Between stones and stories
of an authentic village

Tette delle Monache tell a story of grace and technique, of careful hands and unhurried time, born behind the grilles of convents in southern Italy. In Altamura, nuns perfected light sponge mixtures and velvety creams, shaping soft domes of sponge cake filled and delicately dusted with icing sugar. Today, this pastry is a symbol of authentic Puglia: a fragment of memory in which sweetness is born of restraint, care and silence.

In Turi, Fecàzze a sfuègghie is more than a focaccia: it is a ritual. Born as a humble food made of flour, water and generous amounts of olive oil, it is distinguished by its book-style layering, which creates both crisp and tender layers. Prepared on feast days and baked in a wood-fired oven, it is a symbol of ancient rural knowledge — now almost forgotten, yet still able to tell the story of the land’s identity and living memory.