Did I mention we just went to Milan? Mainly to see “Priscilla“, THE musical (- for those of you who like musicals and/or the film I can assure: You’ll absolutely LOVE it!! Just make sure you’ll get seats in the first row, so you can jump up when you feel like it and sing and dance along with Gloria Gaynor etc….) but also to check out the fairly new Armani Hotel (Via Manzoni 31): right in the heart of the city, with a lobby that felt a bit like Times Square these days because of the fashion week, a spa on the top floor that made you overlook real Milan in a bathrobe, with your feet in warm pool water, and an inviting bar.
One is grey & brown, the other two creamy white with dark spots all over… Super cute!! All 3 of them were all born last night. The mother, exhausted and tired, is having a rest at the stable while pony Katharina is giving her company. In the meantime the goat babies are flying from arm to arm… A real baby shower! We took pictures in the back of the kitchen where the “kids” were trying their first cautious steps on their long, slightly trembling legs. After the foto session Peppino took them back to mummy to be fed and have a nap.
The newlyborns don’t have names yet: Do you want to give us a hand? How would YOU call the goat kids at Coccaro stable? Tick, Trick & Track? The 3 musketeers? We’ll be happy to collect all your ideas and keep you posted on the final choice! Thanks for joining in!!
PS: Do you know that goats milk is perfect (baby) nutrition – not only for little baby goats but also for human beings? According to the Journal of American Medicine, “Goat’s milk is the most complete food known”. It contains vitamins, minerals, electrolytes, trace elements, enzymes, protein, and fatty acids that are utilized by your body with ease. In fact, your body can digest goat’s milk in just 20 minutes. It takes 2-3 hours to digest cow’s milk. So when you come down to Masseria Torre Coccaro next time, ask for goat milk at breakfast: You’ll find it’s a real treat!
Every now and then we’re inviting “artists in residence” to stay with us for a few days or weeks, exchance cultural experiences and watch them working on special pieces. Or, in this case, inspire them go new ways, try new things, even beyond their personal comfort zone. Stefan Maiwald, german writer, who lives between Munich, Grado and Braunschweig, wrote a few chapters of his new novel, “Meine Suche nach der besten Pasta der Welt” (engl: My research for the best pasta in the world) at Masseria Torre Coccaro. It wasn’t too hard of a job, he actually seemed to quite like the idea of his new work & life balance between golf course (Maizza) and computer, swimming pool and notebook.
One evening he got to his personal extremes though: We took him to eat raw seafood at Bella Bari (Via Roberto da Bari 141, Bari). We knew he liked sushi. But he didn’t know how raw raw fish could actually be… What he experienced among friends of ours and a whole restaurant full of Bari people, most of them “crudo” lovers, he describes in his chapter “Puglia – Can you please bury me there?”
There’s a new place in town: cosy as a private home, sophisticated as a modern art gallery, stylish as a hotel bar in London, Liverpool, Chicago. All of that on 15 square meters, called Speakeasy – like the places that sold alcoholic drinks during the American prohibition. The two owners who’ve seen their share of Bari nightlife (both of them ex-”Stile Libero”-people) are declared cocktail lovers. Order your favorite, as extraordinary as it may be – there’s hardly anything you won’t get here.
“Life is like chocolate”, says our barman Natale Marasciulo: ”The bitterness makes you appreciate the sweetness more…” For this year’s Valentine Dinner at Masseria Torre Coccaro he made up this beautiful bittersweet chocolate apertivo called “Chocolate for Happiness“.
Ever tried Smashed Bean Soup with a twist of aromatic Scamorza cheese, wild onions, dried tomatoes and crispy bread? Here’s how Antonio Scalera, former “Grotta Palazzese” chef (Polignano), now the owner of La Bul Restaurant in Via Villari 52, Bari (www.labul.it), approaches the traditional recipe.
On the smashed bean cream he would first add a a couple of cooked whole beans, ”to make you realize you’re undoubtedly eating beans”, he says, while baking the Scamorza cheeze until it melts slightly.