Puglia Guide: Beachhopping: Lido Bizzarro

May is a great time to explore the beaches all along the Adriatic coast! You’ll find lonesome, long sandy bays and a beautiful coastline, especially in the area of Fasano/Torre Canne. They all claim the “Bandiera Blu”: All over Italy there’s no more than 246 beaches with this important italian quality certificate. We would like to present you one of our off-season-favorites: Lido Bizzarro, known for it’s great situation for surfers (Windsurfing as well as Kitesurfing), located between Torre Canne and Ostuni, exactly where you leave the main road that leads from Fasano to Brindisi (exit Torre Canne Sud).

Today there were no more than two couples taking a relaxed sunbath on the beach, with a bunch of people passing by, having a drink at the bar or just excercising: From Lido Bizzarro you can beach-walk for as long as you can possibly imagine!

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Cocktail Course: Tangerine Drop at Bamboo/Armani, Milan

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.

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Cooking School: Making Mandarin Jam out of Freshly Picked Fruits

While our gardeners are picking the oranges and mandarins all around the estate – and there’s still heaps to harvest! –  Donato Vanella, the Coccaro chef, shows how to prepare Mandarin Jam, a Puglia variation of the ancient recipe that’s “basically used all over the world”, Vanella says, “an easy way to conserve fruit without using additives”.
Squeeze the juice out of the mandarins, then cut the skins into small pieces, put them with 400 grams of sugar each kilo of fruit in a high pot with medium fire for 30 minutes. At last fill the jam in small  jars.
Go for a classic preservation method called “bagno Maria” (Bain Marie) putting the closed jars in boiling water for 5 minutes in order to sanitize them. Makes the jam durable for at least one winter! As simple as it is to prepare – the marmelade tastes delicious…