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PUGLIA
History would tell that
The area around
A trip to
DON’T MISS THE FESTIVAL
The rite of the "tarantolati" in Galatina (LE)
In Galatina, in the
The apostle is considered as the protectorate of all those who have been bitten by a snake or a tarantola: which is a small spider that is considered by many people in the south to be responsible for convulsions. Though medicine has recognized that the bite of this particular spider only has the power of a slight and short-lived pain, the significance of the ritual of the bite maintains profound value, as a symbol of an obsession, an anguish that possesses us and from which we cannot free ourselves. Those who declare themselves "tarantolati", or as victims bitten by the obscure evil of the soul, meet together for the festival in the chapel dedicated to
To free themselves from suffering, the bitten have always held a cathartic ritual moulded on the shamanic cults, which instead of exorcism turned to trances to enter into complete contact with the demon, to understand the message and allow it to complete its function. From the catharsis that comes from this understanding the liberation from the obsession is achieved.
THE HEALING RITUAL. At the first notes, right after dawn, the tarantolato is overtaken by crazed uncontrollable movements that continue in an uninterrupted crescendo to an hour before noon, then begin again two hours later and continue without stopping until sunset. During the ritual, the tarantolato gives no signs of tiring, asking for no breaks, and speaking to no one except his deep inner self, not even recognizing parents or friends and completely immersed in a dialogue with the sacred that absorbs everything. Closed in a magic sphere, there is a need for the community who help and witness the sacrality of the event.
When the rite has ended, the tarantolato is exhausted and renewed. The healing obtained is celebrated by paying homage to
The therapeutic dancing-musical cure was practiced but in time was no longer officially accepted. Today the tarantolati (mostly people who went abroad and returned to their homeland after many years) meet in devotion and ask for the saint's blessing.
THE WINES IN PUGLIA
Puglia is still today a dreamy seaside locale filled with people of indubitable hospitality. The region, from a wine touring point of view is divided into three large areas that offer a great opportunity for tasting good wines and getting in touch with an old fashioned atmosphere enjoying unique landscapes. One of the best areas for vineyards in
Heading south towards the second wine production area is the land surrounding
The third and final vineyard area in
THE FLAVOURS OF PUGLIA
Puglia has recently had a recovery in the field of agriculture. There has been a noteworthy expansion of traditional production from hard grain to olive oil, wine and vegetables. The seven hundred kilometre coastline is another reason that there are a lot of seafood specialties which form a fundamental basis of the gastronomy in this region.
FIRST COURSES. The variety of products in Puglia are highlighted in the various versions of cavatelli (with chick peas and mushrooms, rucola and potatoes, mussels and beans), in which there are original pairings that only recently have spread to a national level and highly popular dishes such as orecchiette con cime di rape or pasta with turnip greens seasoned with olive oil, garlic, anchovies and hot pepper. In
FISH AND MEAT SECOND COURSES. We already mentioned that seafood has an important role in the diet of this region. The
THE DESSERTS. And now we get to the desserts. One traditional Christmas goody is cartellate which are twists of puff pastry fried in olive oil and later covered in vincotto (cooked wine) or a honey sauce with colourful candied fruits. Cooked must is used in place of wine in grano al mosto cotto, to cook the grain, which is then combined with pomegranate, almonds, hazelnut, pieces of chocolate, candied fruits, cloves and cinnamon. We end with another dessert tied to a religious holiday the Easter scarcella is a twisted cake made from a dough of flour, sugar, oil, an egg, milk, leavening and lemon zest. It is cooked in the oven after having placed two eggs in their shells in the centre. After it is taken out of the oven it is covered with a glace of sugar, beaten egg whites and lemon juice and is topped with coloured comfits.
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