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Italy San Michele Salentino

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  • ABC+30=MM
    Day 8

    Ostuni

    May 7 in Italy ⋅ ☀️ 22 °C

    Jutranje kopanje in odhod v smeri Lecce. Brez natančnega plana kje bova končala. Najprej sva šla v Ostuni. Prvič sva se (sem se, Maja je hotela, da obrneva) pustila nategnit. Stric je za parking pobral 15 komadov. Je pa res, da je bila lokacija da Best med vsemi. Samo par korakov, pa sva bila na poti, ki pelje okrog Ostunijevega starega jedra. Pravijo mu belo mesto, kar kaže na vsakem koraku. Res je vse poštrihano na belo, kar pa ni pa glih barvajo (z unimi ta starimi ta velikimi čopiči... A ni lažje z valjčkom? Vpraša Maja... nimam pojma!). Ima svoj šarm barva mesta v katerem je ful folka že zdaj. Kaj šele bo!
    Ozke uličice sprejemajo ob peš turistih še komotne v Piagotih (na eni sliki), ki kruzajo okrog ves čas...
    Klasična (rahla) prehranjevalna nervozica... In vrneva se par korakov nazaj v kjut lokalček s sendviči/burgerčki. Moj - s hobotnico - je bil še boljši kot najboljši iz Polignana. Šefe je car prijaznosti. Obvlada svoj job! Se poheca, pohofira, se rokuje, rata tvoj frend... In proda. (lani je bil v Ljubljani, totalno kul mesto, dobro meso mate, pa še neki od hrane je izpostavil, pa sem pozabil). Lep dopoldan.    Read more

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  • TravelerAdventure of a lifetime 🌎
    3
    Day 55

    Zwischenstop Ostuni

    October 11, 2024 in Italy ⋅ ☀️ 24 °C

    Ostuni soll ein Muss in Apulien sein. Auf dem Weg nach Pulsano (Ionisches Meer, Innenseite des Absatzes), gab's einen Frühstücks-, Einkaufs- und Spazierstop... und was soll ich sagen.... auch hier gibt es Gassen, etc. 😍! Habe mich sehr beherrscht und war auch mit einer kleinen Altstadtrunde zufrieden 🫠. Schließlich wollten wir ein paar Tage ans Meer 🌊❣️...Read more

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  • Viva Europa!
    1
    Day 3

    Leece cooking class

    September 1, 2024 in Italy ⋅ ☀️ 91 °F

    Before we leave beautiful Lecce, we visited a cooking school this morning for a orecchiette class.

    Orecchiette is a typical Apulian cuisine. They are famous for their characteristic round and concave shape, smooth on the outside and rough and wrinkled on the inside, which is reminiscent of a small ear, and for their ability to capture and collect the sauce.

    Traditionally this pasta is made by hand , with a simple dough made with durum wheat semolina flour, water and salt which is worked on large wooden cutting boards and modeled with your hands and with a smooth blade knife.

    It was not as easy to make them as it was to eat them. Mine personally got better the more wine I drank. So by the second bottle, they were pretty damn close to perfect. The teachers were a delightful sister team, as cute as the orecchiette they made.
    We met some mates from Australia Ruby and Daniel. We shared a table as well as fun travel stories and memories. Nice people. But I didn’t get their picture. Blame it on the vino.
    Ciao for now!    Read more

  • TravelerItalia
    Day 57

    Alle prese con la mozzarella 😍

    November 25, 2023 in Italy ⋅ 🌧 8 °C

    Oggi é stata una giornata speciale ✨
    Ci siamo svegliati presto per andare a camminare con le cagnoline e siamo subito partiti in direzione Ostuni (BR) 📍 Alla Masseria Fragnite ci ha accolti Pietro per accompagnarci nella nostra Mozzarella Experience 😬 Ci ha presentato l’azienda agricola a conduzione famigliare e ci ha spiegato che cos’è una Masseria 📖
    Ci proviamo: La masseria é una costruzione tipica dell’Italia meridionale. È l’insieme di abitazioni, stalle ed eventuali edifici per la vendita di prodotti di un’azienda agricola 🧑‍🌾Molto spesso questi edifici sono costruiti attorno ad un cortile interno e protette da alte mura fortificate 🪨
    Poi abbiamo potuto vedere il caseificio dall’interno 👀 Il primo ambiente era adibito per la ricezione e la pastorizzazione del latte crudo 🐄 Il secondo ambiente invece era destinato alla lavorazione vera e propria ✋🏼Pietro ci ha spiegato tutto nel dettaglio e noi, tra processi chimici e termini tecnici abbiamo provato a capirci qualcosa 🧐
    Ecco il riassunto:
    ❗️Partire dal latte crudo, precedentemente filtrato
    ❗️Aggiungere caglio per far coagulare le proteine e i grassi del latte, detti cagliata, che si dividono dal siero
    ❗️Tagliare la cagliata a pezzi grossolanamente
    ❗️Spezzettare ulteriormente con le mani
    ❗️Aggiungere aqua calda e sale
    ❗️Mescolare finchè non si creano dei filamenti
    ❗️Stirare la pasta con l’aiuto del mestolo in legno
    ❗️Dare la forma desiderata (Mozzarelle classiche, nodini, trecce, ecc)
    ❗️Tagliare con le mani, appunto "mozzare", la pasta
    ❗️Mettere in acqua per far rassodare

    Dopo avere osservato attentamente Rocco, il casaro, ci abbiamo provato anche noi 😂 Con scarsi risultati, ma divertendoci un sacco 🥰

    Rocco ci ha spiegato anche come si fa la burrata 🤤 Bisogna sfilacciare una mozzarella classica e mescolare gli sfilaccetti con la stracciatella 🥄 Poi si deve formare un recipiente, metterci il mix di sfilaccetti e stracciatella e chiudero✂️

    La nostra fantastica esperienza si è conclusa con una visita alla cella di stagionatura e una degustazione molto abbondante, anche delle nostre creazioni 🍴    Read more

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  • TravelerPuglia, Amalfi & The Med
    11111
    Day 7

    Outstanding Ostuni

    September 14, 2023 in Italy ⋅ ☁️ 28 °C

    First up: fantastic break to our go go go schedule! This morning we went to a small locals’ only town: Torre Canne. We could simply relax and live the slow paced Italian lifestyle. Meandering around town, sipping espresso ☕️ in a tiny cafe, relaxing on La Zanza beach 🏖️ and drinking Aperol Spritz 🍹 under seaside umbrellas, surrounded by locals going swimming in whatever they feel comfortable in… You can simply take off your clothes & swim in your jocks: nobody cares, judges or objects. This is fantastic way to take a break!
    💚🤍❤️

    A charming town of around 32,000 residents, Ostuni is most famous for its white painted old town which forms a maze of cobbled streets and narrow staircases. Reminded me of a Greek island. Very similar architecture and white washed buildings.

    First founded by an indigenous tribe some 600 years before Christ. All of these towns are so different because barbarians/people from so many other countries travelled by boat to the south of Italy because it was very easy to get here. They brought their own style to Italy, and created many different looking towns in this area.

    The inhabitants of Ostuni decided to paint the houses white so that the sunlight, reflected on the walls, would blind enemies intent on attacking the city.

    Ostuni is commonly referred to as "the White Town" (La Città Bianca in Italian) for its white walls and its typically white-painted architecture.

    Devoured a delicious Panini with turnips and ham for lunch… It was extremely delicious 😋

    On the way to our hotel, we stopped in at a Olive Grove to try typical Olive 🫒 oil which is native to Puglia region. Two of the trees 🌳 were over 1000 years old!    Read more

  • Europe 2023
    1
    Day 114

    Puglia Day #4 (Ostuni)

    July 21, 2023 in Italy ⋅ ☀️ 36 °C

    Another sleep in today for Rach and I today! Jacques went for a run and then had a zoom meeting with Marist. Locked in a full time contract for Term 4 starting in week 2! We are slowly accepting that reality is not far away 🤣

    📍 Headed to Ostuni, the “white” city. Loved walking through the streets here, all the white washed buildings and cobble stone paths.

    📍 Lunch @ Borgo Antico Bistrot - another Tiktok find 😜 this was amazing! Perched on the side of a hill we had beautiful views of olive groves and the water in the distance. Rach and I had salad, while the boys shared an antipasto board (genuinely huge and looked so good)

    📍 Little treat stop @ Antica Salumeria for some “pucce” which is a traditional Puglia street food, like a sandwich (for later) & cake shop across from it for some delicious little desserts (these were amazing)

    📍 Beach stop @ La Dolce Vita - quieter beach than yesterday with lots of locals. Water was clearer jumping off the rocks. It was quite shaded which was nice to relax for a few hours 😴

    Home for dinner, it was pretty late so it was charcoal chicken + potatoes and fresh salad 😋    Read more

  • TravelerItalie- les Pouilles mai 2025
    Day 3

    Polignano, Monopoli et Ostuni

    May 6 in Italy ⋅ ☀️ 21 °C

    2eme jour de visite en vallée d'Itria. Les villages blanchis à la chaux sont tous très jolis bien que très différents les uns des autres

    On est frappées par la taille et la forme des oliviers, énormes et tortueux en diable sur une belle terre marron/rouge. Les pins du Gaou n'ont qu'à bien se tenir😃
    Le paysage est parsemé de Trulli et la mer n'est jamais très loin.    Read more

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  • TravelerItalie- les Pouilles mai 2025
    Day 1

    Ceglie 1er soir

    May 4 in Italy ⋅ ☁️ 21 °C

    Bien arrivées à Ceglie, accueillies par Maria Gracia. Typique petite ville italienne perchée. Charmante. Toute blanche
    Notre Lancia toute neuve nous a conduit sans encombre.
    Nous attendons notre pizza à deux pas de chez nous. Trop bienRead more

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  • TravelerApulien
    Day 5

    Ölmühle in Cisternino

    April 19 in Italy ⋅ ☀️ 16 °C

    Schon auf der Fahrt zur Azienda bekommen wir eine Lektion über biologischen Anbau und Beurteilung von Olivenöl. Da die Bestimmungen der EU 2008 gelockert wurden, gilt es besonders aufzupassen. Kaltgepresstes Extra Vergine maschinell extrahiert sollte es sein. Bei der Herstellung und der Lagerung muss die Temperatur stets zwischen 17° C und 27° C liegen. Bei der Verkostung muss die gesamte Mundhöhle benetzt werden und vor dem Schlucken wird Luft zwischen den Zähnen eingesaugt. Gutes Öl kratzt im Rachen, das vergeht aber gleich wieder, sobald man wieder einspeichelt. Hier wird auch Öl aus entkernten Früchten hergestellt, Vorsicht, wenn außerhalb Italiens unfiltriertes Öl mit Fruchtstücken verkauft wird. Das ist der Müll der nach unten im Behälter absinkt.Read more

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  • TravelerApulien
    Day 3

    Ostuni

    April 17 in Italy ⋅ 🌬 18 °C

    Ostuni, die weiße Stadt. Sie ist auf Kalkfelsen gebaut und alle Häuser, außer Kirchen und öffentlichen Gebäuden, werden jedes Jahr mit Kalk gestrichen. Sowohl die Farbe, als auch die kleinen Fenster schützen vor der sengenden Sonne. Heute regnet es und die Steinplatten auf der Straße sind rutschig. Besser tritt man auf die Fugen, die mit Mörtel gefüllt sind.
    Die Füllung einer Tettina della monaca ist Creme Chantilly. Diese Nonnenbrüste gibt es bei Pasquale.
    Die Olivenbäume in der Gegend sind zum großen Teil schon 1000 Jahre alt und wurden von den Normannen gesetzt. Der älteste Baum ist 3000 Jahre alt und trägt noch Früchte.    Read more

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