Coccaro Welcomes 3 Baby Goats: Give them Names!

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!

Cultural Tip: Writer about Puglia’s Raw Fish Tradition

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?”

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Cocktail Course: “Chocolate for Happiness” – Natale’s Valentine Tip

“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“.

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Cooking School: Bean Soup with Grilled Scamorza Cheese, Dried Tomatoes and Crispy Wild Onions

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.

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Cocktail Course: How to Prepare Hugo Spritz

A tasty alternative to the classic Spritz: Hugo, once invented in Bolzano, North of Italy, is becoming more and more popular all around the south. At 300 Mila Lounge, Lecce (according to Gambero Rosso one of the 30 BEST aperitivo bars in ITALY; Via 140° Reg. Fanteria, Tel. 0832288383) it’s one of the top sellers, especially in the winter, since it’s a bit sweeter and not quite as strong as the Campari or Aperol Spritz. Put ice cubes in a glass, add the juice of 1/2 lime, then 2 cl of elder liquor. Pick a couple of fresh mint leves and squeeze them beside the ice cubes. Add Bellavista or any kind of dry Prosecco, according to your taste.

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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