HERITAGE – Pagina 4 – TIPICI.news

Alberobello and the Valle d’Itria

alberobello in valle d'itria copertina-min

Alberobello and the Valle d’Itria. it’s an article by Italia.it – italia.it The Valle d’Itria welcome the visitor with unmatched olive tree groves, trees born from a red soil that perfume and makes the landscape around a succession of wonderful chromatic effects. Also known as the Trulli’s Valley, the...

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Mottola, when nature is a set

Mottola, when nature is a set. is an article by Città Meridiane – cittameridiane.it Mottola, Wilderness and Caves of God, in the Murge Tarantine among reliefs of deep graves and deep canyons. Among the most spectacular and even less well-known paths in the land of Puglia there is the...

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Caciocavallo Cheese

Caciocavallo Cheese. The caciocavallo cheese is a semi-hard spun paste cheese, made from cow’s milk. The shape is a pear with the head and the weight varying from 1 to 3 kg. Crust is thin, smooth, pale yellow color marked. The paste is homogeneous, with small holes, and white...

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Almond from Toritto

Almond from Toritto. Almond from Toritto is the fruit of the almond tree, Amygdalus communis L., and is obtained from the native cultivar ‘Filippo Ceo’ also called ‘Aminue’ (at least 70%), ‘Antonio De Vito’ (up to 20%) and other cultivars (up to 10%). The almond Filippo Cea is characterized...

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Ostuni the white town

Ostuni the white town. Article taken from solobuonoblog.wordpress.com Ostuni goes up and down, then descends and ascends, in a labyrinth of bright streets both day and night. To create that light is the white, widespread white that gives to Ostuni, in fact, the name of Ostuni the white town....

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Table olive variety Termite di Bitetto

oliva da mensa varietà termite di bitetto variety green olive copertina

Table olive variety Termite di Bitetto. The table olive variety Termite di Bitetto is a variety of olive native of Puglia as attested in ancient documents found. Drupe oval, green during the development and black when ripe. The olives must be initiated to work within 48 hours after harvest,...

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Capocollo of Martina Franca

Capocollo of Martina Franca Capocollo of Martina Franca is a sausage made from meat from pigs born and raised extensively in the territory of Martina Franca. The production technique provides certain characteristics such as the treatment stages by vino cotto and smoking. Capocollo of Martina Franca has a deep...

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Farinella of Putignano: Carnival and Dressing

farinella di putignano farinella of putignano copertina

Farinella of Putignano: Carnival and Dressing. Article taken from insearchoftaste.com Farinella of Putignano is a flour milled from roasted chickpeas, with the addition of barley and salt. It’s an ancient food that is still produced in the town of Putigano in southern Puglia. Here it is known as Farinella...

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Chiacchiere of Carnival, or crostoli, cenci, bugie …

chiacchiere di carnevale cenci bugie crostoli dolce sweet chiacchiere of carnival

Chiacchiere of Carnival, or crostoli, cenci, bugie … Recipe taken from caramellosalato.com by Moira Picco The chiacchiere of carnival, or crostoli if you are in Friuli, or frappe, Galani, cenci, depending on the region of Italy in which you are, are the most typical carnival sweet of Italy. Chiacchiere...

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Colors live in Puglia

Colors live in Puglia. Where the sun transforms figs and cherry tomatoes, red, trough the white alleys in the city, and it accompanies the vital energy of the green that turns into yellow in the wheat fields, into the vineyards, into the olive oil mills, and warms up the...

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