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The relationship to food and the land is at the heart of Italian cuisine. Learn the art of bread and cheese making, the tradition of shepherding, the joy of food and good company on this exciting workshop. Through your time here, you will discover the region’s rich traditions and culture, while exploring caves filled with Byzantine frescoes and so much more. You won’t want to miss this one!
Early morning starts and full days out; time in the Masseria La Selva’s kitchen preparing seasonal food with fresh ingredients and produce; outdoor cooking, picnic and dinners, 1-2 hours walking through fields, pastures and archeological sites, full days out, 1-2 hours drive to workshop destinations, dinners at local osterie, tasting and/or drinking regional wines, accommodation in double room occupancy. Rural countryside setting. We suggest an overnight, if possible, in Bari or Rome to help adjust to the time difference if you are traveling from abroad, - prior to to workshop start date so you can fully enjoy sunrise and early mornings in the countryside at the masseria and the full eight days ahead of you. Participants are picked up at the Bari airport (BRI) or train station and transferred to Masseria La Selva. Set an hour inland from the coast of Bari, Masseria La Selva was built in the mid 18th century as a hunting lodge for the Roman Orsini family. The Orsini family had a long history in the region dating back to 1420 when the Normans gave them neighbouring town of Gravina, where Pope Benedict XIII of the Orsini family later presided. At the turn of the 20th century the head of the Lorusso family bought the Masseria and it became a working farm with crops of cotton, wheat and tobacco. The main floor houses a vast open kitchen, a sitting room with arched ceilings and stone fireplace, and a dining hall. On the second floor two wings expand east and west from the central music room, to the bedrooms, bathrooms, and a maze of sitting rooms decorated in antiques and farm tool collections. There are 9 bedrooms all overlooking the back courtyard each furnished with two single beds. Masseria La Selva is set on 200 hectares of private land of gentle hills. There are sheep, donkey, horse,and cows on the property, and cheese is made in the adjacent building every morning. 3 home cooked meals are served daily. The meals created in the kitchen are typical of the Puglia region by Rosanna and her crew and everybody is welcome to join in the kitchen participation always. Particularly in the culinary workshops we'll be eating also what will be made during the practices. The nearby town of Altamura is famous for its round loaves of crusty bread which will be a staple at your table along with family harvested olive oil. Breakfast will be laid out in the kitchen in the morning and sit down lunch and dinner will be served in the dining room or outside courtyard. The masseria has story-telling family collections of old pitchforks and farm tools, fencing masks, trophies, paintings, and antique furniture. We like to have long dinners outside in the courtyard, where sometimes films will be projected on the walls of the building and locals drop by to practice their English or share their Italian.
|Population||60,673,003 (2015 estimate)|
|Climate(s)||Oceanic, Humid Subtropical, Warm/Hot Summer Mediterranean, Ice-cap|
|Major Airport(s):||Rome Leonardo Da Vinci International (FCO), Milan Malpensa International (MXP), Venice Marco Polo International (VCE)|
|Economic Driver(s):||Exports, Tourism, Agriculture|
|Official Language(s)||English, French|
|Population||36,048,521 (2016 estimate)|
|Climate(s)||Arctic, Sub-arctic, Semi-Arid Desert, Temperate Rainforest, Humid Continental|
|Major Airport(s):||Lester B. Peason International Airport (YYZ), Vancouver International Airport (YVR), Pierre Elliott Trudeau International Airport (YUL), Calgary International Airport (YYC)|
|Economic Driver(s):||Fossil Fuels, Mining, Manufacturing, Agriculture|
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