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.

Beauty Tip: Olive Oil as a Rejuventing Mask

The stunning effects of Puglian olive oil, extra vergine, used as a nutrifying mask: Angela from Coccaro Spa in Puglia, Salento, uses the natural product to rejuvenate tired skin in the winter. A few drops are enough to achieve marvellous results! Simple massage movements support the maintenance of radiant skin all year long.