From the field to the fork: reviving ancient grain in Salento

At Tenuta Donna Anna, a working country estate in the heart of Salento, food is not a product — it is a memory. Carlo Cascione and his family grow Senatore Cappelli, an ancient variety of wheat that nearly disappeared in the twentieth century, mill it themselves, and turn it into pasta shaped by hand at a table where guests from across the world come to learn, to eat, and find themselves, more than once, moved to tears. His mother's cooking and the shared experience of working the dough made of ancient grains are the heart of the estate: less a class, more an initiation into the southern Italian art of being together. Mettere le mani in pasta — to put your hands in the dough — is, here, an act of belonging. We also discover how sustainable cycling is quietly opening Salento to a new kind of traveller, who pedals through the inland villages, stops at the cheese farmer, lingers at the small winery, and leaves having seen a part of Italy that most tourists never find. Hosted on Acast. See acast.com/privacy for more information.