Apulia contains many souls and it is known as the “heel of Italy”. It is a charming Region which can be visited all year round. There you can find archaeological sites (it was first colonized by Mycenaean Greeks), ancient history, spirituality and of course, loads of delicious foods and wines to taste.
For a full immersion in its history and traditions a visit to Alberobello is a must: the village of the trulli
will simply enchant you. To find marvellous beaches and light blue seas, travel from the sandy Torre dell’Orso and Porto Cesareo to the rocky Riviera of Otranto and Santa Maria di Leuca. If you are looking for wildlife, explore Gargano’s Umbra forest with its salt pans and lakes.
The Apulian cuisine includes a mix of specialities from land and sea, with flavours that caress the palate along with the slow rhythms of the seasons. The great quantity of local ingredients and the rigorously simple cooking methods used in order not to alter their original flavours, create a noble, genuine and never repetitive cuisine. Extremely rich in new and surprising combinations and tastes.
Apulia is one of the most important producer of wheat based products and for this reason it is called “Italy’s granary”. Perhaps the most famous Apulian product is the local extra virgin olive oil with its strong and fruity flavours. The best way to taste it is on a slice of durum wheat bread. What is the most peculiar product of Apulia? Lampascioni, of course!