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

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


Day 1
Arrival and transfer from the airport in Bari to Masseria La Selva
Welcome aperitivo: Verdeca wine, introduction to the program. Lunch and /or dinner Masseria La Selva
Day 2
Food Market shopping for our dinner: seasonal produce, meats, cheeses, fruit and nuts

Visit  the town of  Altamura and its historical district
Walking Tour: "The urban evolution and rural settlements of Altamura - centro storico from neolithic to medieval era”
Hands-on breadmaking at Altamura 16th century woodoven bakery, Santa Caterina
Lunch at Antica Osteria (traditional cuisine)
Forest foraging for wild edible plants and herbs
Olive oil tasting and talk on the origin and evolution of olive oil extraction, distinguishing a true extra virgin olive oil and demystifying supermarket labeling definitions. Olive varieties and blending.
Dinner and native wines of the region: Primitivo, Aglianico, Nero di Troia, at Masseria La Selva

Day 3
Cheese making workshop at Masseria La Selva
Insight into the cheeses typical of Puglia: soft/stringy curd cheeses and hard cheeses. 
Participants will make: Mozzarella, Bocconcini, Treccia, Burrata, Scamorza, Provolone
Lunch Masseria La Selva
Excursion to rupestral cave church Madonna delle tre porte, sassi di Matera
Apertivo at Sextantio Le Grotte Della Civita
Free time in Matera to walk or visit writer/artist Carlo Levi exhibition
Dinner on the Piazza at traditional pizzeria.
Day 4
Pottery hunting on a 5th century B.C. archaeological site.
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

Rest under the shade of the trees
Wine and appetizers
"Economy, feeding and religious aspects of shepherding"
Dinner at Fornello Byzantine cave site: traditional clay pot slow-cooked meat and vegetables
Day 5
Trip to Gargano promontory to discover the methods of making podolico cheese and muscisca, the traditional dry preserved goat meat
Vulcano wine tasting at Venosa, the birth town of the Latin poet Horace
Dinner at Masseria La Selva
Day 6
Milking of the sheep
Cheese making: Giuncata, Canestrato, Ricotta.

Talk on the role of the enzyme in cheese-making process and traditional natural renet
Pasta making workshop: the ingredients of fresh pasta and the different shapes.
Mandorla making pastry workshop: almonds in Puglian pastry tradition
Lunch at Masseria La Selva
Butchering workshop: learn cuts of meat with local butchern and make fresh sausages
Prepare and cook a long table dinner for local guests of Altamura in a Claustro (courtyard) of centro storico. Each participant invites a guest from the street.
Day 7
Trip to a fish market on the Adriatic coast
Lunch at the fishermen's cove of San Vito in Polignano a Mare
Free time in Polignano a Mare
Dinner at Masseria La Selva
Day 8
(departures for 8 day workshop)

Day trip to Pompeii
Picnic Lunch
Tour Pompeii with Archeologist Emilano Tufano who will talk about the food, recipes and the chefs during the Roman period
We will open a couple of bottles of "Villa dei Misteri - Mastroberardino", the wine of Pompeii's vineyards, to taste while at the amphitheatre before heading into Napoli

Transfer to hotel in Napoli
Dinner: 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
Hotel breakfast
Food shopping at Porta Nolana market in Napoli
Trip to Amalfi Coast
Today we will create a menu and cook lunch for either the fishermen, the farmers or the monks
Head back to Masseria La Selva
Dinner stop: mozzarella di bufala and capicollo on the road
Day 10
(* Itinerary subject to change due to weather and opportunities that may arise.)


May 22 - 29 * please note this session is now FULL
June 1 - 10 * please note this session is now FULL

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

Digital Storytelling:
Through our travels we will learn how to craft multimedia stories with writing, photography and video.

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. This 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 and restauranteurs etc.

In collaboration with Messors this 2014 session: The Digital Storytelling workshop sessions have been created by and will be run by Tenaya Darlington and Aimee Knight to document stories of unique or otherwise disappearing food cultures. They invite you to collaborate with local communities to learn their point of view, exchange ideas concerning food as knowledge culture, and to document traditional recipes, customs and techniques for future generations. The digital storytelling workshop sessions will take place throughout the itinerary.

Tenaya Darlington teaches food writing at Saint Joseph's University and writes for Culture Magazine, The Philadelphia Inquirer, and for her own blog, Madame Fromage. She also teaches about cheese tasting and has written a book on the subject.

Aimee Knight teaches courses in digital storytelling  and digital media at Saint Joseph's University. She directs the Beautiful Social Research Center, organizes TEDxPhiladelphia, and blogs at Aesthetically.


8-day workshop fee: €1,750 EUR

Fee includes: accommodation at Masseria La Selva ( double occupancy), 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.

Price does not include: airfare,personal health and travel insurance or personal expenses

*2 Day extension itinerary to Pompeii, Napoli and Amalfi Coast: €370.00
Fee does not include dinner in Napoli.