Our beautiful new Puglian property, Masseria Torre Maizza is now taking reservations ahead of its grand opening in May 2019. Formerly a 16th century farmhouse, this idyllic, sun-drenched destination hidden away in ancient olive groves beneath the white-washed hill towns of the Valle d’Itria, has 40 exquisite rooms and suites, a state-of-the-art spa, 9-hole golf course, pool and private beach club.
Aside from its glorious weather, Puglia is most famous for its food and wine—a rustic style of cooking drawn from the seasonal produce available from both land and sea. Specialities include the sweet, red Gallipoli prawns, orecchiette pasta, fish so fresh they eat it raw and rich Primitivo wine.
At Torre Maizza we are determined to celebrate the region’s culinary heritage and have devised some gourmet adventures for our guests. Our burrata—meaning ‘buttery’ in Italian—workshop will give guests the chance to discover the process of making the cheese, before indulging in a tasting session.
For bread-lovers we have a trip to Altamura, where pane di Altamura originates. Guests will visit a traditional bakery to learn how to make the famous bread (recently granted European designation of origin protection), sample some fresh out of the oven, and then take a scenic stroll through the narrow streets of the ancient, hill-top town.
To book our Grand Opening Offer at Masseria Torre Maizza, email reservations.torremaizza@roccofortehotels.com or call +39 06 32 888 890
Sometimes, the best ideas start in the most unexpected places. Often as a conversation between friends, perhaps over a drink. And so it was for Lydia Forte and Edgardo Osorio, Founder and Creative Director of Aquazzura whose shared vision led to the creation of Aquazzura Bar, a seasonal cocktail bar in the Secret Garden of Hotel de Russie. We sat down with them over a Margarita – what else? – to find out more…
Along the Mediterranean, food is intrinsic to daily life. Mornings begin with fishermen hauling in their catch, while market stalls brim with sun-ripened produce. Meals unfold slowly, often outdoors, with dishes meant to be shared. No rush, no excess - just ingredients at their peak, prepared simply and enjoyed in good company.
In the early 20th century, Munich was a hotbed of artistic innovation. Amid shifting social landscapes, a new school emerged from an intense exchange of ideas that would shape the trajectory of modern art: Der Blaue Reiter, or The Blue Rider. This avant-garde collective left an indelible mark on modern art with their radical departure from tradition and bold exploration of colour and spirituality.
