logo
Culinary and Shepherding Cultural program in Puglia, Italy

Culinary and Shepherding Cultural program in Puglia, Italy

Culinary and Shepherding Cultural program in Puglia, Italy

Trip Details:

Operator:   Messors
Price From: 2,400 EUR
Ideal Age Range:  19 to 30, 31 to 50, Over 51
Fitness Needs:  Light Impact
Program duration: 8 days
Trip Dates: 27-08-2018

Click To Learn More About This Trip

About this program

Harvesting Food Through History. Learning to cook Mediterranean Cuisine: the Myths, Methods, and Origins of the Mediterranean Diet. The program offers an opportunity of understanding and learning about the Mediterranean culinary culture and improving its conservation. Participants are involved in the “food jouney” from landscape to table encompassing the sustainability of the resources, the biodiversity and the societal changes, which place the Mediterranean diet at the core of the current debate on the need to implement “green economy” and sustainable way of life. The venerated cuisine of the Mediterranean has been created and re-created through the course of history by geography, social customs, migration and the mythical and religious universe wrapped around ‘eating’. The Mediterranean diet is inclusive of ‘life style’ which upholds traditional methods of farming and fishing and nurtures the practice of family meals, and social festivities. Through visits, discussions, lectures and hands-on activities, the wokshop examines and highlights the production, the ingredients, cooking methods and health benefits of the diet that is rooted in a agricultural culture strongly linked to geomorphological characteristics and climate of the region. The workshop is held at the Masseria La Selva, dairies, farms, restaurants, bakeries, wineries etc., that are all ‘vital’ culinary facilities that are maintaining regional culinary traditions . In addition, there are excursions and guided visits to historical sites of the region, museums and art exhibitions. Including, a day excursion to the archaeological site of Pompeii where we’ll cover the origins of its culinary evolution. Workshop Highlights What makes a good olive, and why; demystifying the terms virgin, pure and refined’ and discuss the pressing processes. Why ‘Altamura bread’, the ‘peasant’ bread, is so renowned and why its properties made it suitable for long journeys. How to make a clay oven. Cheese making- burrata and mozzarella. What were they eating in Pompeii- a period that birthed the idea of ‘chefs’ and ‘recipe’. The Art of charcuterie and butchery. Traditional methods of cultivation. Homemade Pasta. Clay pots and slow cooking shepherd style. Fish feasting at the seaside port in Trani. Review the archeological finds that tell us of how and what our ancestors ate and drank and related rituals. The personal thrill of hunting for and identifying wild and edible plants. Bake traditional pastries in a Nunnery with local Nuns who once used baking sweets for festivals as a way of economically sustaining themselves. 2017 Dates: June 1-8 (spaces are limited, early registration is recommended!)

Country Fast Facts

Italy

Flag  flag_of_italy-svg
Continent: Europe
Official Language(s) Italian
Capital: Rome
Population 60,673,003 (2015 estimate)
Climate(s) Oceanic, Humid Subtropical, Warm/Hot Summer Mediterranean, Ice-cap
Major Airport(s): Rome Leonardo Da Vinci International (FCO), Milan Malpensa International (MXP), Venice Marco Polo International (VCE)
Economic Driver(s): Exports, Tourism, Agriculture

People who looked at this trip were also interested in: