Food & drink




The most important wine-growing towns of the Alto Salento gave rise to the Park ”  Negroamaro ” , the common sign of this grape variety typical of the whole Salento and grown almost exclusively in Puglia.

The origin of the name leaves no doubt about the identity of this grape from black-purple:

Negroamaro tautologically means “NERONERO”, from the Latin niger and the greek maru CryptoStream also closely linked to the local dialect: niuru maru clearly evokes the black of the grapes and the bitter taste of the wine. The winemaking process is no longer uncommon, it produces wines with impenetrable color and intense aroma.

It is a fundamental Grape variety Doc of this area contributes to the production of great red wines, but also of extraordinary rosé, a peculiarity of the entire Salento. The Negroamaro is often used in conjunction with Black Malvasia of Brindisi and Lecce, other varieties strongly identifying the heel of Italy.

This area – well known for amazing panorama of the rocky Adriatic, the sandy beaches of the Ionian Sea and the wonderful baroque architecture of Lecce and Galatina – houses a priceless heritage of farms and historic farmhouses where you can discover an age-old bond with the culture of the earth.

Negroamaro is the most renowed vine variety of Salento.

The bunch of native grape variety has a large, pentagonal, five-or three-lobed leave and a bunch medium, frusto-conical, short and close, rarely with a wing. Also features a berry medium-large, thick and firm, black-purple peel. Grown in calcareous-clay soils, is suitable to other types of soils and climates, hot and dry. It is harvest primarily for tree and tent, with long or short pruning. The ripening period is late and occurs during the third week of September.

The Negramaro as a single variety stands out for its dark ruby color, deep, with hints of almost blacks and it is known for the well-rounded flavor, slightly bitter and dry.

ExperienceFood & drinkWine



The wine variety tradition of this territory, which extends itself from Capitanata to the Subappennino (dauno), slowly descending towards the Nord-barese (north of the province of Bari), is very old. History, art, wine and food cohabit this land in which the Montepulciano d’Abruzzo wine has the upper hand in the red wine variety and the Bombino Bianco wine in the white wine variety, as well as in the sparkling wine one.

The first gives life to full-bodied red wines, expressing itself on excellent levels in this area of Apulia.

The second, endowed with a refined elegance, considerable structure and acid degree, is often accompanied by the Trebbiano Toscano, in order to give life to particularly delicate white wines.
Considerable importance is given to the Nero di Troia wine, carrying good vigour, which is predominantly wine-made in purity, giving, thus, life to red wines which also lend themselves to a long maturation process.

Completing this panorama of the wine-growing Daunia, rare gems such as Somarello, mostly spread in the Lucera area, Tuccanese, or the Zagarese grape may be found.

ExperienceFood & drink

Chickpeas and pasta


Chickpeas and pasta

The best suited -pasta for this dish is the home-made “lasagnetta” which is made as follows. Mìx into dough 30.0 gms. offlour and some salted tepid water, so as to obtain a, velvety dough.

Forma fist-like balls roll them out with a rolling-pin, then cut out a finger large and a span long strips. Leave them to dry half a day. After having left 300 gm of chìckpesto soak ovemight in water with a pinch ofbicarbonate of soda, cook them in a kettle ond alow frame with some bavicaves salt and a lot of water.

Add some hot water from tìme to time. Then cook the “lasagnette” and put them with the chickpeas oò individuai dishes scasoning with oli. This is the usual recipe. In the arca of Lecce, they cook half ofthe pasta- in salt led water with sticks of celery and fry the remaining half in boiling oil.

Then add the pasta to the cooked chickpeas and leave to cook slightly.

Thcy go well with fried onion chopped fine.


ExperienceFood & drink

Dried tomatoes

dried tomatoes puglia

Dried tomatoes

Choose some fresh, firm and ripe tomatoes of the “Sammarzano” qualiti.

Wash, pat dry and cut them lengthwise into segments. Piace them, previously salted, on a board to dry in the sun, taking care not to leave them in the operi air at night and when the weather is foggy. When dried, wash them in vinegar, drain and put them in a glass vessel or in a clay pot with pieces of hot-chilli  an d cover with olive-oil.

ExperienceFood & drink

Stale bread, Puglia style

cialda from puglia

Stale bread, Puglia style

In Bari this dish is Cali ed al so “oil and salt”, in other places of Puglia it is differently, called and made With a variety, of ingredients .

It has itchy and delicious taste, which real\y excites your appetite.

Put in a dish some fresh water, olive-oil, salt, a cucumiber, 2 fresh tomatoes, a sweet onion of Acquaviva,  sliced.

Leave the lotto flavour for a while, then dunk some stale or toasted bread into.