The fountain of wine and flavors
A castle, an evening, a fountain from which the Primitivo flows. What could be better than letting oneself be intoxicated by the scents and flavors of Apulian gastronomy?
Franco Peluso
Apulia | ITALY
With the sun of Puglia in my heart, I am always in search of new gastronomic experiences to live and new places to discover the traditions and the people who cultivate them. Traveling to discover what each territory offers in the diversity that characterizes every corner of our world. For a long time, organizing events has allowed me to connect with those who share my passions and meet new people. I love seeking out new projects and facing new challenges. Sometimes I pause to tell my experiences and share them with my friends.
10 stories
Mulino Marino, where time and flour come together in the value of family
Seventy years of milling craftsmanship, bold choices, and knowledge passed down through generations that become identity and storytelling. Today, also through the television presence of Fulvio Marino.
The Cuccagna of Crispiano: where the flame of the ready stove still burns
The story of Martino Marsella tells of the resilience of a tradition that has never ceased to burn: that of the ready stove, a symbol of work, family, and Apulian…
The gentle intertwining of cheeses, beers, and gourmet street food
Who says that each of these three sectors cannot find common ground with the others? Stories and collaborations, experiences and fairs confirm this.
FIVI, the authentic face of Italian wine
What does it mean to be a winemaker today: the vision of Rita Babini, national president of the Italian Federation of Independent Winemakers, who shares her story with Retrogusti
Mastrodomenico vineyards, where viticulture is stronger than wildfires.
In Rapolla, on Mount Vulture, Emanuela and her father cultivate the memory of the volcano and its wines. And of a land still to be discovered.
The sweet revolution signed by L’Archetipo
From the Taranto Murgia, a family of winemakers reinterprets nature, technique, and sweetness with an ancient method and radical thinking: wild muscat.
Orecchiette in the ‘nchiosce
an event, or rather a journey into the enogastronomic Puglia that celebrates conviviality in places that still breathe an air of rare authenticity today.
The “fairy tale” of Maffei, which goes from a small shop to an international giant of fresh pasta.
A journey into the world of craftsmanship, between hands and time. From the origins in Barletta to the innovation of vacuum packaging, up to global expansion: the story of a…
Filip Ondrušek, a sustainable kitchen through travels, local ingredients, and culinary tradition
The young chef shares his international culinary journey, his passion for sustainability, attention to local ingredients, and the connection to the territory, from Peru to Puglia.