Unlimited wine on tap?

search-1Have 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!

Dates: June 7th to 11th or September 8th to 12th 2016 info@villamagnoliaitaly.com
Book soon as places are now limited!
Price pp 580 euro.  Suitable for couples. Accommodation, all food and plenty of wine as listed below included!

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.















The importance of probiotics.

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!


Pizza making in Puglia

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 info@villamagnoliaitaly.com

Turning point for wines of Puglia!

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. info@villamagnoliaitaly.com


Ciceri e Tria (pasta and chickpeas)


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.


Turning point for wines of Puglia!

DSC00090.JPG                                                                                                           Puglia’s rich soils are abundantly arable and the region has long since been a primary source of produce for the rest of Europe, 50 years ago all of Puglia’s wine towns were near a train station, so the bulk wine in tanks could be shipped north. This has changed and quality is on the up, the past 10 years has seen a rise of outside investments, particularly from northern Italy.  Producers are upgrading and investing in vineyards and winery infrastructure, embracing new technologies and techniques.

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. info@villamagnoliaitaly.com


Travellers expect more!

Travel and hospitality industry is not the easiest business to be in. Expectations are high, it’s not just about sun, sea and some sightseeing. Travel industry is  never-ending and continually changing. In order to stand out, travel marketers must create moments of human relevance and authenticity in unexpected places. Travellers want to ‘experience’ their destination, they  want to have life-fulfilling experiences, and they are seeking travel experiences that closely align to their own personal values.The nature of the travel experience is impacted by the destination.  According to top advisors, the most-booked destinations remain the same year after year. Italy is by far the most popular!

Once the consumer has decided the destination, the real experience starts, so come to Puglia and immerse yourself in this Food and Wine 4 day extravaganza! Suitable for couples.


2016 Dates: June 7th to 11th or September 8th to 12th 2016

Contact info@villamagnoliaitaly for detailed itinerary and price.

1)Light lunch, aperitivo. Hands on cooking class, 4 course dinner with wine pairing.
2)Breakfast, wine tour wine tasting and lunch. Afternoon Limoncello making class.
3)Breakfast Tour and watch local cheesemaker make mozzarella. Fun packed Pizza making evening 3 course dinner (wines included).
4)Breakfast, afternoon Bruschetta served al fresco with Prosecoo, Pizzica dancers show by the pool! Amazing organic dinner at a Masseria, 8 courses with wine pairings.


A holiday is the chance of a lifetime to return home with lasting memories, let us help create yours. info@villamagnoliaitaly.com




A wine exclusive to PUGLIA!

My favourite wine ‘Susumaniello‘,  currently grown only in Puglia, in a tiny number of vineyards around Brindisi, it ranks among the world’s rarest wine grapes. Locals tell me that Susumaniello is an ancient grape, and is making a strong ‘come back’.  As is the case with so many Italian wine grapes, Susumaniello’s name has an interesting history. It is derived from somarello meaning “donkey”, presumably because – just like the donkeys once used for transporting the grape harvest, this high-yielding variety is capable of bearing remarkably heavy loads.The grapes from these vines after about 10 years, make dense, full-bodied wines.  It has historically partnered with Negroamaro and Malvasia Nera in the red and rosato wines of Brindisi, and has been prized for its ability to add color, acidity and alcohol to the final blend.
Susumaniello   100% Puglian wine, is bright, ruby red with flavors of tart red cherry, black cherry, blackberry and plum fruit along with some smoky chocolate.  The wine is elegant, fresh, relatively uncomplicated and simply delicious!


Wine time? Wine Tuesday is the new Wine Wednesday (at least until tomorrow).


One of the best ways to discover Puglia’s wines for yourself is to sample them at your leisure, ideally take a tour of the vineyards and cantina’s  participate in a few wine tastings then bring your favorite wines back to the Villa, enjoy them anytime during your stay here at http://www.villamagnoliaitaly.com!
is “the heel” of the boot of peninsular Italy. It is bordered by both the Adriatic and Ionian Seas, giving it one of the longest coastlines of any region in Italy. Puglia is also one of the most fertile regions in all of Italy. Olive trees, wheat, vines, fruits and vegetables cover the territory of Puglia like a colorful patchwork. Most visitors to Italy are not familiar with this region, or the wonderful food and wines on offer. Puglia where some of the best Italian wines come from. Most Puglia wine is red, full-bodied and will pair well with a wide variety of foods. Producers in Puglia have focused on making great red wines like ; Primitivo di Manduria, Nero di Troia, Negroamaro, Aglianico, Susumaniello, Malvasia Nera, Aleatico, Bombino Nero,  Salice Salentino.
White wines;  Fiano Minutolo, Moscato, Bombino Bianco, Verdeca, Greco di Tufo.

Remember, if one glass of wine is good for you imagine what a whole bottle can do!




Practice saying, “Let’s go get an aperitivo” or “Prendiamo un aperitivo.”A pre-dinner drink, meant to “open” the palate and it gives you a chance to socialize, relax, and nibble as dinner approaches or is overlooked altogether.What is offered with your aperitivo drink really depends on the bar. A few olives and potato chips are the classic offering, though some get very elaborate with fresh pizza, fruit salads, roast, hot pasta, cold cuts like prosciutto and bresaola, fresh savoury pastries and even fresh mozzarella in some bars! Aperitivo drinks are divided into two categories: alcolici (alcoholic), and analcolici (non-alcoholic) drinks.

These are (some) of my favourites, all with alcohol of course!

I love Bellini’s : Prosecco and peach puree, this delicious cocktail was invented by Giuseppe Cipriani, founder of Harry’s Bar in Venice, Italy. He named the drink the Bellini because its unique pink color reminded him of the toga of a saint in a painting by 15th-century Venetian artist Giovanni Bellini.

I also like to have an Aperol Spritz: 3 parts of prosecco,  2 parts of Aperol and 1 splash of soda, this is a pre lunch or dinner drink.

Negroni’s The Negroni cocktail is made of one part gin, one part vermouth rosso, and one part Campari, garnished with orange peel. It is considered an apéritif. Quite strong!

Campari..I love Campari and orange juice, although I’ve noticed  the locals here in Italy prefer Campari with soda.

Long live aperitivo time!


Wine Eliminates Brain plaque!



Great news if you love to unwind with a glass or two of wine. More than a dozen studies confirm that regular wine drinkers have a 75 percent lower rate of dementia and Alzheimers and they’re twice as likely to score high on tests of brain function, compared with teetotalers. the reason? Wine’s blend of alcohol and plant compounds called phenolics block damaging plaque build up in the brain.