves in the periods between May and October, while the second one among the conifers and usually gets ripe between February and March until May. Both
have a strong a n d delicate scent, both are born on the alkaline lands. The regional Law nr. 13 dated August, 25th 2003 establishes the extraction technique through the use of the small spade or of the squadron with the help of dogs.
The city of Andria is well known for its castle, Castel del Monte, Unesco site (whc.unesco.org/en/list/398), part of the Apulian castle system wanted by the medieval Emperor Frederick the II of Swabia. This castle, differently from the other ones we will name further, is placed at 17 Km from the inhabited center. The city of Andria with its very wide historical center an its churches – the Cathedral, the churches of S. Augustine, S. Francesco and S. Nicola, together with its historical buildings as the ones overlooking Square Vittorio Emanuele II, has old origins. It represents since always a very big part of the Apulia and Italian oil production. The main cultivar (typology) is the “Coratina”, about which we already talked. The territory of Andria has several farm-holidays we could advice you. Find them all out in the page dedicated to the farm-holidays at the bottom of the guide.
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In San Ferdinando di Puglia, as well as in the close Canosa there are several hypogeals belonging to the Bronze Age. The hypogeals are complex dig structures into the chalky rock . Please visit the National Artichoke Fair www.fierainternazionaledelcarciofo.it getting now over the 50 editions. In the area there are Il Giardino degli Ulivi and Villa Felice (Trinitapoli).
THE VIOLET ARTICHOKE OF SAN FERDINANDO DI PUGLIA
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he violet artichoke of San Ferdinando di Puglia is a typical product of the towns of San Ferdinando di Puglia and Trinitapoli. Trinitapoli shows a wide and concentrated production of it. Its micro climate together
with the particular composition of the land allow, as for the potato of Margherita di Savoia, a double yearly production. The violet artichoke is used in manifold recipes, row as well as cooked, fresh as well as preserved. The dairy industry of these territories is strongly developed and
represents a flagship on the whole Apulian food chain. Even the violet artichoke of San Ferdinando di Puglia is celebrated during an event (a festival) that takes place in San Ferdinando every year in November - www.fieranazionaledelcarciofo.it.
THE CHERRY OF BISCEGLIE
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he cherry of Bisceglie is one of the typical products of the territory enhanced by an active Consortium ( Farmers’ Cooperative), the “Protection and valorization Consortium of the Cherry and of the typical fruit of Bisceglie” – www.ciliegiebiscegliesrl.it – covering it-
self the most part of the cherry production on the lands in the Northern province of Bari. It is called the red gold of the territory and represents effectively a true richness: harvested in the middle of June, the cherry of Bisceglie belongs mainly to the quality called “Ferrovia”.
Bisceglie, the city of Dolmen, but not only. Its old port and its historical center are sources of wonderful surprises. The Big Tower (“Torre maestra”), nearby the castle, and the Church of Saint Adoneo belonging to the XI century. The Normans left here their own trails, like in the Castle with the three big four-sided towers inserted in the current/present area. The farm-holidays here is Le vedute.
The town of Bisceglie arranges during the harvesting period “One cherry after the other”, a week-end in the city where the visitor can participate to the harvesting together with the farmers.
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THE APULIA GRAPES PGI
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he products of Bisceglie caught the climatic potentialities of the territory while diversifying the agricultural production. Even if the oil quality is very old and known the producers have joined the production of cherries to the production of table grapes. Apulia is the biggest producer of table grapes in Italy and among the most important Apulia centers
for its production and its marketing there are Trani, Bisceglie and San Ferdinando di Puglia. The white and red variety “a bacca” (“with berry”) are different from each other for their flavor as well as for their ripening process. The starting period is the month of July with the Black Magic Victoria, Red Globe varieties, until September and October with the grapes Ita-
lia and the grapes Regina (Queen g r a p e s ) . In addition to this, thanks to the modern agronomic techniques and to the innovative post-harvest maintenance, it is possible to get fresh and genuine grapes until December. The grapes of Apulia, with this denomination, received in 2011 the brand PGI.
We did not pause on the single wines before, and we talked now once again about the city of Trani and its table grapes production. But we cannot avoid to remember that Trani is the city of the wine Moscato Doc and that another masterpiece of this city is the rock of Trani, directly extracted from the caves delimiting, with the sea, its borders. Most of its famous architectonical masterpieces are built by this rock, starting from its Romanesque Cathedral dedicated to Saint Nicola Pellegrino (S. Nicola the Pilgrim) and the Castle, itself also important part of the Apulian castle system built by the Emperor Frederick the II. Several are the aristocratic buildings in the built-up area and the remembrance of its Jewish community is still alive through the “Scolanova” Synagogue, one of the most ancient ones of Europe.
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THE LOCONIA PERCOCA PEACH
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he percoca of Loconia, hamlet of Canosa, is a variety of peach rich in vitamins, minerals and fiber with a very low-calory content so that it is often called
wonder fruit. The harvest is in August and the fruits can reach an impressive size and weigh over 500 gr each. The yellow firm pulp and the smooth skin make them
different from other varieties of peaches. They are good for several purposes, both fresh and canned.
We are near Canosa, city seat of the ancient Hypogeum of Cerberus, Hoplite and Lagrasta, the Roman baths, temples and pottery. As well as the early Christian Baptistery of St. John, the mausoleum of Bohemond, Iliceto Palace and the Basilica of San Leucio, set in open countryside just outside the town of Canosa. Iliceto Palace is seat of the City Museum of Canosa di Puglia, which boasts a ďŹ ne collection of vases and jars, funerary and metal objects from the Roman era, as well as beautifully painted polychromed ceramics . In the area there is also the farmholidays Tenuta Leone.
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ALMONDS AND TENERELLI
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lmonds are one of the main ingredients of Apulian confectionery, they are used in the form of marzipan, the so called pasta reale, eaten raw or ligthly toasted and peeled. Almond cultivation has always been alive in our territory along with the olive one that represented another important source of income for local farmers. Almond trees have often coexisted and still exist together with olive groves, although over the years many local varieties have been lost, among them the Fragiulia e the Tuono almond. Another typical product almondbased are caramelized almonds commonly called also“mandorle
atterrate” or “mandorle torronate” that are a kind of almond nougats. An evidence of this centuries-old tradition of using almond for confectionery is given by the presence of ancient factories in the town of Andria producing the well-known Tenerelli Mucci sugared almonds and other typical almond-based candies, such as mandorlaccio. Tenerelli are a kind of sugared almonds made by coating a whole almond with a layer of chocolate and several very thin layers of sugar – up to 50 or 80 layers- obtained by using a coppered coating machines called bassine. The almonds
are poured into the rotating bassine and then gradually coated in melted sugar (a syrup made up of white sugar and water), by taking great care the almonds not to get stuck together and their surface remain smooth and regular. The bassina is lightly warmed up to allow the syrup to dry properly. The colouring of sugared almonds is made separately, in particular these ones filled with liqueur and almond paste are still handly-decorated. Tenerelli of Andria are filled not just with almonds, but also with hazelnuts, orange candied peel, coffee beans or liqueur which makes them unforgettable.
VINCOTTO OF GRAPES AND VINCOTTO OF FIGS
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incotto is a kind of sweet dark syrup obtained by a very slow cooking and reduction of grape must or figs. Its preparation calls for a long cook-
ing time to reduce the sugary fluid to about one fifth of its original volume. Vincotto is then used to prepare various recipes both for cofectionery and cuisine, to flavour
In the city of Andria, we suggest to visit the Museo del Confetto (The museum of Sugared Almond), for more information: www.confettimucci.it
the well-known cartellate, icecreams, and for traditional cakes ad cheese, such as ricotta, a local soft white cow cheese.
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CARTELLATE AND TRE NOCELLE ICE-CREAM
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artellate are typical Apulian pastries taditionally made and eaten during Christmas. As for the tarallo scaldato the Cartellate dough is made with wheat flour, extra-virgin olive oil and white wine. The obtained sheets
of pastry are first shaped into roses and then fried or baked, and finally drizzled with vincotto, honey or quince jelly.
three roasted and peeled hazelnuts traditionally put in a cone then filled with hazelnut ice-cream and coated with a thin layer of The Tre nocelle ice cream of An- dark chocolate. Though its origin dria (literally, Three hazelnuts ice is uncertain, there is no doubt cream) derives its name from the about its deliciousness.
BLUEFISH FROM ADRIATIC SEA
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luefish is a designation of general purpose, it does not correspond to any particular species. Yet the bluefish is characterized by its dark blue dorsal and silvery ventral coloration. Mediterranean local
sea is generally full of it, which makes bluefish cheap. Bluefish includes anchovy, sardine, mackerel and others. It contains a kind of fat similar to vegetable ones which are mainly characterized by unsaturated fatty acid compounds, in particular omega-3 acid fats, which are very impor-
The cities of Barletta, Trani and Bisceglie have been and still are relevant seaport. Since we have already told about the last two ones, we will stop briefly to tell about the city of Barletta, the so called City of the Challenge, the name is due to a battle fought in 1503 between Italian and French knights, which is still being celebrated in September. Massimo D’Azeglio rightly described it as one of the pivotal episodes of Italian searching for independence. In the city a perfectly preserved castle, the Romanesque-Gothic cathedral and the Basilica of the Holy Sepulchre are certainly worth a visit, as well as many aristocratic palaces. Particulary noteworthy is the magnificent Palazzo della Marra, where De Nittis Picture Gallery is located - www.barlettamusei.it.
tant for brain development and to protect from coronary heart disease. Fresh fish can easily be recognized for its clear and bright eyes, shining skin and red colored gills. It provides high intake of vitamin E, B and minerals such as selenium, phosphorus, fluorine and iodine.
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SALSICCIA A PUNTA DI COLTELLO AND ALTA MURGIA LAMB
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he salsiccia a punta di coltello from the Alta Murgia National Park is a sausage of great value. The typical production, mainly based in the towns of Minervino Murge and Spinazzola, is linked to rural economy, which is still far from mass production of cured Italian meats, such as occurs in Emilia-Romagna. Only in recent years with small producers returning to the old recipe, it has
been possible to start an increasingly production of both sweet and spicy local sausage. The salsiccia a punta di coltello (literally, knife tip cuts) derives its name from the traditional preparation of meet, when master butchers used simple pointed kitchen knifes to cut the meet into chunks. Today special draw bench meet machines are commonly used to the purpose. In the surrounding rural areas,
with an ancient tradition of sheepbreeding, lamb is a basic resource and a key element of the cuisine. Indeed lamb is cooked according to the old tradition in earthen pot with self-sown herbs from the Murgia. The dish is called u’ cutturrid, it was not an everyday dish and was traditionally made during special celebrations like Easter.
In the town of Spinazzola, which is 15 kilometers from Minervino Murge, the Cathedral and the Church of the Hospital are worth a visit. The city which is a very important agricultural center, was the birthplace in 1613 of Pope Innocent XII, in the world Antonio Pignatelli. On the way there is also the Farm-holidays San Vincenzo.
DURUM WHEAT AND PULSES OF ALTA MURGIA LAND
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n the hilly areas of Minervino and Spinazzola, but also in to the south-west of Andria, there are many fields of wheat or planted with certain varieties of legumes such as grass peas and lentils. The two legume crops were alternated every 2 or 3 years to ensure a good natu-
ral fertilizer to soils, previously depleted by wheat, and get it enriched thanks to the capacity of legumes to fix nitrogen into the soil. Traditional Apulian cuisine is mainly based on simple products such as pasta, bread, taralli (dry bagels) and doughs, all made up of durum wheat
flours. As well as on the consumption of pulses that with its high protein and mineral content represents the essencials of both Apulian and Mediterranean diet, which can be considered a kind of intangible UNESCO heritage.
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FARM-HOLIDAYS IN THE TERRITORY OF ANDRIA Biomasseria Lama di luna Manor farm belonging to the XVIII century inhabited by tenant farmers, today renovated thanks to the organic architecture and to the feng-shui in the full respect of the place and of its story. Plunged into 190 hectares of natural landscape, olive groves, cherry orchards, almonds and vineyards. Pietro Petroni lamadiluna.com - info@lamadiluna.com - 0039 0883 569505
Farm-holidays Ai pilieri di Bagnoli Plunged into a landscape characterized by the macchia mediterranea and by the vineyards growings and arables, the farm-holidays Bagnoli was born here. The hospitality is offered in rooms with pitched roves, with wooden beams and white stone walls, overlooking a small wood made up of centuries-old oak trees. Giovanna Addario Chieco e Paolo Sassi addario.it - info@addario.it - 0039 338 7070617
Farm-holidays Lama di Corvo In the quiet of the National Park of Alta Murgia the farm-holidays Lama di Corvo, belonging to the family Iacoviello rises up. The wide green expanse, overlooked by the Castel del Monte, and adjoining the wonderful promontory of Gargano, is the setting of the old farmholidays entirely made up of stone o Murgia. Fratelli Iacoviello agriturismolamadicorvo.it - info@agriturismolamadicorvo.it - 0039 0883 766523
Farm-holidays Il Pino Grande “Il Pino grande” is about 4 Km from Castel del Monte and is located into the National Park of Alta Murgia. It takes part of the old rural and sheep-farmimg complex called “Citulo”, at the feet of Monte Savignano (Savignano Mount) and of Monte Caccia, the highest points of the area. Fratelli Pavan ilpinogrande.it - reception@ilpinogrande.it - 0039 0883 569864
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Farm-holidays Regina delle volpi Plunged into the quiet of Alta Murgia, the farm-holidays Regina delle Volpi differs from other structures for the quality of its products, exclusively of own production, and for the suitable review of the typical dishes of the local production. reg.dellevolpi@libero.it - 0039 347 0007887
Farm-holidays Sei carri Mr. Pasquale Tarricone, after working there as caretaker, as well as his father and grandfather, became its owner in 1980. In the respect of the tradition, he cultivates with biological means barley, wheat, oat and cheeses. Here riding horses, sheeps and more animals are carefully and with passion raised. Pasquale Tarricone agriturismoseicarri.com - info@agriturismoseicarri.com - 0039 0883.569836
Farm-holidays Tenuta Tannoja Tenuta Tannoja is plunged into the “Murgia” of the province of Bari and offers hospitality in comfortable holdings with flats and rooms with private bathrooms. The farm-holidays also has a very excellent restaurant with typical cuisine of Apulia. Just to conclude, the Airfield, adjoining the farmholidays, makes Tenuta Tannoja the ideal place for the lovers of the diversion flight. tenutatannoja.com - postmaster@tenutatannoja.com - 0039 0883 545731
Manor Farm Terre di Traiano A few away from Castel del Monte, the farm-holidays Terre di Traiano offers a wonderful sightseeing on the gulf of Manfredonia and the promontory of Gargano and the upland of Murge. Farm-holidays and manor farm, Terre di Traiano offers a cuisine at Km 0. Besides the extra virgin olive oil and the wine, season fruit and vegetables and aromatic herbs in our biological vegetable gardens, and marmalades and olive pâtés are produced. Ascanio Spagnoletti Zeuli terreditraiano.it - info@terreditraiano.it - 0039 0883 569474
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FARM-HOLIDAYS IN THE TERRITORY OF BISCEGLIE Farm-holidays Le Vedute The farm-holidays complex Le Vedute, plunged into the pleasant countryside of Apulia, is a place in which you can find again the pleasure of a holiday in contact with the nature and in full relax. The manor farm is located in the Country-side near Bisceglie, plunged among century-old olive trees and Mediterranean essences. agriturismolevedute.it - info@agriturismolevedute.it - 0039 080 3952416
FARM-HOLIDAYS IN THE TERRITORY OF CANOSA Farm-holidays Tenuta Leone The wide large landed estate has been carefully renovated aimed at the recovery of the imposing and old manor farm. In the structure you can find the restaurant, keeping the old traditions of the Mediterranean cuisine besides the tasting of the typical products. Into the farm-holidays you can visit a suggestive museum, dedicated to the peasant civilization. Maria Grazia Del Vento tenutaleone.org - info@tenutaleone.org - 0039 0883 662767
FARM-HOLIDAYS IN THE TERRITORY OF MINERVINO MURGE Masseria Barbera The farm-holidays Masseria Barbera, belonging to the family Barbera since 1850, is a historical dwelling, whose structure extends/reaches out about 50 hectares made up of vineyards, olive groves, arable, fruit and vegetable cultivations and pastureland. The locals today used as restaurant and hospitality place, were in the XVIII century the central unit of a typical fortified manor farm. The structure presents still today the classical chimneypots, heritage of the peasant tradition, “chianca” floors and white walls with barrel vault. The cuisine is strictly linked to the territory of Murgia and of Apulia and often uses biological products cultivated in the same farm. The farm-holidays is also manor farm. masseriabarbera.it - info@masseriabarbera.it - 0039 0883 692095
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FARM-HOLIDAYS IN THE TERRITORY OF SPINAZZOLA Masseria San Vincenzo It is located in the borderland between Apulia and Basilicata, between the National Park of Alta Murgia and the Apennine of Lucania. It was born as manor farm in an environment characterized by the presence of nice hills cultivated with cereals. Domenico Lombardo agriturismosanvincenzo.it - info@agriturismosanvincenzo.it - 0039 0883 682999
FARM-HOLIDAYS IN THE TERRITORY OF TRINITAPOLI Il Giardino degli Ulivi In the “Giardino degli ulivi� you can still breathe that atmosphere of peace inspiriting love for nature and for the simple things. Plunged into the quiet and the beauty of over 10 hectares of olive groves, it rises at the feet of the promontory of Gargano, at 2 km from the wonderful seasides of Margherita di Savoia. giardinoulivi.com - agriturismo@giardinodegliulivi.info - 0039 0883 630022
Villa la Fenice An old manor farm at a 7 km from the sea and from the Thermal baths of Margherita di Savoia. The structure rises in the green and calm of a park with swimming-pool. Olive trees, magnolias and centuries-old oaks trees are the setting of the villa, making it the ideal place for a holiday in full relax. agriturlafenice.it - info@agriturlafenice.it - 00390883 630919