Alberobello, the city of the “Trulli“, unique rural strutcures made with dry stone walls, culminating in a cone shape. They are the magical houses that eventually characterized village urban planning in the Itria valley. The origin of the Trulli is linked to a rural past and the oldest dates back to the 15th century. They were temporary constructions of the farmers, made of stones that could be easily moved.
The guided tour will take you to visit the interiors and hidden curiosities of the famous ‘City of the Trulli’.
Highlights of the visit:

• The Aia Piccola
• The Trullo museum
• The Church of S. Antonio

• In the 17th century, the plague devastated Puglia and only a few villages survived, including Ostuni. The inhabitants had the idea of ​​covering each house with white limestone mixed with water. The results were incredible. There were actually fewer diseases because the white limestone had antibacterial properties. Now when you walk through the streets of Ostuni, all the houses are whitewashed with doors decorated with brightly colored flowers.
  What to see:
•  The majestic Cathedral of Santa Maria Assunta of Ostuni, built in the 15th century by Ferdinand of Aragon.
• The beautiful baroque arch, the Arco Scoppa, which connects the Bishop’s Palace to the Seminary.
• The Bishop’s Palace with the Diocesan Museum, a Franciscan monastery from the early 1200s completely restored in the 19th century in the neoclassical style with prestigious works of art.

Visit a typical Apulian caseificio with a tasting of mozzarella, burrata and caciocavallo cheeses.
Mozzarella and burrata are the main cheeses of the Apulian gastronomic culture.
In every village there is a caseificio that processes milk according to the traditional recipe and prepares these fresh, fragrant and tasty cheeses. We don’t want you to learn how to make mozzarella and burrata, but you will have the chance to make it.
Dina, owner of Caseificio Crovace and her people will show you how it is prepared and then they will let you taste it.

Chef Stefano D’Onghia’s menu evokes antiquity, highlighted by dishes of tasty simplicity which delve into the gastronomic memory of the Murge. Valentina De Cataldo takes care of the guests with passion and competence and manages a truly interesting cellar, full of organic wines.
Specialty Dishes:
Starter: Stewed artichoke stuffed with local mortadella mousse.
Pasta or risotto: Timbale pasta in broth with chicory and podolica cow meatballs.
Main course: Stewed cod, violet potatoes, “bran” pepper and wild herb salad.

A modern tavern with traditional Barese dishes for over 18 years. We are in the heart of the old city of Bari, where you drink and eat very well and can escape from the chaos of the city. The Petruzzelli Theater is located a few meters away and the echoes of the octopus beaters are just around the corner. The ancient port of Bari is few steps away and you can enjoy the nice stroll along the water.
Specialty dishes:
Starter: Cialledda (dry bread) with potato puree, sautéed artichoke, grilled cherry tomatoes, fried scallion and crumbled ‘frisa’, extra virgin olive oil.
Pasta or risotto: Crazy wheels pasta (Benedetto Cavaliere) with Sarconi beans, enriched with mullet bottarga and turnips.
Main course: Salted cod prepared with green cabbage and reggina tomatoes.

In the two gracious rooms, or in the large internal courtyard, traditional Apulian dishes prepared with care are served. Local seasonal products, good cuisine and a small but well-stocked wine cellar from Puglia and beyond await you.
Specialty dishes:
Starter: Pettole with fried olives, blue cheese cream, “crusco” red pepper powder.
Pasta or risotto: Handmade Apulian orecchiette with veal chops and meatballs with sauce.
Main course: Veal fillet wrapped in a caciocavallo cheese crust, apricot cream with mustard and sautéed spinach.

Cuccagna or fabulous country, rich in all good things, where life flows happy and happy without any worries. Half a century old, in the beginning it was a butcher’s shop with a kitchen. La Cuccagna throughout time has established itself as an excellent restaurant, offering regional cuisine and a spectacular cellar with Italian and French wines.
Specialty dishes:
Starter: Crostata with potatoes, scallions and roasted cherry tomatoes.
Pasta or risotto: Tubettini pasta, ”Calò & Monte” zollino beans, pecorino mousse and crumbled taralli.
Main course: Baked lamb with peas, potatoe and egg dressing, mashed potatoes.

The staff welcome you to this traditional Apulian tavern. Traditional cuisine with many wild vegetables harvested on the Murge hills. Exsperice everything you expect to find in Valle d’Itria: fried baby onions, pulled orecchiette, rice with potatoes and mussels, pasta omelette, baked zucchini flowers. The traditional dish of the shepherds of the Murge: sheep with potatoes, baby onions and wild herbs prepared in terracotta.
Specialty dishes:
Starter: Green broad bean puree, EVO and red pepper.
Pasta or risotto: Rice with potatoes and mussels.
Main course: sheep with potatoes, baby onions and wild herbs prepared in terracotta.