PUGLIA
MENÙ
VINO from Masseria Altemura
ANTIPASTO “Mozzarella” from Pezzaviva
PRIMO
“Pasta”
from Benedetto Cavalieri
SECONDO
“Pesce”
from Reho Mare
DOLCE “Cioccolato” from Maglio
njoy a unique food and wine experience in Puglia simulating a gastronomy menu from antipasto to dolce. In three days we will discover in situ the secrets of some of the finest traditional culinary artisans.
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1st day
Torre Santa Susanna Brindisi “Vino” “Mozzarella”
2nd day 2nd day
Gallipoli Lecce “Pesce”
Maglie Lecce “Pasta”
3rd day
“Cioccolato”
e'll be participating in a fascinating tour of Masseria Altemura, with wine tastings and a visit to the vineyards; an interesting stop at PezzaViva, a family-owned cattle farm which is producing one of the finest Mozzarellas in Puglia; an open sea fishing session with Reho Mare, the local fishermen of Torre Suda on the Ionian coast; a pasta master class conducted by Benedetto Cavalieri, celebrated for the ‘delicato’ method; and a sweet finale at Cioccolato Maglio, where their chocolate, only of the highest quality, is combined with locallygrown dried fruits.
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1st day
VINO
Torre di Santa Susanna
from Masseria Altemura asseria Altemura is situated deep in the countryside of Torre Santa Susanna, in the heart of the Salento Peninsula, a typically Mediterranean area where the light, the breezes and the sea coalesce in a unique alchemy. It was here that the Zonin family saw the potential for the renaissance of Puglian wine and began a long process of restoring the land and the buildings to their former splendour. With its 150 hectares planted with indigenous grape varieties, Masseria Altemura is now one of the flagship estates in Puglia.
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Masseria Altemura is characterized by a long history and beautiful architecture, as well as benefiting from a particular position, situated as it is between two Seas, the Adriatic and the Ionian, and a quality of light that is truly magical.
1st day
ANTIPASTO
Torre di Santa Susanna
“Mozzarella” from Pezzaviva here has always been just one secret to the art of making mozzarella, which has been handed down at Torre Santa Susanna for generations: taking care of the cows so as to produce the best milk possible. The Greco family, artisan producers of top-quality mozzarella and expert cattle breeders, have run the Pezzaviva farm since 1952. Their property lies in the 'Tavoliere Salentino' area and includes 190 hectares of arable land, cultivated with cereal crops in order to feed their cattle in a complete and healthy manner. On the farm we will be able to visit the cowsheds and the external enclosures, milk the cows, observe the skill of the young dairymen as they shape the mozzarellas with their bare hands and, last but not least, taste the succulent cheese at the height of its freshness.
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The cheese-maker kneads the curds with his hands, until he obtains a smooth, shiny paste, a strand of which he pulls out and lops off - in Italian, ‘mozzare’ - thus forming each individual mozzarella.
2nd day
PRIMO
Maglie
“Pasta” from Benedetto Cavalieri n 1918, Benedetto Cavalieri founded a mill and factory with the clear intent of producing premium quality pasta from the “ fine and select” durum wheat from the sunny hills of Puglia. This family tradition has never been interrupted: in Maglie, an old town on the Salento Peninsula in the Province of Lecce, the 5th generation of Cavalieris continues to produce pasta in the same factory, specially equipped to maintain the same original method they refer to as “delicato” (long kneading, gentle pressing and drawing and drying of the pasta at a low temperature).
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Since 1918, from generation to generation, day after day, with the best durum wheats from the sunny and windy hills of Puglia we preserve the typical flavour of the grain and its delightful chewiness.
2nd day
SECONDO
Gallipoli
“Pesce” from Reho Mare n the Ionian coast at Torre Suda Marina di Racale, where there were previously tuna-fishing nets, there is now the extremely modern Reho Mare fish farm specializing in top-quality “ombrine” (umbrine), “sarago pizzuto” (sheepshead bream), “orate” (gilthead) and “spigole” (sea bass). This offshore farm plays a positive role for the area both from an environmental point of view (thanks to greater control of marine resources and in particular of the Posidonia algae) as well as an economic one, with increased employment for young fishermen who would otherwise be at a disadvantage compared to other fishing areas around the world. A trip on one of the boats equipped for marine maintenance and fishing provides a unique experience in which you can dive in amidst millions of fish, go fishing and enjoy lunch on board prepared by the fishermen themselves.
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In the crystal-clear waters of Reho Mare, near Torre Suda, which have always been the habitat of the great tuna fish of the Ionian Sea, now thrive umbrine, sheepshead bream, gilthead and sea bass.
3rd day
DOLCE
Maglie
“Cioccolato� from Maglio ioccolato Maglio is an artisan chocolate company founded in 1875 by Antonio Maglio. Since then, the Maglio family of Maglie, a charming old, whitepainted village in the Province of Lecce, chocolate- and pastry-making have become an art form. Today, the two brothers, Maurizio and Massimo Maglio, create, among other specialities, delicious combinations of top-quality chocolate with the fruits of the rich land of Puglia: figs, almonds, walnuts, apricots, peaches, oranges and pears, sometimes of rare local varieties.
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Chocolate is sheer joy! That’s the way the Maglio family sees it, and we want to make everyone who loves this food of the gods happy with particular chocolates and other sweets!
Travel is the only thing you buy that makes you richer.
Hosted by: www.masseriaaltemura.it www.pezzaviva.it www.benedettocavalieri.it www.rehomare.it
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www.cioccolatomaglio.it
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