It seems that every time we poke our noses into the New York Times travel section, there’s a new article on travel to Italy. This week’s focus is on Puglia, also known as the “next Tuscany” (unless, of course, you’re talking about all the other next Tuscanies: Umbria, Le Marche, etc.). Times restaurant critic and fellow Italophile Frank Bruni wrote The Heel is Rising, and included tons of great ideas for sightseeing, dining, and drinking.
The piece is also a terrific segue for the latest lodging to be featured in our “Hotel Spotlight:” Masseria Salamina.
Name: Masseria Salamina
Location: Pezze di Greco, Puglia - not far from Brindisi
Contact: Phone 080-489-7307; Fax 080-489-8582
Web: http://www.masseriasalamina.it/
Rates: €90-200, breakfast included (B&B and half-board (HB) accommodations available); special weekly rates from €560-1,330. HB rates + cooking course and 4 excursions from €1,450 per person per night.
What’s Cool: The 17 acres of land that surrounds Agriturismo Masseria Salamina include extensive olive groves, orchards of almond and lemon trees, and opportunities for bike riding, archery, and long country rambles. Travelers with kids can take advantage of the swimming pool and playground, while those with time on their hands can take cooking or crafts lessons or join excursions to nearby towns such as Lecce, Trani, and Alberobello. Don’t forget to buy some olive oil, Puglian wine or other locally-produced products from the agriturismo’s shop before you go.
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