Puglia Newsletter
Welcome to the CasaPuglia.com newsletter. Our newsletters are aimed to inform foreign buyers both about buying property in Italy and about Puglia.
TOWN FOCUS: The town of FASANO originated in the 11th Century, although there is evidence to suggest that the area was also inhabited during the bronze age. To the west of Fasano is the "Selva di Fasano" - picturesque forested hills dotted with trulli and other countryside homes with spectacular panoramic views over the city and countryside. The name Fasano probably originated from "Faso" a large wild dove, that would have bathed in the "foggie", a sort of marsh created by the water from the hills, and where today the town hall is now built. Fasano has 40,000 inhabitants, two museums dedicated to archaeology and the production of olive oil and two theatres. There are a number of festivals (music, cultural, craft, religious processions) throughout the year. Principal economies are agriculture and crafts, and tourism is also in significant growth.
PROPERTIES FOR SALE IN FASANO
Villa Maria (SOLD) - Masseria Rossa (SOLD)
PROPERTY BUYING: ORGANISING YOUR VIEWING TRIP
3-day viewing trip from £73 or 109 euros per person (accommocation and car hire) plus flights.
To organise such a trip, we recommend you:
- Rent Villa Giovanni with CasaPuglia.com (photos to right) located just outside Francavilla Fontana (where we have our office) for just 24 euros/person/night (Sept - mid June) or 27 euros (mid June - Aug);
- Hire a car with Hertz (from 73 euros for 3 days - airport pick up and drop off - best rates are over the weekend pick up Friday, drop off Monday);
- Book flights with Ryanair to Brindisi or Bari;
Contact us before you leave to organise viewings of any of our properties you wish to see while you are here in Puglia.
TRADITION: ORICHETTI FATTO IN CASA (homemade orichetti "little ears" pasta)
INGREDIENTS
Flour - 1 large handful (2 hands together) per person (either plain white, brown or "semola" from Italy)
Water - 150ml per person (with brown flour or semola, use warm water to help the dough bind together)
METHOD
To make the dough - put the flour on your worksurface make a dip in the middle and pour half the water in. Mix with the flour. Add the remaining water slowly until a dough consistency is formed. Kneed the dough for 2-3 minutes.
To make the orichetti - take a piece of the dough and role out with both hands a thin sausage about 1 cm thick. Cut off about 1 cm and using the flat of a serated knife (with the serated edge pointing away from you) press down firmly on the piece of dough, change the angle of the knife to 45 degrees with the serated edge down and "scrape" the dough drawing the knife firmly towards you as if you were spreading butter (the dough will curl towards the knife). Then open the curled dough piece using the knife to open holding the pasta between your thumb and forefinger, your thumb to give the pasta a domed shape. Leave to dry for a couple of hours. Cook for 10 minutes in salted boiling water. Traditionally served with a simple tomato sauce.
