Along the path that crosses the fascinating natural landscape of the Regional Natural Park 'Terra delle Gravine' one arrives at Mottola, a municipality in the province of Taranto called 'Spia dello Ionio' (Ionian Sea Beach) due to its panoramic geographical position that embraces the entire Gulf of Taranto and the splendid Ionian Sea with an area rich in natural ravines and rocky villages. In this enchanting landscape one encounters a genuine reality dedicated to the production of wine and grain.     We are talking about Masseria Liuzzi located in contrada Marinara, which now has a sales outlet in via Risorgimento in Mottola.     A combination of passion, commitment and spirit of sacrifice, whose protagonists are Marcello Latorrata and Barbara Lattarulo. The couple, who inherited the business from the Latorrata family, carry on, day after day, a tradition that has been handed down for four generations.     It all started more than a century ago with a different name, 'I Casidd d Liuzzi', with a cereal-livestock focus. The metamorphosis into Masseria Liuzzi took place with the transition to wine production on a predominantly calcareous land covering approximately 10 hectares. The quality of the products is also guaranteed by the altitude of about 270 metres above sea level, a good temperature range between day and night and adequate ventilation.     Masseria Liuzzi's wine is a product that fully reflects the Apulian territory: the vineyards are transformed into wine grapes by a natural process. The result is a primitivo with an unmistakable flavour, processed in purity. We are one of the few wineries in Apulia to treat in purity also the rosé, which at Masseria Liuzzi is a primitivo to all intents and purposes, as it preserves the same alcohol content as the red primitivo.     What makes the Mottola-based company's wines unique are also the names on the labels. Products that tell their own story. Starting with the primitives, we find the 'Marnera', which recalls the Marinara district in dialect, literally meaning 'land covered by the sea', the 'Tuppétt', which owes its name to a small hillock on the Masseria Liuzzi where the vines overlook the property.     The last on this list is 'Rosasso', whose name derives from the combination of the colour of rosé wine and the limestone soil on which the vines stand, in which marine fossils can be found whenever there is ploughing or soil movement.     Added to these are 'Scinò', a black malvasia whose name is a fusion of the malvasia vine and the word 'malvagia', a reference to that magic that in Apulia is immediately linked to the so-called 'affascino' and, to end on a high note, 'Bolloro', a fiano that pays homage to Frederick II of Swabia, a fiano lover who issued the Golden Bull in Rimini back in 1235.     Equally characteristic is the production of wheat, which takes place with full care in each of its phases. After periodic ploughing, sowing and harvesting, the wheat is taken to a pasta factory in Matera, where the traditional formats that can be found in the Masseria Liuzzi shop are created.     Cavatelli and orecchiette are at the top of the shelves, strictly bronze-drawn pasta using 'Senatore Cappelli' flour.      Depending on soil conditions, then, the farm's production also periodically turns to pulses, especially chickpeas.     In the characteristic Apulian landscape, made up of natural ravines and rocky villages, lies the soul of Masseria Liuzzi, which among oaks, olive trees and wheat, represents the soul of Apulia.  

"A splendid and exciting adventure"     When we ask Michele Clemente, President of Olearia Clemente, to tell us the entrepreneurial story of one of Italy's largest oil companies, he answers exactly that: a splendid and exciting adventure.     It can only be otherwise for a company with a hundred years of activity that ploughs through the years and was founded in Manfredonia, in the heart of the Gargano, amidst olive trees with imposing foliage and intertwined trunks, a perfect tangle that is only Mother Nature's.     We arrive at the farm through vast expanses of olive groves where the green of the leaves and fruit dominates the existing land. The dense foliage of the olive trees is barely moved by a light breeze that smells of the vegetation and saltiness of the nearby Adriatic Sea, which reaches our sense of smell, conciliating our senses.     In this unspoilt landscape, barely touched by anthropisation, lies Olearia Clemente. The history of Olearia Clemente is that of a family that has been dedicated to the agricultural and olive-growing tradition for five generations.     It was inaugurated in 1895 by Berardino Clemente, the great-grandfather of the current owners, siblings Michele, Antonello, Carla and Ilenia, with the precise aim of offering the market an excellent product that would enhance the cultivars of this area.     This objective was pursued through the direct management of the entire production process, starting with the fruit, harvested perfectly healthy, often by hand, and processed using special technologies that allow a product unique in taste and aroma to be obtained. Olearia Clemente should be credited with the ability to give extra virgin olive oil the value it deserves, disrupting the belief that it is just a condiment but making it, instead, a cornerstone food of the Mediterranean diet.     The experience gained over the years is the key to producing pure and natural extra virgin olive oil. In Olearia Clemente's sublime olive pressing we have Apulian cultivars, such as Coratina, Ogliarola Garganica and Peranzana, monocultivars that have their own specificity with explosive organoleptic qualities that taste of herbaceousness, sweetness, fruit and nature.     From respect for the latter comes the line of organic oils including 'U Polp', extra virgin DOP Dauno del Gargano with a unique flavour and packaging that in its colours and designs winks at the veracity of Apulia.     A precise bouquet of scents and flavours is what 'Zagare' oil gives, a 100% Italian cold-pressed oil named after the flowers surrounding the Gargano citrus groves.     The Zagare line is a historic line, now launched in a modern version that symbolises the fifth generation of Olearia Clemente. In this oil, whose fruits are kissed by the sun and blessed by the air, the company's centuries-old tradition is combined with the impetus towards the future represented by the very young Eliana, Leonardo, Berardino and Rosistella, who are eager to take Olearia Clemente to as yet unexplored frontiers.    

A typical mildly hilly Murgia landscape, made more barren by the paths of the karst blades that furrow its path. We are in ACQUAVIVA DELLE FONTI (ba), a small village in Puglia that, like a precious ancient mosaic, delights visitors with its beauty.     In this area that encloses ancient farms surrounded by the inimitable dry-stone walls, trulli and underground caves, the Iannone Farm was founded in 1996, producing the Red Onion and the Red Sponzale of Acquaviva delle Fonti flanked by the Black Chickpea of the Murgia Carsica, a triad of goodness that over the years has won the coveted Slow Food Presidium.     Leading us on this journey that speaks of traditional and incredibly territorial productions is Vito Abrusci, farm manager, whom we meet directly in the field in one of the districts that hosts the cultivation of onion, sponzale and black chickpea following the dictates of organic farming.     One can speak of a genuine advantage that such areas offer to this type of product due to the uniqueness of the organic richness that positively impacts the land. The excellent quality of the deep, potassium-rich, well-drained and aerated soils allow these crops to be born and grow abundantly, preserving all the incredible organoleptic and beneficial characteristics contained by nature.     The cultivation and harvesting of the Iannone company's red onion is manual, and the product is distinguished by its flattened shape and weight that are difficult to replicate. In this vegetable, the outer color is clearly distinguishable, evoking a palette of beautiful shades ranging from red to magenta almost purple and then showing the pale pink interior fading to white.     The sweet taste and intense aroma make the Red Onion perfect for fresh consumption or as a processed product. Speaking of red onion, we cannot fail to mention the sponzale, which is the bulb that is born by reproduction from the mature onion. The company cultivates it according to traditional methods, and the sponzale, also known as sponsale, keeps the delicate and light flavor of the onion intact.     An ancient vegetable whose name of Latin origin evokes the flatbread that was eaten during the sponsàlia, the ceremony that celebrated the future spouses. To think that the black chickpea of the Murgia Carsica has gone into space is something that leaves one astonished. The space chickpea, in every sense of the word, was chosen for its incredible properties for astronaut Samantha Cristoforetti's soup.     It is different from other legumes because of its dark color and hooked, wrinkled shape. Already known in the nineteenth century, Vito explains that Black Chickpea has always been the staple of the agricultural diet as a substitute for meat, at that time a food prerogative only of wealthy families.     The "poor man's meat," as the legume was once called, is palatable and very rich in fiber and iron. A peasant food that opens the door to a wonderful land.    

Three friends with a passion for jazz music and for the indigenous grape varieties of the Tavoliere, an underground cellar with an irresistible charm and sparkling wines that gather admirers from all over the world. There is nothing lacking in the history of Cantine d'Araprì: friendship, love for their land, a far-sighted project and an uncommon entrepreneurial flair.     At the basis of the company was the conviction that it would be possible to produce fine sparkling wines in the south too, using the indigenous Capitanata grape variety: 'Bombino bianco'. This is how the three friends, Girolamo d'Amico, Louis Rapini and Ulrico Priore created their dream in 1979. Cantine d'Araprì is the first company in Apulia to produce sparkling wine using the classic method.     A courageous choice, which over time has proved successful and led to numerous awards. Entering their cellar, one cannot fail to notice the dozens of awards won over the years for the skill with which they enhance the territory. The building housing Cantina d'Araprì, dating back to the beginning of the 18th century and located in the historic centre of San Severo (fg), seems almost like a house that holds extraordinary treasures.     We discover to our amazement that beneath our feet are a thousand square metres of underground cellar accessed through a maze of tunnels and galleries. The space periodically hosts cultural events and exhibitions. The environment welcomes and guards the precious sparkling wine that rests placidly waiting to be ready to be uncorked.     We almost feel as if we are witnessing a ceremony, in the silence of the basement and surrounded by stacks of bottles whose contents follow precise artisanal protocols refined through experience. Among the sparkling wines we find the vintage rosé 'Sansevieria', obtained from the manual harvesting of Nero di Troia grapes with its gentle colour and sweet citrus scent.     For dry lovers, the 'Pas Dosè' made from Bombino Bianco and Pinot Nero is a sparkling wine with a convincing character softened by hints of pastry. Montepulciano and Pinot Noir are the precious ingredients of 'Brut Rosè', a sparkling wine with a fine, rounded flavour and aromas of bread and toasted fruit.     Ethereal and gentle is the bouquet of 'Brut', the first sparkling wine to be produced by the house, which envelops the consumer with fruity scents of apple, yellow peach and orange. Leading us on this sparkling wine journey are Anna d'Amico, daughter of Girolamo, and Daniele Rapini, son of Louis.     Because one of the characteristics of the winery is the interweaving of friendship and familiarity that binds the members of the company. The three founding partners were joined in 2019 by the so-called 'new generation' embodied by the three children: Anna d'Amico, Daniele Rapini and Antonio Priore, all three of whom are driven by the desire to carry on the tradition started by their fathers.     Each bottle of d'Araprì sparkling wine is like a perfect jazz melody: it slowly reveals its amazing notes, telling of a product that smells of Apulia and friendship.    

A wonderful village, known as the Pearl of Gargano, stands on a bluff overlooking the crystal clear sea, kissed by white sand and embraced by towering rocky cliffs.     We are in Peschici, and in this incredible landscape that smells of salt and Mediterranean vegetation, GARGANO DELIZIE® was born, an artisan distillery that shares the history of the territory through its products.      Started in 2002 by Michele and Patrizia Caputo, the couple immediately based their production on quality and craftsmanship, resulting in a series of unique creations. Crossing the threshold of the small laboratory, we are immediately attracted to the tanks containing delicious infusions and delighted by the contagious enthusiasm that Michele and Patrizia have for their work.     Production takes place in Ischitella (fg), a town a few kilometres from Peschici, but the salespoint is found in the historic city centre of Peschici (fg), in an area brimming with tasty shops full of local goodness. The Peschici shop also offers other local specialities and traditional gastronomy, such as jams, preserves, pâtés, and much more, offering a variety of products that fully reflects our culinary culture.   {IMAGE_0}{IMAGE_1}   Sharing all the unique characteristics of a territory, passing down its traditions and unearthing its cultural heritage, is a great undertaking. Each liqueur by Gargano Delizie (of which there are about forty) is born from a careful study of the local traditional recipes, but most importantly from the scrupulous search for raw materials that are processed according to the artisanal and homemade methods used by our ancestors. Michele and Patrizia tell us about their flagship product, the "Amaro della Suocera", a sweet elixir from 1900 also known as the “cherry of the grandmothers".     "Amaro della Suocera" is made with local Primitivo wine and black cherry juice, and it was their 90-year-old uncle who shared its ancient secrets with them. Patrizia also tells us about their "Amico", another greatly enjoyed liqueur dedicated to their customers to celebrate 18 years of production.     The idea came from a childhood memory of her grandfather dunking a slice of peach into his glass of wine. That's why "Amico" is made with Falanghina PGI wine and Gargano peaches, an elixir in which the goodness of the fruit is enhanced by the alcohol. In this family-run workshop, two other products must be mentioned: the "Lemolivo", a lemon liqueur made with local orange peels and olive leaves which infuse it with a green colour reminiscent olives, and the "Gargano's” artisan beer, developed from a recipe by Michele and Patrizia that includes, among other ingredients, peels from the Gargano bitter orange.     A product that symbolises the territory in its very label: a pearl resting in an oyster with a historical “trabucco” fishing machine, with citrus fruits crowning the beautiful Pearl of Gargano.  

LÓLIO Fruity succeeds in convincing all palates. On tasting, the oil offers a fragrant and complete bouquet, with a light and balanced character, characterized by a low acidity content. In the shadow of centuries-old olive trees and in the heart of the Tavoliere di Puglia, Frantoio Paparella was founded in 1891 in Barletta (bat). A place where roots and traditions are virtuously intertwined with innovation in transformation processes and the careful selection of the best fruits. The Oil Mill is currently equipped with 5 extraction and processing lines that allow it to reach a production capacity of about 200,000 tons of olives per season. Investments for the improvement of quality and quantity of extraction are constant and result in the implementation of new machinery from year to year. Great attention is paid to all stages of production, from olive harvesting to oil storage; during these processes the olive is selected and followed until it is transformed into a product of absolute excellence, under the careful supervision of the owners and numerous panel tests held by professional tasters. {IMAGE_0}{IMAGE_1} The extra virgin olive oil milled by Frantoio Paparella is cold-pressed by mechanical and highly innovative methods at a temperature never exceeding 27°C, from Italian olives grown in Puglia. The olives are processed directly at the mill within a maximum of 12 hours after harvesting thus preserving all the chemical and physical characteristics of the oil and avoiding oxidation. Now in its 130th year, Frantoio Paparella looks to the future with the confidence of those who believe that quality is the only choice for a better and more sustainable future. To date, the main production waste i.e. pomace and pomace stones are used to feed part of the production cycle. The Oil Mill adopts the circular economy approach and is committed to achieving production with 0 environmental impact in compliance with the Sustainable Development Goals of Agenda 2030. The extra virgin olive oil "LÓLIO Intenso Monocultivar Coratina" is the essence of Apulian tradition, flavors and lifestyle. Derived from the careful selection of the best olives of the typical Apulian cultivar called "Coratina". "LÓLIO Intenso - Monocultivar Coratina" presents itself to the observer with a true green color, like the olives from which it is extracted. On the palate it shows character and elegance, giving and intense and fruity notes for a strong and spicy aftertaste. The bitterish taste of extra virgin olive oil extracted from the "Coratina" cultivar is indicative of the very high concentration of polyphenols, powerful antioxidants and inflammatory agents. The extra virgin olive oil "LÓLIO Fruttato" is a magical harmony of flavors and scents of Puglia. Derived from a wise selection of Apulian cultivars such as Peranzana, Coratina, Ogliarola and Leccino, LÓLIO Fruttato has a vibrant green color enhanced by bright yellow highlights.  

In the pretty town of Molfetta by the sea, ANTICHI ELIXIR is born, an imaginative artisan liqueur maker that makes authenticity its trademark. The company recounts the territory through quality liqueurs and bitters that encapsulate the most sincere expression of our ancestors' traditions, combining scrupulous production at every stage.     Welcoming us into the laboratory is Alessio Picca, a young entrepreneur who in 2007 decided to combine solid experience in the sector with a love for his land and the genuineness of its fruits. Crossing the threshold, we observe a riot of elegant bottles containing liqueurs in the amber colours typical of quinces, the red nuances of pomegranate or the intense, almost black, purple of wild black mulberry.     They are almost like ampoules containing elixirs with beneficial properties prepared with exclusive recipes, the result of continuous experiments that give the final product a strong personalisation. The raw materials are fundamental to producing quality liqueurs and bitters, processed as they used to be.     Alessio explains in great detail, and with infinite gratitude, the immense heritage of recipes left by his grandmothers, recipes that today allow Antichi Elixir to carry on a family history. The fruits used are all local and their harvest is seasonal, thus conditioned by spring temperatures, synonymous with an uncommon respect for nature's cycles.     Prepared on the basis of Alessio's grandmother's homemade version, 'Cydò' is one of Antichi Elixir's must-have liqueurs. It is composed only of quince juice and good-tasting alcohol, with an alcohol content of 45°. The quinces are harvested and processed strictly by hand during the spring, when the fruit is at the peak of its ripeness and releases all the goodness of its nectar. A long ageing period of about two years sublimates 'Cydò' with elegant, decisive and at the same time soft notes.     "109" is the number of almonds in the artisanal elixir, which, not by chance, is called 109 Almonds. Also derived from a historical recipe, this bitter is a true treasure of our land. The alcoholic infusion is made with Toritto almonds of the 'Filippo Cea' variety, a Slow Food presidium and rich in antioxidant properties. The touch of class of 109 Almonids given by the addition of gentian roots, plants, flowers, citrus peels and local spices mixed together, resulting in a perfect and intense alchemy of smells and flavours.     The bitter distinguished itself at the Spirits Selection world competition in Brussels, challenging over a thousand companies from all over the world and receiving a coveted silver medal. Ruby is the colour of 'Ako', a pomegranate liqueur with a sweet and slightly astringent taste, bottled in a sinuous, diamond-shaped container that makes its seductive tones stand out.     Those of Antichi Elixir are liqueurs and bitters that are the fruit of stainless stories and traditions that defy the passing of the years. Elixirs of long life that delight the palate, pamper the spirit and speak of a wonderful land: Apulia.  

The destination of our journey is the OLEIFICIO COOPERATIVO CIMA DI BITONTO, a proud bastion of a thousand-year-old tradition in our Apulia region. We are in Bitonto (ba), a few kilometres from the Apulian capital, in the heart of Puglia's extra virgin olive oil production.     An expanse of olive trees as far as the eye can see appears before the eyes of those travelling through the Bari hinterland. Once there, we cannot help but breathe in the intense scent of vegetation, as if we were immersed in an expanse of centuries-old olive trees. After all, nature is not so far away from us here, with the lush greenery of the adjacent Lama Balice, a treasure trove of wild flora and fauna biodiversity.     Waiting for us is Pasquale Mastandrea, President of the Oleificio Cooperativo. From his very first words we sense his boundless love for this generous land and its fruits. The Cima di Bitonto Cooperative has a history of more than sixty years and with its 350 members manages to pursue the incredible commitment of obtaining the best 'olive juice' made in Puglia.     A commitment clearly manifested in the Oleificio's logo, in which the word 'Puro', referring to oil, stands out against the elements of nature. Sun, rain, earth and the fruit that is born: all very important aspects to give the consumer an oil that tastes of tradition. In its years of activity, the Cooperative has managed to safeguard the land and the farmers thanks to a synergic work established with its numerous members.   {IMAGE_0}{IMAGE_1} From them comes the promise to preserve the olive cultivars and to make the area in which they grow known. It is no coincidence that the cultivated varieties are 70% Ogliarola and 30% Coratina: both originate from the growing area and are processed within a few hours of their harvest.     The agronomic methods used by the Cooperative's members are inspired by ancient local traditions and those notions handed down over the centuries that allow the plant to grow healthy and robust. The pruning system adopted allows the best nourishment to the shoots and young branches, so as to obtain a truly exceptional juice.     Cima di Bitonto brand oils are all extra virgin. The decisive character of the Coratina is mitigated by the sweetness of the Cima di Bitonto and the result is an extra virgin oil that combines the peculiarities of both cultivars, resulting in an intense yellow oil with a balanced presence of fruit and herbaceous hints. In addition to the classic extra virgin olive oil, much appreciated for its medium fruitiness, in the Oleificio's product basket we discover the D.O.P Terra di Bari, a harmonious, slightly spicy extra virgin with herbaceous fragrances.     From organic farming comes the 'Biologico' extra virgin olive oil. In this oil, the olive, with its strong flavour, and the almond, which is more delicate, stand out very well and do not alter the taste of a dish but, on the contrary, enhance it as it deserves.