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00:03Apulia, often called the heel of the Italian boot, is a region located at the southeastern
00:08extremity of the peninsula, stretching along both the Adriatic and the Ionian Seas. Its rocky coasts,
00:14dotted with natural caves and steep cliffs, provide a unique and enchanting setting. Inland,
00:20ancient and medieval cities offer visitors numerous sites and architectural monuments
00:24steeped in history. The villages are still very much alive and have not lost any of their traditions.
00:31Here, an endless succession of festivities and cultural events are celebrated throughout the
00:36year. Apulia, a diverse and hilly land, promises a journey full of discovery.
01:05Bari is the capital of Apulia. It lies on the Adriatic coast and is an important tourist
01:10and commercial port. Every morning, local fishermen tenderize the freshly caught octopus, using
01:18a very particular method.
01:33Bari has been a cultural crossroads since antiquity. Bari Vecchia, the historic centre, is best discovered
01:40by wandering through its narrow, winding streets. Here, life is turned outwards, and people often
01:46meet in cafes that don't even have a sign.
01:57The famous orecchiette, a pasta made from Durham wheat in the shape of little round ears, are made on the
02:03doorsteps before our very eyes. Then they're placed on wooden shelves to dry in front of the shop.
02:14Customers have only to stop by and pick up their bags, as long as they arrive early enough.
02:39Built in the 11th century, the basilica houses relics of St. Nicholas, who is said to have been
02:44brought to the town by sailors from Asia Minor. The basilica boasts a bright white limestone facade,
02:51a majestic rosette, and portals with sculpted columns resting on bulls. It's a fine example of the region's
02:57Romanesque architecture. The nave is outstanding. Frescoes with gilded paint extend into the chapel,
03:04brightening people's prayers. Throughout the year, pilgrims, both Catholics and Orthodox Christians,
03:18come to the crypt to pray. At the beginning of May, thousands of the faithful join the people
03:36of Bari for the feast of St. Nicholas, which lasts for several days.
03:42Near the walls of the Swabian castle, a dress rehearsal is just finishing, and it's time
03:47for the big parade. A Sailors Heritage Association is in charge of the festivities for this event.
04:00In a palpable mixture of good humour, apprehension and agitation, hundreds of extras don their costumes
04:06and assume their roles for the historic procession that opens the festa.
04:26To start the festivities, a large icon of St. Nicholas is placed on a symbolic boat.
04:32Several lucky participants pull this float, as believers follow behind.
04:40Performers and musicians from all over Europe staged shows honouring the saint's good works
04:45and the return of the relics to the town, where, according to legend,
04:48he had chosen the place for his sepulchre.
05:07The St. Nicholas is brought down on a rail and Montanella is a group of students
05:11in the center of St. Nicholas's dove around.
05:17The St. Nicholas is the one that the founder has been working on St. Nicholas's
05:19Its structure, where he's got here and he has shown us a μ΄λ¬ν group of people
05:20of St. Nicholas's dove around, especially in theΠΈΠΉ angles,
05:21And this is another one that we saw in the park.
05:30The St. Nicholas's goddesses,
05:53The celebration continues in the square in front of the basilica.
05:57From here, civil and religious dignitaries carry the painting into the church, as the
06:03church bells ring out to the glory of the city's protector.
06:17On the following day, the statue of St. Nicholas is carried from the cathedral to the port,
06:22where his relics had arrived ten centuries before.
06:26This cortege, although more solemn, is still joyous.
06:30Placed on a fishing boat, the statue is taken around the harbor, while the faithful follow
06:35to pay their respects.
06:48At the end of the day, a huge crowd converges on the Lungo Mare to watch an air show organized
06:54by the Italian air force.
07:20The statue is then carried through the old town, aglow with spectacular illuminations.
07:27Specialized craftsmen have worked for decades to give St. Nicholas's day a very special atmosphere.
07:53We travel further northwards up the coast to the Gargano Promontory.
07:57This rocky spur juts into the waves of the Adriatic Sea.
08:01Nestled on this limestone massif is a protected natural reserve.
08:05With a rich biodiversity of more than 2,000 varieties of plants and nearly 200 species of birds,
08:11it's been a national park since 1991.
08:22Built on a rocky outcrop jutting into the sea, Vieste is the most popular tourist site in the area,
08:28popular for its white sandy beaches and its panoramic views.
08:34Its elevated position meant that the town was protected from attack from the sea by marauders.
08:42This little coast town in the province of Foggia was originally a Greek colony.
08:48But its steep, narrow streets surrounded by ramparts really evoke its medieval past,
08:54as do the castle and the Romanesque cathedral.
08:58Overhanging the sea, the castle was fortified by Frederick II.
09:02Today, it's occupied by the merchant navy.
09:14In summer, the streets are full of handicraft shops, ready for the arrival of tourists.
09:42Enjoying a temporary respite, the locals go shopping at the market, which abounds in regional specialities,
09:47such as caciocavallo cheese.
09:49dia can't go shopping at the same time as it is not only on the island of the island,
09:58but it's also on the island of the island of the island of the island of Vieste.
10:01This river is spent so many more on the island of the island of the island.
10:01It's mostly toxic andεly-ro-s07-18,
10:02this river is small.
10:12The island of the island of Vieste.
10:13The island of Vieste is best known for its fishing port.
10:16Here, the waters are particularly rich and the catch is plentiful and varied.
10:23After a well-earned rest, the fishermen take advantage of the late afternoon sun to get back to work.
10:30As their vessels make their way rapidly through the waves,
10:33lines are strewn along the shores and nets hung from the picturesque trabucci.
10:46At night, activity moves to the port.
10:50Here, the trawlers are returning home with loaded holds.
10:54Michel is a fishmonger in Pecici, a neighboring town.
10:57He inspects the new catch that he'll sell the very next morning,
11:00with the very apt promise of fresh fish.
11:04Unloading must be done quickly.
11:05The first customers will be at his shop at daybreak.
11:23Fishermen of more modest means wait for the first light of day to lift their nets from their trabucco,
11:28an old platform from where they catch the cuttlefish that swarm at the foot of the cliffs.
11:33These little tentacled mollusks, popular with locals and visitors alike,
11:37come here to feed on juveniles sheltering from the open sea.
11:42Like squid and octopus, cuttlefish abound in the waters of the Gargano region.
11:46But this morning, the fishermen are disappointed.
11:49The sea has not been very generous.
11:51Still, everyone will be able to count on his share of the catch,
11:55whether for personal consumption or for sale.
11:58That's not worth more than four or five euros.
12:06From its rugged cliffs plunging into the sea to its hidden coves,
12:10from the natural caves sculpted by the elements to the Genoese towers
12:14that proudly rise from rocky outcrops,
12:17the Gargano coast reveals constantly contrasting scenery.
12:33Pichichi, a village not far from Vieste, overlooks a small port.
12:38The charm of the nearby coves and sandy beaches turn this quiet town
12:42into a very popular tourist destination as soon as summer approaches.
12:47Despite its typical scenery, the town is a far cry from the city founded in AD 970
12:52by Slovenian slaves from the Holy Roman Empire.
12:58Michel is only too happy to welcome us into his fish shop.
13:03We look forward to seeing him at work, as do his usual customers,
13:07including Domenico Ottaviano,
13:09the talented young chef at the Al Trabuco di Mimi,
13:12a traditional restaurant in the village.
13:16Good morning.
13:17Morning.
13:20Is this local fish?
13:23Oh, yes, it's local.
13:24We've got a few red mallets.
13:38are these alive
13:43oh yeah they're fresh you can eat them raw
13:50and this is very good in soup it's rare
14:09as soon as his fish are cleaned and wrapped
14:11Dominico heads for the vegetable gardens he knows the producers very well at the
14:17foot of the village Elia has a large kitchen garden that supplies the chef
14:21all year round what are you picking kohlrabi yeah kohlrabi
14:36Domenico is rightly proud of his vegetables freshness and his favorite
14:41market gardener works hard to provide him with the top quality seasonal produce
14:57that he needs
15:00it's very important to our cuisine to use the right produce at the right time
15:08and to do that we have to be close to our producer it's really important to be
15:13right there on the spot
15:16we've known each other since we were very young we grew up together we're
15:19family
15:21I know his father his grandfather and everyone else working in the
15:25Trabucco restaurant
15:34we have a very special terroir here we're near the sea
15:40so our soil is very fertile it gives good produce
15:48these are father beans locally we call them bungalow we eat them raw like this
16:03the family Trabucco or fishing jetty is nearby it houses Dominico's restaurant named after him
16:10the Ottaviano Trabucco has been in the family for five generations all the siblings help to maintain this very old
16:18structure
16:19all the siblings help to maintain this very old structure
16:21Carlo the restaurateurs father often calls on friends for the toughest jobs
16:37you're too high
16:38down here I'm fine you don't realize it from up there you're rather high up
16:53this Trabucco is a passion a labor of love we don't see it simply as a place for fishing
17:00it's a true love story it's like a beautiful woman you have to constantly caress her to keep her in
17:06good condition
17:07and that goes for a Trabucco as well
17:12emblematic of the Gargano coast
17:14Trabucchi were invented by the Phoenicians 2,000 years ago
17:18in order to solve the problem of fishing during stormy weather
17:22the cabins are perched up on a wooden platform above the sea
17:27suspended from long poles nets are lowered into the sea below
17:30taking schools of passing fish by surprise
17:36on the deck Salvatore sits cutting up squid as he does every day
17:40Giuseppe looks on with a watchful eye
17:45you're making something for us to eat?
17:47let's work first we'll eat later on
17:52the cuttlefish are soaked in sea water and rocked by the waves in order to tenderize their flesh
17:57then they're hauled in cleaned and gutted
18:00next step the grill
18:25the kitchen's are going full-blast
18:28inspired by his morning purchases
18:30Domenico dons his chef's attire and gives his orders to his team.
18:35They hurry to their respective posts,
18:37determined to bring out the very best of these simple regional products.
18:42The plates are then beautifully presented.
18:47We offer fresh food, a cuisine that respects the seasons of both the sea and the land.
18:55We use local raw ingredients, and insofar as possible, from organic farms.
19:03Our objective is to valorise lesser-known species, such as octopus and herring.
19:18Caratiano, it's ready. You can serve it now.
19:25The terrace on the platform is packed.
19:27Both locals and well-informed vacationers appreciate the aroma of the dishes,
19:32as well as this singular setting, with its breathtaking views of the horizon.
19:40Ah, grazie, bellissima!
20:03As night falls, Carlo, still at work on his nets, hastens to finish his task.
20:08As night falls, Carlo, still at work on his nets, hastens to finish his task.
20:28Far from the hustle of the seaside resorts, the Forresta Umbra on the peninsula's heights
20:33is one of the rare primary forests in Italy.
20:37Classified as a UNESCO World Heritage Site, this forest has walks that are as bewitching
20:42as they are disturbing.
20:43Under the evergreen oaks, linden trees, pines and maples, not to mention the towering beech
20:49trees, the trail becomes dark and obscure, a darkness from which the forest takes its
20:54name.
20:55The Umbra forest is divided into highly regulated zones, some of which are closed to the public.
21:01This primeval beech forest thus remains an active, fertile breeding ground for the many
21:06species of animals and plants which live there.
21:26We travel much further south to Polignano Amare, also known as the Pearl of the Adriatic.
21:33This coastal village is perched above its small port, which alone incarnates the gentle way
21:38of life so typical of Apulia.
21:40Founded in the 4th century BC by Greek settlers who named it Neapolis, the citadel then fell
21:46under the control of the Romans, who changed its name to Polignanum.
21:51The spectacular Ponte Lama Monachile is a vestige of this imperial period.
21:56Once part of the Trajan Way, this viaduct crosses a former riverbed, and now gives on to the very
22:02popular beech of Cala Porto, the city has been ruled by the Byzantines, the Normans, the Angevin, the Aragonese, and
22:15then the Venetians.
22:16All of these foreign occupations left distinct cultural and architectural marks.
22:25The Marchesale Archway, an imposing stone doorway, is the only entrance into the old town, and leads
22:31us to the main square with its many cafes and restaurants.
22:37Strolling through the narrow winding streets, the observant walker will notice poetry inscriptions
22:42painted in white and black strewn here and there about the streets and alleyways.
22:46Some of them are the work of prestigious writers, such as Torcato Tasso, and anyone courageous
22:52enough to climb up to the balconies above will have a spectacular view of the coastline.
23:06Far from the bustling crowds, Pepino Campanella's atelier is open to the public.
23:11A native son, the artist has quite simply returned to his roots and to his inspiration after studying
23:17in Florence.
23:20The sculptor's passion for the sea, its subtle colors and its contrasting light, has always
23:25been at the core of his work, and so has finally led him to the creation of light fixtures.
23:32I use glass because it's the best diffuser of light.
23:49We work in glass to reproduce reflections reminiscent of the sea, it's like liquid light.
23:58That's what I like about working with glass.
24:14The first glass I worked with were pieces that had been fashioned by the sea itself, pieces
24:20that I'd actually found on the beach.
24:22They'd been shaped by nature, and I used them as I'd found them, without even cutting them.
24:31Over and over again, the sculptor carefully repeats precise and delicate gestures, as if
24:36he were actually handling real precious gems.
24:45To the south of the village, countless little beaches protected by coastal dunes delight lovers
24:51of bathing in the sea and relaxation.
25:08But the region is also known for its important agricultural production.
25:13Apulia has the largest number of olive trees in the country, and produces 40% of Italy's
25:18annual olive oil production.
25:21From amongst the groves, the conical roofs of the famous Trulli appear.
25:26These small circular stone constructions, often painted white, are typical of the Mourge Plateau,
25:32the central region of Apulia.
25:35The oldest of these buildings dates to the 12th century.
25:38They were used as seasonal dwellings for workers or sometimes as peasants' homes.
25:46Today, many of the Trulli are in ruins and covered by vegetation.
25:55Recently, however, there has been a renewed interest in these curious structures.
25:59Whether they've become unique country dwellings or vacation homes for holidaymakers, Trulli are making a comeback.
26:07Restorations and new constructions are multiplying, but in accordance with strict regulations.
26:21Trulli are typical of the Yttria Valley.
26:26You're certain to come across them in this part of Apulia.
26:35The stone used to make them is very abundant in this region and lends itself readily to this type of
26:40construction.
26:46The stone here is limestone. It's very resistant and easy to work.
27:01Pinto and his apprentice Luca are amongst the rare Trullisti still in activity.
27:07These stonemasons specialising in the building and repair of Trulli must fully master this highly skilled trade.
27:14The construction of these conically shaped roofs is a particularly laborious task
27:18that demands hours of meticulous work.
27:20The masons have to measure, to cut and to adjust the limestone blocks individually
27:25and then assemble them one by one.
27:29Once the cut stone vault is completed, it's covered with small flagstones
27:33laid in inclined courses in order to protect the Trulli from rain.
27:49The rather bright interiors consist of a series of modest size adjoining rooms.
27:54The stone walls are very thick, so the Trulli are pleasantly cool during the summer
28:00and conserve the heat during the winter.
28:06Numerous in the Itria Valley, the pointed roofs of these conical houses pierce the skyline of the entire region.
28:19It's impossible to visit the region without going to Alberobello, known as the capital of the Trulli.
28:26This small town has over 1,500 Trulli in the Rione Monti and Aya Picola districts alone.
28:33They've been designated as a UNESCO World Heritage Site.
28:36The Trulli here are carefully preserved and maintained.
28:40Every two years the walls are lime washed in order to retard the oxidation that dulls their colour.
28:45While the Trulli along the streets in Aya Picola have escaped tourism and remain simple homes,
28:51many of those in the Rione Monti district have, for the most part, become souvenir shops.
28:58Only slightly further north are the outskirts of Putignano in the province of Bari, slightly inland.
29:05This small inland town is famous for its medieval carnival, the longest in Italy and the oldest in Europe.
29:11Festivities begin every year on the 26th of December and last until Mardi Gras.
29:19The Campanoni Forge is located at the edge of the town and houses a workshop for the papier-mΓ’chΓ© artists
29:25who work continually on the design of the famous allegorical carts.
29:30These giant sculptural floats depict romantic, satirical and politically virulent scenes.
29:36Based on an annual theme, these reflections of contemporary issues are made by dozens of different artists.
29:45It's the imagination of each participant that makes the difference.
29:49And the works thus created are as different as they are astonishing.
29:56On Mardi Gras, the entire population of the town and the neighbouring region crowds into the historic centre.
30:03At the end of the carnival, the crowd freely joins in the antics, disguising themselves and dancing and singing in
30:09the streets,
30:10perpetuating a tradition that's over 600 years old.
30:14The Putignano carnival began in 1394.
30:18At that time, the Apulian coast was regularly the victim of Turkish raids.
30:24Fearing pillage, the local authorities moved the relics of St. Stephen away.
30:29On the 26th of December, the relics left the coastal town of Monopoli for Putignano,
30:34which was further inland and more protected.
30:37According to legend, the local farmers followed the sacred procession.
30:41Over the years, it has lost its religious character and is now an easy-going, secular event.
30:48The carnival remains, however, an occasion for artists to transmit a message,
30:53sometimes with exuberance, but always with humour.
31:09This year, once again, the musicians, actors and acrobats have worked hard in order to offer a meticulously planned and
31:16spectacular show,
31:17all the more spectacular under the magical lights in the night.
31:24The parade ends late at night and marks the end of the carnival.
31:29The parade ends late at night and marks the road.
31:57We leave this festive atmosphere and travel south, towards the province of Tarento.
32:06Grotaglie, the ceramics capital of the region, should not be missed.
32:12The town is located in a limestone region which is characterised by many caves as well as vast and deep
32:18ravines.
32:19The limestone is particularly prone to the formation of clay, which is abundant in the region.
32:25Grotaglie has exploited this useful material and developed a thriving ceramics industry.
32:31The town centre has many well-known workshops and even a museum dedicated to the subject.
32:37Nicola Fasano is a local personality.
32:40His family have been ceramists for 18 generations and his commissions come from all over the world.
32:48It's important for me to show everything that we are capable of doing here.
32:55It may well be very old, but this workshop is always open to new ideas and to transforming clay into
33:01something useful.
33:10Over 70 years old, Nicola hasn't lost any of his passion for an art that he never ceases to reinvent.
33:22I began working with clay 50 years ago.
33:26My grandfather taught me the basic techniques.
33:34And he transmitted a real passion for ceramics and for this profession.
33:40And for me, it's become an art.
33:51I'm very often inspired by famous artists such as Miro, Mondrian or Picasso.
33:59But I've also developed my own personal style.
34:06Far from the popular image of the solitary artist, Nicola Fasano often relies on other specialists.
34:17Painting, for example, can be a bit tricky.
34:20Everything is in the details, such as the surprising moustache drawn on the face of this female figurine.
34:46Once finished, the pieces are exhibited in an underground gallery.
34:50This large collection of works is entirely handmade.
35:05The larger pieces are stored on the roof of the workshop.
35:20With olive and citrus groves, as well as vineyards, masseria are intrinsic to the Apulia region.
35:26The long history of these vast agricultural estates is the pride of their owners, starting with Angelolipolis.
35:36A masseria is an agricultural establishment,
35:40a farm, a workplace.
35:43Most were built between the 15th and 16th centuries
35:46by large landowners who regrouped equipment
35:49and built large buildings in order to optimize the work
35:52done by the peasants who tilled the soil.
35:58Merchandise and agricultural products were also stocked there.
36:02Masseria is, in fact, an agricultural village.
36:07Nearby Angelo's Masseria Palombara,
36:09the small town of Orilla stands on a hillside
36:12proudly presiding over the surrounding countryside.
36:15Once the scene of long and bitter struggles
36:18between powerful interests, the town is now calm,
36:21but has lost none of its charm.
36:23The Orilla Cathedral, dedicated to Our Lady of the Assumption,
36:27is a baroque basilica famous for its polychrome mosaic dome.
36:31Nicknamed Little St. Peter's,
36:33the church contains important 18th-century frescoes,
36:36several statues of the Venetian and Neapolitan schools,
36:39and a crypt containing 11 mummies.
36:43Angelo likes to buy cheese at Pipino's
36:46near the edge of the old town.
36:51Hello, I'd like some stacciatella and some mozzarella,
36:54but first I'd like to taste the mozzarella.
36:57Well, of course.
36:59You'll tell me what you think of it.
37:01And how's the family?
37:05The back of the shop is not only a workroom,
37:08it's also a laboratory of creation.
37:10It's here that Giuseppe and his wife
37:13daily apply the know-how that he inherited from his family,
37:16a task of which he never tires.
37:21His meticulous movements, his precise tempo
37:24and his careful attention to his recipes
37:26are just some of the secrets
37:27that have allowed him to surpass all his competitors
37:30for the specialities that have made the reputation
37:32of Apulian cuisine, mozzarella and burrata.
37:52In Apulia, we have a particular microclimate.
37:56It's influenced by both the sea and the wind.
38:00And it causes a particular type of grass to grow here.
38:05Animals that eat this grass produce a unique type of milk
38:09and it's only found in our region.
38:12And the production chain for mozzarella, stacciatella
38:17and burrata is perfectly suited for using this type of milk.
38:28Not without a certain amount of pride,
38:30Giuseppe finishes his demonstration
38:32by moulding a burrata.
38:53In the adjoining shop, Angelo happily completes his shopping.
39:00Peppino is the king of mozzarella.
39:02Every morning for seven generations,
39:04his family has worked with fresh organic milk
39:06and the result is there.
39:07It's the best mozzarella in Apulia.
39:09No one can't eat, no one can't eat,
39:10no one can't eat, no one can't eat,
39:11only biological food.
39:11The most good mozzarella in Apulia.
39:13Thank you, see you.
39:16Bye.
39:19Bye.
39:22Today, many masseria have been converted into guest houses.
39:26They often propose discovery tours of the regional cuisine.
39:30In Palombara, the head chef draws his inspiration
39:33from this large vegetable garden
39:35and its organically grown produce.
39:56I'm very emotional about this place.
39:59I love my farm.
40:01My wife and I inherited it from my parents.
40:05It's been in our family for over five generations
40:07and it's a great privilege to work here.
40:11This masseria is composed of several historic buildings
40:14constructed between 1550 and 1850.
40:19We have 20 rooms.
40:20People from around the entire world have come here
40:23to discover Apulian culture
40:24as well as good food and good wine.
40:32The first guests are, in fact, just getting ready to eat.
40:36And the young chef, busy in his kitchen,
40:38is going to prepare them a feast.
40:40His secret? Simplicity.
40:46Apulian cuisine is reputed for its fresh, healthy
40:49and convivial character.
40:52The quality and the freshness of the local products
40:55needs no fanciful embellishment.
41:18A drizzle of olive oil and the dish is ready to serve.
41:39We continue southwards to explore more fine regional products.
41:43Let's start with the Apulian wines.
41:47Different grape varieties are grown in the region,
41:50but Primitivo is one of the most emblematic.
41:55Similar to the American Zinfandel grape,
41:57its American cousin,
41:59both varieties descend from the Tribidrag grape,
42:02a Croatian variety.
42:05Profiting from a warm climate,
42:07this black grape variety produces a strong fruity flavour.
42:10It was first cultivated by Benedictine monks,
42:13who gave it its name in reference to its early ripening.
42:17It's often harvested as early as the beginning of August.
42:25In the Morella family vineyard,
42:27harvesting is accompanied by the sound of singing.
42:30Each parcel of the vineyard gives a different and distinct wine.
42:34The oldest vines are more than 75 years old.
42:37They generally produce the finest tasting wines from the domain.
42:42According to the tenets of biodynamics,
42:44the grapes are picked by hand.
42:46They're transported in small containers so as not to damage them.
43:02Despite his casual air,
43:04Gaetano keeps a close eye on things
43:06and makes sure that the different grapes are kept separate.
43:17At the Cantina,
43:19every step in the wine production is duly controlled,
43:22from the sorting to the pressing and right up to the maturation.
43:43Lisa, Gaetano's wife, is a hard worker.
43:47Originally from Australia,
43:48she fell under the charm of this region and its terroir.
43:52She's never left the region since and knows it like the back of her hand.
43:57In order to make an excellent Primitivo,
44:00you have to have old healthy vines like the ones we have here.
44:05It's essential.
44:07If you don't start with a good grape,
44:10you'll never have a good Primitivo.
44:15For a long time reserved for bulk and blended wines,
44:18Primitivo has recently risen in the esteem of many oenologists,
44:22notably thanks to the high standards needed to obtain the designation of Di Manduria.
44:34AntΓ³nio Capriglia.
44:35We head towards Ostuni.
44:37Here, AntΓ³nio Capriglia, an agronomist,
44:40directs an association for the preservation of regional heritage vegetables.
44:53These plots were abandoned for 40 years.
44:58During the Middle Ages,
44:59they were cultivated as vegetable gardens to feed the village,
45:03which was then called Mezzapico.
45:07Our first idea was to produce organically grown produce.
45:11We already knew how to grow it and we were close to a town.
45:16What you see there are exclusively heritage varieties from Apulia.
45:23Thanks to the work of the Bauri Conservatory and other local plant growers,
45:27these varieties can once again be planted and grown.
45:29We cultivate these vegetables, we reproduce them and we select them.
45:34We try to improve their quality.
45:41Ostuni is a popular tourist centre.
45:44This hilltop town presides over a vast plain of olive trees that stretches towards the sea.
45:50Its maze of small streets, although no longer surprising to us,
45:54is somewhat different from that of the other nearby towns.
45:57Ostuni is also called the White Town,
46:00and very few of the buildings in the old town are of any other colour.
46:04This colour, so particular to Ostuni, is a legacy from the times when lime was used.
46:10Formerly, the inhabitants whitewashed their homes in order to protect them from the plague,
46:14a scourge that regularly struck the region in the past.
46:20At the end of August, the town celebrates St. Orontius,
46:23who is reputed to have saved the town from a plague in the 17th century.
46:30A large gold and silver statue of the saint was made by a Neapolitan artist with the help of the
46:35Vatican.
46:39Every year, the statue is carried through the town to the glory of St. Orontius of Lecce.
46:45The long procession snakes through the streets under the attentive gaze of the crowd.
47:10A large and solemn cavalcade closes the cortege.
47:15The skill of the horsemen, the behaviour of their mounts,
47:18and the attention paid to their costumes are all judged,
47:21and the winners awarded prizes,
47:22at a contest that's very popular with the public.
47:34The school of the city of St. Orontius of Lecce,
47:36at a large goldens research.
47:37A large gold-froaster of the tuttea who are aldean in the south,
47:52and the environmentalist remains in the east side.
47:52The central capital is the support of the town of St. Orontius of Lecce.
47:52A large gold-froaster or a small gold of the village of St. Orontius of Lecce.
47:56As the climax to the show, the evening ends with a traditional and magnificent display of fireworks offered by the
48:02municipality.
48:06Lecce, in the south of Apulia, is the capital of baroque and rococo architecture.
48:13The Basilica di Santa Croce is a tribute to the imagination and mastery of the stonecutters.
48:19It merits the detour if only to be admired for its richly decorated façade, entirely sculpted in different motifs.
48:26It was built between the 16th and 17th centuries by the most renowned architects of the town.
48:34A large Roman amphitheatre testifies to the importance of the town during the time of the Emperor Hadrian.
48:40Built between the 2nd and 1st centuries BC, it was only rediscovered and excavated at the beginning of the 20th
48:47century.
48:54Lecce has more than 40 churches.
48:57Many of them can be seen from the well-frequented pedestrian streets.
49:06The St. Oronzo Square, near the amphitheatre, is the beating heart of the historic centre.
49:12The square, surrounded by a mixture of Gothic, Renaissance and Baroque palaces,
49:17is dominated by a statue of the patron saint of the town placed on an antique column.
49:25Under a kiosk, an orchestra enlivens the scene to the sound of classical music.
49:42At the extremity of Italy's boot is the heel of Salento.
49:46This region consists of a vast limestone plain covered in olive groves
49:51that gives way on the western side to the fine sand beaches of the Ionian Sea.
49:56And there, the warm turquoise waters invite swimmers to contemplate the brilliant cliffs, sculpted by time.
50:20Poetry Cave, one of the most visited natural pools in the world, is the result of millennia of sea erosion.
50:27Every summer, its elliptical shape lures daring divers and people curious to discover the Greek and Latin inscriptions engraved on
50:35its walls.
50:39Basking in the sun, resting cradled near the waves, boat trips, southern Italy could not be more charming.
50:50It's at the convergence of the Adriatic and Ionian seas that we leave Apulia and its famous Dolce Vita.
50:57From the inspiring creativity of its artisans to the generosity of its cuisine,
51:02from its enchanting wild coasts to its rigorous architecture,
51:06Apulia offers us a delightful immersion into a region that we will yearn to revisit.
51:35We'll see you next time.
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