This morning, I am driving to Pezze di Greco in Brindisi in Puglia, Italy, to lead a food and culture tour for 35 excited participants. I will share our daily journal with activities and pics in this newsletter, and hopefully, you will join us on one of these chef-inspired adventures. We will live and think like the Italians for eight days: eat great sustainable food, drink outstanding wines, meet interesting people, and spend our finances on our stomachs and shoes. We will let you know the outcome!
And the party goes on at the table in Puglia. A true triumph of Mediterranean flavors. From the Gargano to the Salento, delight your palate with the authentic tastes that make Puglia’s food and wine unique.
Each small village has its typical recipes and dishes rich in fragrances, with menus based on homemade orecchiette, grilled meats, and fish-based specialties. But there are also seasonable vegetables, dairy products, cheeses, and many baked goods: focaccia, fried pettole, and sweet pasticciotti. So abandon yourself to the slow pace of the countryside in Puglia’s agricultural museums and didactic manor farms.
These are set amidst broad expanses of centuries-old olive groves and vineyards, producing awarded PDO extra virgin olive oil and IGT wines: Negroamaro, Aleatico, and Primitivo. Enjoy the local traditional dishes and the extraordinary variety of delicacies known worldwide. Puglia guarantees authenticity by quality brands such as the Altamura and Laterza loaves of bread, and Slow Food Presidia, which certifies delicious tomatoes, onions, and many typical products, that grow in the land kissed by the Greek Gods of sea and sun.
Treccia of fresh mozzarella
M’pepata di cozze
Thanks for reading: Chef Walter