We are in the province of Bari, more accurately Poggiorsini. A small, quiet town known for its rich geological basin and the natural beauty of the Alta Murgia National Park. Situated on a hill, enjoys a strategic position for the proximity to places from historical and environmental interest Matera, Altamura, Gravina and Trani. A beautiful resort in Puglia in the past of the Orsini family feud, which it takes its name. One of the many small historic and scenic villages that bear witness to the Italian Memory. Place to preserve and rediscover not to lose our identity.

strong point of the country is the “belvedere” located just outside the small historic center. A panoramic terrace that sweeps up the Basilicata that allowed me to enjoy the beautiful autumn colors of the earth in all its nuances. A territory – to Poggiorsini and the surrounding municipalities – so impressive to become a film set for the film “Last Paradise” Riccardo Scamarcio, and actually shooting the film “Mother” written and directed by Antonio Costa. But not only ... in Gravina di Puglia, archaeological-naturalistic town, were filmed some scenes of 'No time to die', 25the James Bond film franchise th.

Another area of ​​very charming territory is that of Alta Murgia National Park, 68.000 hectares of vast hilly areas and stony interspersed with oak woods and conifers, and the presence of eighty varieties of wild orchids which better flowering is concentrated in April. Inside it is clearly visible the medieval Castle Garagnone (1048), a stronghold inserted into a castellare federiciano system, that at that time it connected the fortifications present on the Alta Murgia each other in order to report the arrival of enemies. A place for safeguarding the territory of the Knights Hospitaller, warrior monks belonging to the Order of the Hospital of St. John of Jerusalem, guarding the passage of food resources and protected the pilgrims in the Holy Land. You should visit with experienced guides to the lack of marked trails, but also not to bump unexpectedly in herds of wild boars. Social animals of peaceful disposition that become aggressive if they feel threatened, or if you feel a threat to their cubs. An emergency – that of the uncontrolled proliferation of wild boars – subject from time to containment actions, alas still inadequate, involving many Italian natural areas from north to south.

Behind that apparent tranquility that then and there I perceived in Poggiorsini, there is a swarm of young entrepreneurial initiatives aimed at encouraging tourism and food and wine tours. New levers of the 80s and 90s that, after being formed, They are working 'together' for sustainable development that enhances the local resources. Among these there is one in particular: l 'spring water. Thanks to its quality properties tested and certified by the University of Pisa is bottled, but not only ... It is in an advanced stage of the project a rural health center based on the therapeutic benefits of thermal waters and herbs of the high Murgia.

A water of high quality is also a key ingredient for a good craft beer. A production that is increasingly popular and that gave birth to the little two Poggiorsini craft breweries: Social Brewery Alta Murgia – SPAM,  Social brewery that promotes access to employment of persons with disabilities, and Brewery of Ostuni, founded in an old cinema.

You can not write about a city without mentioning its cuisine. That traditional murgese is very rich and varied, and it is based on the spontaneous products of the earth as the fungus Cardoncello, protagonist in the tables, but not abusive flavors. Do not miss the wonderful dairy products and the typical fresh handmade pasta. With the approach of the Christmas season, however, the desire to taste traditional desserts is felt more than ever. A Poggiorsini thanks to the expert hands of Giusy Cantore, fourth generation of master bakers of Bakery Cantore, I had the pleasure to watch the preparation of Sasanelli, sweet spicy Murge made with almonds and cooked wine entered by the Ministry of Agriculture and Forestry in the list of Foodstuffs (PAT). Here's how to prepare.

Impastare 500 grams of flour sifted with 30 grams of unsweetened cocoa, 200 milliliters of fig vincotto, 10 grams of ammonia for cakes, 250 grams of toasted and chopped almonds in Toritto (typical Apulian), 125 grammi di zucchero, 100 ml of good extra virgin olive oil, grated lemon, cinnamon and clove powder. After obtaining a homogeneous mixture of putting spoonfuls onto a greased and floured baking pan, and bake for 15 minutes of a 160 degrees.

An idea greedy for a Merry Christmas tradition.

Years ago I discovered the Salento ... I say discovered because I did not imagine so much beauty of art, History, sea, vegetation, of flavors concentrated in a strip of land. I remember the sighs with sea views, walks among the olive trees, the intense flavors and full of warmth ... simple things that make you love life. And 'so started my love for the Salento, it was like when you fall in love,,it,I would sit on a rock and with an eye to the sea traveling with the mind ... is a way by which the soul makes love to the earth,,it,This flower in the sand that I photographed in Gallipoli is one of,,it,Many think it is here that the Adriatic and the Ionian Sea will meet,,it,three times to see all the beauties of Salento ... land to live and relive,,it,Salento,,en,Visit the Salento's like when you fall in love ... it beats the heart stronger.,,it, and the heart beats faster ...

Have you ever seen the cave of poetry? E 'in Roca old, a 20 km to Otranto; among other things, is located in an archaeological site. I went there early in the morning, to enjoy the intimacy of the place when everyone was still asleep. Mi sedevo su una roccia e con lo sguardo rivolto al mare viaggiavo con la mente… è modo con cui l’anima fa l’amore con la terra.

Cave of poetry

Questo fiore nella sabbia che ho fotografato a Gallipoli è una delle 1390 different species of flowering plants in the Salento.

Flower of Salento

Here is the famous Basilica of Santa Croce, in the historic center of Lecce. Year 1353, the style of the Baroque Leccese. A Lecce, beyond the sea, wherever you see the typical stone of the area named 'leccisu ". The quarries from which we extract are located in the southern part of the Salento peninsula, on the Adriatic coast. With this stone were made facades of churches, domes, floors and much more.

Basilica of Santa Croce in Lecce

The beautiful Cathedral of Otranto is located on the highest point of the city. The beginning of its construction dates from the year 1080. What makes it special is the magnificent mosaic floor made from monaco Pantaleon, Dean of the Faculty of Painting at the University of Casole.

Cathedral of Otranto

Here is the entrance to the Cave Zinzulusa, a Castro, in the province of Lecce. Its name is derived from "Zinzuli" that in Salentino dialect means "rags hanging". Has been attributed to the limestone formations that hang from the ceiling like rags hanging.

Grotta Zinzulusa

This is the lighthouse of Santa Maria di Leuca put into operation in 1866. You can climb up to the terrace with a spiral staircase doing well 254 steps. Santa Maria di Leuca, beach resort famous for its caves, is located in a bay between Punta and Punta Ristola Meliso. Molti pensano che sia qui che il Mare Adriatico e il Mar Jonio si incontrino. The truth is that this embrace is at Punta Palascia, near Otranto.

Lighthouse of Santa Maria di Leuca

Non just one, due, tre volte per vedere tutte le bellezze del Salento… terra da vivere e da rivivere.

The Spingitora is an ancient tradition in use in Apulia. In practice, during the meal, without having to ask, is brought to the table a plate of mixed seasonal vegetables. Not that fresh vegetables seasoned, as the word, 'Push' to eat again.

The story seems to trace this custom to the Spanish, that, in turn, have inherited from Arab countries. A part of the origins, very loving vegetables, I find that this tradition should be spread and shared.

The important thing, in the choice of raw materials, is the seasonality and provenance. E 'therefore advisable to be careful in purchasing, to safeguard our health and to help the Italian agriculture.

But why it is recommended to eat more vegetables?

Let's do a quick review.

• They are an excellent source of vitamins, minerals and antioxidants.

• In the warm months, with the loss of fluids, help us to idratarci.

• They are a good source of carotenoids: plant pigments with antioxidant properties. The latter, by neutralizing free radicals produced in excess by the, avoid that these molecules damage the membranes of healthy cells and their DNA.

• Numerous studies have confirmed that a diet rich in vegetables is a sign of good health. In populations that are abundant consumption, the incidence of cancer is much lower.

• Better raw or cooked? It 'a matter of taste. Anyway, eating them raw you avoid wasting vitamins.

I conclude with one last piece of advice. Raw vegetables willingly go hand in hand with the Pinzimonio: a mixture obtained by mixing good extra virgin olive oil, sale, pepe, good vinegar or possibly lemon.

A fresh and light dish perfect in every season, I recommend to my friends restaurateurs to bring more to the table!

Source: 'Foods that are good, foods that are bad '- Tom Sanders professor of nutrition and dietetics at King's College, University of London

For some years the destiny often leads me to Taranto, a city that knew how many, especially for the known events linked to pollution. Why interested in and write about a land that some have called not my? The answer is simple: because they are Italian, and as such I believe. I am fortunate to live in one of the countries among the most beautiful in the world. A nation with a rich cultural heritage, food and wine, and an area that boasts the highest biodiversity among the countries of the old continent.

A coastline of over 7.000 km. A forest area of ​​more than 10 million hectares with 12 million trees, one third of the land area. Thanks to the variety of habitats and dell'aree weather we have over 55.600 animal species. We are a nation with 17 million hectares devoted to agriculture, an industry that generates quality products at the Made in Italy guarantee. (Source State Forestry – data 2014). Investing on fishing, agriculture and tourism, is the only possible way.

These are the thoughts that I did with Joseph Montanaro during our meeting. It, after listening to me, by careful person what is, I replied: “You know Cynthia, desperation of the men of the south does do wonders“.

Maybe we need miracles, o forse, above all, we need people who believe in the territory and where you can go back to believing. L’Italia, Whether we like it or not, is made by the Italian, Players are we, The match is open. The important thing is that the institutions put us in a position to compete, and go back to being successful.

Joseph Montanaro, Peppino, è nato a Massafra l’11 novembre del 1940. An employee and a contractor marked by creativity. A man caring environment that has decided to invest with his company Kika Turismo e Cultura S.p.A.. (Kau, The first word spoken by his son Philip) agriculture and tourism. A concrete commitment visible in the recovery of architectural complexes rural location, such as the Grande Colonial Accept, The Cottage Mallet Canon,  Masseria L'Amastuola, Cottage and the Holy Cross.

With one hundred and sixty acres of land Amastuola transformed in Crispiano, in the Regional Park 'Land of the Ravines’ in the province of Taranto, agricultural land is no longer productive in a vineyard-garden. Waves of parallel rows of vines interspersed with islands in twenty-four thousand five hundred olive trees from well.

A project signed by the artist and landscape architect Fernando Caruncho, research in an area of ​​archaeological and historical interest under the supervision of the Superintendence for Archaeological Heritage of Puglia, supported by the Centre for Archaeology of the VU University of Amsterdam. This research led to the publication of the book by Gert Jan Paul Crielaard 'Greeks and natives in the Amastuola'. The Region of Puglia, in 2010, awarded the realization of this project calling “Good Practice for the Protection and Development of the agricultural landscape, also for tourism”.

You may wonder how I came to him. The answer is simple, who accompanied me knows me and the kind of people I love to meet, and with which confront. Peppino Montanaro, with his experience and his experience, confirms my belief for the success of projects.

The family first. The wife Rosaria and her children Ilaria, Donato and Filippo, with their spouses Joseph, Anna Raffaella and were and are the real push that allowed him to go ahead. It’ that arises from them the strength to overcome the hard times. The family, for those lucky enough to have, by way of their work and offering allowing you to build a 'nest’ in the darkest hours.

Creativeness, inventive and tenacia. Before meeting, I listened to his son Joseph along while I was talking to a man from the South who, starting their own business in 1984 Kikau with aluminum frames, at a distance of eleven years has transformed the company into a joint stock company with investments in targeted sectors in the territory. Some projects have been carried out, as for the Cantina Amastuola, and some are in progress after the acquisition of Masserias in the recovery phase. Program in tourist accommodation, promotion of the territory, editorial production, developing activities for the sale of handicrafts and agri-food.

Businesses are made by people. Essential element for the growth of a company is the quality of the relationship with its employees. Peppino was also discussed in this. Much more than employees, people to work together making the team for the achievement of good results. Alone is not going anywhere, together we build.

Innovation and respect for the environment. Adottare pratiche sostenibili a tutela di sé stessi e del territorio è prioritario. The technology and research are crucial to the quality, provided that they meet the natural characteristics of the products. This is the policy of Amastuola. One example is the use of the Scholander pressure chamber that, for the benefit of the grape, intervenes with irrigation only when needed and at the same time prevents waste. Following this line of thought always, is used a recycled glass bottle light, and a screw cap made of aluminum, RICICLA materials of 100%, with a special membrane within which ensures the proper micro-oxygenation of wine established by the Department of Food Science of Udine.

The sense of belonging. Believing in the territory and recognize part of it is essential to pass it on to those who visit. If I sincerely believe in something I can pass on my passion to share the enthusiasm. That day I heard.

At the end of our chat, before saying goodbye, I made a request to Peppino: I asked him to display the flag of Italian farm in plain sight. This to me, I believe in people working together for a real change, would be an important sign of belonging. Abroad, it is a custom, in Italy it is only during sports events. I know that many do not feel represented because they see in it the state institutional. Matter of point of view. To me, the flag represents the land and the people working Italian. I do not know if I will satisfy Peppino, for some promised me that we will think seriously.

I wrote about my meeting, as I usually do, as I have lived knowing the territory and the people. Peppino I felt particularly close to the sharing of thoughts and lifestyle. Today I feel closer to him and his family. A few days, after a long illness, his wife Rosaria let. She is part of his plans, and this will continue to live in those lands.

www.amastuola.it –  www.turismoecultura.it

Video by Sabrina Merolla, producer and host of GOOD WIND

I love to listen to nature, maybe that's why my spirit is felt most southern south, where intensely perceive his calls. I was nineteen when I realized, I met Puglia, love at first sight.

A region with a coastline of 800 km, the longest and most varied of Italy. Long beaches alternating with rocky cliffs, calette, pine and juniper forests. There are two National Parks: one of the Gargano and the Alta Murgia. Tre Aree Marine Protette: Torre Guaceto, Tremiti Islands and Porto Cesareo. Sixteen State Nature Reserves and eighteen regional protected areas. A biodiversity to preserve and protect.

Torre Santa Sabina

It’ in this land that I spent my last vacation, between Bari and Brindisi, Taranto.

Mine is a busy life, passed between nature and knowledge discovery. The truth is that when we love what we do, no different than the time spent between work and holiday, perched something non esclude other.

Torre Santa Sabina

In those days I saw old friends, and I have met new. Many emotions, as the day on which, in the sea of ​​Taranto, during a sudden storm boat ride made me realize how much can be loud and boisterous sea.

In those moments I saw the fear, but also the courage of a woman, Aurora, who introduced me to his side as well as the sensitive and delicate, decided and determined that a woman who knows how to react to problems.

Mare in burrasca – Pier St Eligius (Marina Taranto)

After the storm I have not had to miss the Friselle seawater prepared as once did the fishermen Salento.

Friselle seawater

Along with Catherine, I met a woman who casually strolling along the beach at Torre Santa Sabina, I visited places that have long wanted to see. After talking for a long time, encouraging me to get off the rocks for a swim, a single recommendation: “Cynthia, this place alive with the spirit of the South.“

Our tour started in Polignano a Mare, a picturesque village perched on a rocky outcrop overlooking the sea. Many remember him for being the birthplace of Domenico Modugno, I remember especially the poetry of its landscape.

Polignano a Mare

A glimpse of Polignano a Mare

The cliff of Polignano a Mare

While traveling I like to share thoughts and photos on the net. It’ so that people who follow me in my itinerary, as well as send the warmth and nostalgia of the countries that have been forced to leave, advise me and direct me. A more intense way to live the journey.

Thanks to the information Emanuela comment in a photo, Polignano I tasted for the first time the granita with whipped cream and coffee 'Supermago Frost', an ice cream shop in the historic founded by Joseph Campanella 1935.

Iced coffee with cream and Supermago Frost

The next stop was in San Michele Salentino, in the province of Brindisi. A country where young people want to vent their poetry with real 'attacks poetic’ written on the walls.

Attack poetic in San Michele Salentino

Attack poetic in San Michele Salentino

Attack poetic in San Michele Salentino

After the poem the story. A Brindisi, as in all the towns in Apulia, there is much. Here I visited the Duomo and Columns, alte ben 19,20 meters, symbol of the city and the end of the Appian Way.

The Cathedral of Brindisi and the Pillars symbol of the city

This is the Land of the Ravines. The friend Rosana Tinella introduced me to one of Mottola. A ravine consists of a series of caves carved into the rock, which houses three stone churches full of graffiti High Middle Ages.

Gravina di Mottola

Between visits, and the other I have not had to miss a dish of orecchiette and dragged married in tomato sauce with fresh ricotta cheese, accompanied by the traditional slices of watermelon. Catherine told me that this mix of different size dough is prepared together on purpose for a better outcome of the dish.

Strascinati married and orecchiette with tomato sauce and fresh watermelon

We could not miss an evening dedicated to Pizzica. A very old traditional dance of Salento which refers to the movement that gave relief to women plucked from the tarantula, Salento term to indicate the tarantula.

The Pinch

There are shows that nature has to offer and that you can not lose…

L'alba Torren Santa Sabina

The sunset in Specchiolla

The clouds tinged with pink in Torre Guaceto

The moon glints of silver in Carovigno

If I close my eyes, the mind and thoughts go out to the land. I miss its trulli and its white houses, its sea, rocks and wild shores. I miss the olive trees, the red earth, the chirping of crickets and cicadas. I miss the scent of fig trees burned by the sun, flowers with bright colors, the stone walls and the sound of the wind ...

Trullo in San Michele Salentino

Specchiolla, Carovigno

Olive grove in Carovigno

Flowers of Brindisi

Flower caper

Coral at the Pier St Eligius in Taranto. Effects of changing temperatures that make you think…

Flowers of Brindisi

Flowers of Brindisi

The plant of butterflies

Dry stone walls

The Gravina di Laterza, a canyon of extraordinary beauty who recently, during the visit of’Farm Bell friend Paolo Barberio, I had the pleasure of visiting. A deep incision in the province of erosive Taranto which is spread over a length of 12 km, with a depth of approximately 200 meters, and an average width of 400.

A place that left me breathless, and I have experienced sitting on the ground listening to the wind with an eye to its immense limestone walls. Surrounded by lush Mediterranean vegetation, I lived those moments in deep meditation. Maybe it's because I'm a few years on an accelerated journey with myself. I think it's looking for that silence to rest in peace, and that is only found living in contact with nature.

Carry the words of Thich Nhat Hanh, Monaco and poetic buddhista vietnamita.

“I like to walk alone to the country lanes, between rice plants and wild herbs, placing one foot after the other with care, aware of walking on this wonderful land. In those moments, that there is something magical and mysterious. Usually we think that it is a miracle to walk on water or in the air. I believe instead that the real miracle is to walk on earth. "

The Gravina di Laterza

A special protection area referred to as Site of Community Importance “Area of ​​the Ravines“. The only place in Europe where nests Vulture, the smallest vulture whose name derives from its propensity to feed on the remains of cattle. A raptor present from March to September wingspan of about 170 cm.

During the seasons, there are many plant and animal species that inhabit this wilderness. A succession of colors and scents that, is not the avete occasione, I recommend you visit the following different paths accessible to more.

E 'in this area that comes the extra virgin olive Paul. A production from organic farming in the heart of the land of ravines that continues for generations.

A juniper tree five hundred years – Farm Bell

Laterza is not only known for the Ravines and olive trees. Its bread, produced by bakers laertini, is renowned for the quality of which is guaranteed and protected by the Consortium of the same name.

Following an ancient ritual, is baked in ovens heated with wood aroma that gives it unique characteristics.

A recipe handed down from generation to generation that allowed the town of Laterza to join the association City of Bread.

Bread Laterza

www.oasilipugravinadilaterza.it

I remember the first time I felt propose Friselle seawater seemed like such a strange thing for me to goggle! Then, pensandoci bene, I found a beauty that they can not not try.

We think… a boat, due friselle, some tomato, a bottle of good olive oil and sea ..., obviously where clean! What a treat! About, I am forgotten a bottle of wine, possibly a good red, I like it! 😉

This is the good life that appeals to me ...

They told me that once the fishermen Salentines prepared exactly as. Habits lost alas, primarily due to the pollution that has led us to be wary, but not only, I also believe to have forgotten small and simple traditions which in my opinion give a touch of poetry and romance to life.

The Friselle are purely a typical Apulian, a poor dish whose ancient origins are lost until the time of the Phoenicians, that, Merchant ate them wet in the sea and seasoned with olive oil.

It is prepared with wheat flour that of barley; are cooked in the oven for the first time, and then, after being cut in half, a second. One part remains rough, e l’altra liscia e compatta.

It 'used to say that the Friselle must' rozzulare 'in your teeth. Softgel, but also crisp!