Martina Franca, cultured, elegant and fine capital of the Valle d’Itria, shows up between wide oak woods and orderly vineyards. It’s area is strewn with small dry-stone wall and the magic trulli that are typical rural house with a particular conical structure. In this area the country culture renew the usage of old architectural and archaic technique handed down through the ages.
Here the earth is precious but at the same time it is generous of flavours and smells that become the flagship of the Apulian cookery.



Here has been making for ages the Capocollo of Martina Franca (Slow Food Protection) that is a real delicacy for gourmets that can appreciate it because it is lightly marinaded in the Vin Cotto and it is softy smoked without flame but with officinal plants and with the bark of typical trees called Fragno.
And then the precious extra-virgin olive oil: uncontested king of the table, condiment with undiscussed qualities, obtained from esteemed harvests of old-age trees on which bark the town history is impressed.
And the good milk of the cows left free at grass in the 280 historic farms of the area. This milk is ideal for excellent cheeses going from the soft flavour ones such as mozzarella and giuncata to the strong flavour ones such as caciocavallo, cacioricotta and pecorino.
Here the wood-burning oven celebrates the quality of the wheat ripened under the Apulian hot sun producing tasty focacce, friselle, taralli and bread that smells of ancient traditions.
The flavour of all these foods is exalted by precious wines obtained from the age-old vines that made the history of this area, palpitating heart of Apulia.
Only few people can recognize certain values. Here in Martina Franca, according to the tradition, the good food is a gift that have to be shared and appreciated.