Have you ever wished you could stay at an amazing location with a stunning swimming pool, make pizza in a wood fired oven, participate in a cooking class, eat delicious home cooked dinners with some serious wine pairing for each course, also have unlimited wine on tap? Your wish has just come true! Join us on our 4 day food and wine extravaganza (dates below) , enjoy luxury accommodation, a fabulous salt water swimming pool, delicious breakfast served al fresco, wine tastings, wine pairings, make your own limoncello or mandarinetto, learn how mozzarella is made and so much more! We’ll provide unlimited ‘Primitivo’ red wine from Manduria all 4 days!
1) Arrival, light lunch, aperitivo. ( a few hours free time to sunbathe, tour the area) . Hands on cooking class in the chef’s kitchen, 4 course dinner with wine pairing.
2) Breakfast, a visit to a wine cantina, wine tasting and lunch with wine pairing. Afternoon: Limoncello making class ( free evening to discover the area, choose a local restaurant)
3)Breakfast, Tour to a local cheesemaker to learn how to make mozzarella, burrata etc. ( a few hours free in the afternoon) Fun packed Pizza making evening 3 course dinner (unlimited wines included).
4)Breakfast, ( free morning to explore or chill out by the pool), afternoon Bruschetta served al fresco with Prosecco , watch a show by the pool at Villa Magnolia of traditional Pizzica dancers! Followed by an amazing organic dinner at a Masseria, 8 courses with wine pairings.
When sourcing food to serve our guests, we pay particular attention to the quality of yoghurt offered at breakfast time. All yoghurts served here at Villa Magnolia have natural beneficial probiotics.
Yoghurt is a cultured or fermented milk product that is soured and thickened by adding specific lactic acid-producing cultures to milk. The basic cultures orprobiotics used to make yoghurt are Lactobacillus bulgaricus and Streptococcus thermophilus. Additional probiotics are often added. There’s a difference between the plain yoghurts and the fruit flavours you see on shelves, though. Many of these are loaded with sugar or artificial sweeteners. We look for options without artificial sweeteners like aspartame or added sugars like high fructose corn syrup or cane sugar. We also make sure there is less than 12 grams of sugar per container.
To combat allergens, dust mites and disinfect the bedrooms and soft furnishings at Villa Magnolia we use Probiotics. We purchase our probiotic products from *Bi-Safe.net (Chrisal) the founder of the company is from Holland, we had the pleasure of meeting him a few years ago when he stayed here at Villa Magnolia for a week. Bi-Safe is a range of cleaning and care products for the body and household use which are based on probiotics (good bacteria)and contain no bactericidal chemicals. Disinfectants attack microbes makes them defend themselves and become aggressive and resistant. when this happens the disinfectant to not work anymore.
By using Bi-Safe the microbes (human unfriendly bacteria) are overwhelmed with population of good bacteria which causes them to stop multiplying. This is a natural phenomenon that occurs when a smaller population of bacteria and even animals, face an unequal struggle for resources, causing them to stop multiplying. There is not enough food for their offspring, and the population of microbes is reduced to a number which is no longer harmful to humans. The microbes are not directly attacked, because that is not necessary, since they spontaneously cease multiply. The probiotic bacteria control the environment and microbes become less aggressive.
*The University Hospital of Ferrara, Italy has decided after thorough testing to use only the industrial variant of Bi-Safe (also developed by Chrisal) for the entire hygiene of the hospital!
Once a week here at Villa Magnolia we fire up our pizza oven, guests have the opportunity to make their own pizzas, its a fun packed event! I have been making pizza dough for many years, the following recipe is the fastest and easiest, however personally I prefer the slow rise pizza dough ( I will post the recipe soon), let’s start with this easy recipe.
My easy Pizza Dough Recipe, makes 4 personal sized pizzas.
Prep Time: 3 hrs
4 Cups of plain flour
1 ½ Cups Water (approximate)
1 1/2 Teaspoon Salt
1/2 Teaspoon Active Dry Yeast + a teaspoon of sugar
2 Tablespoons Olive Oil
Mix some of the water (half a glass) with the yeast, sugar, leave to react for a minute or so, when bubbles have formed then mix all the ingredients together to form a soft dough.
Let rest for 10 minutes, then knead (I always prefer by hand) for 7 to 8 minutes until smooth.
Place the dough in a lightly oiled bowl, cover and allow to rise for 1 1/2 to 2 hours at room temperature until the dough doubles in size.
Punch the dough and divide it into 4 equal sized balls.
Cover the balls of dough and let rest 60 minutes then shape.
To shape your pizza take a ball of dough and press into a disc shape.
Lightly flour top and bottom with Farina di Semola (durum wheat flour)/cornmeal and gently press and pull the dough with your finger tips, turning it often to create a 10 inch circle, if you feel confident throw your pizza dough in the air, be careful not to catch with your fingertips…use the back of your hand instead. Finally top with your choice of ingredients.
The best pizzas are baked in a wood fired Pizza oven, if you would like to experience making your own pizza then contact us firstname.lastname@example.org
Puglia’s indigenous varieties (led by the reds), to name a few are Negroamaro, Primitivo, Susumaniello these grapes are well adapted to the area and produce signature wines in talented hands. Sunny days ripen the grapes, while the largely clay based soil retain enough moisture for the sun soaked vines, wind promotes dry healthy conditions.
Puglia has enormous potential, tradition is a dynamic concept, a priceless asset! Another reason to visit Puglia, come and discover the food and wines of this region. email@example.com
Ciceri e Tria, is a traditional dish in Puglia, although the origins are Arabian. The finishing touches of flavour and texture come from frying some of the pasta and adding to the mixture of pasta with chick peas.
Ingredients for 4: – 200 gr Farina di Semola (durum wheat flour) 300 gr chickpeas, 1 carrot, 1 stick of celery, 1 garlic clove, 1 onion, 3 tomatoes or some tomato sauce, a little rosemary, EV olive oil, salt.
Place the dried chickpeas in a bowl of water and leave to soak overnight. The next day drain and rinse the chickpeas, place in a saucepan with the vegetables and enough water to make a watery soup. Cook on low heat, until chick peas are soft. Towards the end of cooking time remove the garlic and celery ( or mince them with a fork and leave in), add some salt.
Meanwhile make the fresh pasta with the flour, water and a pinch of salt. Cover and leave to rest for 30 minutes then roll out the dough until its thin, cut into tagliatelle shape. Fry one third of the tagliatelle in oil, when they are golden, drain and add a pinch of salt. The remaining pasta should be cooked with the chickpeas, serve the pasta and chickpeas with a handful of the fried pasta on top and add a drizzle of olive oil. Some like to add grated cheese.
Wine pairing with ‘ciceri e tria’. A Vino Rosato Pugliese eg; IGT Susumaniello Rosato ‘Tre Tomoli Rosa’ 2013’ dell’azienda Vigna Flora di Castellana Grotte (Bari), has won the gold medal for the excellent producion of organic wines here in Puglia.