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In the south of Italy, surrounded by crystalline turquoise waters and 500 miles of Adriatic and Ionian coastline, is the enclave of Puglia — the sun-drenched heel of the Boot. I first visited years ago and fell in love with its sleepy whitewashed villages, colorful folk traditions, its unique trulli set amongst ancient olive groves, endless plates of mouth-watering food and some of the most gracious people in all of Italy.
More than 800 of the gargantuan trees at the ancient olive farm, Antica Masseria Brancati, near Ostuni, are considered natural monuments. With their deeply gnarled and sculptural trunks, many are upwards of 3000 years old!!!
The city of Lecce dates back to Magna Graecia, but because of its exquisite Baroque architecture it is known as the Florence of the South. The architectural style in Lecce is so distinctive that it was given its own name – “Barocco Leccese.“ The city’s opulent palaces and churches are built with Lecce stone, which has been used since ancient times.
Food is a surefire way to get to the heart of a culture and makes travel to Puglia ever so rewarding. Its tradition of rustic “cucina povera” centers around freshness and simplicity. Datterini mini plum tomatoes are cultivated in Puglia and renowned for their natural sweetness; burrata was invented in the 1920’s on a local farm as an ingenious way to minimize food waste by ingeniously wrapping a mixture of leftover shredded mozzarella curds and rich cream (a filling known as stracciatella) inside a pouch of fresh mozzarella. And the bread and foccacia is simply the BEST.
The month of June is marked by Cherry Festivals throughout the region as Puglia grows over 2/3 of Italy’s cherries. It’s special cultivar is Ciliegia Ferrovia, known as the “queen of cherries”, prized for its exceptional sweetness and firmness.
Puglia has plenty of charming towns ideal for leisurely wandering including Martina Franca; the labyrinthine whitewashed streets of Locorotondo and Ostuni; and the hobbit-like trulli of Alberobello, along with the stunning seaside towns of Polignano a Mare, Otranto and Gallipoli and their glorious beaches.
The town of Polignano a Mare has dedicated a statue and waterfront to the great Italian singer Domenico (Mimmo) Modugno (popularly known as Mr. Volare) who was born there in 1928. Mimmo was a singer, songwriter, actor, parliamentarian and three-time Grammy award winner.
His song Nel Blu Dipinto De Blu, popularly known as Volare, became a huge international hit in 1958 and sold over 30 million records. It also won him his first Grammy award (and an appearance on the Ed Sullivan Show 😉
But what makes Puglia so appealing is its authenticity. Things move at a slower pace and people will always make time for you. Everyone is so proud of their region; they don’t mind when you take photos and are keen to help in any way they can.
Long before Switzerland was on the “chocolate map,” Italy was the center of the chocolate universe! Today’s Postcards are dedicated to “Le Città del Cioccolato” – Torino, Perugia and Modica.
In 1585, the Turin-based Duke of Savoy married the daughter of Phillip II, the King of Spain. Raw cacao began to arrive in Genoa, Italy from the Spanish colonies in the New World, and nearby Torino’s expertise in chocolate flourished, turning the city into the chocolate capital of Europe. Today the handsome city, with its elegant cafes and confectionary shops, remains synonymous with chocolate, and its residents remain ever-passionate connoisseurs.
There’s chocolate, and then there’s Torino’s gianduiotto chocolate. An ancestor of Nutella, this melt-in-the-mouth confection is made of a rich paste of fine cocoa mixed with the premium hazelnuts from Piedmont’s Langhe region. The name gianduiotto was derived from carnival figure Gianduja, a jolly wine-loving peasant who embodied the epicurean nature of the locals. Gianduiotto is far more than just delicious chocolate, for the character associated with it has become a symbol of Torino and a key part of its identity.
Another Torino innovation is the original hot chocolate conceived there in 1678 and known as the Bicerin – an indulgent combination of hot coffee, cacao and cream. Between visits to elegant chocolate shops and cafés visitors can sample the city’s rich and varied cultural offerings. Highlights include . . .Palazzo Reale, the stunning palace of the House of Savoy, the nearby Chapel of the Holy Shroud and the National Museum of Cinema, housed in the iconic Mole Antonelliana tower. Plus, a BIG surprise . . . second only to the museum in Cairo, the world’s most extensive collection of Egyptian antiquities – the Museo Egizio. And, of course, Torino is the gateway city to the Piedmont region – the land of Barolo and truffles!
Heading south, we arrive in Umbria and the charming medieval city of Perugia, world famous for its Perugina chocolate confections and the beloved Baci. Which came first … the Hershey Kiss or Baci??? (Find out at my February 10th event)
Perugia hosts the world’s largest chocolate festival, a 10-day extravaganza held each October, which takes over the entire historical center of the city. Beyond myriad sampling opportunities (YUM), the festival is replete with life-size chocolate sculptures! And if you haven’t had enough chocolate, you can further immerse yourself by visiting Perugina’s historic museum, Casa Del Cioccolato, its factory, and even attend a hands-on workshop at their Scuola del Cioccolato. You can even in even stay in the city’s one-of-a-kind Chocohotel.
Heading further south, we arrive in one of Sicily’s Baroque jewels – Modica – a city renowned not just for its architecture but its unique “cold pressed chocolate.” The Spanish had conquered Sicily during the period of Spanish exploration to the New World. The Sicilians would adopt the Aztec method for using cacao, which is the style in which Modica’s chocolate is still made today. Modica, which has been winning awards internationally for over a century, sticks to the very simple recipe of hand-ground cocoa beans and sugar. E basta. That’s it. This allows for the quality and flavor of the cocoa bean itself to shine, with no additives or emulsifiers.
A Mexican stone called the metate is used to grind the cocoa beans which are then mixed with sugar and only gently warmed so the sugar doesn’t melt; this preserves the flavors and the nutrients and antioxidants of the cacao far better than modern processing methods. It also leaves the texture granular and crumbly, so you get that sugar crunch when you bite into it. There are various popular flavors the Sicilians add to their chocolate: pistachios and almonds, cinnamon and cardamom, citrus zest, peperoncino (chile pepper), black and white pepper, and sea salt, mint and jasmine. WOW!
The most famous arbiters of this taste experience are the owners of Antica Dolceria Bonajuto, a tiny chocolate shop tucked into a side alley off of the main drag in Modica. Established in 1880, and it is the oldest chocolate shop in Sicily. But you can find great Modica chocolate in almost any shop in town, as well as in many specialty shops all around the island.
Copyright - Postcards from the Boot.