Villa news -> Luxury Holidays in Puglia
The south of Italy is famous not only for Naples, Vesuvius and the Sicilian Mafia, but also for its hearty, spicy and varied cuisine. In Puglia, the Italian province, located on the "heel" of the peninsula, apart from any other delicious delicacies, you can try the variety of cheese which are made best there. Recently in the southern lowland villages and towns in Apulia the Cheese Festival began, which lasts until mid-September. Food shops, put up stalls with home-made cheese are put in the town of Taranto, Brindisi and on the central square . "Home" because cheese in Puglia, is produced in large factories, it is a mass-production method, do not recognize and feel fake. In the cheese shops, which are especially numerous in Taranto, near the monument to the Navigator, tourists are warmly greeted, they are shown an entire range of products, they try to "slice" (grams per one hundred fifty), and particularly reduce the vending guests even in a basement shop, a warehouse, where languish , maturing, and hundreds of cheese circles. During the cheese festival, you can look at any of the rural or urban dairies, after wearing a white coat in the hallway. There, in the dark are vaulted halls of the cheese in tubs kisnet milk, which, having a long treatment process will result in "Mozzarella" or "pecorino" cheese. The cheese of Apulia differs in milk, from which they are made, and in terms of their exposure. In the dairy drink sheep, goat, cow and buffalo milk. The last is considered the best raw material that is prepared from the most expensive cheese. And one of the most amazing local cheese is "Manteca." Outside this class matures like any ordinary sort, but inside it is now oil. In the coastal villages of Apulia on the waterfront, on oak, dozens of cheeses, cut in thick slices are rudely put together on the tables.
Everyone who visits a village at this point, can taste the cottage cheese, a moment ago dredged from the form of a solid, "ricotta", red on inside there are mixed hot peppers, or "provolone", made in the form of a melon. They also offer fish, of which the most surprising can be the "aqua marina Anguilla." "Anguilla" is gutted conger eel, raw, put in a pot and filled with sea water. A pot with eel is put up under the scorching sun for five hours. Then take out the eel, sprinkled with olive oil and vinegar and bear by the tail to the table, no fire, no processing. Cheese is also served in the villages "focaccia" like pizza, but thicker and with addition of red pepper pods. There is a great selection of wines suitable for cheese food. For hard cheese, spices are advised to take with the sweet light "Aleatico di Puglia", and the soft with the famous "Castel del Monte" - pink or white. Fans will get the cheese in Apulia as a pleasure of "mozzarella" and from the communication with friendly people (they are constantly forced to repeat the word "cheese" simply cannot be smiling), who, not knowing foreign languages - except, of course, this word , can explain any details of the technological process. Refugees are also Albanians who in the spring and early this summer flooded on the coastal towns of Apulia, already partially sent back, and the rest gathered in the port of Bari.