Quality and consistency is paramount at Eagles’ Nest. Our unique terroir, combined with passionate attention to detail in the vineyards, yields fruit that is crafted into wines which are the epitome of elegance, finesse and complexity. Eagles’ Nest was originally a section of Groot Constantia, the wine supplier to European nobility, established by Simon van der Stel in the late 1600’s. Eagles’ Nest’s history reveals that it operated as a commercial farm producing export fruit, as well as vegetables for the local market, up until the 1960’s. Over time the farm has had a number of owners, since 1984 it has been in the control of the Mylrea family. Following a devastating mountain fire in 2000 which destroyed all of the natural fynbos vegetation and Protea plants, as well as approximately 95% of the forestation, it was decided to move the focus of the farm to wine. Whilst the Constantia Valley is most famous for white wines, it was felt that Eagles’ Nest, with its unique terroir within the valley, would be more suited to red wines. With its East, West and North facing slopes it is the steepest commercially farmed land in the Cape region, if not in all of South Africa. The land is located 10.5 km from the warm False Bay coast line and is in the direct path of the summer trade wines. Along with the planting of vineyards it was a priority to re-establish the natural fynbos on the estate. On the mountain 25 000 Silver Tree seeds were planted as well as thousands of proteas, ferns and other fynbos indigenous to the area. Eagles’ Nest now proudly houses one of the largest Silver Tree plantations in South Africa. We were very careful to select only seeds and plants that were indigenous to the region and that would thrive in the Constantia Mountains. The majority of seeds and plants were sourced from Kirstenbosch Botanical Gardens. The lower vineyards are at around 150m above sea level with the highest at approximately 400m above sea level. Average rain fall is approximately 1100mm to 1200mm per annum. The total farm area is 38.4 hectares, with approximately 12 hectares are under vine. The vines will produce around 100 tons as the steep slopes allow for a higher than normal vine density per hectare. Quality driven and a true reflection of our unique terroir. The maturation strategy for the red wine is to age one third in new wood, one third in second fill barrels and one third in third fill barrels for around 18 months. The wine will further bottle mature for 12 to 18 months before release. The maturation regime relating to the Viognier is to focus on freshness, with second, third fill and larger 500litre barrels used.
Cinzano vermouths date back to 1757 and the Turin herbal shop of two brothers, Giovanni Giacomo and Carlo Stefano Cinzano, who created a new "vermouth rosso" (red vermouth) using "aromatic plants from the Italian Alps in a [still-secret] recipe combining 35 ingredients (including marjoram, thyme, and yarrow)". A global Italian icon, propelled from the hills of Piedmont to a world-class brand by the entrepreneurial determination of its founding fathers; each drop of Cinzano vermouth and sparkling wine is infused with nearly three centuries of determination and willpower to achieve the very best in quality and taste. As suppliers to the Royal Court, Cinzano was entrusted with the challenge and finally, in the mid-1800s, their Spumante (sparkling wine) was born, expanding the business into the production of sparkling wine. Santa Vittoria d’Alba became the heart of the Cinzano world and the business was ready to evolve from a local storefront to a global brand. Developing its communications strategy in line with the Belle Époque’s aesthetic, Cinzano adopted new mediums and techniques the era had to offer, from posters and postcards, to ads in media titles such as Telegrafo magazine, a prominent Italian daily newspaper at the time. Only the greatest Italian brands could afford to work with artists and illustrators and Cinzano was no exception, leading from the front. Bold in their style, Enrico and his brother, Emiliano, collaborated with the most daring artists of time allowing the brand to evolve alongside popular culture. The Cinzano heirs continued their work with innovative inspiration and achieved such great commercial success that they were asked by the Savoy monarchs to offer their expertise to produce Italy’s first Sparkling Wine, upon success of the incredibly popular French champagne that dominated the wine export market across the globe. The result: the birth of the Cinzano sparkling wines. A global Italian icon, propelled from the hills of Piedmont to a world-class brand.
This beautiful farm on the east-facing slopes of the magnificent Constantiaberg and barely 12km from False Bay, originally formed part of the Constantia Estate, which was founded by Simon van der Stel, the first Governor of the new Dutch colony at the tip of Africa. First sold as a 200 morgen sub-division to Cornelis Brink in 1773, Buitenverwachting changed hands all too often. And yet it flourished as a wine farm, due mainly to the 90 000 vines planted in 1825 by Ryk Arnoldus Cloete, brother of the famous Hendrik Cloete of Constantia. From 1866, the fortunes of Buitenverwachting were inextricably linked to those of the Louw and Lategan families. One of the most colourful characters was Oom Danie Lategan, whose trademark was the freshly picked camelia he wore on his lapel every day. It was his daughter, Olivia Lategan, who was to forge the link between the Lategans and the Louws. Born at Buitenverwachting, she returned as mistress of the farm when she married George Louw. Imbued with a sense of history, the Mueller family has retraced the roots of Buitenverwachting. The farm was lovingly restored to its former glory while extensive planting of the most selected of cultivars was initiated. The result was a maiden grape harvest of 100 tonnes - the first harvest the farm had seen in 30 years. An historic achievement that lived up to its name: Buitenverwachting - "Beyond Expectation".
Prunotto is located in Alba, in the heart of The Langhe, halfway between Barbaresco and Barolo, on the southeast side of the Tanaro River on a gentle hillside surrounded by vineyards stretching throughout The Langhe and Roero. Cantina Sociale "Ai Vini delle Langhe", a winemaking co-op, was incorporated in 1904 in the city council room of Serralunga's Town Hall presided by Mr. Giacomo Oddero, a notary public and a youthful Alfredo Prunotto as a witness. Among those present at the ceremony were prominent citizens who made important contributions to the history of Alba and the surrounding communities, as well as many small local producers. In the middle of the predicaments of World War that created seroius problems, Alfredo Prunotto met and married Luigina. Together they decided to take over the "Ai Vini delle Langhe" co-op and gave it their name. Their dedication and passion soon made the winery famous and it began exporting Barolo and Barbaresco all over the globe: first to South America and then to The United States, two markets that had recently opened to foreign trade. Prunotto was one of the few companies that believed in this commercial strategy. The Antinori family first became involved with the Prunotto winery in 1989 initially handling distribution and then in 1994, when the Colla brothers decided to retire, they took over production upholding the excellent quality standards that Alfredo Prunotto successfully achieved. The winery's production philosophy, always extremely attentive to details and deeply passionate about wine, brought Prunotto and the Antinori family together to face a new challenge: to explore and develop the potential of this new terroir where both local and international varieties can express the area's remarkable territorial identity. Prunotto’s vineyards extend over an area of approximately 65 hectares (161 acres) in the territories of The Langhe and Monferrato and are subdivided into smaller parcels of land and single vineyards where great red wines are produced. Respectful of regional traditions, white wines are also crafted such as Moscato d’Asti and Arneis as well as an innovative rosé and two brands of grappa, one from Barolo Bussia and one from Barbera d’Asti Costamiòle.
Our estate, it’s a part of us. Family-owned and family-run, Morgenster Estate has a long history dating back 300 years. Situated near the foothills of the Helderberg Mountain in Somerset West, we produce award-winning Bordeaux-styled wines, Italian cultivars and extra virgin olive oil. We aim to inspire people to dream big, through sharing our founder’s story, his persistence, tenacity and unflinching commitment to quality. We continue his legacy as Morgenster’s fine wines and olive oils go out into the world to the rhythm of: place, people, passion… In 1992 Giulio bought Morgenster, one of the jewels of the Cape. His first step was to restore the manor house, built in 1786. Then he turned his attention to the hill in his back yard which reminded him strongly of his native home in Italy. With a lifelong philosophy of producing only the best, Giulio sought advice from experts who suggested that Morgenster’s terroir was perfectly suited to red wine grape varieties and olives. While it is part of Italian culture to produce fine wines and olives together, the concept was an innovation in South Africa at the time. Giulio set out to produce world class Bordeaux-styled wines and the highest quality extra virgin olive oil that South Africa had ever seen. Giulio passed away in 2018, and his two daughters, Federica and Alessandra, are carrying his dream forward.
Agriculture and a simple farm lifestyle is at the heart of Boschendal. One of the oldest farms in South Africa, founded 1685, the farm has grown with the passing centuries into a cherished source of wholesome produce, great wines and happy memories. Set in the Drakenstein Valley surrounded by dramatic mountain landscapes, lush gardens and vines, the original farmstead complex is now a national monument with a rich and intriguing history of more than 300 years. Today, Boschendal is a Cape winelands icon and a cherished wine and food destination. Our vineyards and fruit trees have been joined by vegetable gardens and a growing herd of free range, 100% pasture fed Angus cattle reflecting our commitment to serving wholesome farm-to-table food. It is Boschendal's vision to bring inspiring ways of living that regenerate nature and actively support communities to thrive, through an exceptionally unique South African experience.
Founded on 1 February 1700, Vergelegen (meaning “situated far away”), has been under the ownership of some of the world’s great explorers and visionaries, each of whom, in their own way, have helped shape Vergelegen to what it is today: a world-class Estate. With Vergelegen’s award-winning wines, history spanning over 300 years, heritage, exquisite gardens and cuisine to suit all tastes, it comes as no surprise that Vergelegen Estate continues to be the choice of the discerning visitor seeking a total sensory experience. Think of Vergelegen to spend quality time with family and friends – wine tasting, heritage, environmental and cellar tours, two restaurants and the seasonal luxury Picnic in the camphor forest, are only a few of a myriad of enjoyable activities at Vergelegen. Vergelegen’s heritage core consists of the Homestead, Library, Mill Ruins, Slave Lodge site and surrounding gardens. The residential Homestead, dating back to the 1700’s, with each room authentically furnished, reflects the layered historicism of the over 300 years of Vergelegen’s existence. The Homestead also houses an Exhibition Corridor, comprising a series of pictorial panels detailing the various eras of history as well as significant visitors to the Estate.
Set between the world-renowned wine regions of Stellenbosch and Franschhoek, Delaire Graff Estate is located approximately 50 minutes from Cape Town International Airport and ideally situated for discovering the Cape Winelands. A private transfer service is available to Delaire Graff Estate for Lodge and Villa guests. Delaire Graff Estate – where you can experience the ultimate in luxury, combined with our own unique blend of South African hospitality. Nestled between majestic mountains and overlooking the vineyards of Stellenbosch, I visited the Estate for the first time back in 2003 and felt a strong connection in an instant – it was love at first sight. The incredible views provide the perfect backdrop to our outstanding restaurants, state-of-the-art winery, exclusive Lodges, exuberant landscaping, destination Spa and luxury boutiques. Our talented team harness a united vision and passion, and their continuing dedication brings the true beauty of this piece of paradise to our guests each and every day. I hope you enjoy your experience.
Moglie, madre, nonna, Paola Thaon di Revel ama i fiori e la natura. L'eredità è il suo background. È cresciuta in una famiglia dove la disciplina militare era un dato di fatto, così come la voglia di divertirsi. Sei sorelle e un fratello, in una grande villa chiamata “Cimena”, dove molti sono venuti in visita: da Umberto I, agli americani colti, ai vicini Bruni Tedeschi sulla stessa collina. Una vita dedicata al marito, Franco Reviglio e ai tre figli con tanti spostamenti e viaggi, in tutto il mondo. Oggi, i sette nipoti e la casa di campagna, regalano giornate intensamente soddisfacenti. Wife, mother, grandmother, Paola Thaon di Revel loves flowers and nature. Heritage is her background. She grew up in a family where military discipline was a given, as well as the desire to have fun. Six sisters and one brother, in a large villa called “Cimena”, and everyone came to visit: from Umberto I, to educated Americans, to the Bruni Tedeschi neighbours on the same hill. A life dedicated to her husband, Franco Reviglio and the three children with many moves and travels, all over the world. Today, the seven grandchildren and country house, make for intensely satisfying days.
We’re in Quasano, in the Alta Murgia National Park. Here, 20 years ago, we decided to make our dream come true. We wanted to make the world a better place, based on the values we believe in, that are the respect for the environment, the enhancement of the territory, and sustainability. What did we have in mind? We thought of a precious resource of our land: the almond. We tell, grow, hand sort, carefully select, transform, and pack the almond of Toritto “Filippo Cea” for four generations. From the birth of our children to that of the building of our company. From choosing the land to purchase in the village of Quasano, to the planting of almond, olives and cherry trees. We enhanced the biodiversity of the Murgese territory with the transformation of the Toritto almond. Thanks to the flavor and properties of this precious seed, we developed a range of high-quality organic foods, that are good for the health and the environment. Our almonds are sustainably grown and insecticide-free, so you can snack away, knowing you’re enjoying a natural, healthy, and wholesome Pugliese produce. The Qua – Sani (in English, Here – Healthy) is a network that promotes personal and collective welfare through environmental and economic sustainability, always respecting and enhancing the local territory. The name comes from the old village of Quasano, in the countryside of Toritto, near Bari. In the name Qua – Sani, we also enclosed the essential elements of the project: quality of life, Health, Nutrition, Nature, Independency. Our organic farm bases on a short and sustainable circular supply chain. Fattoria della Mandorla property is surrounded by untouched natural bushland with an abundance of native Pugliese wildlife. We trusted our land and its potentials and convinced young almond farmers of Toritto to plant new orchards and not to abandon the old ones. Thanks to a constant commitment to research and development, we enhanced the almond, as a leading food for healthy nutrition. We created a range of healthy vegetable products, the first in the world based on almond oil and milk. The circular economy is a system where all the production phases are arranged to reduce or avoid wastes. In our supply chain, the hull, the shell, and the integument of the almond seed used as fertilizer and soil conditioner for almond orchards. The circular supply chain is a model based on the recovery of every raw material, with a positive impact on the social, economic, and environmental levels. Thanks to the use of energetic renewable sources, we avoid substances dangerous to the environment and reduce wastes. QUASANI PRO.
One of the biggest flaws of us Sicilians is having a poor memory. We easily forget if someone has wronged us, and that is not necessarily a bad thing since then, but the problem is that we often forget our traditions and where we come from. One of the most beautiful things that Sicily has, besides art, the sea, the perfumes, the islets, the beaches, is certainly the pastry. I think we all agree that Sicilian pastry is unmatched all over the world And if anyone has any doubts just think of the top 5 typical Italian sweets that come to mind: Tiramisù, Cannolo, Cassata, Babà and the fifth most likely the Modica Chocolate PGI. In short, out of 5 famous Italian desserts, 3 are Sicilian, one from Campania and the other still has not understood whether Treviso, Tuscan or something else. You understand well that if Italy is the home of cooking and pastry and if 50/60% of the most representative desserts are Sicilian we can without a doubt confirm that pastry , even before Italian, is Sicilian. And we can go ahead with all due respect to the French and pastry chefs from northern Italy, also because they then have to explain to me what we should do with their pastry made from 7 gram micro bites so we have to eat 49 to understand something, but oh well. That said, there is nothing about these desserts today that hasn't been handed down for CENTURIES. Cassata, Cannolo, Modica Chocolate IGP, nougat with sesame or almonds, almond biscuits, mpanatigghi are all sweets that have existed for more than 100 years. Now, considering that until half a century ago Sicilian men worked in the countryside and women looked after the house, in your opinion who has carried on these wonderful culinary traditions? Women. If we go specifically, it was the GRANDMOTS. Because when it came to retirement age and men could rest from their strenuous jobs and the children were already adults, grandmothers delighted in the kitchen taking back those sweets that they had always seen their grandparents make, and so on for centuries and generations. Also because many years ago there were no specialized pastry shops. In short, if the most important pastry is the Sicilian one, and if the Sicilian pastry exists thanks to the grandmothers, we can only refer to them and their tradition every time we think of a dessert. This is why I decided to honor the memory of my Nonna Lina (Don Peppinu's wife, who passed away 2 months ago) by paying her homage and dusting off all those wonderful sweets of Sicilian tradition. A tribute therefore to all Sicilian grandmothers.
Been there, done that... doing it all over again! Herby, a product of South Africa, vintage '63, Internaut since '82. Roaming the world since the age of 23 to date. Jack of all trades, master of none. Techie, pilot, nomad. Can travel~live~work, anywhere. Global village citizen, living without boundaries, my primary passions are aviation, the sea and Ubuntu Synergy. I am, because we are. Together. We create unity, foster community, motivate affiliates to generate residual revenue, and facilitate networking events. It's time to LIVE your life! My mission is to help people from all walks of life, gain financial independence, while caring for the world around us. I believe charity begins at the cash register. Just say no to donations. Learn how to earn. Make sure you have a meal, an income, clothes, a home and good health. Constantly bombing your mind with books and exercise, are two battles that win the war of longevity. I want to grow old. There is no planet B. I'm a big fan of renewable resources and ethical commerce. Gardens, farming, trees and bees, and anything that carries fleas. Helping our paw-legged friends in shelters, finding furever homes much faster. Same for birds, horses, donkeys, circus prisoners and liberating zoos. Noble causes that need proactive participants. Anyone can help: Scholars, students, employment seekers, those just over broke. Single and stay-at-home parents. Business owners, administrators and managers of any ilk. Retrenched and retired folks who still have much to give. Everyone can become successful super affiliates. Generating residual income is easy, and I will be your guide. With 40+ years in technology, aviation and extensive travel, this digital nomad has a wealth of experience to share. Helping others navigate the fear of failure and proven pathway to success. Point-and-click easy here >> https://herbyolschewski.com/action/worksheet/
Lionel Poilâne (June 10, 1945 – October 31, 2002) was a French baker and entrepreneur whose commitment to crafting quality bread earned him worldwide renown. His father, Pierre Poilâne started a baking business in 1932, creating bread using stone-ground flour, natural fermentation and a wood-fired oven. Lionel took over the bakery in 1970, continuing the traditional methods. Poilâne is widely known for a round, two-kilogram sourdough country bread referred to as a miche or pain Poilâne. This bread is often referred to as whole-wheat but in fact is not: the flour used is mostly so-called grey flour of 85% extraction (meaning that some but not all of the wheat bran is retained). According to Poilâne's own website, the dough also contains 30% spelt, an ancestor of wheat. In addition to miches, the Poilâne bakery offers rye bread, raisin bread, nut bread, Punitions (shortbread cookies), and an assortment of pastries to its clients. Poilâne is perhaps one of the most famous names in the baking industry today. Poilâne mastered his single product and trained his apprentices in the physical baking process, which he believed to be the most important aspect of his vision. He believed as much of the work as possible should be done by hand, by one person taking responsibility for their loaves from start to finish. Lionel Poilâne laid the basis of a concept he called "retro-innovation"; combining the best of traditional elements together with the best of modern developments. The only deviation from his father's original formula was machine kneading, saving hours of work for his bakers. He was knighted as a Knight of the National Order of Merit for services to the economy in 1993. Pain Poilâne is produced in the Latin Quarter of Paris where it is sold at the original boulangerie on rue du Cherche-Midi. A second Paris bakery on boulevard de Grenelle is located in the 15th arrondissement. The worldwide demand for Poilâne bread is met in a facility located in Bièvres which was built in the 1980s. The Bièvres bakery produces around 15,000 loaves per day in 24 wood-burning ovens which are exact replicas of the ovens used at the Paris locations. These loaves are shipped worldwide. The firm opened a facility in London's Belgravia district in June 2000. On October 31, 2002, Lionel Poilâne was killed when the helicopter he was piloting crashed into the bay of Cancale, off the coast of Brittany. The passengers, Poilâne's wife Irena and their dog, also died in the crash. Poilâne was survived by daughters Athena and Apollonia, who now runs the enterprise. Apollonia is a graduate of Harvard University. Located at 8 rue du Cherche Midi in the 6th arrondissement of Paris, the original Poilâne, created in 1932, continues to be the flagship location of a bakery with international renown. In staying true to its founding principles—making high quality bread for all—and in creatively joining the arts of living well and eating well, Poilâne has flourished, offering its savoir-faire across France and all over the world.
Italians have been baking pizza-like foods for hundreds of years. The modern pizza started appearing in the 17th century in Naples and the Margherita1 was born in 1889 in honor of the then Queen of Italy: Margherita. At Talia Di Napoli, we believe pizza is more than just a meal or a pastime— it’s an art form, it’s an obsession, it’s a way of life. As proud fourth-generation Napolitanos, we started Talia Di Napoli to represent our beloved city’s sacred pizza heritage using only time-honored traditions and the highest quality, all-natural ingredients. In Italy, we believe beauty, excellence and love are meant to be shared — and what better way to convey love then through pizza? So we set out to create something truly special that would allow the world to try authentic Neapolitan pizza — made in Italy, by master pizzaiolos, using all local, organic ingredients — without ever having to get on an airplane. Creating the perfect pizza is so much more than just an ancient recipe — it’s about working with the just-right suppliers that care as much about their products as we do. Rather than rely on the expertise of any given merchant, we tirelessly research all suppliers and switch as needed based on seasonality, expertise and region. If we need cherry tomatoes, we’ll go as far south as possible to ensure they are grown in the sun.
La nascita del Brunello di Montalcino risale all’Ottocento, quando alcuni agricoltori montalcinesi iniziano a sperimentare la produzione di un vino rosso con le uve di una vite tradizionalmente coltivata nella zona. Una vite chiamata “Brunello” o “Brunellino” che, verso la metà dell’Ottocento, viene identificata come una varietà del Sangiovese. Un’uva molto pregiata perché capace di produrre vini da lungo invecchiamento cioè vini rossi di altissimo pregio. Il padre precursore del Brunello di Montalcino fu certamente Clemente Santi. Nel 1869 un suo Vino Scelto (Brunello), della vendemmia 1865, fu premiato con medaglia d’argento dal Comizio Agrario di Montepulciano. Negli anni successivi il Brunello ottiene altri importanti riconoscimenti internazionali battendo i rossi francesi persino a Parigi e a Bordeaux. Per molti anni il Brunello rimase una rarità destinata a pochi raffinati intenditori. E’ solo nella seconda metà del Novecento che, da una prelibatezza per pochi, si trasforma in un simbolo mondiale del migliore made in Italy. Con la nascita delle DOC, il Brunello vive una fase da protagonista ed è nel gruppo dei primi otto vini a cui viene attribuita la denominazione di origine. Nel 1966 il Brunello di Montalcino diventa un vino Doc e l’anno dopo istituisce il suo Consorzio. Nel 1980 è la prima Denominazione di Origine Controllata e Garantita DOCG e da quel momento tutte le sue bottiglie vengono chiuse da un contrassegno di Stato che garantisce la loro provenienza. Tuttavia la produzione del Brunello è ancora troppo piccola per affermarsi su scala internazionale. La prima cantina con una vera rete commerciale è degli anni ‘70 ma il Brunello conquista il mercato mondiale solo dopo il 1980 anche attraverso una crescita del numero delle cantine e delle bottiglie prodotte. Montalcino fa da battistrada anche al turismo del vino italiano con le prime cantine attrezzate per visite guidate e un intero territorio che ogni anno riceve migliaia di visitatori da tutto il mondo. Moltissimi riconoscimenti comprovano la qualità del vino: nel 1999 la prestigiosa rivista statunitense “Wine Spectator” inserisce un Brunello fra i 12 migliori vini del XX° secolo e nel 2006 incorona un Brunello in cima alla classifica mondiale.
Le orecchiette sono una pasta tipica della Puglia, regione del sud Italia. Il loro nome deriva dalla loro forma, che ricorda un piccolo orecchio. L'orecchietta ha la forma di una cupoletta, con il centro più sottile del bordo e con la superficie ruvida. Come altri tipi di pasta, le orecchiette sono fatte con semola di grano duro e acqua. Le uova sono usate raramente. Nella cucina casalinga tradizionale del sud Italia, la pasta viene arrotolata, quindi tagliata a cubetti. Ogni cubo viene pressato con un coltello, trascinandolo sul tagliere e facendolo arricciare (facendo un cavatello). La forma viene quindi invertita sopra il pollice. Le orecchiette si mangiano con broccoli, cime di rapa, cozze e funghi. Ogni famiglia pugliese ha la sua ricetta che si tramanda di madre in figlia. Secondo illustri studiosi dell'enogastronomia pugliese le orecchiette avrebbero avuto origine nel territorio di Sannicandro di Bari, durante la dominazione normanno-sveva, tra il XII e il XIII secolo. Nel cuore del centro storico di Bari c'è una via ribattezzata “la via delle orecchiette” o “via delle orecchiette”. La via in questione si chiama ufficialmente Strada Arco Basso, caratterizzata appunto da un piccolo tunnel che un tempo attraversato conduce alla più antica tradizione di Bari Vecchia, quella della produzione delle fantastiche e popolarissime orecchiette baresi. Le donne preparano le orecchiette chiacchierando e aiutandosi. Hanno un sapere antico che si tramandano di madre in figlia, di nonna in nipote. Ciascuna famiglia conserva i propri piccoli segreti per la lavorazione delle orecchiette che avviene davanti alla gente e sono una vera attrazione del centro storico di Bari, oltre a rappresentare uno spaccato originale della quotidianità pugliese. La buonissima pasta fresca (poi lasciata asciugare su banchi di legno) può essere acquistata anche dalle stesse signore; queste donne, infatti, per permettere ai turisti di portare a casa il gusto tipico delle orecchiette baresi, mettono la pasta fresca in semplici sacchetti di plastica così da permettere alle persone di tornare a casa con un gustoso “ricordo” pugliese. Orecchiette are a pasta typical of Apulia, a region of Southern Italy. Their name comes from their shape, which resembles a small ear. An orecchietta has the shape of a small dome, with its center thinner than its edge, and with a rough surface. Like other kinds of pasta, orecchiette are made with durum wheat and water. Eggs are rarely used. In traditional Southern Italian home cooking, the dough is rolled, then cut into cubes. Each cube is pressed with a knife, dragging it on the board and making it curl (making a cavatello). The shape is then inverted over the thumb. Orecchiette are eaten with broccoli, turnip tops, mussels and mushrooms. Each Apulian family has its own recipe that is handed down from mother to daughter. According to distinguished scholars of Apulian food and wine orecchiette would have originated in the territory of Sannicandro di Bari, during the Norman-Swabian domination, between the 12th and 13th centuries. In the heart of old town of Bari there is a street renamed “the street of orecchiette” or “street of orecchiette”. The street in question is officially called Strada Arco Basso, characterized precisely by a small tunnel that once crossed leads to the oldest tradition of Bari Vecchia, that of the production of the fantastic and very popular orecchiette from Bari. The women prepare the orecchiette by chatting and helping each other. They have an ancient knowledge that is handed down from mother to daughter, from grandmother to granddaughter. Each family keeps their own little secrets for the processing of orecchiette that takes place in front of the people and are a real attraction of the historic center of Bari, as well as representing an original cross-section of Apulian everyday life. The delicious fresh pasta (then left to dry on wooden counters) can also be purchased by the ladies themselves; these women, in fact, to allow tourists to take home the typical taste of orecchiette from Bari, put the fresh pasta in simple plastic bags so as to allow people to go home with a tasty Apulian "memory". The delicious fresh pasta (then left to dry on wooden counters) can also be purchased from the ladies themselves; these women, in fact, to allow tourists to take home the typical taste of orecchiette from Bari , put the fresh pasta in simple plastic bags so as to allow people to go home with a tasty Apulian “souvenir”.