Travel in Italy Puglia and the Trulli

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The Most Beautiful Beaches In Italy

After a non-existent spring in most parts of Europe the majority of people is now very much looking forward to a sunny and long-awaited summer. How about celebrating the warm season on a gorgeous Italian beach?

Let's start with the Puglia region, the heel of the Italian boot. A little corner of paradise is nestled in Brindisi, almost at the lowest point of the heel. Its name is Torre Guaceto, a protected nature reserve that has escaped over-development, the fate of so many other beautiful places. Torre Guaceto gives you the opportunity to discover the extensive fauna and flora as well as relax on the beach. This area being wilder means that you should be prepared to walk a little to get to a perfect spot, but it really is worthwhile. You can also take the advantage of guided walks, cycle tours, kite surfing and snorkelling trips. The visitor centre also organises special events: Open-air plays or star-gazing anyone?

Shall we next move to Sardinia? Porto Pino is waiting there for you. Taking its name from a nearby pine forest, Porto Pino is an unspoilt small town. Its beach is divided into two parts: One with gray sand and the most popular given its location near local parking facilities, and one with white sand extending over three kilometres. Both of course benefit from the same crystalline, shallow waters. Porto Pino offers a vast array of nautical and other sportive activities such diving, wind-surfing, boat rental or horse riding. 

Hoping onto our next island, we are now arriving on Ponza. Rumour has it that it was named after Pontius Pilate and the gorgeous sceneries make it a sought-after film location. White cliffs and mysterious caverns mingle with white sandy beaches and the turquoise sea. Located off the coast south of Rome and north of Naples, Ponza is easily accessible by ferry or hydrofoils. The boat journey will give you time to take in the amazing sights as you approach the island.

There are an impressive 246 Blue Flag beaches spread all over Italy. To be awarded this desirable status the beach must comply with 32 criteria in the fields of environmental education and information, water quality, environmental management and safety and services. The Blue Flag is only awarded for one season at the time and, in a case of not keeping the required standards, may even be removed during the season.

A welcome guarantee of quality for us tourists and fans of this wonderful country.

Article Source: Articlesbase/Travel/Destinations
Author: K J S

A trip to Apulia

First lunch: Ricci - Sea Urchins at Il Principe del Mare in Fasano

Visit of the wonderful Trulli Angelo in Ceglie Messapica

First night in a very charming and cosy B&B in Ceglie Messapica:

Then we had the chance to visit the new Trulli Madrac in Fasano maybe one of the best trulli you can rent in Apulia...

1 week in a villa in Morciano di Leuca in the Salento area:

what a bbq and a terrific steak:

Eating Sea Urchins in Apulia

Article first published as Eating Sea Urchins in Apulia on Technorati. 

"Buy the sea urchins!" This exclamation can be heard every morning at more or less the same time. When the fishermen are back with their booty. Have you ever tried these spiny sea animals? If not, Apulia, the "heel of the Italian boot", might be the perfect place for an introduction. Sea urchins can be found along the whole of the stunning Puglian coast, and you will hear that cry everywhere you go.

It is commonly said that fruti di mare (seafood) are best savoured during the months containing an "r", therefore mainly in the winter, for freshness. You will however have no trouble finding sea urchins while on holiday in the summer. It might even be fun to go and collect some yourself, but be careful not to walk on them! The spikes breaking into your flesh will be very painful, and it takes a long time for them to come out. Use thick gloves or tongs to haul the ricci di mare out of the water, and put them straight into the large bag you will have taken with you.

If you purchase them, the fishmonger will show you how to open the sea urchins or do it for you. It might be a good idea to learn the proper way if you are having a go on your own. As the edible part is nesting on one side only, it would be a shame to destroy it by tackling the wrong part. Special pliers dedicated to that job exist and you will get the best results that way, but a pair of sturdy scissors or simply a sharp knife can also be used for that purpose.

Once open, you will marvel at the delicate orange colour. The edible part, called the roe, can be rinsed with fresh or salt water first. You can also skip that part: Just tip the shell to drain it and start eating with a knife or a spoon. Its foamy consistency is surprising at first, and then the salty, subtle taste hits your taste buds. Add a piece of fresh bread to the equation and you will get one perfect combination of food heaven.

Eating it raw is not to your taste? Not a problem. Try one of the several existing pasta or risotto recipes in the comfort of your own kitchen for a special lunch or dinner.

Sadly, a new report that ocean acidification is affecting shell growing in sea creatures, therefore rendering them more exposed to predator attacks, has now been published. Which impact will this consequence of climate change have on the marine food chain, and also on human seafood supply? Will the simple pleasure described in this article disappear one day?

Olive Oil: Bitter is Better?

Article first published as Olive Oil: Bitter is Better? on Technorati.


Hardly a day goes by without news relating to the latest health discoveries appearing in newspapers and magazines, on TV and on the Internet. In parallel, one can read about the multiplication of health problems given today's tendency to eat more, with food getting richer and richer while at the same time populations move less and less. No wonder obesity is on the rise at a rate that can only be described as alarming, not only in high income countries, but also in middle or even low income countries, especially in urban areas. It is said that one billion adults are now overweight, while three million are considered obese.

With its wide array of options, the slimming products and meal plans market certainly is a lucrative one, but it is easy to get lost in its meanders. It is also no surprise that the mass of information widely available can confuse people, especially as it is often conflicting. A subject has however remained unchanged over the years, and that is the benefits of the Mediterranean diet.

What does this way of eating consist of? Lots of vegetables, fruit, pulses and unrefined cereals, which provide a healthy dose of dietary fibres, moderate amounts of dairy products, fish and wine, and low meat consumption. And last but not least, olive oil as the main source of fat. The very high level of monounsaturated fats present in this oil is thought to be a factor in reducing the risk of coronary heart disease, has anti-inflammatory properties, and evidence that its antioxidants improve cholesterol regulation is commonly cited.

The way the olive oil is produced, in particular the stage of pressing, however does have an impact in terms of health benefits. Studies have tested the anti-inflammatory capacities of extra virgin olive oil from the first pressing with virgin olive oils from later pressings. The result was that first pressing oils were able to lower inflammatory markers in the blood, when second or subsequent pressings were not.

Interestingly, it is also now recognized that the bitterer the olive oil tastes, the more polyphenols it contains. Polyphenols protect cells and body chemicals against the damage caused by free radicals, and can possibly deactivate substances that play a role in the growth of cancers. Additionally, they make the oil last longer.

One of the bitterness factors comes from the type of olives used for the oil production. If you go to Apulia, the region forming the high heel on the "boot" of Italy, you will encounter the Peranza variety. Its distinct bitterness makes it an ideal candidate for a first pressed, extra virgin version of this wonderful addition to the daily diet.

Trulli - The Typical Stone Houses of Apulia

Article first published as Trulli - The Typical Stone Houses of Apulia on Technorati.

As you arrive in the Itria Valley, a part of the Apulia region in Italy, it is impossible to miss the Trulli, the typical stone houses specific to this area.

Their cone-shaped roofs are covered with layered flat stones, their spire soaring against the mostly blue skies. The walls are normally whitewashed, but can also show the dry stones used to create these unusual houses. The buildings can often been found in groups of two to five or more. And finally, you cannot help but notice the various, mostly Christian, symbols sometimes painted on the roofs: for example, a heart pierced with an arrow has nothing to do with love, but is the representation of Our Lady of Sorrow, or a dove calls to mind the Holy Spirit.

The architecture of these homes is pretty basic. The material used is limestone, which can be found in plentiful quantity in that region. The stones are set to create two rows in a circular shape, to which the conical roof is then added. This structure does not allow for multiple floors, and means that the house will remain comfortably cool in the summer and will be relatively easy to heat during the cold season. Corbelled blocks on the inside, topped with a finishing stone, and slats on the outside render the roof watertight.

Various conjectures have been uttered over the years as explanations for such a simple way to build a house. The fact that the construction could be dismantled quickly and without hard work, therefore stopping inspectors from spotting it and asking for high property tax to be paid, is the most probable.
There are several towns or villages famous for Trulli houses, which are protected under the UNESCO World Heritage law. You should be aware of that fact if it is in your plans to buy and renovate such a house, as you will have to comply with many regulations.

And should you want to avoid the main, bustling tourist places such as Alberobello, you can still find plenty of hidden gems. Beautifully restored houses are available and will offer you a truly relaxing, magical holiday. They offer all the modern commodities while retaining original characteristics. You can therefore enjoy cooking meals in a state of the art kitchen while going to sleep in a cosy, stone alcove. Open fires are the norm, and often an outside swimming pool has been added, perfect for either a summer or a winter stay. You will have the feeling of having been forgotten by the entire world, but gorgeous beaches and restaurants offering superb food and wines will never be far away.

Pretty heavenly region and accommodation, is it not?

 

 

The Trabucchi - A Fishing Experience

Article first published as The Trabucchi - A Fishing Experience on Technorati.

Imagine that you are on holiday in Italy. It is a gorgeous summer day, the sun is shining brightly in a perfect, cloudless sky. You have rented a convertible, the roof is of course open, and you are driving along let's say the Gargano, a magnificent coastal area in northern Puglia. Suddenly, a funny wooden structure attracts your attention. You decide to stop the car and investigate.
It turns out to be a rather basic pier, built with wooden planks and poles, and held together with ropes and galvanised wire. The uneven footbridge takes you to a platform, where a lonely shack stands. All around the hut, masts reach out over the sea. A more thorough inspection reveals a quite complex structure, orchestrated by an impressive number of wires and pulleys. The nets folded on the timber faded by the sun and the rain solve the mystery: this is a fishing device.

Turning around, you notice a small building very close to the fishing pier. It does not look like a house, rather like a very simple restaurant. As you want to find out more about your discovery, you decide to go in and enquire. The owner and his wife are very welcoming. You order some rosé wine and as the restaurant is empty except for you, the couple joins you at the table. They speak some English and are happy to answer your questions. First of all, you learn the name of this peculiar machine: a trabucco. It is said that this fishing technique was invented by the Phoenicians. Back in the 18th century, it was a popular way of catching the fish as it was not dependent on unpredictable weather. It was built out of pine, a hard wood also resistant to salt. It took several men to operate a trabucco as some had the duty to watch when the fish banks were approaching and others to manoeuvre the structure. Nowadays, the function of the trabucchi is no longer economic, but cultural, and a popular tourist attraction. Not too many of them have their own eating facility and most catches are destined to local, typical restaurants just like the ones you have already enjoyed during your stay.

The afternoon goes by quickly, and soon it is time to think about dinner. You simply do not want to leave this lovely place, and therefore ask the owners if it is possible to eat. You are lucky, fresh fish was indeed caught today, and it is quickly grilled for you and served with fragrant bread and a crisp salad, while the vibrant evening colours slowly turned to dark ink. After a last espresso, you leave the couple that now feels like your new friends, and you promise to come and visit them again.