Past Trips, Photos, Memories

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Puglia Culinaria

Mar 16 - Mar 23, 2013 | Puglia, Italy

with Ana Sortun, Oldways and Oldways Italia

Itinerary at a Glance

Day 1
Travelers Arrive at Hotel Corte Altavilla in Conversano, Puglia. Meet for an opening session which includes an introduction to the Mediterranean Diet, and a wine tasting led by Apulian wine expert and wine producer, Gregory Perrucci. Followed by dinner on rooftop of Hotel Corte Altavilla.

Day 2
Guided visit to Castel del Monte. Lunch at Antichi Sapori in Montegrosso, tour of Chef Pietro Zito’s garden, orecchiette demonstration by chef’s mother. Visit to Trani Cathedral.

Day 3
Visit to cheese factory in Conversano to see handmade burrata and mozzarella. Guided tour of Conversano. Cooking class with Ana Sortun at Palazzo D’Erchia in Conversano. Guided Visit to Alberobello, trulli-filled town. Dinner at Ristorante Pasha in Conversano

Day 4
Travel to regional capital of Puglia, Bari, for a tour of the Farmers market and fish market. Stroll through Old Town Bari to potluck lunch in Piazza of Old Town Bari. Dinner and panzerotti lesson at agroturismo Casina dei Preti in the Outskirts of Conversano.

Day 5
Visit to Altamura and Forno di Santa Chiara to learn about the bread of Altamura and taste Foccacia. Guided Visit of Matera and the Sassi, a UNESCO World Heritage Site in the region of Basilicata. Lunch at Madonna della Stella in a cave in Gravina, guided tasting of Cheeses by expert Roberto Rubino, Cola Cola traditional dance demonstration.

Day 6
Depart Conversano. Visit rocky seaside town of Polignano a Mare followed by Masseria Il Frantoio in Ostuni to tour citrus groves and olive oil mill. Olive oil tasting and apertivo. Departure for Lecce. Vegetarian Dinner at local favorite Le Zie.

Day 7
Guided visit of Baroque town of Lecce. Cooking Class and Lunch with Ana Sortun at Villa Reale, Private Villa in Lecce. Demonstration on the terrace followed by lunch paired with wines made by the Reale family. Visit to Otronto, seaside town on the Adriatic coast. Final dinner at Blu Notte in Lecce.

Puglia Culinaria Program

This program provides a day-by-day itinerary of the trip, information about the culture and foods of Puglia, and recipes from Ana Sortun's cooking demonstrations.

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The Secrets of Pantelleria: An International Symposium

Sep 09 - Sep 15, 2012 | Pantelleria, Italy

The Pantelleria Symposium was supported by Italian Ministry of Agriculture, Sicilian Region - Agriculture Department, Comune di Pantelleria, Oldways, Fausto Luchetti

First organized in 1991, Oldways International Symposiums are week-long explorations designed to educate opinion leaders, food and travel journalists, chefs, food importers and retailers about the cultural, culinary and touristic highlights of specific countries or regions. Each symposium is customized to its venue to raise awareness of these countries or regions.

Delegates enjoying dinner at the welcome reception (from left to right) Ihsan Gurdal, Mary Taylor-Simeti and Rolando Ruiz

Delegates relaxing with a view of the Mediterranean Sea

A traditional dammuso (house) in the Pantelleria countryside.

A day in the caper fields (from left to right) Fausto Luchetti, Gabriele Lasagni and Sara Baer-Sinnott

A lunch in Pantelleria would not be complete without capers.

Valerie Neff-Rasmussen enjoying an evening dinner

A view of Pantelleria from the mountain sauna

Chef Triolo Giuseppe cooking demonstation of Pesto Trapenese which was held at Abraxas Winery

Seafood Couscous cooking demonstration with Rosalba Salerno at Pantelleria Dream

A view of Pantelleria from the home of Fausto Luichetti

Delegates, Rolando Ruiz Beramendi and Valerie Neff-Rasmussen enjoying the healing mud in the Lake of Venus

Delegates taking part in olive oil tasting

Zibibbo grapes drying - In Arabic Zibibbo means raisin

Itinerary at a Glance

Day 1: Benvenuto
Delegates arrived at Mursia Hotel in Pantelleria, Italy and gathered that evening for welcome to Pantelleria reception and dinner.

Day 2: A Day of Introductions
The Symposium formally opened at Cala Tramontana, with an overview of the Symposium and primer to the island basics: history, archaeology, architecture, food and wine. An evening at Donnafugata Winery included a vineyard tour, wine tasting and dinner.

Day 3: A Day of Capers
A day of capers in the town of Scauri was hosted by Bonomo & Giglio taking delegates from the caper field to production, laboratory, and then lunch, with plenty of capers, at La Nicchia restaurant. The day closed with a classic country dinner at Zinedi.

Day 4: The Mediterranean Diet — Pantescan and Sicilian-Style
An Oldways Symposium in the Mediterranean would not be complete without a nod to the Mediterranean Diet. The day began with a trio of experts providing nutritional background and perspectives on the Mediterranean Diet (historical, practical, and about successful aging). An afternoon cooking demonstration and lunch featured Pesto Trapanese and a wine tasting at Abraxas Winery. Dinner at the Pantelleria Dream Hotel included a cooking demonstration of one of Pantelleria’s signature dishes, Seafood Couscous, prepared by a Pantescan chef.

Day 5: A Pantescan Wellness Day
This day of health and wellness took delegates to visit the natural wonders of the island, beginning with a visit to the natural mountain saunas. A lunch at Basile Winery was followed by afternoon swim and cleansing mud bath in the Lago di Venere (Lake of Venus). Delegates also toured a dammuso, the traditional style home of the island.

Day 6: A Day of Tastings
Delegates were invited to the dammuso of Fausto Luchetti, long-time executive director of the International Olive Oil Council, where they participated in an olive oil tasting lead by Fausto. Delegates enjoyed lunch by the sea and a relaxing afternoon before the farewell dinner and exhibit of Pantescan products and wines from the island.

The Secrets of Pantelleria

This program provides a day-by-day itinerary of the trip, information about the culture and foods of Pantelleria, and recipes from La cucina di Pantelleria by Gianni Busetta.

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