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TOURS: 7 Days/ 6 Nights - Tasting Apulia

Guide in English

Half Board basis


Day 1 – BARI
Gathering of the tour participants in Bari and accommodation in hotel. Dinner in a typical restaurant of the down town, to taste the local specialities. Back to the hotel and overnight.


Day 2 – BARI / TRANI
Breakfast and visit to the remarkable monuments of Bari: the Saint Nicola basilica, one of the most valuable examples of Romanesque-Apulian architecture, the Romanesque cathedral, dating back to the XII century, the Swabian castle, built by Frederick II on a pre-existent Norman construction and many more other. Lunch in a typical “trattoria”. In the afternoon, departure for Trani, an important fashionable and bathing resort with an illustrious historical tradition.
Wonderful is the Romanesque cathedral facing on the sea, inside the wet dock, is wonderful indeed. Walk in the old town. Return to the hotel in Bari and overnight.


Day 3 – CASTEL DEL MONTE / ANDRIA
Breakfast and departure for Castel del Monte, an unusual Medieval castle that rises on the top of the hill of the Murgia. It was built by Frederick II, emperor of the Romans and king of Sicily, to turn
it into a magnificent residence of rest and hunting. The Italian State bought the castle in 1876 and declared it a National Monument. Transfer to Andria. Visit to the Romanesque cathedral and the Ducal Palace, a Medieval fortified residence.
There will be a local burrata and mozzarella tasting in local dairy.
Back to the hotel in Bari and overnight.


Day 4 – ALBEROBELLO / LOCOROTONDO
Breakfast and departure for Alberobello, the village of the “trulli” and visit to the urban centre. The ”trullo” is a characteristic country house built up on a central plan made of dry walls, that is to say without lime mortar, having the cone-shaped roof covered with smooth and grey local stone concentric slabs. Lunch in a characteristic tavern. On the afternoon, departure to Locorotondo.
Walk in the historical centre through the labyrinth of lanes among the houses painted of lime. Visit to the town with a local typical wines tasting. Overnight in Locorotondo.


Day 5* - OSTUNI / LECCE
Breakfast and departure for Ostuni. Walk in the beautiful narrow lines of the old town named the “white city”, for the blinding monochrome strictly white colouring of the walls. Visit to the Cathedral dating back to the XV century, admirable synthesis of Romanesque, Gothic and Venetian influences. Lunch in an old masseria and oil tasting.
On the afternoon, departure to Lecce, called the “Florence of the South” thanks to the Baroque architectonic style.
Accomodation in typical abode and overnight.

 

Day 6 – LECCE / POLIGNANO A MARE
Breakfast. In the morning guided tour of Lecce. Among the most important monuments: the Santa Croce basilica, the Cathedral, the Roman amphitheatre. Pasticciotto tasting.
On the afternoon, departure to Polignano. Polignano is characterized by over 12 Km of coasts of a crystalline sea and a series of natural caves dug by the action of the sea. Native city of the singer Domenico Modugno, Polignano is only 30 Km far from the chief town of Region, Bari.
Seafood dinner in a suggestive restaurant. Overnight.


Day 7 – Departure
Breakfast. Transfer to Bari or Brindisi Airport.

 


*In the first days of September there’s the possibility to participate to the “Night Harvest”: since long time this event has become a cultural occasion of meeting, where wine is a kind of communication mean, joining the human souls.
The “Night Harvest” is an invitation to a rare and unique sensorial cultural experience. The idea of a night grapes harvest is supported by evident results of a more scented wine due to some natural elements freed by night. This particular process is most tastable in some plants with late maturation such as the Aglianico, in which during the maturation time there is a great difference between the day and night temperatures, an excursion that causes a reaction of the grapes that become more elastic and more scented.
The wine called “Nocte” is realized from a night harvest, and it results more “aromatic” due to a high concentration of elements contained in the fruit. After the harvest the fruits are set in containers and then pressed with feet for three days, with continuous mixing procedures, in order
to facilitate the solution of the “aromatics”.