Historical Cuisine in Apulia—From Antiquity to the Present Day

The trullo and the yurt are part of our small vineyard, which features an orchard and vegetable garden, a swimming pool (open only in the summer), archery facilities, cats, and a dog.
Electricity is generated by a solar power system.

This is just a sample itinerary; I’m flexible and happy to accommodate your preferences, including specific dishes. Please let me know if you have any food allergies or intolerances. Depending on the activities and the season, you’ll have about half a day free to spend as you wish.

Day 1: Mesopotamian Cuisine (I’m a Near Eastern archaeologist.)
For example: Babylonian beer soup or fish from Mesopotamia, flatbread, date dessert

Day 2: Ancient Rome
Baking ancient Roman bread
Ancient Roman cuisine: the home-style dinner of a wealthy wine merchant
For example: Roman aperitif, Roman bread and appetizers, eggs à la Apicus, salad à la Alexandrina, Minutal à la Taranto, date-nut dessert

Day 3: The Middle Ages
Weekly market (depending on the day of the week)
Medieval cuisine: a dinner fit for a bishop
For example: medieval aperitif, wine-cheese waffles or broad bean purée à la Frederick II, Rheingau-style chicken from the court of the Bishop of Würzburg, Jerusalem dessert

Day 4: Early Modern Period: Renaissance or Traditional Apulian Cuisine
Renaissance (example): Stuffed eggplant à la papal court, spinach pie, orange zabaglione
or traditional Apulian dinner
Apulian (example): Antipasti, hand-shaped pasta, fish in “crazy water,” seasonal fruit

We recommend renting a car. We live in the countryside; there is virtually no public transportation here.