{"id":41332,"date":"2026-08-10T13:16:39","date_gmt":"2026-08-10T11:16:39","guid":{"rendered":"https:\/\/naturetravellab.com\/niet-gecategoriseerd\/slow-food-puglia-taranto\/"},"modified":"2026-08-10T13:17:53","modified_gmt":"2026-08-10T11:17:53","slug":"slow-food-puglia-taranto","status":"publish","type":"post","link":"https:\/\/naturetravellab.com\/en\/italy\/puglia\/slow-food-puglia-taranto\/","title":{"rendered":"Slow Food Puglia: The Divine Flavors of Southern Italy"},"content":{"rendered":"\n

Slow Food Puglia: Tasting Mussels and Clementines in Taranto<\/h1>\n\n

Starting in the summer of 2026, in the province of Taranto, in the far south of Italy, you can literally sample what small-scale local producers have to offer. At the same time, during these excursions, you\u2019ll learn more about the traditions of the Puglia (Apulia) region and the challenges faced by growers. <\/p>\n\n

On behalf of Nature Travel Lab, Ambassador Nathalie was the first to try out the excursions to a local mussel and citrus grower. The growers are members of Slow Food Italia, the movement that works with the TUI Field to Fork program to create a fairer, more socially responsible, and more sustainable food system. <\/p>\n\n

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\"Puglia<\/figure>\n\n\n\n
\"Puglia<\/figure>\n\n\n\n
\"Puglia<\/figure>\n<\/figure>\n\n

Taranto: A City Between Two Seas<\/h2>\n\n

From the boat in the little harbor of Taranto (Tarante in Dutch), the view of the old town is impressive. The cathedral towers above everything, and as we leave the small harbor, the Aragonese Castle\u2014also known as Castel Sant\u2019Angelo\u2014quickly comes into view. The midday sun beats down fiercely on the light beige walls. <\/p>\n\n

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\"Puglia<\/figure>\n\n\n\n
\"Puglia<\/figure>\n<\/figure>\n\n

Part of old Taranto is a shadow of its former self, but change is clearly in the air. It looks like many buildings are being restored to their former glory. And that\u2019s a good thing, because Taranto has a rich history. During the Greek-Spartan era, Taras was all-powerful, partly due to its strategic location. <\/p>\n\n

To our right is the open sea, known here as the Mar Grande. Just around the corner from the castle, we sail into a canal, passing under a swing bridge. This unique bridge, dating from the late 19th century, connects the old part of the island (Borgo Antico) with the modern district (Borgo Nuovo). In addition, the bridge is actually used to let (large!) ships pass through. <\/p>\n\n

It\u2019s supposed to be spectacular when the bridge opens, but right now it remains closed. The massive structure spans a canal that connects the two seas. Now I understand why Taranto is called \u201cthe city between two seas,\u201d because we\u2019re now sailing from the canal into a sort of inland sea, the Mar Piccolo. <\/p>\n\n

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\"Slow<\/figure>\n<\/figure>\n\n

Mussel Farming in the Mar Piccolo: A Centuries-Old Tradition Under Pressure<\/h2>\n\n

Soon I see dozens, perhaps even hundreds, of buoys in the water. Here and there, poles with dark cloths tied to them stick up out of the water. The buoys are all lined up in a row. These turn out to be sections of \u201cmussel beds.\u201d As we sail closer to a section of the buoys, I suddenly notice something changing in the water. It looks like a strong local current or some kind of whirlpool. The captain of our boat, Giovanni De Vincentiis, smiles and says, \u201cThis isn\u2019t the Bermuda Triangle, but the first of a total of 34 underground freshwater springs in the Mar Piccolo. In Italian, we call them citri.\u201d <\/p>\n\n

\"Puglia<\/figure>\n\n

The presence of these \u201cunderground rivers\u201d is ideal for mussel farming, because they make the seawater less salty. Mussels have been farmed in Taranto since Roman times. In short, it\u2019s a very old tradition.\u201d Giovanni puts on his dark green baseball cap, which features the WWF logo and the word \u201cTaranto\u201d underneath. He works with Slow Food Italia<\/strong><\/a>, with whom we\u2019re out and about today.<\/p>\n\n

Mussel farming, on which hundreds of families depend, is struggling in Taranto. For years, the area has been plagued by pollution from the steel industry. That problem has been thoroughly addressed, but there have been no harvests for two years now because it has been far too hot. Climate change is taking its toll on southern Italy. Fortunately, they\u2019ve been able to preserve mussel seed. These are young, newly hatched mussels (mussel spat) that are about one to two centimeters in size. This \u201cseed\u201d forms the basis of mussel farming. Part of the crop is moved to the other body of water, the Mar Grande, where the mussels can grow deeper in the water in a cooler spot. <\/p>\n\n

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\"Puglia<\/figure>\n\n\n\n
\"Puglia<\/figure>\n<\/figure>\n\n

Visiting Mussel Farmer Cesare<\/h2>\n\n

We sail a short distance further and then dock next to Cesare\u2019s mussel boat; he is one of the mussel farmers who collaborate with Slow Food Italia (SFI). Experts from the organization provide training to the mussel fishermen on traditional, sustainable methods of mussel farming, where, for example, the use of plastic is strictly prohibited. Only natural materials are used. <\/p>\n\n

Cesare leans out of his boat and pulls up a rope covered with young mussels that have attached themselves to it. His rough hands move swiftly over the mussel shells. The farmers here do all the work by hand. <\/p>\n\n

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\u201cWe see the mussel farmers in Taranto as the guardian angels of the sea,\u201d says Francesca of Slow Food Italia. \u201cFor this trade to survive, it\u2019s essential that the Mar Piccolo and the food the sea provides be well protected. This place is teeming with life!\u201d <\/p>\n\n\n\n

Did you know that this is also a very important habitat for seahorses? The loggerhead sea turtle is also regularly spotted here, as are dolphins. In short, there\u2019s plenty to protect! Fortunately, there are now twenty mussel farmers working with us toward a more sustainable future. And this is just the beginning.\u201d <\/p>\n<\/div>\n\n

Cesare checks on his \u201cbabies\u201d every day. \u201cIt starts in November, when the ropes with the mussel spat go into the water. By March, they\u2019ve grown into small mussels. This year they\u2019re bigger than usual. They\u2019re already seven or eight centimeters long,\u201d he says proudly. Cesare, now in his mid-fifties, has been sailing since he was five. His father took him out on his boat every day. He now has two children of his own, but they wouldn\u2019t dream of taking on this hard work. \u201cMy 25-year-old son is a barista,\u201d he says aloud with a laugh, which adds extra laugh lines to his tanned face. <\/p>\n\n

\"Puglia<\/figure>\n\n

Cesare sells his harvest to the small processing company Slow Food Luciano, which in turn supplies restaurants such as Stella Maris, near the port of Taranto. It doesn\u2019t get much fresher than that. We go inside, and a few moments later we\u2019re enjoying mussels, oysters, and marinated fish balls among the Italians. And after lunch, of course, we have an Espressino\u2014a kind of mini-cappuccino that\u2019s only served in the south. <\/p>\n\n

Walking Among the Clementines in Palagiano<\/h2>\n\n

It\u2019s a little less hot in the early evening. The sun is sinking lower and lower, casting long shadows across the fields. The soft light is beautiful. We\u2019re on our way to Palagiano, about a twenty-minute drive from the coast of Taranto. Traditional farming methods are used in this part of the Ionian coast. The citrus fruits grown here are world-famous. <\/p>\n\n

\"Annalisa<\/figure>\n\n

Palagiano is also known as the City of Clementines. That works out well, because we\u2019re going on a field trip to visit one of the citrus farmers. As we approach the orchard, I see olive trees with enormous trunks lining the edges. \u201cThe old, sturdy olive trees\u2014some of which are hundreds of years old\u2014provide good protection against the harsh sirocco wind and other weather conditions,\u201d explains Annalisa Palanga as she proudly shows us around her orchard. <\/p>\n\n

She is a fourth-generation farmer who specializes in growing traditional clementines. Her grandmother passed the land down to her granddaughter. She is now forty and has been running the farm for five years, but she still works closely with her family. \u201cWe have 5,000 trees here, some of which are already 80 years old. They still produce delicious fruit. You\u2019ll get to taste plenty of it later,\u201d she says with a smile. <\/p>\n\n

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\"Puglia<\/figure>\n\n\n\n
\"Puglia<\/figure>\n<\/figure>\n\n

Once the citrus trees are three years old, they begin to bear fruit. Grasses and herbs are allowed to grow among the trees. Another important feature of traditional methods is that no chemical pesticides are used. Nor is a tractor used to till the soil. <\/p>\n\n

Annalisa then holds out a small basket filled with dried clementine peels. \u201cWhenever I smell this, I think back to when I was young. I associate this scent with my family.\u201d She is then asked what a typical day is like for her. \u201cI often get up as early as five o\u2019clock because it\u2019s still nice and cool then. I take a walk around my trees to check how everything is doing and whether they need water. During harvest season, we get up really early and work mainly in the early morning,\u201d she explains. <\/p>\n\n

Tasting: From Clementine Juice to Caciocavallo Podolico<\/h2>\n\n

Together with other growers, Annalisa has joined Slow Food Italia<\/a><\/strong>. This year, for the first time, walking tours with tastings for tourists are being organized in the historic citrus grove, which can be booked through Musement. We get a sneak peek: at the edge of the orchard, we taste the most delicious clementine juice I\u2019ve ever had. It has such a rich flavor! <\/p>\n\n

Next, we\u2019re served fresh ricotta, onto which clementine jam is drizzled with a graceful gesture. The white of the Italian cheese and the orange jam create a vibrant combination. It\u2019s almost a shame to eat it. I also discover the flavor of Caciocavallo Podolico, an exclusive Italian cheese made from the milk of cows that are still traditionally milked by hand. You can taste herbs, grasses, and even vanilla in this absolutely delicious cheese. <\/p>\n\n

Of course, a local ros\u00e9 is served with the aperitif\u2014it pairs perfectly. We wrap up the tasting with the most delicious sorbet I\u2019ve ever had. Ice cream maker Gaitano from La Cremeria uses Annalisa\u2019s clementines for his sorbets. No milk is used\u2014just water, juice, and a little sugar. Understandably, he won\u2019t reveal the recipe. \u201cWhat a divine flavor!\u201d I exclaim. I can definitely see why his sorbets win awards. <\/p>\n\n

It\u2019s really wonderful that you can experience these traditions while also helping to support the livelihoods of local farmers and fishermen and protect biodiversity in southern Italy. There are plenty of challenges, so every little bit helps. And I\u2019m heading home with some delicious jars of marmalade from Annalisa\u2019s orchard. <\/p>\n\n

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Slow Food Puglia: What’s Going On?<\/h2>\n\n\n\n

The region Puglia<\/a><\/strong> (Apulia) in southern Italy has a long tradition of citrus and mussel farming. Unfortunately, these ways of life are under increasing pressure due to climate change, environmental pollution, rising costs, and international competition from large-scale food production. These challenges threaten local biodiversity, traditional knowledge, and families\u2019 livelihoods. Tourism offers opportunities, but without targeted measures, traditional producers often struggle to benefit from them. <\/p>\n\n\n\n

The TUI Field to Fork Puglia program addresses these challenges by strengthening sustainable food production and linking it to the tourism sector, thereby creating better income opportunities for rural communities. <\/p>\n\n\n\n

In partnership with Slow Food Italia, this two-year initiative supports local citrus and mussel farmers in protecting biodiversity. It also creates an additional source of income by offering authentic tourist experiences, such as the excursions we took. <\/p>\n\n\n\n

Ambassador Nathalie has been invited by the TUI Care Foundation to visit projects in Puglia.<\/p>\n<\/div>\n\n

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\"Puglia<\/figure>\n\n\n\n
\"Puglia<\/figure>\n<\/figure>\n\n

Do It Yourself: Orecchiette Cooking Workshop in Puglia<\/h2>\n\n

Would you like to try your hand at working with local ingredients during your trip through southern Italy? Then book a cooking workshop on making orecchiette. Orecchiette, a type of pasta shaped like little ears, is a variety of pasta found mainly in the southern Italian regions of Basilicata and Puglia. <\/p>\n\n

During the workshop led by Rosaria (who also speaks a little Dutch) or one of her colleagues, you\u2019ll learn everything there is to know about pasta and the culture of Puglia. At the end of the workshop, you\u2019ll enjoy a plate of pasta while sipping a glass of ros\u00e9. It doesn\u2019t get much more local than this. For more information, visit the Cucina Pugliese<\/a> website. <\/p>\n\n

Frequently Asked Questions About Slow Food in Puglia<\/h2>\n\n

What is Slow Food Italia?<\/strong><\/h3>\n\n

Slow Food Italia is the movement to which the mussel and citrus growers in this story belong. Through the TUI Field to Fork program, it is working to create a fairer, more socially responsible, and more sustainable food system in Puglia. <\/p>\n\n

What is the TUI Field to Fork program in Puglia?<\/strong><\/h3>\n\n

It is a two-year initiative that combines sustainable food production with tourism to provide local citrus and mussel farmers in Puglia with an additional source of income and to protect biodiversity in the region.<\/p>\n\n

Can you book a mussel tour or a citrus tour on your own in Taranto and Palagiano?<\/strong><\/h3>\n\n

The walking tour with tasting at Annalisa Palanga\u2019s citrus grove in Palagiano can be booked through Musement. The mussel tour on the Mar Piccolo near Taranto will also be available soon. <\/p>\n\n

What is orecchiette, and where can you learn to make it in Puglia?<\/strong><\/h3>\n\n

Orecchiette (literally “little ears”) is a type of pasta shaped like little ears, originating from the southern Italian regions Basilicata<\/strong><\/a> and Puglia. You\u2019ll learn how to make it during a cooking workshop at Cucina Pugliese, led by Rosaria or one of her colleagues. <\/p>\n\n

When can you take these Slow Food tours in Puglia?<\/strong><\/h3>\n\n

The excursions will be available for booking starting in the summer of 2026. Read more about them here Slow Food Puglia<\/strong><\/a>. <\/p>\n","protected":false},"excerpt":{"rendered":"

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