I and Marika send all of you our warmest wishes for a wonderful and happiest 2012!!    We hope to see again all our friends that came to attend our cooking courses from everywhere in the world in the past years ….and we hope to keep sharing the beauty, culture and food of Italy with new friends.

Given the success of our Christmas cooking classes and tour in Matera last week, we are pleased to announce another SPECIAL tour in Matera on April 17-21, 2012.

Matera is located in Basilicata, a region at the border with Puglia, just 2 hour drive from Lecce. Matera became very famous after the Mel Gibson’s The Passion of the Christ movie. The old town is called Sassi which means stones, because the houses are carved out of the rock. Originally only the facade of these dwellings was built up to set up a door or a window which let light and air the house.

Matera is also a culinary paradise. It is very famous for its bread (an IGP product), but also for the pasta, the excellent cheese (caciocavallo, ricotta) and the Aglianico del Vulture Superiore wine, which is the first DOCG wine from Basilicata. Introduced in Basilicata by the Greeks, Aglianico is planted on the Mount Vulture, an extinct volcano, on high altitudes in the region in between 200-700 metres. Vulture has volcanic soil and is rich in mineral water, which is totally reflected in the flavors and taste. Aglianico is an acidic variety, very tannic and requires a few years of aging before you can enjoy it.

During our tour in April, you will learn how to make traditional dishes of the Matera and Puglia cuisines: from local fresh pasta, to focaccia, sauces etc. All in the beautiful setting of the Matera’s Stones-Caves. You will taste the excellent local olive oils, bread and cheese and you will have fun exploring the beautiful old town of Matera with your news friends.

Happy 2012 and hope to have you on our cooking tours in Matera and Puglia with us!

We are happy to share an itinerary that could be helpful to travellers coming for a one week / 10-day vacation in Puglia.

First of all, please note that we think the most important reason why you should come to Puglia is its food, olive oil and wines. For sure you will love Puglia, if you love simple, fresh and delicious Italian food and wines. In addition to that, the beauty of Puglia is the fact that in one place you also find beautiful sandy beaches, cleanest sea water, relaxing countryside with millenary olive trees and vineyards, old historic towns with many influences from the Greek, Roman, to the Turkish and Spanish.

We chose our TOP 10 favorite places based on a combination of: local cuisine, wines, beauty of the place, location.

This itinerary may change according to the season you come.

Day 1: Our number one top location in Puglia is Lecce. We think you should make Lecce as your base for at least four days. Closest airport is Brindisi. Lecce has an elegant old town, with beautiful old palazzos and baroque churches. Please read our previous post about Best things to do in Lecce.

Food in Lecce: restaurants in Lecce serve mainly freshly made pasta, vegetables, meat (little seafood as Lecce is not by the sea). Don’t miss the pasticciotto and rustico. Also the famous orecchiette with tomato sauce and cacioricotta cheese. 

Things to do near Lecce include: playing golf, scuba diving, sailing, shopping…enjoying the Dolce Vita!. Don’t forget about the siesta time in Lecce.

Day 2: Lecce is also a very good base if you want to visit and taste some of the best wines and extra virgin olive oils in Puglia. You should consider another whole day for the winery tours and olive oil tastings in the Salento area.

Lecce is an excellent base if you love white sandy beaches and seafood. From Lecce you can easily go to Gallipoli (our second Top favorite place in Puglia) and Otranto (our third Top favorite place in Puglia). If you do not want to run around Puglia, we recommend you just spend your holiday between Lecce, Otranto and Gallipoli. 

Day 3: In addition to its beautiful old town, Gallipoli has beautiful beaches and green water. If you love seafood, sea urchins, mussels, shirmps, octopus and any kind of fish, Gallipoli is definetely the place where to go.

The seafood market is small but you can find the freshest seafood sold by the fishermen.

If you arrive in Gallipoli early in the morning you can also see fishermen cleaning their fish nets.

Food in Gallipoli: includes freshly made pasta, vegetables, sea urchins and only seafood (it will be hard to find any meat). Don’t miss the red shrimps in sea salt crust. Also this is the place for sea urchins, which locals eat by the sea.

Gallipoli is the must see place if you love sunsets. Don’t miss an aperitif there. It’s one of the most romantic places if you come in a couple. You should consider spending at least one day in Gallipoli.

Things to do near Gallipoli include: swimming, watching the sunset, sailing and scuba diving…..relaxing on the beautiful beaches.

Day 4: Otranto (our fourth Top place) is another beautiful town, Unesco heritage, with a marvellous blue water. The white sandy beaches are also very nice but a little bit hidden. You need to know where to go. 

The old town is very special with the very interesting cathedral (don’t miss the mosaic) and the castle. What is really special about this area, is the coast going from Otranto all the way South. Driving along this coast will be an unforgettable experience.

Food in Otranto is mainly freshly made pasta, vegetables and seafood (no meat in Otranto). Don’t miss the sea bass in sea salt crust. You should consider spending at least one day in Otranto including the drive along its Southern coast.

Things to do near Otranto include: swimming, sailing, shopping.

Day 4/or 5: Our fourth top favorite place is Castro, another beautiful seaside town just south of Otranto and Lecce. There are no sandy beaches here, only rocks, but it is another beautiful and romantic place. If you are in hurry, you can visit Castro on the same day you visit Otranto, otherwise you should continue along the coast and visit the beautiful Santa Cesarea Terme, Novaglie (where there is out favorite restaurant in Puglia). Again food will be freshly made pasta, vegetables and seafood. Castro is considered a VIP place among locals.

Things to do near Castro include swimming, sailing and scuba diving…..admiring the beautiful sea view.

Day 6: Our fifth Top favorite place is Porto Selvaggio, another seaside place south of Gallipoli and Lecce. Porto Selvaggio is a WWF sea natural reserve. Before the sea water there is a wonderful forest easy to access.

The water has natural springs. We have lots of guests who say that hiking, riding a bike or just enjoying the water and sun in Porto Selvaggio was their best experience in Puglia. Because it is a natural reserve, you will have to bring your own food. Close by there is Nardò, where you can find fantastic bread and focaccia. You should consider spending at least one day in Porto Selvaggio.

Things to do in Porto Selvaggio include: hiking, biking, swimming.

Day 7 and 8: Moving up in the Northern part of Puglia, our sixth Top favorite places are Locorotondo and Cisternino. We suggest you use them as a base to visit the whole area (also known as Valle Itria).

You may spend two or three days in this area, where you find all the famous trulli houses. Locorotondo and Cisternino have beautiful old towns all whitewashed, with narrow streets and a very nice countryside.

They are certainly much more authentic and less touristy than Alberobello, where you find other trulli…..but be prepared for lots of tourists. Cisternino and Locorotondo are places to go to if you love meat (you don’t find Tuscan steaks though). 

Food in Cisternino and Locorotondo: don’t miss the famous bombette meat, the capocollo pancetta, the burrata cheese and the orecchiette with cime di rape (broccoli).

Day 9: From here you can visit our seventh Top favorite place in Puglia, Ostuni, also known as the white town, because of its whitewashed houses built on top of a hill. After you visit the very nice old town in Ostuni, you should go to have lunch or dinner in Ceglie Messapica, where you find very good restaurants and for sure less tourists.

Food in the Ostuni and Martina Franca area is based on freshly made pasta, vegetables, legumes, meat, cheese.

Things to do near Ostuni  and Fasano include: playing golf.

Depending on how much time you have left you should consider visiting either Matera or Trani (or both!).

Day 10: Matera is a very beautiful place. Even though it is in Basilicata it is very close to Puglia. Matera is famous for its stones and in fact it has often been used as a set for movies.

You should consider spending at least one day here and staying in a hotel or B&B in the caves. Especially at night it can be very romantic with all the lights from the caves.

Food in Matera and Altamura: in this area you should miss the freshly made pasta and also the famous bread, taralli and focaccia. Also this is the area of the excellent Aglianico wine.

Other less famous but still very beautiful places are Ginosa, Laterza and Mottola.

Day 10 or 11: Trani is our ninth Top favorite place. It is by the Adriatic sea and has a beautiful and elegant cathedral, all made with a white stone.

Food is based on lots of fresh pasta and all kinds of seafood. This area is famous for its fruity extra virgin olive oil from Andria and for the Nero di Troia wine. From Trani don’t miss Giovinazzo, less touristy but very nice. You should spend at least one day in Trani.

We left the Gargano area as our tenth Top favorite place. This is not because it is less beautiful than the other places we mentioned, but only because this area is so big and so far from the rest of the region, that if you decide to go there you should consider spending at least 5 or 6 days.

Closest airport is Bari. There are only small and slow roads in this area so don’t think of rushing to all places in one day. Our favorite places are: Peschici, Vieste, Mattinata. Here you find a combination of beautiful white sandy beaches, very nice sea nature and very good food, mainly from the sea.

Food and wine from Puglia and Southern Italy will always be our focus: during our programs our guests will have a chance to study the beautiful Italian language while learning about the Italian food and wines. Programs include: conversations, lots of practice with local people, visits to best markets, wineries and producers, a cooking class…and lots of eating! You will meet new friends, learn about Italian culture, food and wine.

We will have a special tour from June 25 to July 2 in a villa castle. For all other dates and more information contact us or visit the Italian Language tours page.

This year, all awards have been featured in CNBC, CBS and AOL News.

We thank all Tripbase readers for voting for us and look forward to providing lots of more interesting content about Puglia food and wine.

It’s the day when Marika does not have to go to the hospital (for work! of course) so she can make all her delicious Italian recipes and dishes. She usually wakes up early, goes on a bike ride and then in a couple of hours she is able to arrange a 5-course meal for the traditional Italian Sunday meal we have with the whole family.

When we were young our Grandmother used to cook the Sunday meal. Until a few months ago it was our Mother’s turn. Now it’s Marika’s (but I also help!).

Since we were very young, our family has always had meatballs with tomato sauce on Sunday. I and Marika would wake up with the smell of those fantastic meatballs slowly cooking in the tomato sauce. I think the first Italian word I learnt to say was “polpette”.

I and Marika both learned cooking with our Grandmother. However, we all agree that Marika’s dishes taste exactly what our Nonna used to make. I really don’t know how she does! But it must be due to the fact that cooking is more than a passion for her….and passion and love are two ingredients who make the difference.

So today is Sunday….and Marika made these fantastic meatballs with tomato sauce. You may say: everybody in Italy makes meatballs on a Sunday or… everybody knows how to make them. But I can tell you that they are really worth a post on our blog. They were incredibly good. And in fact they were all gone pretty soon. This is our family’s recipe. 

Marika’s Sunday home-made meatballs

INGREDIENTS

1 lb minced beef meat
1 whole egg
3 1/2 oz parmigiano reggiano cheese
3 1/2 oz durum wheat breadcrumbs
milk (as necessary)
1/2 tsp sea salt
good pinch nutmeg
pinch black pepper
1/2 cup chopped fresh parsley
6-7 fresh mint leaves
18 fl oz fresh tomato sauce with onion and basil

Before the preparation, there are a few secrets for this meatball recipe that our Grandmother taught us and we want to share with our readers.

First, at the butcher shop, make sure the piece of meat you choose is minced in front of you. Second, do not use powder breadcrumbs but use good quality stale bread. Third, moisten the bread with milk (not water).  Fourth add fresh herbs (parsley, mint or basil) as they give much more flavor. The last and most important thing, once you make the balls, let them rest (so they absorb all the flavors) for a few hours before cooking them in the tomato sauce. The “resting” part is key.

PREPARATION

Put the minced meat in a bowl. Then add the egg and grated parmigiano cheese and start mixing with your hands.

In another plate, moisten the durum wheat bread with milk. Slowly add the moisten bread to the meat while mixing. Finally, add the chopped parsley, sea salt, black pepper, a good pinch of nutmeg and the mint leaves in small pieces.

The mint leaves add freshness and make the difference!

After you mix all the ingredients together, make some little balls with your hands. Put them on a tray and let them rest for at least one hour.

As always, Marika adds her healthy twist to all our family recipes. Therefore, she does not fry her meatballs before cooking them in the tomato sauce.

On the side prepare a fresh tomato sauce with basil. Slowly add the meatballs to the tomato sauce and cook them for about 40 minute-1 hour at low flame with the lid. Do not forget to stir them if necessary.

As always, enjoy them with your friends and family.

Do you have any traditional food your family makes on Sunday? What is your meatball recipe?

Watch a video of our past special tours at the villa castle. This is what to expect if you enter and win our contest! There are 20 days left. Don’t miss this opportunity.

Enter our contest to win a free 8-day cooking holiday with us in a 17th century villa castle in Puglia Italy!
This contest expires on March 8th, 2011. So hurry up!

To learn how to enter the contest read here

I and Marika interrupt our series of Mediterranean recipes and cuisine from Puglia to bring you something a bit different and very delicious.

As Marika (the Cardiologist!!) says: “the important thing is to eat everything in moderation“!

So today we decided to join our internet friends Michelle and Sara and celebrate the World Nutella Day!

nutella

And what’s better than the traditional bread with nutella that all Italians have had for breakfast at least once in their life? Therefore, we decided to prepare a very easy breakfast recipe, with a Pugliese twist: we used our home-made durum wheat bread with some Pugliese ricotta!

Two days ago we made a huge loaf of home-made and durum wheat bread, that we cut in slices and froze (so that we can have for breakfast for the next days).

Today we used this bread to make our breakfast bruschetta.

Bruschetta with home-made bread, ricotta, nutella and orange zest.

INGREDIENTS

1 slice of durum wheat bread
1 oz cow milk ricotta
2 tsp nutella
bitter cocoa powder
orange zest
2tbsp sugar
3 tbsp water
1 tbsp rum

PREPARATION

Slice the bread and toast it.

Spread a good amount of ricotta on half of the bread. Spread a good amount of nutella on the other half.

Cut the orange zest in small pieces and caramelize it by melting in a saucepan sugar with water. Then add the orange pieces and keep stirring. When the water is all absorbed switch the flame off and add the rum.
Once the orange zest is caramelized, add it on top of the ricotta.
Sprinkle some bitter cocoa powder on top.

Have fun celebrating nutella!

Happy Nutella Day 2011!

I and Marika are just back from a wonderful 3-day cooking workshop held in Milan where all best Italian and International chefs got together to share the secrets behind their recipes and dishes.

Imagine yourself in the same room with Italian chefs from Massimiliano Alajmo, Carlo Cracco, Gennaro Esposito, Davide Oldani, Antonello Colonna, Niko Romito, Andrea Berton, to Elio Sironi, Davide Scabin, Ciccio Sultano and Massimo Bottura, who was recently awarded as the best chef in the world by the International Academy of Gastronomy in Paris.

The International chefs included: Inaki Aizpitarte, Paul Liebrandt, Sat Bains, Magnus Nilsson, Yoshihiro Narisawa.

During the three days, they prepared their famous dishes, telling about the ingredients they use, why they use them and how they put them together. In a few words they opened their kitchen doors to us.

Moreover, we got to taste most of the dishes they prepared, which means that we started eating at 10am until 7pm. We promise you that even if at some point we started getting full, these dishes were so fantastic that it was impossible to resist.

Our favorite workshops were the pasta sessions. Our number one favorite pasta dish was the pasta – pizza by Davide Scabin.

We also loved the idea of Carbonara pasta for breakfast by Elio Sironi (chef at the Bulgari hotel). He made it on top a nice bruschetta bread. Very nice way to start the day!

Of course we loved Gennaro Esposito and Carlo Cracco who are always so interesting. The biggest idea among many of them is that pasta can be cooked as if it was a risotto, without boiling the pasta in the water. Of course you can only do it with very high quality pasta. Cooking the pasta as a risotto helps preserving all the health benefits of pasta.

Finally we loved the spaghetti cacio e pepe by Antonello Colonna: so simple, but so wonderful!

The other super interesting cooking wokshop was the pizza session. We never had such a delicious pizza before. We got to learn (and taste!) the real pizza Napoletana from Napoli, the real Pizza Metro from Vico Equense and the fantastic pizza with natural yeast by Simone Padoan (and we could not believe he is from Verona!). Each pizza was made in three totally different ways.

As if all this was not enough, only the best food and wine producers were exhibiting their products: from best cheese, Parma ham, best pasta, to best wines and so much more.

A Grappa tasting was a good end to such good meals.

We think the best part was to see all these chefs (some of them so young!) supporting and praising each other without jealousy, rivalry or without comparing the different regional cuisines! They were all representatives of the Italian cuisine.

We are now back home ready to put together all the great learnings, videos and recipes….and to start eating again!