Alberobello, the city of the “Trulli“, singular peasant buildings made with dry stone walls, culminating in a cone-shaped dome.   They are the magical houses that characterize the urban planning of the Itria valley. The origin of the Trulli is linked to a rural past, the oldest date back to the 15th century, they were the temporary constructions of the farmers, made of stones that could be easily demolished and transported.
The guided tour will take you to visit the interiors and hidden curiosities of the famous city of trulli.
Highlights of the visit:

• The Aia Piccola district
• The Trullo museum (exclusively!)
• The Church of S. Antonio

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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 lime has antibacterial properties. Now when you walk through the streets of Ostuni, all the houses are whitewashed with doors and 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 neoclassical style in the 19th century which contains prestigious works of art.

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

A menu that smells of antiquity, punctuated by dishes of tasty simplicity, which delve into the gastronomic memory of the Murge. Merit of Stefano D’Onghia, very good, while in the dining room Valentina De Cataldo takes care of the guests with passion and competence and manages a truly interesting cellar, full of natural wines.
Highlights 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, purple potatoes, “bran” pepper and wild herb salad.

A modern tavern with traditional Bari dishes, we are in the heart of the old city of Bari, where you drink very well and eat very well. A safe reference for 18 years in the center of Bari. This is the air you breathe when you enter, after playing, almost as if you want to preserve the integrity of the customer from the chaos of the city. The Petruzzelli Theater a few meters away and the echoes of the octopus beaters around the corner, a few steps away there is also the port, a changed, welcoming Bari full of contradictions.
Highlights dishes:
Starter: Cialledda (dry bread) personalized and revised with potato puree, sautéed artichoke, grilled cherry tomatoes, fried sponsal 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 products and respect for seasonality, good cuisine and a small but well-stocked cellar of wines from Puglia and beyond. Polite reception.
Highlights dishes:
Starter: Pettola with fried olives, blue cheese cream, “crusco” pepper powder.
Pasta or risotto: Orecchiette (handmade apulian pasta) 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 thought. Half a century old, in the beginning it was a butcher’s shop with a kitchen. With time and work here is the current restaurant, excellent regional cuisine and a spectacular cellar with Italian and French wines-
Highlights dishes:
Starter: Crostata, soft potatoes, sponsal and roasted cherry tomatoes.
Pasta or risotto: Tubettini pasta, ”Calò & Monte” zollino beans, pecorino mousse and tarallo crumbs.
Main course: Baked lamb with peas, potatoes and egg dressingashed potatoes.

An all-female staff will welcome you in this traditional Apulian tavern. Traditional cuisine, many wild vegetables harvested on the Murgia hills. Everything you expect to find in Valle d’Itria: Fried lampascioni, Orecchiette strascinate, Rice-Potatoes-Mussels, Pasta omelette, Baked courgette flowers and the king dish of the pastoral Murgia: Pignata of sheep with potatoes, lampascioni and wild herbs.
Highlights dishes:
Starter: Green broad bean puree, EVO oil and red cornetto pepper.
Pasta or risotto: Rice-Potatoes-Mussels.
Main course: Pignata of sheep with potatoes, lampascioni and wild herbs