Pasta of the day: “Spaghetti alla Chitarra”
Serves 4 people: 400 gr. of durum wheat semolina 4 medium eggs pinch of salt Preparation: ...
Pansotti with Walnut Pesto
Note: The filling for this recipe yields a lot. You will need 2 recipes of the pasta dough. Pasta Dough:...
Stuffed Green Tortelli with Black Cabbage, Treviso Pork & Sheep Ricotta
Ingredients 200 g flour: type 0 100 gr durum wheat semolina 100 gr black cabbage leaves (about 160 of fresh...
Puglia, From Salento To Gargano, Top 10 Of The Most Beautiful Beaches!
1- Punta Prosciutto – Crystal clear waters and long beaches of fine white sand. Eight-meter-high...
Street food in Bari, three places not to be missed
For two years now I’ve been going around Bari to discover places where you can...
Venice: 5 places to drink spritz!
Aperol 60ml, prosecco 90ml, soda to taste, half a slice of orange and ice, is...
BOLOGNA, the perfect day tour for foodies
Are you a foodie and go crazy for local gastronomic specialties? There is no better...
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About me
Benvenuti
Robi Petrus
A lover of the taste of tradition
There is no better saying for him than “We are what we eat” & Roberto loves home cooked food, local recipes handed down from his grandmother to his mother,& an authentic regional taste. In Puglia he grew up on milk,panzerotti & bonded with popular street food. Festivals & celebrations are very strong in him. He has a degree in History & a Masters in Food & Wine. He has also founded The Apulian Club! A gourmet association created to defend and promote Apulian culinary traditions. In recent years he has dedicated himself to creating gastronomic and oenological experiences. Driving his old Fiat 500 between dry stone walls and old farmhouses, to rediscover the typical flavors of Apulia.
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