Activities
Joining the culture of the vineyards and wine cellar, joining the culture of the oil mills and the age-old olive trees, the quality born from the land and sea, the craftsmen laboratories, joining the folkloristic and historical events, joining the Apulian gastronomical tradition.
Being a fisherman
On the fishing boat with the fisherman, listening their job story, arranging the fishing net and dividing the fish just caught. An unforgettable experience!
A live discover of the fisherman’s charm; a different day, surprises and fun, fresh fish cooked following the best traditional Apulian recipes. The travellers could go on board of the equipped fishing boat and they could turn themselves into fishermen just for one day!
Sea, Holidays, Fish and Gastronomy.
Being a Fisherman for a day...
Being a baker
From the corn, to the bread and pasta. In the ancient Apulian farmhouses the travellers will know the various phases needed to reach the accomplishments of bread and pasta, they would understand the baker’s job. To knead bread dough, to bake and to taste the bread made by your hands.
Being a Baker for a day!
Being a “mastro-casaro”
From milk to cheese. In the ancient Apulian farmhouses our travellers will discover the quality of the milk and its by-products, they will discover the importance of the milk in the diet. Direct observation and an excellent occasion for putting into practice what they have learnt. Direct contact with the milk to become a “Mastro-Casaro” just for a day e produce a good cheese by their hands.
Being a “Mastro-Casaro” for a day!
Being a craftsman
The making of the clay and the various phases needed to reach the accomplishments in terracotta has remained the same.
The red clay is mixed with water in order to create an homogenous and moldable mixture; but the most breathtaking part is when the clay arrives on the lathe and thanks to abilities of the craftsman’s hands takes various shapes like pots, dishes, money banks, vases, etc.
Once molded and finished off, the final products are allowed to dry and baked in the historic wood burning furnace reaching a temperature of 800 °C, resulting in what is called “biscotto” or toast. Once cooled the products are extracted, one at a time, and glazed. They are once again placed in the furnace and baked in a temperature of 940°C.
At the conclusion of this last bake the final product is created. This is the daily routine that takes place within the craftsman’s shop, which is always open to whoever would like to visit and appreciate the magic of his creations, the beauty of the working wood burning furnace, and the ability and creativity which goes in the production of the whistles.
Being a Craftsman for a day!
Being a papier-mâché master
Papier-mâché sometimes called paper-mâché, is a construction material that consists of pieces of paper, sometimes reinforced with textiles, stuck together using a wet paste (e.g., glue, starch, or wallpaper adhesive). The crafted object becomes solid when the paste dries. Each year during the Carnival takes place in Putignano the masks and the traditional allegorical cart parades that show the talent and the work of those expert who created during the whole year the giants made of paper. The travellers will learn the techniques of Papier-mâché working and will create a little mask.
Being a Papier- mâché Master for a day!
Picking up cherries’day
An ancient productive link has documented between the land of Bari and the cherry tree. There is a wide variety of cherries in Apulia, the most famous is the “ciliegia Ferrovia” spontaneously born near a crossing keeper's box in Sammichele di Bari. The itinerary of the “ciliegia Ferrovia” covers the Valley of Itria, Conversano, Turi and Castellana Grotte and the fairytale place of Alberobello protected by UNESCO.
In May and June in Bisceglie, Molfetta, Corato and Ruvo there are a wide variety of different cherries in nice farmhouses and it's fun to taste all the different varieties as you're picking them with the farmer who will explain the ancient techniques of cultivation and the characteristic of the different cherries. Set up a picnic among the trees and feast to cherries over lunch.
Being a farmer for day!
Olive mill day
The extra vergine olive oil has always had an important economical and historical role in Apulia. There is a wide variety of olives in Apulia: Coratina, Ogliarola and Cima di Mola producted in different area: Castel del Monte, Bitonto, the valley of Itria. In the south of the territory the shape of the olive oil trees is quite different, small with flabby olive branches. The olive trees in the area of Brindisi and Taranto has a slender figure, here there are some examples of age-old olive trees. In all the Apulian territory, in beautiful and ancient farmhouses the travellers will pick them up with the farmer who will explain the ancient techniques of cultivation and the characteristic of the different olives.
Being a farmer for day!
Grape harvest day
The Apulia has an important role in the cultivation of table grapes, thanks to 50.000 hectares of cultivation and to the production of 10 millions of quintal which covers the 70% of the Italian production. In all the Apulian territory, in beautiful and ancient farmhouses the travellers will pick them up with the farmer who will explain the ancient techniques of cultivation and the characteristic of the different olives.
Being a farmer for a day!
A day with a donkey
A walk with the donkeys in the hills of the Valley of Itria to enjoy slowness. Walking with a donkey is a pleasure to discover the landscape.
Cooking course
Learn how to prepare a sublime regional menu from scratch. In beautiful Apulian Farmhouses, in local vegetable and fish markets to get all the ingredients for the cooking lessons. Meetings hands-on-class in the kitchen at the Masseria. Extra virgin oil and wine tasting. Dinner in Masserie where the “Chef of a day”, introducing the dishes you have prepared to the other guests dining along with you.
Being Chef for a day!
Local dancing course
Pizzica is a popular Italian folk dance originally born in the Salento peninsula and later spread throughout all of the Puglia region. It is part of the larger family of tarantella (plural: tarantelle) dances.
Traditional pizzica is danced embracing a partner. Note that the hug must not necessarily involve two individuals of the opposite sex; often enough, two women can be seen dancing together, while nowadays it is more and more rare to observe two men dance an entire pizzica. There are several traditional pizzica groups, the oldest being: Officina Zoé, Uccio Aloisi gruppu, Canzoniere Grecanico Salentino, I Tamburellisti di Torrepaduli.
One of these groups will teach to the travellers the art of the “pizzica pizzica” in a ancient farmhouse in the area of Lecce where the dance is born.
Local language courses
Local language courses are practical, stimulating and interactive. In a short period of time the traveller will be able to interact in situations in daily life. Full immersion in the culture and language allows the traveller to live a unique and unforgettable experience enabling them to talk with native speakers, discover the customs and the traditions of the area.
Laces in apulia
Learn the art of embroidery! Sit for hours with a calm look on your face, in a kind of a space-temporal dimension that is hardly known to us, working magic with your hands. It’s like a dance made up of skilful and lazy hypnotizing movements. The travellers will create precious laces through the difficult art of lace pillow: interlacing fine strands woven together with others which are arranged and pinned on a cylindrical pointed pillow.
The travellers will have the so called “Golden Hands”!