The heel of the boot has mainland Italy’s longest coastline, white-sand beaches, winds from the Sahara desert—and the perfect climate for its centuries-old olive groves. Puglia’s rich agricultural legacy includes the fairytale stone villages of the Valle d’Itria and a hearty cuisine that gave the world burrata and orecchiette. Spend some time in Puglia’s laid-back embrace.
The heel of the boot has mainland Italy’s longest coastline, white-sand beaches, winds from the Sahara desert—and the perfect climate for its centuries-old olive groves. Puglia’s rich agricultural legacy includes the fairytale stone villages of the Valle d’Itria and a hearty cuisine that gave the world burrata and orecchiette. Spend some time in Puglia’s laid-back embrace. Light activity level. Meat-centric itinerary.
Private transfer from either Bari or Brindisi Airport (your choice, both work for this trip) to our masseria along the coast
Welcome cocktails poolside with Gonzalo and Eugenio
A first night dinner in the traditional osteria Cibus in Ceglie Messapica—a hymn to this corner of Puglia with a tasting of local salumi, cheeses, and pasta
Check out from Sextantio and head for the hills (of Alta Murgia)
Spend the day in Alta Murgia with our friends the Dicecca brothers to discover the area and its cheeses, flavored with the herbs that grow in these mountains
Lunch with the DiCecca brothers in the hills
Sample Altamura’s traditional bread at Di Gesù bakery
Transfer back to Puglia, light dinner in the lowlands
Languorous morning with optional time on the nearby Adriatic coast
Lunch in Grottaglie, a Norman village nestled in the limestone ravines of Salento
Post-prandial visit with the artisans at Nicola Fasano Ceramics, now in its 18th Generation (yes, 18 generations) of firing Puglian ceramics
Transfer to the classical town of Martina Franca
Apertif followed by dinner in the greatest of all traditional fornelli, Da Riccardo, to taste an array of region’s best meats: bombetta, straccetti, gnummarieddi, and more
A lesson on the fish from Torre Guaceto and a great dinner with the flavor of the sea in the contemporary osteria XFood, which is known for working with neurodivergent individuals from the local community
Puglia is one of Italy’s biggest producers of olive oil, and its centuries-old olive trees are one of the region’s biggest attractions. Near the fairytale stone-house village of Alberobello, we’ll have an insider’s visit to Intini Olive Oil, which makes a gorgeous product with indigenous varietals
A beautiful last lunch at Botteghe Antiche in the village of Putignano
Farewell party in Masseria La Cattiva, a young and eccentric natural winery whose founders have been feeding our wine supply lines throughout the week
Private transfer to Bari or Brindisi Airport for flights home
What’s Included
All breakfasts, lunches, and dinners, as well as snacks and beverages between meals
Expertise and services of our experienced trip leaders: at least one guide and one host per trip
Additional guides and experts from the region
All transportation during the trip except when taking a taxi or ride app independently during unscheduled time
Transfers to and from the airport or wherever you are on the day the trip starts and ends
Daily Roads & Kingdoms gifts related to the themes, activities and narratives of each trip
All gratuities for accommodations, meals, guiding or transport
What’s Not Included
International airfare to and from the journey (note: some trips begin and end at different airports)
Transfers on days that fall outside of the trip dates
Personal bar tabs (when not with the group)
Personal laundry or spa services
Personal travel insurance
Meet Our Hosts
Local Guide
Eugenio Signoroni
Acclaimed Food Writer
There may not be a single person in all of the Republic better qualified to know what to eat, at what time of year, and with whom, than Eugenio Signoroni. After a long editorial career at the iconic Slow Food, he branched out to write prolifically on Italian food culture in all parts of the boot. The former editor of the authoritative Osteria d’Italia, he is the author of influential works like Il piacere della Birra and Cuocere and host of Lievito Madre, one of Italy’s top food podcasts. In 2022, he was voted “Italian Food Writer of the Year” by Identità Golose magazine.
R&K Host
Palisa Anderson
Chef, Restaurateur, Author
An icon of Australia’s food scene, Palisa Anderson is a pioneering Sydney-based farmer and restaurateur who helms a Thai culinary empire that includes the Chat Thai restaurants and the regenerative 117-acre Boon Luck Farm in Byron Bay, where she grows subtropical delights like Hawaiian pink guavas and winged glory beans. She is frequently invited to speak and cook internationally, including at MAD6 Symposium by invitation from Noma’s René Redzepi, at Parabere Forum France, and Food On the Edge Galway Ireland, among many others.
Where You’ll Stay
Masseria Belvedere
Coastal Masseria
With panoramic views of the Adriatic coast, this gorgeous coastal masseria that will be our home for most of the trip combines sophisticated accommodation with glorious, multi-faceted al fresco areas, including, of course, a sea-facing infinity pool. Masseria Belvedere is also perfectly located for exploring the hidden gems of Puglia. What more could we want?
Sextantio Le Grotte della Civita
CAVE LUXURY
Truly a hotel like none other, Sextantio Le Grotte della Civita is situated within Matera’s UNESCO-listed labyrinth of caves, ancient dwellings carved into the stone face of the hill upon which Matera is perched. Beautifully carved arches in heavily pocked stone walls have been renovated using traditional techniques and tools into a singular luxury cave hotel.
The deep knowledge of food history and community paired with proud and warm local culture made for an extraordinary trip.
Alison B.
Puglia: The True Dolce Vita 2025
Eugenio is so kind and passionate about his country, the food, and the people. The level of thoughtfulness he put into every experience was amazing.
Renee V.
Puglia: The True Dolce Vita 2024
The lunchtime cookout really touched us all…They were bringing us into their family to experience their food and life and that just hit differently.
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