L’incanto marino della PugliaTricase in the province of Lecce, is a lovely town in Puglia, overlooking the Ionian Sea, perfect for a stay under the banner of fantastic sea, art and tradition nestled on the eastern stretch of the Salento coast.Tricase is one of the 32 municipalities that make up the Costa Otranto – Santa Maria di Leuca and Bosco di Tricase Regional Natural Park which, in addition to preserving a rare architectural and environmental heritage, preserves breathtaking landscapes, including cliffs, arid meadows, and the rare beauty ofcarnations from Salento, cornflowers from Leuca and the local 700-year-old “Vallonea oak”, declared a botanical monument.Architetture storiche di TricaseIl Castello.In the vicinity of Tricase, you ‘ll discover Marina Serra and its magical natural pool await you, a rocky amphitheater where the water is crystal clear and do not miss the Matrona cave, a show of lights, colors and turquoise reflections.Big party on 12 August, for its Fish Festival, while the next day the town goes down to the streets for the Feast of San Nicola E The sea is filled with fishing boats that depart in procession, also illuminated from the ground by the fires of ‘artifice. What a show!La piscina naturale di Marina SerraDo you want more?In Via Marina Porto, 3, a delicious discovery awaits you: G&CO and the delights of Myriam Ricchiuto, the Mestra Gelato maker, author of today’s recipe“We decided to share with you the recipe for our wild fennel ice cream, because we liked the idea of a product that tells about our land.”, Myriam tells us,“We collect our fennel along the coasts of Salento, in inaccessible areas where no cars pass and therefore not polluted, and after a long infusion, to allow all its scent to come out, we use it in our ice cream”.Myriam Ricchiuto in azioneWILD FENNEL CREAMIngredientshigh quality whole milk 630cream 35% fat140sucrose 121dextrose 30maltodextrin 18dè 20skimmed milk powder 1% fat34dehydrated glucose 30dè 20Total kg.1,000PreparationThe wild fennel is left to infuse in fresh milk for 24 hours, after which it is filtered and mixed together with all the other ingredients.After a first phase of pasteurization at 85 degrees, the mixture passes into the batch freezer.After the maturing phase, our wild fennel ice cream is ready to be tasted.INFOG&COTo reach Tricase, you can fly to Brindisi and Bari or take the train, get off at Lecce station and from here use local trains
WEEKEND PREMIUM: GIUGNO 2025
Editoriale
A Pavia per Sant’Agostino, il Santo "lombardo" del Papa...
(12 Maggio 2025)
Leone XIV è il primo Papa statunitense e il primo Papa agostiniano. Come il suo predecessore, Francesco, aveva scelto il nome del Santo che sentiva come suo ispiratore, papa Leone è guidato da Sant’Agostino, Dottore della Chiesa.
Forse non tutti sanno, però, che Agostino, già vescovo di Ippona, è sepolto nella città di Pavia, nella Basilica di San Pietro in Ciel d’Oro. Proprio l’elezione del nuovo Papa diventa così un’occasione per visitare la città che ospita le spoglie del Santo. Così, eccomi qui a Pavia, davanti alla Basilica di San Pietro in Ciel d’Oro, dove si trovano le spoglie di Sant’Agostino. Che sia tumulato qui, pochi se ne ricordano. Invece, i suoi contatti con l’Italia, in particolare la Lombardia, sono profondi. Infatti, fu proprio a Milano che si convertì e fu battezzato da Sant’Ambrogio. Inoltre abitò a Cassago Brianza.
Insignito con il titolo di Dottore della Chiesa, fu filosofo e grande studioso. La sua opera più celebre sono “Le Confessioni”, di cui ricordiamo un passo, scritto dopo la sua conversione. A me pare una bellissima poesia d’amore. D’amore per Dio.
WEEKEND PREMIUM: APRILE-MAGGIO 2025
WEEKEND PREMIUM: OTTOBRE-NOVEMBRE 2024
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MEDIA KIT 2025
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