Apulia, South of Italy

With its whitewashed hilltop towns, olive trees and fabulous coasts, Apulia is undoubtedly one of the most memorable regions of Italy.

Still unscathed by mass tourism, Apulia offers extraordinary turquoise waters, pristine beaches – such as those of Salento – and the karst caves such of Zinzulusa (astonishing caves formed through the dissolution of soluble rocks). Apulia is also home to Baroque cities like the wonderful Lecce, as well as small ‘white towns’ like Ostuni and Otranto. These towns are renowned for their unique cone-buildings, most of which are white, matching the rest of the typically white-painted architecture in its surrounds. Some of these have been actually been converted into luxury villas for catered rental holidays. Who knows…you may be one of the lucky ones to experience life as they knew it centuries ago.


Apulian food is simply sublime, made of excellent, local, fresh ingredients. Any culinary experience here should include tastings of the homemade ‘small ear’shaped pasta, Orecchiette, salted with turnip greens; Silane Caciocavallo, a type of stretched-curd cheese made out of sheep’s milk; and a variety of other delicacies from Puglia, such as toasted Altamura bread paired with delicious extra virgin olive (Terra d’Otranto DOP). This particular olive oil is so remarkable that it is also known as the ‘Gold of Apulia’. Also produced here are the wines of Primitivo di Manduria and Salento Primitivo Artas, amongst a number of additional Apulian labels rising to notoriety in the international wine community. At Viandando we are passionate about Apulian food and wine. As such, we will make sure you experience the most famous wineries and mills of this incredible region. With the help of our oil-sommeliers and expert tour guides, you may observe the ancient, traditional producing process of local extra-virgin olive oil (the ‘Gold of Apulia’). Enjoy a memorable experience of cooking, then eating foods featuring local recipes. We can offer a wide range of tailored cookery classes – especially suitable for novice cooks – conducted in local masserie or fortified farm houses on country estates.