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Period: Holiday package available every weekend from March to May.


Spring Experience: With the arrival of the good season, the farmers of Mola are engaged in the crop of two important legumes which have always enriched our cuisine.

Meat has always been replaced with legumes, above all in the humblest families.


The broad bean comes from the far east, but it has soon spread among the Greek and Roman populations becoming an important element of the traditional Mediterranean cuisine. A recipe which comes from the Middle Ages is the one of the mashed broad beans, described in the ''Libro della Cocina'' of the XIV century thanks to which we can date back to the origin of many other Apulian dishes. The purée recipe needed dried broad beans which could accompany chicories, a wild plant which can be found during the whole year.


The broad beans, in contrast with other vegetables, can also be eaten uncooked, with the advantage of keeping their nutritional properties otherwise spread because of the cooking. They are rich in vitamins, water and fibers that help diuresis and the intestinal mobility.


Traditionally, the products from Mola's country are sold by the farmers themselves, whose wives display the typical chair, still made with wood and woven straw, with the harvest of the day on the doorstep of their own house.


The pea, is another very prosperous ancient vegetable, dating back to the Neolithic period, abounding in this period of the year. It is rich in folic acid and vitamin C, for this, strong allied of the cardiovascular system.


In May, in the lands between Mola and Conversano, there is a traditional, great cherry harvest; its most spread variety is the so called “ciliegia ferrovia”, from its sweet taste with sourish aftertaste.


Our itinerary offers guided tours, which include the tasting and experimental workshops with the transformation process of the local products following the traditional recipe, making the tourists appreciate the discovery of the old flavors and traditions that have always characterized our land.




1st DAY (visiting Mola di Bari)

  • Arrival, check-in and accommodation (10:00 AM).
  • Guided visit of the old town, a photographic treasure hunt “in search of the traditional chairs” showing the freshly harvest products (11:00 AM).
  • Typical lunch at a local “trattoria” (13:30 AM).
  • Guided visit at the Angevin - Aragonese Castle, Workshop, Museum of migration of the South East of Bari, Theatre Niccolò Van Westerhout, St. Nicola's church (16:00 PM).
  • Dinner at a traditional restaurant.


2nd DAY (visiting Conversano)

  • breakfast at the accommodation structure (10:00 AM).
  • hiking (transfer by Ecometrò) in the country, cropping of cherries.
  • Typical lunch (13:30 AM).
  • Returning to the accommodation structure, preparing the cherrie liquor and jam.
  • Traditional dinner.


3rd DAY (visiting Rutigliano)

  • Breakfast at the accommodation structure (10:00 AM).
  • guided visit at the “figulo” workshop, (how pottery vases are made) (11:00 AM).
  • typical lunch (13:30 AM).
  • visit of the old town and the whistle museum.
  • dinner at the accommodation structure and check out by 10 o'clock of the coming day.









  • 400g broad beans
  • 2 honey spoons
  • 1 onion
  • 3 olive oil spoons
  • water (as needed)
  • parsley (as needed)




Put the broad beans in the water for at least eight hours. After that, put them in a pot, cover with water, add some parsley, let them cook at a moderate temperature for about two hours. Towards the end of the cooking time, reduce them to mush. Fry in oil a finely sliced onion, finally add a honey spoon. Serve the bean purée with the mixture of honey and onion.







  • 500g dried broad beans
  • 1kg1/2 chicory
  • 2 potatoes
  • salt (as needed)
  • olive oil (as needed)




Put the broad beans in the water for at least eight hours. After that, rinse and put in a pot adding potatoes, that you had peeled and cut into small pieces. Cover them with salted water, leave to cook for at least 20 minutes or until broad beans and potatoes won't begin to cleave. At that time drain the vegetables and reduce them to mush, obtaining the purée. Poached the chicory in salt water in abundance. Drain it, dress it with a sprinkle of oil and serve it along with purée.








800g of fresh peas

350g of pearl onions

20g of parsley

5 spoonful of extra virgin olive oil salt as needed




Shell and wash the peas under running water. Peel the baby onions, wash and mince them. Clean the parsley, wash it and mince it. Heat up the oil in a saucepan and sauté the minced pearl onions for a few minutes. Add the peas and leave them to flavor for around 15 minutes with moderate fire

washing them with a few spoonful of water and often mixing them. When the peas begin to soften , scatter them with the minced parsley, flavor them with a pinch of salt. Mix the lot and pour with some more spoonful of water. Cook for another 15 minutes to low fire, mixing occasionally. Put the compound in a dish and serve it hot.







  • 250 g of chickpeas
  • 250 g of pasta shells
  • ½ onion
  • 1 carrot
  • 1 stem of celery with leaf
  • 1 garlic
  • rosemary
  • chili pepper
  • extra virgin olive oil
  • holy oil




Put the chickpeas in water the night before. In a pot preferably in pottery cook the chickpeas until a kind of patina is not formed, get away it and add other water, the celery, the carrot, the onion and the garlic. Put a regular quantity of salt and cook at least for a couple of hours. Cook apart the pasta. Once cooked the pasta and the chickpeas mix them. Serve and add a pinch of holy oil.