Puglia, a country to fall in love with. Fertile, rough but lovely, rich in history and lush landscapes dotted with century- old olive trees and rows of vines, a long coastline of fine sand and rocks overhanging the sea.
Puglia is known for its hospitality. Messapians, Greeks, Romans, Ostrogoths, Byzantines, Lombards, Saracens, Normans, Swabians, French, Spanish and many others discovered it, or conquered it, left it or loved it. It's the region of Southern Italy that in recent years has increased and diversified its range of tourism.
A region able to offer unusual, interesting and fun incentive programs, meetings and conventions with creative social programs at the highest level, related to the resources of this beautiful land.
A region with a wide variety of hotel choices for all needs and numbers of participants. Old farms of the eighteenth century turned into luxury hotels or maisons d' hotes. A rich peasant history, essential architecture, equipped with all comforts. Protected by high stonewalls, immersed in an archaic nature made of orange groves, olive groves and vineyards.
On example is the "Masseria Cimino " - www.masseriacimino.com - at Savelletri di Fasano, with tradition and hospitality created for people who like to play 18 holes between the sea and the archaeological park of Egnazia. Or the new 5-star Resort "Borgo Egnazia" - www.borgoegnazia.com - between the Adriatic see and the majesty of ancient olive trees. The property covers approx. 85 hectares and includes the hotel with 63 rooms, the ancient village with 42 junior suites, 12 grand suites and 28 villas.
An immense cultural, natural and gourmet heritage able to offer the guests an unforgettable holiday of relaxation and a wonderful mosaic of emotions.
We are waiting for you !
Sometimes it's the land that decides the fate of its children. If Francis an Clare were born in another part of the world, the probably would have become equally holy, but non that "kind" of saint. Umbria is a region that has got unexpected wealth. It' s a land suspended between tradition and innovation, spirituality and love for taste and the flavours. Everything based on the care of a past that has its roots in art and popular culutre and a future that invent and experience itself every day. Looking at it this region seems to be the earthly paradise.
Perugia, has one of the best preserved historic centres in Europe. Among Perugino's treasures and medieval buildings, squares and theatres make a wonderful setting for the most important Italian jazz exhibition "Umbria Jazz".
Spoleto, known for its taste of music, since 1958 organizes the "Festival of Two Worlds". So every summer, the Teatro Romano and the Piazza del Duomo frame great evenings of classical music and opera.
Assisi, Gubbio, Foligno, Clitunno sources, Montefalco, Città di Castello and Orvieto are some more places which make Umbria a land with "peace in the hart".
Do not forget the products of this area: the black truffle of Norcia, Castelluccio lentils, ham of Preci, olive oil DOP (protected designation of origin) and that dense red wine, the Sagrantino.
Worth the trip, an incentive, a meeting or an event. You'll be enchanted by the magical light that had given chills of excitement even to a crafty traveller as the English poet George Byron.
Have you ever tasted one of the famous "Baci Perugina"? ... black hands...wrists, even the elbows, your glasses...watch strap, an eyebrow ! Everything black as chocolate! But wow !!! There are on the counter thirty black chocolates...yours !!!
... delightful !
Typically Apulian, "Orecchiette" are handmade and their characteristic shape well suit to anycondiments. They are very good with turnip tops or with cherry tomatoes and salted ricotta.
It is an art handed down from mother to daughter, from grandmother to granddaughter. The secret is its shape, like an ear, round and concave, carried out with the tip of the index finger and a slight pressure of the thumb that gives the roundness. Prepare them the evening before and let them dry overnight.
Ingredients for 4 servings: 400 g of durum wheat flour, a pinch of salt, tepid water.
Preparation: put the flour on a wooden pastry board, make a "crater" and add water, little by little. Knead the dough by hand for 15 minutes to obtain a firm and smooth dough. Cut a piece at a time and with floured hands form a few rolls of about 1 cm thick, cut them into small pieces and using the tip of a table knife, scrape every bit on the board and finally press the center with your thumb to give the "Orecchiette" their caracteristic shape.
With cherry tomatoes, basil and salted ricotta sauce: 400 g of orecchiette, 2 garlic cloves, 600 g of peeled tomatoes, 80 g of salted ricotta, basil, extra-vergin olive oil, salt
Boil the "orecchiette" in plenty of salt water till they are cooked "al dente". In the while, cook the tomatoes with oil, garlic and salt. Dress the orecchiette with this sauce, add some leaves of basil, stir well and serve sprinkled with the grated salted ricotta.
Enjoy it !