Self-Guided Walking in Puglia and Matera Trip Notes

Total Page:16

File Type:pdf, Size:1020Kb

Self-Guided Walking in Puglia and Matera Trip Notes Current as of: November 13, 2019 - 14:23 Valid for departures: From October 1, 2019 to October 31, 2022 Self-Guided Walking in Puglia and Matera Trip Notes Ways to Travel: Self-Guided Holidays 8 Days Land only Trip Code: Destinations: Italy Min age: 12 W07PU Leisurely / Programmes: Walking & Trekking Moderate Trip Overview Puglia is a land forged in history by an incredible mixture of civilisations and cultures. From the unique 'trulli' style houses of Alberobello, the cave houses (Sassi) in Matera, to the beautiful White City of Ostuni. This independent walking trip allows you to discover the beauty of the region at your own relaxed pace. There is plenty of time to appreciate the magnicent coastline and spend lingering afternoons savouring the traditional cuisine. At a Glance 3 days point-to-point walking; 3 free days, 2 with optional walks. Low altitude throughout Self-guided holiday. Min age 12 yrs 2 nights in 3-star hotels, 3 nights in charming B & Bs and 2 nights in a typical trullo Trip Highlights Visit the UNESCO sites of Matera and Alberobello Discover mouth-watering local food and wine Charming hotels in great locations Walks are optional with plenty of time to discover each destination Is This Trip for You? Average daily walk: 10km (6 miles) No. of days walking: 5 (2 days optional) Terrain & route: The terrain and type of path will vary between manmade paved tracks, tarmac and gravel. All walks take between 3 and 6 hours including lunch stops and require a moderate level of tness. This is a self-guided tour; you can walk at your own pace (we recommend taking plenty of time to rest and enjoy the views!). However, on some of the walks the terrain encountered is similar to the one you would nd on a moderate walking trip, hence the Leisurely/Moderate grade. Please be aware that Puglia can be very warm, possibly exceeding 30 degrees in the summer. Vehicle Support: This is a self-guided trip for those who prefer to walk independently, but with our assistance to take out the stress of the logistics and planning. We arrange your accommodations, provide you with route notes so that you can walk at your own pace, while your bags are transported from one hotel to the next. A representative will be there to meet you and will be on call throughout the trip should you need. As this is a self-guided holiday there is no group and no leader. There may be others on the same departure date as you, but you will not be organised together. The route notes contain an emergency assistance telephone number should you need it and in emergencies, the local representative is normally able to dispatch a taxi or pick you up themselves. They may wish to charge for this service. Group As this is a self-guided holiday there is no group and no leader. This tour is managed by the local operator who will be on hand to assist you and highlight particular places of interest. The route notes contain an emergency assistance telephone number. In an emergency, the hotel is normally able to dispatch a taxi or pick you up themselves. They may wish to charge for this service. Adult min age: 12 Itinerary Map LTY Land Only Start City: Matera End City: Lecce Land Only Itinerary Day 1 Start Matera Make your way to Matera from Bari or Brindisi airport. Spend the night in a charming hotel in the old city centre of this UNESCO World Heritage site. Day 2 Beautiful morning hike to rock churches on the Murgia plateau This morning take a private transfer and then a scenic walk to discover the Murgia plateau facing Matera, and take some time to admire the impressive rock churches of the 8th Century. This area is perfect for a spot of birdwatching as you walk amongst the pastures and stone farmhouses, keeping your eyes out for birds of prey as you go. In the afternoon enjoy a guided visit of the 'Sassi' area of the town then take a private transfer back to Matera. Overnight in Matera. Meals included: Breakfast Distance covered: 7 km / 4 miles Altitude gain (m): 150 Altitude loss (m): 150 Activity (hours): 2 Day 3 Morning transfer to Alberobello Take a morning private transfer to Alberobello, a UNESCO World Heritage site, an intriguing city populated by dry stone dwellings known as 'trulli', nestled in amongst the beautifully exotic Itria Valley. Spend the night in a typical 'Trullo' in the historical centre of Alberobello. Meals included: Breakfast Day 4 Follow an old aqueduct through the Itria Valley, amongst ancient olive trees, vineyards and trulli Today you take a short private transfer to the trailhead, then walk along an old aqueduct towards Locorotondo, through the gently rolling countryside of the Itria Valley. Walk through ancient olive groves, vineyards and trulli. Take a short (15 minute) train ride back to Alberobello (train ticket not included). Meals included: Breakfast Distance covered: 13 km / 8 miles Altitude gain (m): 100 Altitude loss (m): 100 Activity (hours): 4 Day 5 Transfer to Ostuni; the ‘White City’; optional loop walk Private transfer to Ostuni. This striking hilltop village, a short distance from the sparkling Adriatic sea, is known as the 'White City' due to its fortress of whitewashed buildings clustered together on the hillside. Ostuni's charm lies within the enchanting maze of Greek-style narrow streets, displaying some beautiful Mediterranean architecture. Enjoy a free afternoon with time to discover this enchanting town. Meals included: Breakfast Day 6 Transfer to Ostuni train station and train to Lecce; optional walk in the city Take a private transfer to Ostuni train station and a train (60 mins) to Lecce. Enjoy some free time to discover the main monuments of the Salento region's capital, characterized by the baroque style. Optional city walk in the afternoon. Meals included: Breakfast Day 7 Train to Otranto and hike along the coastline Take a morning train or bus to Otrano (train or bus ticket not included), a little seaside village facing the Adriatic sea and known as the gateway to the Orient. The Cathedral houses an impressive 'Tree of Life' mosaic which covers its entire oor, and is well worth a visit. Hike along the coastline, discovering the imposing coastal watchtowers, and appreciating the beautiful plantlife. Take a train or bus back to Lecce (train or bus ticket not included) and spend the night there. Meals included: Breakfast Distance covered: 11 km / 6 miles Altitude gain (m): 100 Altitude loss (m): 100 Activity (hours): 4 Day 8 End Lecce End in Lecce after breakfast. Meals included: Breakfast Accommodation Hotels All the hotels on this trip have been specially selected for their location and character. Located in the heart of the historical centre, the B&B in Lecce is found in a 17th Century palace, and in Alberobello we use a family-run hotel in beautifully restored 'trulli' houses. Where a single supplement is available, paying for a single only guarantees a room for single use. It does not always mean a twin or double room will be provided for sole occupancy. Single supplement from $362.70 USD Food & Transport Eating & Drinking All breakfasts included. There is also a wine and local product tasting on day 3. In Puglia you will nd genuine regional cooking that has strong links to the land and the sea. To give you an example of the types of food on offer in Puglia: simple, tasty dishes such as the pasta delicacy “orecchiette” served with a sauce of turnip-tops or fresh tomato and sheep’s ricotta-cheese, “cavatelli” with pulses, aubergine and parmesan bake, courgettes “alla poverella” - marinated in oil, garlic, mint and vinegar, etc., to accompany grilled sh, seafood, horse-meat chops, lamb, “burrata” (soft mozzarella and cream cheese), mozzarella and “caciocavallo” sheep’s cheese... plus excellent wines. This region is a food lovers paradise! Weather & Seasonality Weather Information The Puglia region of Southern Italy enjoys a wonderful Mediterranean climate with all year round sunshine and just enough rainfall to ensure that the green is never too far off. Although Puglia covers a large area it is long and narrow - not more than 30km across. This means that you're never far from the sea which has a moderating effect on the weather. Weather Charts Joining Instructions 8 days starting in Matera and ending in Lecce Your trip normally starts at our hotel in Matera on the afternoon of Day 1 of the itinerary. Details of how to reach the start hotel are given in the Final Joining Instructions. Full joining instructions including route notes, hotel list and local emergency numbers will be sent to you as part of our Final Joining Instructions. If you do not receive these at least a week before departure, or require them earlier please contact our ofce or your Travel agent. Please note maps will be provided upon arrival at your start hotel. Full joining instructions including local emergency numbers will be sent to you as part of our Final Joining Instructions. If you do not receive these at least a week before departure, or require them earlier please contact our ofce or your travel agent. Transfers Details Airport transfers are not included on this trip. There is a bus service running from Bari airport to Matera, called the Pugliairbus (€6 - transfer about 75 min.) It may be possible for us to arrange a private arrival and departure transfer. This will need to be requested so prices can vary - please ask your sales consultant at the time of booking.
Recommended publications
  • Issues and Decision Memo for Final
    A-475-818 A-489-805 Sunset Review - 2018 Public Document AD/CVD Operations VI: DD, SH DATE: November 28, 2018 MEMORANDUM TO: Gary Taverman Deputy Assistant Secretary for Antidumping and Countervailing Duty Operations, performing the non-exclusive functions and duties of the Assistant Secretary for Enforcement and Compliance FROM: James Maeder Associate Deputy Assistant Secretary for Antidumping and Countervailing Duty Operations performing the duties of Deputy Assistant Secretary for Antidumping and Countervailing Duty Operations SUBJECT: Issues and Decision Memorandum for Final Results of the Expedited Fourth Sunset Reviews of the Antidumping Duty Orders on Certain Pasta from Italy and Turkey I. Summary We have analyzed the substantive responses of interested parties in the fourth sunset reviews of the antidumping duty (AD) orders1 covering certain pasta (pasta) from Italy and Turkey. We recommend that you approve the positions described in the “Discussion of the Issues” section of this memorandum. Below is the complete list of the issues in these sunset reviews for which we received substantive responses: 1. Likelihood of continuation or recurrence of dumping; and 2. Magnitude of the margins likely to prevail. II. Background On August 1, 2018, the Department of Commerce (Commerce) published the notice of initiation of the fourth sunset reviews of the Orders, pursuant to section 751(c) of the Tariff Act of 1930, 1 See Notice of Antidumping Duty Order and Amended Final Determination of Sales at Less Than Fair Value: Certain Pasta from Turkey, 61 FR 38545 (July 24, 1996); See Notice of Antidumping Duty Order and Amended Final Determination of Sales at Less Than Fair Value: Certain Pasta from Italy, 61 FR 38547 (July 24, 1996) (collectively, the Orders).
    [Show full text]
  • 30 Days of Quick and Easy Recipes
    30 Days of Quick and Easy Recipes 30 Days of Quick and Easy Recipes To Get You Out of Your Recipe Rut By Christina Hitchcock This book is dedicated to my wonderful husband and son who have supported me through this food-crazed journey that I’m on and who continue to be my faithful taste-testers. Christina is the publisher of www.ItIsAKeeper.com © 2017 www.itisakeeper.com Page 2! 30 Days of Quick and Easy Recipes Copyright © 2017 by Christina Hitchcock. All rights reserved. This publication may not be reproduced, stored or transmitted in whole or in part, in any form or by any means, electronic, mechanical or otherwise, without prior written consent from the publisher and author. Brief quotations may be included in a review of this publication. If in PDF form, this publication may be stored on your computer. One copy of this book may be printed for your own personal use. Disclaimer The information in this book is based on the author’s opinion, knowledge and experience. The publisher and author will not be held liable for the use or misuse of information contained herein. Disclosure This book contains affiliate links. If you click through an affiliate link to a third-party website and make a purchase, the author will receive a small commission. © 2017 www.itisakeeper.com Page 3! 30 Days of Quick and Easy Recipes About Christina 6 INTRODUCTION: Confessions of an Overwhelmed Mother 8 CHAPTER 1: The Tools I Use 10 CHAPTER 2: Quick Cooking Strategies 14 CHAPTER 3: 30 Days of Quick & Easy Recipes 19 BROWN SUGAR GARLIC CHICKEN 20 CRISPY OVEN FRIED
    [Show full text]
  • The Taste Guide Through Frischeparadies
    Bon The taste guide vivantthrough FrischeParadies It’s easy to have good taste: one is always satisfied with the best.Oscar Wilde Contents 6 12 14 ABOUT US SUSTAINABILITY WORKING AT FRISCHEPARADIES # Who we are # Sustainable business # An attractive # What we do # Certificates and employer # Our delivery areas quality seals 16 19 82 94 102 GASTRONOMY RANGES OWN BRANDS QSFP LOCATIONS # We are a partner FISH AND DUROC # The pinnacle of premium BERLIN for the gastronomy 20 SEAFOOD 83 PIG CHARLOTTENBURG sector BERLIN DRY MEAT AND PRENZLAUER BERG 30 POULTRY 84 GOODS ESSEN FRUIT AND FRUIT AND VEGETABLES FRANKFURT 40 VEGETABLE 85 FROM THAILAND FÜRTH CHEESE AND PRAWNS HAMBURG 48 DAIRY PRODUCTS 86 HÜRTH/COLOGNE 56 PASTA AND BREAD 88 OYSTERS INNSBRUCK LEIPZIG 64 SUNDRIES 89 CAVIAR MUNICH STUTTGART GLACIER 70 SWEETS 90 FISH FILLETS SMOKED 76 WINE AND MORE 91 SALMON 106 VINEGAR 92 AND OIL OUR SUPPLIERS 93 CONFISERIE # Selected partners 4 RECENTLY, AT ONE OF OUR STORES: ; A epdtio it prads. Victo let th d slid shu behin hi a hi sense ar suenl overcom w jubilao. A exo mi­ o fru aroma care hi nos an ckl hi tast bud. e, jus fe step furthe, h’ sur h hear th powerfu roa o th se a fres Atlan brz fi hi lung. nex secon , h blink i disbelie a hi i- ne ey reveal roin gr pastur fu o magnificen cal. ‘S thi i th Paradie pa- adis!’, h chuckle. : Wedo a lot of things differently Our motto: ... and better we leave no stone unturned We are dedicated to providing ou with the freshest and widest selection of products.
    [Show full text]
  • Cooking Carcinogens Consumer Education: Food News You Can Use It Seems Prudent, in April of This Year • Greater Surface Area
    I NSIDE Cooking Carcinogens Consumer Education: Food News You Can Use It seems prudent, In April of this year • Greater surface area. 98 researchers in Sweden dis- Frying, baking, and toasting until more research is covered a potential cancer- of starchy foods can be Weight Loss Kitchen 99 done, to caution causing substance, acry- assumed to produce fairly lamide, was produced in large amounts acrylamide. Dessert Recipes people at high risk for large amounts whenever By contrast, cooking 100 cancer to limit their starchy foods such as grains these same starchy foods by Vegetarian Health Calendar or potatoes are cooked at boiling, steaming or in a 102 exposure to carcino- high temperatures. The microwave oven does not Handout: Packing A gens. This means Environmental Protection appear to produce Healthy Lunch Agency (EPA) limits the detectable amounts of acry- 103 limiting the intake of amount of acrylamide in lamide. In general, dry cere- Handout: Apple Quiz animal products and drinking water to no more als have much more acry- 104 than 0.12 mcg in an 8oz lamide than do whole-grain, For Professionals: starchy foods that glass. Table 1 on page 101 hot, cooked cereals (unless Vegetarian Awareness Ideas shows the amount of acry- toasted). A boiled potato were cooked at high 105 lamide these Swedish would have little or no acry- Resources You Can Use temperatures to the researchers and others have lamide. A baked potato 106, 107 found in various foods. would have a small amount, point where they are Obviously the amount of but French fries, potato Atkins' Diet Update 108 browned and crispy.
    [Show full text]
  • Certain Pasta from Italy and Turkey
    Certain Pasta From Italy and Turkey Investigation Nos. 701-TA-365-366 and 731-TA-734-735 (Second Review) Publication 3947 September 2007 Washington, DC 20436 U.S. International Trade Commission COMMISSIONERS Daniel R. Pearson, Chairman Shara L. Aranoff, Vice Chairman Deanna Tanner Okun Charlotte R. Lane Irving A. Williamson Dean A. Pinkert Robert A. Rogowsky Director of Operations Staff assigned Michael Szustakowski, Investigator Christopher Cassise, Investigator Mark Simone, Industry Analyst Steven Trost, Economist David Boyland, Accountant Patrick Gallagher, Attorney Lita David-Harris, Statistician Diane Mazur, Supervisor Investigator Address all communications to Secretary to the Commission United States International Trade Commission Washington, DC 20436 U.S. International Trade Commission Washington, DC 20436 www.usitc.gov Certain Pasta From Italy and Turkey Investigation Nos. 701-TA-365-366 and 731-TA-734-735 (Second Review) Publication 3947 September 2007 CONTENTS Page Determinations ................................................................. 1 Views of the Commission ......................................................... 3 Part I: Introduction and overview ................................................. I-1 Background .................................................................. I-1 Statutory criteria and organization of the report...................................... I-1 Summary data................................................................ I-3 The original investigations and first five-year reviews................................
    [Show full text]
  • L'eccellenza Della Pasta Italiana the Excellence of Italian Pasta
    L’ECCELLENZA DELLA PASTA ITALIANA THE EXCELLENCE OF ITALIAN PASTA AgEMed s.r.l. via Tiengo, 15 IT82100 Benevento (Italy) - P.IVA 01524410626 tel/fax +39 (0)82450390 - [email protected] - [email protected] INDUSTRIA PASTAIA SANNITA - BENEVENTO LA TRADIZIONE THE TRADITION L'Industria Pastaia Sannita nasce a Benevento nel 1928, per The Industria Pastaia Sannita company was set up in 1928 opera e passione di nonno Cosimo Rosiello, vero artigiano by Cosimo Rosiello uncle of the current owners and a great della pasta . pasta craftsman. L'arte pastaia è stata, poi, tramandata al figlio Vincenzo che His family still carries on the tradition of controlling each ha dedicato la sua vita a produrre una pasta che ancora oggi phase of manufacture using only the finest ingredients to conserva tutti gli odori e i sapori mediterranei. create the true taste of the Mediterranean. Oggi, la terza generazione dei Rosiello, mantiene intatta la Slow drying and traditional bronze cutters create a rough, tradizione di famiglia, controllando il prodotto dalle prime wrinkly pasta which is nothing less than a work of art. fasi di lavorazione e fino alla vendita. L'Industria Pastaia Sannita sceglie semole speciali ad alto contenuto di glutine e proteine. Le trafile al bronzo caratterizzano la pasta ruvida e rugosa e, la lunga essiccazione a basse temperature, rendono questo prodotto... un'opera d'arte. ARTISANS OF PASTA... FROM 3 GENERATIONS AgEMed s.r.l. via Tiengo, 15 IT82100 Benevento (Italy) - P.IVA 01524410626 6 tel/fax +39 (0)82450390 - [email protected]
    [Show full text]
  • View Travel Planning Guide
    YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® Tuscany & Umbria: Rustic Beauty in the Italian Heartland 2021 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. Tuscany & Umbria itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: I love to eat in Italy (who doesn’t?) and Tuscany is truly a gastronomic playground, brimming with some of the nation’s most iconic dishes. You’ll see what I mean when you spend A Day in the Life in the Chianti Valley on a family-owned goat farm where you’ll have a chance to meet the goats, learn about organic farming practices during a stroll through the fruit and vegetable gardens, and discover the secrets of cheese-making firsthand before sitting down with your hosts for a farm-fresh lunch. While I adore so many of the Italian traditions that I’ve encountered, I was saddened to learn about a darker side of this country’s heritage and the consequences of the machismo culture: femminicidio , or violence against women. When you visit La Città delle Donne—an organization that provides vital services for victims of domestic abuse, you’ll meet some of the volunteers who work closely with the survivors.
    [Show full text]
  • Cerved Official Document
    COMPETITORS ITALY PASTA May 2014 INTRODUCTION TO METHODOLOGY Databank's methodology for Competitors reports begins with a careful screening to identify the main organisations that are representative of a given sector. Several one-to-one interviews are then conducted with the selected organisations. Questionnaires are sent to all the leading companies on an annual basis. The information collected is then verified by an expert in the particular sector using a system of counterchecks to guarantee that the information is entirely reliable and consistent. The process is then completed using Cerved Group's proprietary information about Italian enterprises. All Competitors reports also include details concerning the strategies and performances of the leading companies in each sector. Wherever no specific source is indicated, the information published in these reports can be assumed to have been taken from Cerved Group's proprietary information bank. Coverage of any sector in Competitors products may be used in company presentations or in training courses on the subject. www.databank.it SECTOR DESCRIPTION Scope This report considers the industrial manufacture and sale of pasta. • Product technology: the manufacture of pasta involves the mixing of durum wheat flour (also called semolina) and water, or bread wheat flour and eggs. Different technology is used to preserve the pasta with the production of dried, fresh and frozen versions. • Purpose: satisfying hunger, as a staple ingredient of traditional Italian dishes. • Client groups: two key types
    [Show full text]
  • POLITECNICO DI TORINO Corso Di Laurea Magistrale in Engineering and Management
    POLITECNICO DI TORINO Corso di Laurea Magistrale In Engineering and Management Tesi di Laurea Magistrale European and Italian Pasta Industry: recent trends and firms performance Relatore Candidato Prof. Luigi Benfratello Vittorio Grimaldi Matr. 232569 Index 0. ABSTRACT .............................................................................................................................................. 4 1. HISTORY, BACKGROUND AND PRODUCT FEATURES ................................................................. 5 1.1 Historical background........................................................................................................................ 5 1.2 Product feature ................................................................................................................................... 8 2. PRODUCTION STRUCTURE OF THE PASTARIAN INDUSTRY ............................................................. 19 2.1 The role of the pasta industry in the wheat supply chain................................................................. 19 2.2 Product flows in the wheat supply chain ......................................................................................... 22 2.3 Organization of pasta production .................................................................................................... 23 2.4 Dry pasta production process - Process cycle for dry pasta production .......................................... 29 3. MARKET STRUCTURE IN ITALY .....................................................................................................
    [Show full text]
  • THE LEADER 12.11.19 | Issue 14 | Volume CXXVI
    THE LEADER 12.11.19 | Issue 14 | Volume CXXVI NEWS | 2 SEARCH FIRM TAKES INPUT FROM FREDONIA CAMPUS & COMMUNITY ON PRESIDENTIAL SEARCH LIFE & ARTS | 6 SENIOR ART STUDENTS DISPLAY PIECES AT 'PROCESSUS IMPERIUM' FREDONIA SPORTS SPORTS | 13 UPDATE THE SCALLION | 17 FSA BAKESHOP STRUGGLES TO MEET STUDENT'S ORDER FOR 10 TONS OF GINGERBREAD DOUGH 2 The Leader December 11, 2019 The Leader NEWS Advertising: [email protected] S206 Williams Center Twitter @LeaderFredonia Search firm takes input from Fredonia, NY 14063 Instagram @leaderfredonia [email protected] Facebook LeaderFredonia Fredonia campus & community www.fredonialeader.org on presidential search Editor in Chief Creative Director Elyse Grieco Natalie Opp AIDAN POLLARD the campus community became Managing Editor Asst. Creative Director News Editor apparent. Avril King Vacant Numerous comments were made Though the search for Fredonia’s about diversity inclusion, as well News Editor Photo Editor new president may be confidential as campus cohesion, with multiple Aidan Pollard Vacant due to a SUNY-wide policy change, commenters saying that the university Asst. News Editor Asst. Photo Editor the search firm Storbeck/Pimentel & hasn’t seemed to have a definitive Vacant Alexis Carney Associates is still taking the campus direction over the last number of years, community’s opinion into account as well as a lack of school spirit, pride Life & Arts Editor Copy Editor Eriketa Cost Vacant throughout the process. and communication among campus The firm was on campus Thursday, groups. Asst. Life & Arts Editor Asst. Copy Editor Dec. 5 and Friday, Dec. 6 for open One attendee, a resident director Jessica Meditz Jules Hoepting forums regarding the search.
    [Show full text]
  • Product Environmental Footprint Category Rules for Dry Pasta
    Product Environmental Footprint Category Rules for Dry pasta Version number: 3.0 Date of publication: 18 April 2018 Date of expiration: 31st December 2020 0 This document has been prepared by the Technical Secretariat of the pilot with the support of Life Cycle Engineering. Please direct all questions regarding this report to: Paola Borla – Life Cycle Engineering srl e-mail: [email protected] 1 CONTENTS CONTENTS ................................................................................................................................................... 2 LIST OF TABLES ............................................................................................................................................. 4 LIST OF FIGURES ........................................................................................................................................... 5 ACRONYMS .................................................................................................................................................. 6 DEFINITIONS ................................................................................................................................................ 7 1. INTRODUCTION ................................................................................................................................. 13 2. GENERAL INFORMATION ABOUT THE PEFCR....................................................................................... 14 2.1. TECHNICAL SECRETARIAT ..........................................................................................................................
    [Show full text]
  • Catalogo Poiatti-2019-BASSA.Pdf
    La pasta della tradizione etnea Catalogo Prodotti Una grande passione di famiglia Nel 1985 Alberto Poiatti ha rilevato il pastificio G&G Grasso di Riposto, esistente dal 1926, prendendo così in mano la tradizione pastaia della cittadina etnea, già riconosciuta e citata da storici dell’800. I risultati del connubio tra tradizione, innovazione ed esperienza si sono evidenziati nella qualità e nel successo della pasta Alberto Poiatti, che ha consentito ben presto all’azienda di realizzare un nuovo e grande impianto industriale e di incrementare così la produzione e la gamma delle linee e dei formati, assicurando un elevato standard qualitativo. L’alta tecnologia sposa la tradizione L’azienda Alberto Poiatti ha saputo impostare la produzione come un vero sistema ad alta tecnologia, in cui si integrano oggi 4 linee produttive, 11 confezionatrici e una logistica automatizzata, controllata in ogni fase da un centro informatizzato. Il tutto per garantire il massimo rispetto dei tradizionali standard qualitativi di una pasta fatta a regola d’arte. Attualmente la produzione ha una potenzialità di oltre 600.000 quintali di pasta annui, potendo contare su linee produttive in grado di toccare le 230 tonnellate quotidiane. Macchinari all’avanguardia e una selezione dei migliori grani, consentono la produzione di paste dalle caratteristiche davvero eccellenti, la cui corposità esalta tutti i sughi e i condimenti, dai più semplici ai più fantasiosi, e stupisce ogni volta con la bontà del suo sapore. Le semole di grano duro, selezionate con cura, sono impastate sottovuoto, per garantire l’omogeneità dell’idratazione. La qualità finale è garantita dal rispetto del programma HACCP e degli standard IFS e BRC (per entrambi Higher Level Certification) certificati dal DNV.
    [Show full text]