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

Culinary & Shepherding Workshop: Harvesting Food Through History


Day 1 - MAY 28 THU Travel Day - 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 - MAY 29 FRI
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. Travel to Matera's ravine. Picnic lunch. Visit Sassi di Matera + Free time in Matera to walk or visit writer/artist Carlo Levi exhibition at Museum of Palazzo Lanfranchi. Dinner in Matera.
Day 3 - MAY 30 SAT
Early morning wake up call – 4:00am -
We drive into town to join fornaio Giuseppe at Antico Forno Santa Caterina (15th century) and participate on a hands-on bread making workshop. Making the dough and shaping the loaves. Breakfast in town meanwhile the loaves rise before the baking. Following breakfast we head back to the bakery to aid in placing loaves in the wood-burning oven. 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: the historical connection of people, bread and land”. Visit and shopping at the produce street market.
Lunch at Antica Osteria (traditional cuisine). Back to Masseria La Selva. Foraging for wild edible plants and joining Rosanna in the kitchen for preparing dinner. Dinner and native wines of the region - Primitivo, Aglianico, Nero di Troia, at Masseria La Selva.
Day 4 - MAY 31 SUN

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 will make: Mozzarella, Bocconcini, Treccia, Burrata, Scamorza, Provolone. 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. Rest in the shade of the olive grove. 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”. Dinner on the ancient bridge of the ravine of Gravina. Traditional clay pot slow cooked meat and vegetables.
Day 5 - JUNE 1 MON
Trip to Gargano promontory to discover the methods of making podolico cheese and muscisca, the traditional dry preserved goat meat. Lunch on site. Vulcano wine tasting at the roman town Venosa the birth town of the Latin poet Horace. Dinner at Masseria La Selva and a movie.
Day 6 - JUNE 2 TUE
Free time in Altamura. Pasta making with Mamma Creanza in a Claustro (courtyard) in the historical district. The ingredients of fresh pasta and the different shapes. Butchering workshop - learn cuts of meat with local butcher, make fresh sausages, brasciola, carapaccio. Lunch at Masseria La Selva. 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 - JUNE 3 WED
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 8 - JUNE 4 THU
Visit to the Museum “Cappella San Severo” or to the church of San Gregorio Armeno.vFood shopping at Montesanto street market in Napoli for todays lunch. Trip to Amalfi Coast. Ravello. Picnic lunch. Walk into the town through the terraces overlooking the sea. Head back to Masseria La Selva. Stop at the beach in Maiori. Dinner stop – mozzarella di bufala and capicollo on the road.
Day 9 - JUNE 5 FRI
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 the old town. Dinner at Masseria La Selva
Day 10 - JUNE 6 SAT
Breakfast. Departures
(* Itinerary subject to change due to weather and opportunities that may arise.)


May 28 – June 6, 2015
10-day workshop
* Includes arrival and departure dates
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 2015 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, or the time it takes to make cheese from basic ingredients. 
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.


10-day workshop fee: €2,100 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. personal expenses and dinner in Naples.