Culinary and Shepherding Workshop: Harvesting Food Through History & Digital Storytelling

Culinary & Shepherding Workshop: Harvesting Food Through History


June 1-10, 2016* 
10-day workshop 
*Includes arrival and departure dates

Activities and Contents - Itinerary subject to change

Day 1: Wed, Jun 1 Arrival and transfer from the airport in Bari to Masseria La Selva. Welcome aperitivo - Verdeca wine, introduction to the program by Nicole and Tonio. Lunch and /or dinner Masseria La Selva with local wines and cheeses.
Day 2: Thu, Jun 2 Workshop introduction. Anthropology of Food and Life Style: The Rhythms and the Connections between Food, Culture and Landscape. Join Rosanna in the kitchen to prepare today's picnic. Matera. Picnic lunch. Visit historical Sassi (rock-hewn dwellings) + Free time in Matera to walk or visit writer/artist Carlo Levi exhibition at Museum of Palazzo Lanfranchi. Dinner in Matera.
Day 3: Fri, Jun 3 Early morning wake up call – 4:00am. Altamura- join fornaio Giuseppe at Antico Forno Santa Caterina (15th century) to participate in hands-on bread making workshop. Dough making and shaping the loaves. Breakfast. Following, aid in placing loaves in the wood-burning oven. Historical district walking tour "The urban evolution and rural settlements of Altamura- centro storico from neolithic to medieval era: the historical connection of people, bread and land”. Shop produce at the street market.
Lunch at Antica Osteria. Join Rosanna in the masseria kitchen for dinner preparation Dinner and native wines of the region - Primitivo, Aglianico, Nero di Troia, at Masseria La Selva
Day 4: Sat, Jun 4 Visit to meet a local family of shepherds. Cheese making workshop at 3rd century B.C. Fornello Cave site.  Insight into the cheeses typical of Puglia: soft/stringy curd cheeses and hard cheeses.  Participants make: Mozzarella, Bocconcini, Treccia, Burrata, Scamorza. Meet up with the shepherd in the pasture to cook traditional lunch. Walk with the shepherd and his flock, identify herbs for the herds to obtain healthy pecorino cheese. Talk on:"Economy, feeding and religious aspects of shepherding" Walk to hill of Botromagno, Gravina in Puglia. Pottery surveying and dating on a 5th century B.C. archaeological site.
Dinner in Gravina: traditional clay pot slow cooked meat and vegetables.
Day 5: Sun, Jun 5 Valle d'Itria, - visit and cappuccino in one of the white washed towns of the valley (Locorotondo, Cisternino, Ostuni) . Lunch and wine tasting at upper Salento winery. Rest under the shade of centenarian olive groves- Olive oil tasting and talk on “The origin and evolution of olive oil extraction, distinguishing a true extravirgin olive oil and demystifying supermarket labelling definitions. Olive varieties and blending”. Drive to the coastal town on the cliff of Polignano a Mare. Seafood dinner at the fisherman cove of San Vito.
Day 6: Mon, Jun 6 Morning pasta making -the ingredients of fresh pasta and the different shapes. Trip to Roman town of Venosa, the birth place of the Latin poet Horace. Butchering workshop - learn cuts of meat with local butcher, make fresh salsiccia, brasciola, carpaccio. Lunch on site and tasting of the local vulcano wine. Prepare and cook a long table dinner for local guests in the historic centre of Altamura or Gravina. Each participant invites a guest from the street.
Day 7: Tue, Jun 7 Trip to Pompeii.  Picnic Lunch. Tour Pompeii with Archeologist Paolo Gardelli- 'The food, recipes and the chefs during the Roman period". On site wine tasting of "Villa dei Misteri - Mastroberardino" - the wine of Pompeii's vineyards. Transfer to accommodation in Napoli. Dinner.
Day 8: Wed, Jun 8 Visit to the Museum “Cappella San Severo” or to the church of San Gregorio Armeno. Make Napoletan style pizza to eat for lunch at the "pizza sospesa" (suspended pizza) restaurant. "The social and the culinary values of an evolving "traditional" dish". Visit to Archeological Museum of Napoli or Antiquarium of Boscoreale. Participants choose on their own where and what to eat in the vibrant historical district of Napoli. ( this meal is not included in the workshop fee)
Day 9: Thu, Jun 9 Street market shopping in Napoli for today's lunch. Amalfi Coast. Picnic lunch. Stop at the beach in Maiori. Travel back to Masseria La Selva for dinner.
Day 10: Fri, Jun 10 Breakfast. Departures
(* Itinerary subject to change due to weather and opportunities that may arise.)

Culinary & Shepherding: Harvesting Food through History. The Origins, Methods, and Myths of the Mediterranean Diet - Cooking, eating and meeting its makers, the daily life of a shepherd.

Anthropology of Food and Life Style: The Rhythms and the Connections between Food, Culture and Landscape

The venerated cuisine of the Mediterranean has been created and re-created through the course of history by geography, social customs, migration and the mythical and religious universe wrapped around "eating". The Mediterranean diet is inclusive of "lifestyle" which upholds traditional methods of farming and fishing and nurtures the practice of family meals, and celebration.

Through hands-on activities, cooking, excursions, discussions and lectures, our workshop celebrates and promotes to preserve the culture, ingredients, production, and cooking methods of the "diet" deeply rooted in its predominantly Greek and Roman origins.

The workshop is led by Tonio Creanza, the Founder and Director of Messors, a native of Puglia, along with his colleagues of local farmers, cheese makers, shepherds, historians, restauranteurs, etc.

The session is run in collaboration with anthropologist and archaeologist Nicole Kilburn*. Through talks and discussion on Anthropology of Food and Life Style, the workshop will encompass the sustainability of the resources, the biodiversity and the societal changes, and the current debate on the need to implement a sustainable way of life.

Participants are involved in the “food journey” to learn and understand the rhythms and the connections expressed by food: the seasonality, the social tempo of a weekly structured diet; the pace dictated by yeast rising in bread dough; the time it takes to make cheese from basic ingredients and the origins of the different type of cheeses; explore southern Italy's wine culture, both ancient and modern - a taste of history, evolution and changes of production and consumption.

“In a fast paced world supported by grocery stores and an industrial food system, it is easy to feel disconnected from our food. The awareness that comes from participating in this experience is a souvenir that we can all take home to our own kitchens and communities.”

* Nicole Kilburn is an anthropologist at Camosun College in Victoria, B.C. She teaches a variety of first and second year courses, with a focus on archaeology and food anthropology.


Includes: accommodation (double occupancy in the private residence Masseria La Selva and Naples), transportation to and from the Bari airport or train station on arrival and departure days to Masseria La Selva, meals and wine, entrance fees to museums and sites.
Does not include: airfare, personal health and travel insurance. personal expenses and dinner in Naples