A banquet in the Valle d’Itria

This is the English version of an article by my husband Manoocher (photos) and me published in the Spring Edition 2019 of the National Geographic Traveler Magazine Italy. Between low dry-stone walls, among the majestically twisted centenarian and even millenarian trees of the all-surrounding olive groves, we are meandering along the bent roads from the Apulian... Continue Reading →

Our article for National Geographic Traveler about the Valle d’Itria

Our article (photos by Manoocher & text by Ursula) about the great culinary traditions of the Valle d'Itria has just been published in the Spring Edition 2019 of the National Geographic Traveler Magazine Italy (in Italian). In edicola: Il nostro articolo sulle grandi tradizioni culinarie della Valle d'Itria è stato pubblicato nella rivista National Geographic Traveler (Primavera... Continue Reading →

Ancient Roman dinner

I've been preparing a historic dinner from Ancient Rome, based on recipes from Apicius' cookbook De re coquinaria, with lots of good and organic ingredients from our own soil. Starting with conditum paradoxum, a sweet, wine-based aperitif, some Roman bread baked with bay leaves, moretum - a herb and garlic cream cheese, eggs in ovis... Continue Reading →

Wine harvest

This year's wine harvest for a refreshing blend of Bianco d'Alessano, Verdeca and Malvasia bianca. An extraordinarily humid summer and some ugly hail have caused quite some damage, especially as we like to keep fungicides to an absolute minimum. But that's nature. We have to do some more work sorting out bad grapes. Cat Frodo... Continue Reading →

A dinner fit for a knight

A medieval dinner featuring Apulian ingredients: A meat and mushroom pie, crepes with chicken cooked in spiced wine with apples, vegetables, fire roasted onions with verjuice and olive oil, cheese, pears poached in red wine, and bread baked from home grown wheat. Not to forget the wine, of course.  

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