13-23 april, 2019 This ten day workshop in visual storytelling will be focusing on the traditions and rites of the Settimana Santa, the Holy Week, in Puglia, and the subsequent Easter celebrations. Puglia is a region of unparalleled depth of religious traditions, with plenty of local variations and peculiarities. Participants will visit and photograph beautiful... Continue Reading →
15-20 october 2018 22-27 october 2018 29 october – 3 november 2018 4-10 november 2018 Located in the Valle d'Itria in Puglia, Southern Italy, the retreat is an opportunity for photography passionates to improve their skills, reflect, present and exchange experience in a unique and inspiring place, within a small group of participants under the... Continue Reading →
I am happy to announce the publication of my book "Die Spur des Emirs", featuring a quest for old manuscripts, believed to be lost, in Apulia, together with lots of details about traditional life and a forgotten chapter of Southern Italian history. The book is currently being translated into Italian and will be soon published... Continue Reading →
It is unclear why the water in which this fish is simmered is considered to be crazy. It might be due to the chillies that give this dish a spicy tang, or due to the fact that the water is actually mostly wine. These considerations apart, this dish is a simple and extremely easy recipe... Continue Reading →
Archery is a pleasant and relaxing sport. It has been practised forever, or so it seems. When did humans really start using bow and arrow? And how did all the different types of bows develop: recurve bow, flatbow, longbow (that's what I use), self bow, or the composite bow? Bow and arrow have been used by... Continue Reading →
The yurt is a portable round tent used by the nomads of the Central Asian steppes, nowadays notably in Mongolia where it is called a ger. It consists of an assembly of wooden or bamboo structures with elaborately carved and painted doors, which are covered with felt or skin, leaving a round opening in the... Continue Reading →
A medieval dinner featuring Apulian ingredients: A meat and mushroom pie, crepes with chicken cooked in spiced wine with apples, vegetables, fire roasted onions with verjuice and olive oil, cheese, pears poached in red wine, and bread baked from home grown wheat. Not to forget the wine, of course.
I've been preparing a historic dinner from Ancient Rome, based on recipes from Apicius' cookbook De re coquinaria, with lots of good and organic ingredients from our own soil. Starting with conditum paradoxum, a sweet, wine-based aperitif, some Roman bread baked with bay leaves, moretum - a herb and garlic cream cheese, eggs in ovis... Continue Reading →