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 Period: Holiday package available every weekend from October to December.

 

Autumn Experience: The autumn in Mola di Bari is rich of soil's products which have formed part of the traditional cuisine, since centuries. The cultivation and the use of these products have remained the same despite the introduction of the new cultivations and changes in the modern diet.

 

The stock of olive groves takes many hectares of the land around Mola, the main part of the olives is used for the production of the olive oil - the “Cima di Mola”. But there are particular olive's qualities such as pasola, pizzulèlla, limoncella, celline, that are processed in a different way. They become an excellent finger food, ideal for aperitifs. Depending on preparation we can distinguish salted olives, toast olives, fried olives, “olive alla calce”, olives in water.

 

The artichoke is collected during November and December and it's very versatile in cuisine, including parts which usually are thrown, leaves and stalks, because they can be used in traditional recipes.

In this period, the housewives of Mola prepare artichoke’s preserved using olive oil, garlic, mint which fill up pantries in view of winter.

The artichoke are very tasty, and have low-calories, but they are rich in minerals such as potassium, sodium, phosphorus, calcium; that have a diuretic action and are advised for those who suffer from cholesterol's problems.

 

In autumn the quinces reach the right level of maturation: it is a fruit of manifolds beneficial properties such as the tonic one, the astringent one and the anti-inflammatory one (that helps the digestive system). At home they still prepare the quinces jam and the tasty “cotognata”; the same ones can be eaten even cooked, thanks to its laxative effects.

 

In autumn, the traditional cookery of Mola, is characterized by another important local product: the “lampascione”, that is mainly baked, boiled, fried, but there are many other ways to prepare it.

 

It grows spontaneously, it is a bulb shaped onion with a slightly bitter taste; it has diuretic and emollient properties, it reduces the blood pressure and the level of fat in it.

 

During this holiday package you can visit wonderful places where you can pick up our traditional products; you can prepare our typical and delicious recipes and you can abandon yourself in our history and our flavour.

 

 

 

1st DAY

  • Arrival in the morning and check-in at the accommodation (10:00 AM).
  • Guided tour of the Angevin's Aragonese's Castle, Workshop - Museum of Emigration of the South East of Bari, Theatre Niccolò Van Westerhout, Church of S. Nicola of Mola di Bari (11:00 AM).
  • Lunch in a traditional restaurant.
  • Return in the accommodation; workshop-lesson of the preparation and tasting of the marinated artichoke (5:00 PM).
  • Dinner and overnight.

2nd DAY

  • Breakfast in the touristic accommodation.
  • Walking route around Mola countryside (travel in Ecometrò); break and guided tour in a monumental olive grove, to join the olive's harvest. Photography base course “ulivi secolari”; tour in an artichoke's farm (11:00 AM).
  • Lunch in a traditional restaurant.
  • Return at the accommodation; workshop-lesson of the preparation and tasting of salted olives, “olive alla calce” and olives in water (4:00 PM).
  • Dinner and overnight.

 

 

3rd DAY

  • Breakfast at the accommodation.
  • Visit of olive oil mill hypoglycemia in the historic centre of Mola di Bari, following tour in a modern one, with the possibility to assist at the process of oil's production (11:00 AM).
  • Typical lunch in Mola di Bari.
  • Return to lodging, preparation of quince jam's studio, “cotognata”, quinces liquor (5:00 PM).
  • Dinner and overnight stay (check out not later than 10:00 AM of day following).

 

 

SOME RECIPES THAT YOU COULD PREPARE DURING OUR WORKSHOPS

 

“LAMBASCIONI IN PURGATORIO”

 

Ingredients

 

500g lambascioni

50g extra-virgin oil

100g bacon (or dry sausage)

cheese, pepper (chilli pepper), garlic, salt, oregano, parsley

 

Preparation

 

Clean and wash well the lambascioni giving a cruciform incision. Put them into a pottery container and season them with oil, pepper, salt, oregano, parsley, cheese and bacon cut into small cubes. Add water until it covers all the ingredients. Cover the container with aluminum foil and cook at low heat for three hours.

 

 

QUINCE JAM

 

Ingredients

 

1 kg quinces

800g sugar

lemon juice

 

Preparation

 

Wash the quinces, cut them into slices (leaving the skin), remove the core and the seeds and cut them again into small pieces.

Then put a sprinkle of water in a double-bottom pot, pour the lemon juice, put the quince pieces and boil them until they become soft, occasionally mix, after that add the sugar. Keep on cooking until the jam reaches the right compactness (let a poured drop slide slowly on a little plate). While cooking, instead of mixing with a spoon, occasionally shake the pot.

Put the still boiling jam into sterilised and clean jars.

 

 

“SFORMATINI” OF WASTES AND ARTICHOKES AND RICE

 

Ingredients

 

5 artichokes (external leaves and stems)

1 egg

1 cheese's glass

2 slices of crumbled sale bread

A cup of boiled rice

Salt, pepper

Peel of carrots to garnish

 

Preparation

 

Put in the pressure cooker the external leaves and the washers stems of the artichokes for 20 or 40 minutes. Pass them to a vegetable mill. Put in a cup the cream of artichokes with the egg, the cheese, the rice, salt and pepper, crumbled bread with garlic and parsley. Fill the moulds and put them in the oven at 180°. Garnish with peel of carrot strips.