A historic winery which, over time, has become one of the reference points of Puglia viticulture. The name Vallone is now synonymous with quality and with a wine that has become a modern classic: Graticciaia.
The ages-old Apulian cuisine is one respectful of the seasonal cycle, and divided among land-based dishes and coastal seafood ones. Today we explore the cookery art of Puglia.
The new ways of valorisation of Italian "green gold" pass through the tourist destinations that have decided to hold high the flag of extra virgin olive oil. A necessary path in fascinating contexts where olive trees continue to be protagonists...
For the first time in the region a rosé earned Tre Bicchieri and a regional white took home a gold. Here is what our Vini d'Italia guide says about Puglia's production.
[caption id="attachment_133580" align="alignnone" width=""]Orecchiette[/caption] The second installment of the series on Italy’s best fresh pasta makers takes us to Bari. In this Mediterranean city of Apulia we find many local specialties. Here are 5 small businesses – mostly all family-run...