Locorotondo – white wines from Puglia and white balcony on Murgia’s trulli 0
The name Locorotondoderives from old Latin word Locus Rotundus, rounded place. As early as the first part of the 13th century, because it was located on a hill peak surrounded by walled ring, the village assumed this circular shape that gave it its name, which also appeared in various future documents.
The “Cummerse”, Characteristic Peaked Roofs made of Chalky Slabs.
White Locorotondo is the most beautiful balcony in Murgia dei Trulli in Puglia Southern Italy. From its belvedere, you can admire territory that at times seems emotional: a mosaic made of small vineyards surrounded by stoned walls, scrubs of Mediterranean forests and silver olive tree gardens that surround the old manor farms, thousands of trullo houses spread in the villages. Moreover, the small old centre of Locorotondo, closed into its circular perfection of stones and mortars, once upon a time marked by walls, seems pending between dream and reality: the white colour of lime wraps everything, it looks like flashing background of baroque architecture of local stones, underlining the intense colour of flowers on balconies. Characteristic peaky roofs made of grey stoned “chiancarelle”, called cummerse, exalt the facades, that inside represent the typical environment of star vaults. In the village centre there are no particular architectonical emergencies, everything is gracious and intimate, , and you can feel the sense of order, respect, and mature civility that surrounds small treasure chests of faith and art.
Local Products
Secular devotion for grapes cultivation, favoured the production of white wines of excellent quality, such as the famous Bianco Locorotondo Doc: fresh, light, dry, of delicate wine scent, ideal for appetizers, excellent with fish and shellfish.
Local dishes
Gnumerèdde suffuchète are roulades of lamb’s tripe, tied with animal’s guts and boiled for a long time in terra cotta pans. Traditional dishes are also: white dry broad beans, boiled in “pignata” and mashed with some olive oil added: after this processing you have excellent white mashed purée, which should be served with chicory (the real name of this ancient dish is “macco con verdure”). And we cannot forget, meat baked in stoves with coal that echoes back the old traditions; tridd, home-made pasta based of non-processed flour and eggs, a little bit of pecorino cheese and parsley, served in soup made of turkey; country “focaccia” bread, and naturally, “orecchiette” the most famous fresh pasta from Puglia.
