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The Divingusto Festival 2011

Divingusto Festival 2011


There is much excitement about the forthcoming Divingusto Festival.  Now in its third year, the festival will return to the historic centre of Ceglie Messapica on the 6th and 7th August for a weekend of food and wine from the town, and further afield in Puglia.

The Divingusto Festival features our region’s very best products, from small producers as well as larger food and wine companies.

This year we are welcoming the Abergavenny Food Festival.  The most important food festival in Wales will be in Ceglie Messapica to introduce its food and to show how Italian and quality foreign cooking can be mutually appreciated.  

The Abergavenny Food Festival is a celebration of culinary traditions and the conviviality of breaking bread together.  The ethos of the Welsh festival and that of the Divingusto Festival, links both towns by rejecting mass tourism and spreading the knowledge of their prized local products.

The Divingusto Festival however comprises far more than food and wine.  Take time during the festival to wander through the charming Centro Storico enjoying tastings, live music, craft demonstrations or a photography exhibition.  Be sure not to miss cooking demonstrations by famous chefs from around the world!  All these ingredients come together to make the Divingusto Festival the ideal opportunity to encounter international chefs, exchange culinary knowledge and tastes, and enjoy the best local produce and specialities.  


The end of the second edition of Puglia Divingusto Food & Wine Festival 2010


Positive results for the second edition of the festival dedicated to excellent food and wine from Puglia. Saturday 24 and Sunday 25 July, Divingusto - Puglia Food & Wine Festival brought thousands of experts and gourmets to the historic center of Ceglie Messapica (Br).

The festival, which aims to promote and enhance the excellent food and wine from Puglia, managed to carve out a prominent space among the regional-specific events, reinforcing the quality of the territory of Ceglie.
Along the narrow streets and the square of the old city, artisans and major brands introduced the best of their products to bring out the authentic culture of Apulia, with tastings of wines and local dishes and cooking demonstrations by top chefs

The outdoor large kitchen for the Live Performance Food became a meeting point between the traditions represented by chef from Ceglie and the global innovation proposed by Jane Baxter, awarded chef of the Field Kitchen Restaurant in the Riverford Organic's farm, famous for being the first in the UK to have adopted biological products.

Interesting the presence of Antonio Carluccio, one of the best known Italian chefs in the United Kingdom and a special guest of this second edition of the Festival Divingusto: the Ducal Palace was the setting for a lively interview in which Carluccio revealed all the secrets of his career, four decades long, studded with success.

The food was just one of many pieces that made ​​up the mosaic Divingusto Festival: the way chosen by the organization of the event planned a cooking workshop for the younger, the photo exhibition “La terra, la vite, le mani” by Japanese Keiko Kato and Maika Masuko artists, conferences and book presentations on specific topics relating to marketing and food, demonstrations of traditional crafts by local artisans. Ceglie was the food&wine and the entertainment Capital, appreciated by adults and children, foreign journalists and sommeliers come from Wales and England.

Wales will receive Divingusto Festival: next 18 and 19 September, the festival of our products will be present as ambassador at Abergavenny Food Festival. Now in its twelfth edition, this popular and established festival is followed every year by more than 30,000 visitors from all over the world.

Fun and informal, here the event is devoted to the most authentic food and wine of the region and of the United Kingdom, with great personalities not only of the cooking, but also from musical and literary world.

After the success in Italy, Divingusto is already ready to experience all the hospitality and the joy at Abergavenny Festival, to remark the identity and history of our region and Italy through its gastronomic traditions.


In Ceglie Messapica the international cuicine of Antonio Carluccio, Jane Baxter and Jorge González Carmona

Also this year the 24th and the 25th of July, during the Live Food Performance the big outdoor kitchen is back with some of the greatest international chefs that will reveal us the secrets of their art.

The suggestive Piazza Plebiscito square, with its tower and its palms, in all the two Divingusto - Puglia Food & Wine Festival 2010 nights, will be the stage scenery where some internationally renowned chefs will show us step by step recipes methods prepared with local, fresh and easily available ingredients so that everybody could make it at home.
Coordinated by Domenico Maggi, that with his 40 years of promotion of the Italian cuisine tradition is considered the Pugllia gastronomy ambassador in the world, we will see together with the most prestigious restaurants chefs of Ceglie Messapica, experts like Jane Baxter e Sam Miller from U.K. and  Jorge González Carmona from Spain.
On the Live Food Performance stage also Jane Baxter, with her inseparable collegue Samantha Miller. They both work for the Field Kitchen, a famous restaurant placed into the Riverford Organic’s farm, the first one to have taken measures for a cultivation completely biological..
Fond of all the South cuisine, Jane has a real obsession for all the season foods, so much so the menu of his restaurant changes on the basis of the daily harvest in the Riverford Organic’s fields.
Jorge González Carmona, in the end, is the executive Chef of one of the foremost Spain restaurant, the Ritz Hotel in Madrid. Despite his young age, he has already had a successful career in the most prestigious restaurants in Europe. His particular gastronomical “creations” are the result of an unique combinations of seasonal produce and a perfect balance of tradition and innovation.
And also, special guest of this 2010 edition, Antonio Carluccio. Of Campania region origin, Antonio Carluccio moved in London in young age and here he opened the first Carluccio's Caffè that, in few years, became one of the most famous café chains  in London.
One of the most appreciated chef abroad, Carluccio is also a famous cuisine book  author and a brilliant anchor of various BBC culinary programmes.  Also thanks to his promotion of the Italian gastronomy worldwide, in the 1998 he was rewarded of the title of  “Commendatore O.M.R.I.” by the Italian President of the Republic and in the 2007 also received a OBE.

At Divingusto 2010, find all the flavour of 30 years of cheese making


caseificio.jpgThe early morning milk delivery, the wait for the curds to coagulate, the skilled hands that shape the mozzarella; all of these and so many more activities happen daily at the Piogga diary, one of the local firms to be included among Divingusto’s “Taste Trail Producers”.

Established over 30 years ago by Giovanni Pioggia, this dairy specialises in cheeses such as caciocavallo and ricotta and is both proof of how passion and love for your work translates into high quality products, and a fine example of Puglia’s gastronomic excellence.  Here, the methods are the same today as they were yesterday, and remain faithful to ancient traditions.  For example, the milk comes from a nearby farm so that it is easier to guarantee quality and control authenticity from the very start of the production line.

Simply tasting these handcrafted cheeses tells you so much about their history which is why Divingusto features the “Taste Trail Producers”.  To be found amidst the charming and stunning scenery of Ceglie Messapica’s old town, on the 24th and 25th July this will be a delightful way to introduce visitors to producers who are eco-friendly, and some of whom are organic, and to find out more about their produce.

So, at the Pioggia dairy stand, you’ll discover the proof of the wisdom and experience which has been handed down to this generation.



At Divingusto 2010, Children Learn the Art of Bread Making

impasto-bambino.jpgAmongst the many tastings and culinary events destined to keep the adults happy, one event at the 2010 festival is aimed at a different audience: children.

The workshop “Once upon a time… we made a loaf of bread”, will enable young participants to follow instructions and make one of the staple components of our diet: bread.  To involve children, hold their attention and stimulate their curiosity and teach them how from a simple ear of wheat it is possible to create this special product is the challenge.  In an atmosphere of fun, Nicola Casulli, owner of the  Masseria Didattica Montedoro in Ceglie Messapica, will explain how to do it.  Following his lead, the youngsters will mix flour with water and salt, they’ll knead the dough and watch it rise, and then wait for it to turn golden brown in a wood-burning stove.
This workshop is free, lasts approximately 2 hours and requires registration.

For further information about how to register please click here

Photo: journeyswithasimplegirl


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