You, my friend, need an authentic, off-the-beaten-path encounter encounter with Italy. Here are 8 reasons to skip Tuscany and head to charming Puglia in southern Italy.
One of the many things I love about Oltrarno is that it is still full of hidden artisan studios where, with the right insider know-how, you can discover ancient techniques still in use today to create timeless masterpieces.
Gelato that makes me lust for another scoop before I’ve finished the first- that’s basically what I’m searching for at all times when in Italy. So when I met my new friend Antonella, a local in a seaside village called Peschici in the “spur” of Italy’s boot, I asked her where I could find the best gelateria...
On the coast of Gargano, the “spur” of Italy’s boot, there’s a well-known restaurant built on a wooden pier jutting out into the sea. It’s actually an ancient fishing machine called a trabucco, and visitors flock there to sit at rustic wooden tables with a glass of prosecco in hand as the sun goes down. Naturally, I loved the idea of combining food, local tradition, and nature, so I had to check it out for myself...
There are so many unique activities and experiences to be had in Southern Italy! If you're stuck on Tuscany, I don't blame you... but I have to tell you, Southern Italy is a treasure trove of authentic and beautiful experiences, places, and people that you would sorely be missing out on!
What I am going to tell you about my dear region is something that I like to whisper with a low voice and there is a reason why. Besides many well known, famous and sometimes overrated regions, there are lands still unknown. This is the unconventional Italy. Uncrowded, rustic, and wonderful! It has not been packaged or decorated for the tourists. It is Italy for every day life, not for tourists.
Where do Italians go for great food? Straight to Puglia, where the cucina povera tradition celebrates the profound flavors of fresh, local produce. What’s amazing about the food in Puglia is that it boasts great flavor with minimal ingredients- only about 3-5 per dish. On your way to a restaurant, you might pass fields of artichokes, fava beans, and of course, ....