Puglia travel & food magazine
Puglia: sea, food and traditions
Ennius, the father of Latin literature, was born in the Salento at Rudiae
Ennius, the poet the Romans called the father of their literature, was born in 239 BC at Rudiae, on the edge of Lecce. The Annales, his three hearts of Greek, Oscan and Latin, a short poem about food, and the amphitheatre you can visit today.
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From September, Puglia is for walking: 878 km, and which routes are open
In Puglia the walking season starts when the beach season ends. 878 km of Via Francigena measured with elevation gain, and which routes are really open.
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The Gargano in autumn: the Foresta Umbra and the villages out of season
In October the Gargano changes: the Foresta Umbra, trails under the beeches, Monte Sant’Angelo and its two UNESCO sites, the coastal villages without the crowds.
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5 specialities of the Monti Dauni to try
The Monti Dauni, the quiet hills of northern Puglia: the villages worth a visit and five foods to try, from strascinati pasta and ricotta forte to Nero di Troia wine.
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The dry stone walls of Puglia, part of UNESCO’s heritage
The dry stone walls of Puglia, built without mortar, are the signature of its countryside and a UNESCO-listed art. What they were for, how to read them, who built them.
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Ceramic balloons from Puglia: what they mean
Lightness, joy and freedom: what a ceramic balloon from Puglia means, why it is given at christenings and first communions, and how to use it.
November 2026 in Puglia: St Martin’s Day, new wine and the first food festivals, with confirmed dates
Vino novello from 30 October, St Martin’s Day on Wednesday 11 and the cardoncello festivals in Spinazzola, Ruvo, Gravina and Cassano: the November 2026 calendar, confirmed dates only.
Cardoncelli mushrooms: the season, where they grow and why you cannot just pick them
The cardoncello is the mushroom of Puglia’s Murgia plateau, growing in pastures in autumn and spring. Picking it takes a permit, and every mushroom should be checked for free by the health authority. The season, the rules and the autumn festivals.
The oil mill of the past: nights in the trappeto
For centuries in the Salento, olive oil was made underground, in the trappeti: the mill hands, the nachiro, lamp oil. And where you can still go down today.
The Apulian vummile: tradition, terracotta and craftsmanship
The vummile is the two-handled terracotta jug of the Apulian countryside, once used for water, wine and oil. What it is, where it is made and its new life in design.
The ghost of the castle of Monte Sant’Angelo: Bianca Lancia and Frederick II
Legend says Bianca Lancia, Frederick II’s last wife, still haunts the castle of Monte Sant’Angelo on the Gargano. The story, the emperor, and Gioia del Colle’s twin tale.
Mustaccioli leccesi, the Christmas biscuits of the Salento
Mustaccioli leccesi: soft Christmas biscuits from the Salento made with honey, cocoa, almonds and spices, glazed in dark chocolate. Recipe and traditions.
Durum wheat or soft wheat: what is the difference?
Durum wheat and soft wheat look alike in the field but not in the kitchen: hard grains for semolina and pasta, softer grains for bread, pizza and cakes.
Vino novello is out today: what Italy’s new wine is, why 30 October, and Puglia’s novelli
From 30 October, vino novello can be sold. What it is by Italian law, how carbonic maceration works, how long it keeps, and which Apulian DOC and IGT wines allow it.