Beachhopping: Quarto di Monte, Monticelli – absolutely fabulous!

To find Quarto di Monte You really have to know where to go! But once you’re there you won’t want to leave any more… This is what happened to Tina and Alfonso, the owner couple, who found out about the fabulous beachview place years ago and installed their caravan right next to the spot that was supposed to become one of the trendiest beachclubs in Puglia.

 

 

 

 

 

 

 

They have travelled the world in search of inspiration (and keep on travelling: when their season is finished they call their dogs and hop on their rolling home): Mexico, Brasil, Costa Rica. Once their “baby” was born, they started working on it, literally “living” it: Maroccan tents, Balinese sofas, Thai seats, you name it, to not get bored to easily: You never know what to expect when they’re reopening for the new season!

 

 

 

 

 

This year they came up with some crispy and fresh blue sofas where to stretch out while listening to the live concerts on sunday night. As every year, Tina would be the cashier – and head of the bar, whereas Alfonso manages the live music gigs, mostly musicians from Puglia who know how to entertain in hot Puglia summer nights! Check out the place for a light lunch, try the fresh fish as well as the salads and don’t forget to order a “macedonia” as a dessert: You’ll be amazed what a simple fruit salad can look and taste like!

We asked Tina, who’s an expert on frozens of any kind, for her summer 2012 suggestion. Here’s what she proposes: All it takes is half a pineapple, an apple, fresh lime juice and mint leaves. Mix all the ingredients in a blender and taste the creamy thing through a straw: Absolutely Fabulous, isn’t it?

Yoga: Coccaro Teacher Giuseppe Doing Morning Exercise on the Beach

Buongiorno everybody!
Finished your daily sun salutations yet?

We’ve recently moved our Yoga lessons to the outside: In the evenings we’re praticing on the Coccaro and Maizza rooftop terrace, with the sunset all around us and the scent of the sea nearby. On a sunny day like today, early in the morning, there is no better place than Coccaro beachclub, with hardly a soul around, a beautifully calm and relaxing atmosphere down by the sea, our lifesaver Onofrio who gently says Hi and our fabulous barmen Coco, Mimmo and Onofrio behind the bar – for a glass of fruitjuice or some green tea to finish your yoga practice in style…

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Cooking School: Risotto with Fresh Scampis, Buffalo Ricotta and a Sorbet of Mandarins

Risotto undoubtedly is one of trickiest things in italian cuisine! There’s many details to look after, starting off with the right kind of rice and finishing with the appropriate cooking time: The rice needs to remain some kind of crunchy even though well cooked… It’s something for ambitious beginners – following our Maizza chef Vito Giannuzzi you won’t have any problems though.
Here’s our Maizza Summer Risotto: A combination of the southern italian lightness of being and combining ingredients like scampis and mandarins with the tasty northern italian rice (Cannaroli) from Pavia, known for its high quality.
Note: You won’t need an icemaker for the sorbet, just use an ordinary ice machine to prepare the frozen mandarins.

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Cooking School: Cacao Pasta with a Salsa of Scampis, Cacao Beans and Fresh Peas

Ever tried chocolate brown pasta that doesn’t only look like chocolate but actually contains 250 g of (bitter) cacao? Pietro Sgaramella, 28, pasta & primi expert at Masseria Torre Maizza/Puglia and therefore part of Vito Giannuzzis team of chefs, shows how to prepare this special kind of noodles and combines his “bitter-sweet” invention with a brilliant salsa out of scampis, cacao beans and fresh peas.

Cooking School: Bari meets Bali…

…or: The Munich Kochgarage, Graciela and her nephews, came down to visit friends and colleagues at Coccaro Beach, where they parked their caravan for a few days and went off to do some research on Puglia cuisine in and around the masserias. Since Graciela had only just come back from a cooking school trip to Bali she had to show our beachclub team what she had learnt in exchange for the pasta recipes. An experience to remember for everyone involved!

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Wine Tip: Trebbiano d’Abbruzzo, Emidio Pepe, 2008

Vittorio Muolo, Masseria Torre Coccaro, and Giacomo Bianchi, Chichibio Restaurant, Polignano, are presenting a Trebbiano d’Abbruzzo Emidio Pepe, 2008.

Giacomo Bianchi is one of the most  important expert in Puglia on natural and biodinamic wines and has probably the best fish restaurant in puglia.
Emidio Pepe is Widely known for organic wines of extraordinary quality (since 1964) the family enterprise became famous through the G8 meeting in Tokyo where the wine was offered to the world’s top politicians.

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