Golf Tip: Writer in Residence, Seeking Inspiration on the Driving Range

He just published his research for the best pasta in the world, an extraordinary trip all around Italy (“Meine Suche nach der besten Pasta der Welt”):
Stefan Maiwald (film+ foto, left), german writer and Coccaro guest, found inspiration not only while doing cooking school (where he learnt how to make pasta and other famous puglia dishes) but also on the Maizza Driving Range. Whenever he had a free minute he would exchange Golf tips with our Pro, Giulio Grippa (foto, right). Apart from Giulio and our greenkeepers Maiwald is probably the one who knows our 9 hole golf course best. Here’s his judgement: “My golf tip for Maizza: Dial in your mid-irons. Especially on holes no. 2, 6, and 7, you don’t have much room for error. Also, some greens are heavily undulated. You better hit the right plateau, or you’re in three-putt-country.”

Wine Tip: Negroamaro Teresamanara 2008 & Roasted Pork Cutlet

Nicola Capobianco, Chef Maitre e Sommelier di Masseria Torre Maizza: “The perfect wine to go with strong flavours such as in roasted pork cutlet – Negroamaro Teresamanara 2008, Cantele.”

http://www.cantelewines.com/wines/teresamanara-negroamaro/

Wine Tip: Primitivo Torcicoda 2009 & Beef

Here’s what Nicola Capobianco, Chef Maitre and Sommelier di Masseria Torre Maizza, suggests with the traditional Puglia dish tagliata di manzo (entrecote, italian style), ruccola, grain and tomatoes:

Torcicoda 2009, Tormaresca

“The 2009 Primitivo Salento Torcicoda shows plenty of varietal character in its deep, plush fruit. Smoke, licorice, leather, sweet spices and tobacco add complexiy to the juicy finish. This is another tasty red well-suited to near-term enjoyment. Anticipated maturity: 2011-2013. 88 points” Antonio Galloni, Wine Advocate (195)


Wine Tip: Torre Testa & Stewed Lamb

Here’s what Nicola Capobianco, Chef Maitre and Sommelier di Masseria Torre Maizza, suggests with Lamb à la Pugliese:

Torre Testa 2007, Tenute Rubino, Salento, Brindisi

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Cooking School: Tuna Fillet in a Pistachio, Sesame and Pine Nuts Crust

Here’s Luigi Giannuzzi, our Coccaro Beach Chef, preparing a piece of tasty tuna, lightly fried in a crust of pistachio, black sesame seeds and pine nuts. Nuts ands seeds as well as the fried vegetables on top are giving some kind of “winter feel” to the light and lean summer recipe; soy and shrimp oil will leave a pleasant idea of far east.
Here’s all the ingredients for 1 person.
For the preparation of the anipasto dish just follow our chef.

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Art Tip: Leonardo Angelini, location manager

„Credo che sia abbastanza vero che i luoghi dove uno nasce siano molto importanti in quella che è la vita futura dell’individuo. Se penso a me quindi credo sia stato fondamentale nascere in un luogo della Puglia e non una Puglia qualunque ma una parte come la valle d’Itria dove la magia di questa terra è insita in ogni cosa intorno a noi.“

“I’m convinced that the place where someone is born has a lot of impact on how he’s going to live his life. Talking about myself,  for example, Puglia is fundamental – and I’m not talking about any place in Puglia but the Itria Valley, a truly magic area.”

Quote from “Apulien. Typen, Träumer, Lebenskünstler” (Corso, Hamburg, 2011); pictures by Giovanni Troilo, texts and portraits by Katja Büllmann. An exhibition at Masseria Torre Maizza shows a best of.