Apulia is divided into six provinces: Foggia, Bari, Brindisi, Lecce, Taranto, BAT (Barletta- Andria-Trani).

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The Italian flag: Apulia, in Italian Puglia, is situated between the Adriatic and the Ionic Sea.

It offers on the one hand an azure blue sea, white sandy beaches and the pure sun, on the other hand a

Greeks, Romans, Byzantines, Arabs and Normans have also left their traces here.

masonry, unique to the region of Puglia in southeastern Italy and especially to the town of Alberobello,

1 The Italian flag: Apulia, in Italian Puglia, is situated between the Adriatic and the Ionic Sea. Its long stretched region reaches from the spur of the Italian boot up to the peek of the heel. It offers on the one hand an azure blue sea, white sandy beaches and the pure sun, on the other hand a multitude of cultural treasures. Greeks, Romans, Byzantines, Arabs and Normans have also left their traces here. Apulia is famous for trulli : circular stone building roofed with a conical construction of dry stone masonry, unique to the region of Puglia in southeastern Italy and especially to the town of Alberobello, where trulli are used as dwellings. Trulli were built by piling circular courses of gray stone to a pinnacle on a whitewashed cylindrical wall. No mortar was used; the stones were held in place by gravity and pressure against one another.

Crispiano (ZIP code 74012) is 17,7 kilometers far from Taranto, that is the Chief Town of the homonymous province to whom the municipality belongs. Crispiano has a population of 12.

2 Administrative divisions Apulia is divided into six provinces: Foggia, Bari, Brindisi, Lecce, Taranto, BAT (Barletta- Andria-Trani). Crispiano Crispiano lies in the middle of a well kept country side full of olive-trees. More than 100 ancient farms are situated around it, some of which are opened to visitors. Crispiano (ZIP code 74012) is 17,7 kilometers far from Taranto, that is the Chief Town of the homonymous province to whom the municipality belongs. Crispiano has a population of inhabitants (Crispianesi) and a surface of 111,72 square kilometers thus showing a population density of 116,1 inhabitants per square kilometer. It rises 243 metres above the sea level. The City Hall is located in Piazza Madonna Della Neve 3.

Through the countryside of Puglia you will come across numerous traditional farms (or Masseria), symbols of the local rural

This museum is settled in the beautiful sixteenth century Masseria Lupoli.

3 Through the countryside of Puglia you will come across numerous traditional farms (or Masseria), symbols of the local rural transformation. In Crispiano there is an interesting Museum of Peasant Culture. This museum is settled in the beautiful sixteenth century Masseria Lupoli. This complex is always visited by many people and it houses the first mechanical agricultural machines Apulian food The traditional cooking offers a variety of delicious dishes based on a combination of either fish or meat with excellent vegetables. The king of the table is a locally produced olive oil. Fresh cheese and home made pasta (orecchiette) are also very tasty. The sea supplies very good mussels and oysters. Local wines come in a variety of flavours and bouquets.

The orecchiette or "little ears," it s made with hard flour and water rolled into sausage shapes and then cut into little disks with a knife.

In addition to the orecchiette, they eat the usual noodles and lasagna, minuicchi, small gnocchi made with flour dough; and laganelle, small stuffed lasagna.

According to legend, the citizens of Bari felt so ardently about their pasta that they once revolted to defend it.

After a week of fighting, the Spaniards abolished the tax.

4 The orecchiette or "little ears," it s made with hard flour and water rolled into sausage shapes and then cut into little disks with a knife. They are then pressed with a thumb to resemble little ears that catch and hold the pasta sauce. Apulians eat some form of pasta almost every day. In addition to the orecchiette, they eat the usual noodles and lasagna, minuicchi, small gnocchi made with flour dough; and laganelle, small stuffed lasagna. The pasta dough is also used to make several kinds of pizze and small pies. One of these is panzarotti, a wrapper of dough filled with Ricotta, Mozzarella or onions. According to legend, the citizens of Bari felt so ardently about their pasta that they once revolted to defend it. The uprising started in 1547 when the ruling Spaniards, having taxed everything else they could think of, struck upon the immediately unpopular idea of taxing flour. After a week of fighting, the Spaniards abolished the tax. Making the pasta may be time consuming, but Apulian sauces are simple, barely cooked and usually made from vegetables-barely cooked tomatoes; creamy ricotta; toasted breadcrumbs and garlic; broccoli and cauliflower, beans and chickpeas, fennel and rocket. Another famous dish from Apulia is fava bean puree with sauteed chicory and olive oil. A main-course might be lamb or kid roasted in a woodburning oven or braised salt cod with tangy black olives from local trees. Cheese and uncomplicated desserts such as almond tart, fruit or biscotti would finish off the meal.

ORECCHIETTE AND CACIORICOTTA Cacioricotta is the tipical cheese of Puglia made of milk of sheep through a particulare process which, during the manifacture, both the rannet and the flakes of ricotta

The result is a product with a strong taste and a solid paste even if it has a seasoning of few months. The strong taste made it like the roman pecorino.

5 ORECCHIETTE AND CACIORICOTTA Cacioricotta is the tipical cheese of Puglia made of milk of sheep through a particulare process which, during the manifacture, both the rannet and the flakes of ricotta appearing on the surface at the right time. In this way we have a product which contains both the casein( that is in cheese too) and the albumin (which is present in ricotta). The result is a product with a strong taste and a solid paste even if it has a seasoning of few months. The strong taste made it like the roman pecorino. It is used basically grated on sauces for first courses. Method Ingredients 400 gr of orecchiette pasta 1 onion fresh cacioricotta salt 500 gr of peleed tomatoes leaves of basil extra virgin olive oil Prepare a sauce frying with oil half onion cut in small slices. Add the peeled tomatoes and some salt and let them cooking. Pasta will be cooked on perfect apart. At this point mix pasta and sauce and a lot of fresh cacioricotta. Garnish with some leaves of basil.

MEATBALLS IN TOMATO SAUCE INGREDIENTS: 300 grams of ground beef (about one pound), a clove of garlic (minced), one small onion, minced parsley, two full tablespoons of grated pecorino cheese (this is

Method In a large bowl, put together the meat with the cheese, bread crumbs, eggs, garlic, parsley, salt and pepper. Blend well. Form one inch balls.

6 MEATBALLS IN TOMATO SAUCE INGREDIENTS: 300 grams of ground beef (about one pound), a clove of garlic (minced), one small onion, minced parsley, two full tablespoons of grated pecorino cheese (this is more pungent than parmesan cheese), 3 whole eggs, 500 grams (one pound) of ripe plum tomatoes, three tablespoons of bread crumbs, salt, pepper and basil (to your liking!), extravirgin olive oil. Method In a large bowl, put together the meat with the cheese, bread crumbs, eggs, garlic, parsley, salt and pepper. Blend well. Form one inch balls. In a frying pan, add the olive oil (about ½ inch deep) and sautè the minced onion and basil. Add the meatballs until golden brown. Add the tomatoes, that have been previously strained, salt and pepper. Cover and let cook for about 20 minutes. NOTE: Ground beef can be substituted with ground horse meat. Apulia is also famous for cheeses, from the melting softness of burrata (a larger, creamier version of mozzarella) to the smoothness of buffalo-milk scamorza (which can be smoked or not and is often served broiled or baked), and the delicateness of fresh caciocavallo. A mature, hard, and piquant version of ricotta (known locally as ricotta forte ) is often used to flavor pasta dishes.

Language The official national language (since 1861) is Italian. However, as a consequence of its long and varied history, other historical languages have been spoken in this region for centuries.

In the southern part of the region, dialects of the Sicilian language called Tarantino and Salentino are spoken.

7 Language The official national language (since 1861) is Italian. However, as a consequence of its long and varied history, other historical languages have been spoken in this region for centuries. In the northern and central sections, some dialect of the Neapolitan language are spoken: for example Bari dialect, spoken in the zone of Bari or Foggiano near Foggia. In the southern part of the region, dialects of the Sicilian language called Tarantino and Salentino are spoken. In isolated pockets of the Southern part of Salento, a dialect of modern Greek called Griko is spoken by just a few thousand people. A rare dialect of the Franco-Provençal language called Faetar is spoken in two isolated towns in the Province of Foggia. In a couple of villages, the Arbëreshë dialect of the Albanian language has been spoken by a very small community since a wave of refugees settled there in the 15th century. The Messapic language formerly spoken in the region was extinct by the 1st century BC due to the Romanization/Latinization of this area that took place after the definitive conquest of the region by the Romans during the 3rd century BC (see Punic Wars). In Crispiano dialect is the local language (crispianese). It s not learned in the school and for more information you can visit: Local festivals The Carnevale del Fegatino in Crispiano, usually held the third week of July.

Puglia, exclusive experiences and authentic hospitality

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