7 Days and 6 Nights - Small Group Guided Tour


This trip is targeted to registered dietitian nutritionists, chefs, health professional, friends and family who want an authentic, hands-on Mediterranean diet, lifestyle and cultural experience in the heart of southern Italy.

Hosted by award-winning culinary nutritionist and author Layne Lieberman, MS, RD, CDN, LDN

Tour Operator: Arrivederci Puglia Travel

Guides, experts and chefs are from the region of Puglia
Puglia’s diet, with emphasis on local olive oil, whole grains, vegetables, fresh cheese and fish has drawn attention as a prime example of a healthy and modern Mediterranean diet. Spend an unforgettable week learning the secrets of a deeply passionate food culture in an authentic region of Southern Italy. There is openness and rustic charm in Puglia that is reflected not only in the warmth of the people, but also in the sharing of food and dietary secrets. Local dishes are simple yet flavorful and have stood the test of time as they’ve been passed on from generation to generation. 

Pending Pre-Approval by CDR: 30 Continuing Education Units for Registered Dietitians

October 26th- November 1st, 2020  (6 nights)

Minimum number of attendees: 10   /  Maximum number of attendees: 16 

€ 3,150.00 euros = approximately $3,470.00 USD per person Based on double occupancy 
(We can match you with a roommate with similar sleep habits)

Supplement for single occupancy € 550.00 - approximately $600.00 USD per person

Book by March 15th, 2020 for a € 100.00 euro – approximately $110.00 USD per person Early Booking Discount!

The deadline for booking the Tour is May 15th 2020.

Please note that the price of the tour is priced in Euros.
At the moment of your booking the final price in USD could have small changes depending on the €/$ exchange rate. 
To register for this trip please email Sandro Susca at Arrivederci Puglia Travel:
For questions email Layne Lieberman: 



Day 1  Monday October 26: Nonna’s Pasta 
The group arrival transfer will depart from Bari Airport around 11:30 am for all the guests arriving on the Alitalia flight from Rome and the Lufthansa flight from Munich (Correct at the time of going to press, but subject to variation in airline schedules). From the airport we will visit the center of Bari, including its fascinating old quarter known as Bari Vecchia. Here the local ladies still make pasta by hand sitting outside their houses. Their speed and precision will amaze you! Then we’ll enjoy the lunch at one of the city’s best fish restaurants, Biancofiore. 
After lunch we will transfer you to your first hotel, Ostuni Palace in the heart of Ostuni. Layne will present the itinerary for the week and go through the details of our culinary adventure. You are free this evening to rest and settle into the rhythms of Southern Italy. Your local guide will be at your disposal for the guided tour of Ostuni, the white-washed city on a hill known as “La Cittá Bianca”. Welcome to Puglia! 

(L) Overnight: Ostuni Palace, Ostuni

Educational Objectives and Outcomes (2 hours):  
To understand the strategic location of Bari, which is the capital of Puglia and the importance of the old medieval city of Bari Vecchia where old ways of making pasta haven’t changed for hundreds of years.

Attendees will see, first hand:
  a) The technique for making orecchiette ear-shape pasta by hand with two simple ingredients
  b) How pasta is handled, traded and sold on the streets of Bari Vecchia
  c) The different sizes and cultural practices like why you may receive 1, 3, or 5- orrechiette giganti thrown in the batch.
  d) Whole-wheat pasta and traditional semolina flour used in making the pasta 

Day 2 Tuesday October 27: The Bread & Matera UNESCO site
Today, departure at 8:30 am to the town of Altamura (2-hour drive), the most famous city for its wheat and DOP bread production. Our first stop in Altamura is at a local coffee shop for a quick coffee and restroom stop. Then we visit the Artisan Flour Mill to see the process of local organic and indigenous flours being milled. Then into the bakery, where we will learn about the ancient way of preparing the dough and rules of baking DOP bread using the wheat of Altamura. We will of course have a tasting lunch and understand why this bread stands apart from any other bread in the world! 
Then we head to the famed UNESCO World Heritage Site Matera, perched high on a beautiful hillside and only recently seen by foreign eyes. In the afternoon guided walk of the town’s stunning Sassi (ancient cave dwellings restored for current use as homes, shops and restaurants). Afterwards we will shuttle you back to Ostuni. Dinner on your own.

(B, D)  Overnight: Ostuni Palace, Ostuni

Educational Objectives and Outcomes (5 hours):

2 hours: Experience the coffee culture (the romance, the intense love of coffee and the social experience), which was the inspiration for the Starbucks chain. See how the indigenous wheat varietals are being milled in an artisan flourmill. Understand the process and stages of milling, using an old-ways method.

2 hours: Attendees will learn about the old traditions of DOP bread making in the most famous bread making town of Altamura.

1 hour: Visit one of the 2019 European Capitals of Culture, Matera and learn about the diet and lifestyle of ancient cave dwellers.

Attendees will:
 a) Breakfast and learn– taste and learn about a typical fast breakfast and how coffee drinking plays a role in the Italian culture
 b) See indigenous wheat varietals being ground into flour at an artisan flour mill
 c) Understand why the town of Altamura plays an integral role in the traditions of DOP bread making
 d) Learn about the type of wheat grown in the region
 e) Learn how to identify DOP Altamura bread and how it is regulated
 f) Understand how the dough is prepared and how the bread is baked according to DOP
 g) Taste different types of bread and learn about traditional bread products of the region ie: taralli
 h) Hear why McDonald’s could not survive in this area
 i) Visit a community of ancient cave dwellings to see how people lived over a thousand years ago

Experts: Giuseppe Di Gesù, bread maker and owner of bakery; Di Bendetto family, 4th generation miller 


Day 3  Wednesday October 28: The Olive Harvest and the Farming Culture of Puglia’s “Masserie”
This morning at 9.00 am, check out of your hotel in Ostuni. 
This day's experience is a full immersion into the vital nature of olive oil and all it means to the Puglia region and the health of its people. We go in search of Puglia’s green gold – olive oil! 
Visit of a local olive farm to participate in the harvest of the olives and understand modern versus ancient techniques used for making olive oil.
Driving through the Apulian countryside we reach the Masseria Salamina, where we stay for the next two nights.
After the check-in, the passionate owner will describe the harvesting techniques and take us inside a modern mill to see the modern-day pressing process. The estate's passionate and engaging owner, Filippo (a renowned expert on olive oil) will teach us how to taste olive oil, similar to how we taste wine. Afterwards the group will start with an in-depth tour of the masseria’s estate. The estate is rigorously organic and the cultivation of indigenous crops, fruits and vegetables that in many other areas have died out. Chiara will demonstrate the use of the produce in the traditional cuisine of the area in a cooking class dedicated to pasta and focaccia bread. We will enjoy the food we made in a delicious lunch. 
The agronomist and analyst Dr. Giuseppe Mezzapesa, will meet the group to share the information about his work on the project “Fooding”. It is a book made by the Italian Government in partnership with Greek Government about the nutritional and functional local food’s properties of the Mediterranean Diet.
After lunch you are free to relax yourself in this beautiful Masseria. Enjoy the nice swimming pool, take a walk through the garden with its centuries old olive trees or just sit outside and relax with a cappuccino or a glass of Italian wine! You are free to dine at your hotel. 

(B, L)   Overnight: Masseria Salamina, Pezze di Greco

Educational Objectives and Outcomes (8 hours):  

4 hours: To participate in a tour of an organic masseria and understand how crops are planted, rotated and harvested. Learn about the importance of organic production on this well-managed farm. To partake in an olive oil tasting and learn how to identify fresh extra virgin olive oil.
To understand the history of olive oil and why Puglia was and still is the most important region in Italy for olive oil production.  To participate in harvesting olives and view the operation of a modern-day mill.

2 hours: Participate in a cooking class to learn the techniques of homemade pasta and focaccia.

1 hour:  To see some of the world’s oldest olive trees and understand how they are being protected. To learn about different varieties of olives in the region. To understand how different varieties of olive oil are pressed and stored. 

1 hour: meeting with Dr. Giuseppe Mezzapesa and discussion about the nutritional properties of some of the most famous local food from Puglia region included in the Mediterranean Diet.

Attendees will:

 a) Participate in a farm tour of ancient crops and local animals on the masseria’s estate
 b) Gain knowledge about ancient varieties of local fruits and vegetables from the Mediterranean
 c) Understand the importance of biodiversity and why organic farming has always been a way of life
 d) Learn about the use of local products in traditional dishes
 e) Take part in preparing pasta and focaccia in traditional ways from Filippo (family member/manager of masseria) and Chiara (in-house cook)
 f) Witness the modern day olive harvest and learn about the full range of harvesting techniques
 g) See the pressing process at a local mill; and learn how to taste olive oil for freshness and quality
 h) Understand how olive oil was exported and used for lighting lamps
 i) Learn about the different types of olives and oils; when olives are harvested and how the region monitors and cares for the most ancient olive trees in the world.

Experts: At the first olive oil estate, the owner Filippo Angelini De Miccolis, 5th generation olive farmer. Dr. Giuseppe Mezzapesa, agronomist and analyst.

Day 4 Thursday October 29: Burrata & Trulli Houses 
This morning we travel 40 minutes to visit the UNESCO site of Alberobello to meander around the famous Trulli Houses. Guided walking tour along the picturesque Trulli district. Away from the mass tourism, we will show you the charming area of trulli houses where local people still live.
Then we visit a local farm specialized in organic Apulian cheese. Mariangela, the owner and cheese artisan, will demonstrate the art of making delicious fresh cheeses such as burrata, mozzarella and ricotta at her farm. Mariangela, will cook for us a traditional family lunch with also her hand-made mozzarella and cheeses of course!
After lunch we come back to your Masseria Hotel and you have free time for your relaxation.
Tonight’s dinner will be an incredible treat: an 8- course tasting menu at the beautiful Masseria Il Frantoio where all the produce is grown on site.

(B, L, D)   Overnight: Masseria Salamina, Pezze di Greco

Educational Objectives and Outcomes (6 hours):

2 hours: To immerse oneself into life and operations at a cheese Masseria. The master cheese maker will teach you how to make fresh mozzarella and you’ll have an opportunity to make it yourself.  Then we’ll have a visit with the cows to learn about the feeding, milking and lifestyle on the dairy farm.

2 hours: To partake in a tour of the 16th century whitewashed Trulli homes of Alberobello (town in Puglia), known for their cone-shaped roofs, how cheese was stored and where children slept. Animals lived inside with the family, while bathrooms were outside. Smelly homes (and children) were a sign of wealth.

2 hours: In-depth visit to the orchard and gardens of Masseria Il Frantoio before dinner plus dine and learn about the wine, olive oil and food cooked just a few steps from the farm to your table.

Attendees will:
 a) Understand the types of fresh cheeses that are staples in the Mediterranean diet
 b) Learn about how the less popular aged cheeses are made
 c) Make fresh cheeses like burrata, mozzarella and ricotta. To differentiate between the different types and learn how they are prepared and stored
 d) Learn about burrata and how it originated from this region
 e) View how cows are fed, milked and live happily on the grounds of the dairy farm
 f) Learn about the architecture, history and understand lifestyle inside the ancient city of Alberobello (how it was in the 16th century and how it is today).
 g) Tour the inside of a Trulli home to see and understand how families lived.
 h) Experience a farm to table (0 kilometer) meal at an ancient masseria and tour the grounds to learn about the ingredients used to prepare the meal.

Experts: Mariangela organic cheese maker and dairy farmer. Armando & Rosalba, estate owners and bio-organic farmers at Masseria Il Frantoio.

Day 5  Friday October 30: Salento Vineyards & Lecce  
We bid farewell to Masseria Salamina this morning. At 10:00 am, after checkout our driver will take us to visit one of Puglia’s most renowned wineries – Masseria Altemura. 
After a fascinating tour with the vineyard’s expert oenologist, you will be treated to a private lunch and wine pairing. 
Our final destination is Lecce, the capital of the Salento Province. Known as the ‘Florence of the South’, the city hosts amazing Baroque masterpieces and treasures of Italy. 
Afternoon and dinner at leisure in Lecce (free time for shopping or optional walking guided tour of the historical center). 

(B, L)   Overnight: Risorgimento Resort, Lecce

Educational Objectives and Outcomes (4 hours)

3 hours: Learn about the traditional grapes and wines of this region and why Primitivo is considered the real “Zinfandel”. Tour the vineyard and learn about harvesting and winemaking.

1 hour: Lunch and learn about food and wine pairing.

Attendees will:
 a) Learn about grape varieties
 b) Learn about wine production in this region
 c) Find out how much wine is produced and how much is exported vs. sold locally  
 d) Learn how to taste wine like an expert wine taster  
 e) Why wine of this region is so robust 
 f) Find out about organic vs. biodynamic wine production
 g) Learn about pairing wine with food
 h) Lunch & learn- how to pair wines with a traditional Mediterranean lunch

Expert: The Zonin family has been making wine for seven generations, first in Veneto and now in Puglia. The family will host our visit and share the many details of their decisions on grape varietals, planting, harvesting and blending.

Day 6  Saturday October 31: Flavors of Gallipoli
This morning you are heading west, to Gallipoli on the Ionian coast. We will meet with renowned chef and cookbook author Anna Maria Chirone on Corso Roma in the beautiful old town for your cooking class and lunch. First collect some seafood from the local fishermen. The fish market is lively and captivating; and Anna Maria is a skilled teacher and will be happy to welcome you to her cooking school for some delicious local dishes. 
Back in Lecce and free time for your shopping and relaxation. For our final dinner, we’ll enjoy a gourmet interpretation of the best Salentine cuisine paired with outstanding local wines.

(B, L, D) Overnight: Risorgimento Resort, Lecce

Educational Objectives and Outcomes (5 hours):

4 hours: To explore a strategic old seaside city of Gallipoli and its flourishing fish market. Then prepare a traditional Mediterranean-style meal using local seafood and other local ingredients with an expert chef and cookbook author.

1 hour: Dine and learn about the food of the Salento region

Attendees will:
 a) Understand why Gallipoli was a strategic city on the Mediterranean coast and the history of its ports
 b) Tour the old city and watch how the locals buy fresh seafood at the old city open air seafood market
 c) Spend the day with Apulian chef and cookbook author Anna Maria Chirone
 d) Learn how to choose fresh, local seafood at the market
 e) Learn Anna Maria’s techniques of healthy Mediterranean cooking and prepare a meal with Anna Maria and colleagues at a local cooking school in Gallipoli
 f) Learn and dine: experience Salentine meal in authentic local restaurant of Lecce

Experts: Anna Maria Chirone, dedicated food expert and chef.


Day 7   Sunday November 1: Check out and departure
This After our final group breakfast at the hotel, our team will shuttle you to Brindisi Airport and bid you Arriverderci!
According to current flight schedules the group transfer will arrive at Brindisi Airport at around 9:00 am. If this is too late for your flight, you will need to make alternative arrangements. Our tour operator will be on hand to assist anyone with additional transfers.


In addition to the educational objectives and outcomes, the following details are included in your tour cost:

 •  6 nights lodging at 4-and 5-star historical and modern hotels
 •  6 breakfasts
 •  Visit to the old quarter of Bari “Bari Vecchia”
 •  Visit to a burrata and mozzarella cheese farm
 •  Visit to the UNESCO site of Alberobello
 •  Exclusive visits olive oil estates during the olive harvest
 •  Visit to the White City of Ostuni
 •  Cooking class at Masseria Salamina
 •  Bakery experience in Altamura
 •  Visit to the UNESCO city of Matera
 •  Private winery tasting experience
 •  Visit to the baroque city of Lecce
 •  Cooking class in Gallipoli with chef & cook book author
 •  6 lunches and 2 dinners with wine included
 •  All group transfers during the itinerary; and private tour guide
 •  Group arrival transfer from Bari Airport around 11:30 am on October 26th, 2020
 •  Group departure transfer around 9:00 am to Brindisi Airport on November 1st, 2020


Guidelines for making flight arrangements:
We advise that you do not book flights until the minimum number of participants has been reached and that the trip has therefore been confirmed. 

We will provide this notification as soon as we have reached the minimum number of participants, no later than June 15th2020.  

Please book one of the following arrival and departure flights in order to participate in the group transfers. A supplemental fee for private transfers will apply if you book flights that do not coincide with these arrival and departure times:

Monday October 26th, 2020

ALITALIA   Flight AZ 1617
Rome Fiumicino to Bari with Alitalia. Departing Rome at 9:30 am and arriving in Bari at 10:35 am. 

If you would like to fly with Lufthansa, which operates a convenient direct flight from Munich to Bari, you can take the below arrival flight that will coincide with the group arrival.
Munich to Bari with Lufthansa (operated by Air Dolomiti). Departing Munich at 9:45 am and arriving in Bari at 11:20 am. Flight LH9468

Sunday November 1st, 2020

Brindisi to Rome Fiumicino with Alitalia: Either of these options departing as follows:
 •  11:15 am flight AZ 1624. Arrives Rome 12:25 pm

There is also another flight early in the morning:
 •  6:30 am flight AZ 1620. Arrives Rome 7:40 am   

For this you need to book a private transfer from the Hotel to Brindisi Airport.

There are also flights from Bari to Rome but you need to book a private transfer from Lecce to Bari Airport.

LUFTHANSA – no direct flight from Brindisi to Munich
If you would like to fly with Lufthansa, which operates a direct flight from Bari to Munich, you can take the below flight

 •  Bari to Munich with Lufthansa (operated by Air Dolomiti). Departing Bari at 12:05 pm and arriving into Munich at 1:50 pm. Flight LH9469 

Please note there will be a $250 supplement for a private transfer to Bari Airport for the return flight, since the group departure is from the much closer Brindisi Airport. The supplement is per vehicle, and can be shared with other guests if they are on the same flight. Alternatively, there are trains from Lecce to Bari starting at €15 per ticket, but please check before the train schedule and timing. See for details.

Tour Date 

The agreed start date of the Tour is Monday October 26th 2020 and the planned duration of the Tour is six (6) nights and seven (7) days. The tour will end on Sunday November 1st 2020.

Reservations & Payments
The price for this 7 days and 6 nights guided tour in Puglia is:
  •  Euro 3.150 – approximately US Dollars 3,470 per person based on double occupancy
  •  Supplement for single occupancy Euro 550 - approximately US Dollars 600 per person

For all bookings made and confirmed with the payment of a 30% deposit before March 15th, 2020 a discount of Euro 100 - approximately US Dollars 110 per person will apply.

The Tour is limited to a maximum number of sixteen (16) guests.
The deadline for booking the Tour is May 15th 2020.

Transactions will be conducted in Euro. Please note that at the moment of your booking the final price in US Dollars could have small changes depending on the €/$ exchange rate.

A deposit of 30% non-refundable is required to secure your reservation. Arrivederci Puglia Travel will accept the Client’s reservation after received the deposit payment.

60 days before the beginning trip date, Arrivederci Puglia Travel will collect the remaining balance from the customer. Due date: August 26th 2020. If this balance is not paid on or before the due date, Arrivederci Puglia Travel reserves the right to cancel the booking without any refund for the Client.

Our preferred method of payment is by credit card. We accept Visa or Mastercard.
Other payment options: wire transfer and Paypal. For payments made by Paypal a 3.5% surcharge is applicable. 

For further information, please don't hesitate to contact us.


Tour highlights

  • 6 nights lodging at 4-and 5-star historical and modern hotels
  • Visit to a burrata and mozzarella cheese farm
  • Exclusive visits olive oil estates during the olive harvest
  • Apulian cooking class
  • Bakery experience in Altamura
  • Private winery tasting experience
  • 7 sightseeing with English speaking tour guide

Culinary experience in Southern Italy

This unique “hands-on” trip is a celebration of healthy cooking and the Mediterranean lifestyle, and offers an insider’s view of a culture that has maintained biodiversity in its growing regions for centuries.