Messors Art Restoration & Cultural Preservation is hosting a Summer workshop on Gastronomic Heritage in Puglia, Italy. The workshop is led by Puglian native Tonio Creanza, the Founder and Director of Messors and 6th generation olive oil and durum wheat producer, along with his colleagues of local farmers, cheese makers, shepherds, historians, restauranteurs, etc.

Tonio grew up on his family farm tending to durum wheat, vineyards and olive tree cultivation in the historical and archeological rich setting of Puglia. As a cultural heritage conservator and 6th generation olive oil producer, his knowledge and passion for food and history is echoed in the workshops he has been running for the past 25 years. The hands-on and in-situ approach of the workshops creates an enriching living school model and culturally connecting experiences for travelers and locals.

The workshop lasts over 8 days and includes:

• The fundamentals of southern Italian cuisine: olive oil, wine, durum wheat flour, cheese, and seasonal produce. How it is grown, harvested, produced, and cooked. Cook, eat and enjoy it with the community who makes sitting down for meals an important part of their everyday.
• Olive oil tasting and talk on “The origin and evolution of olive oil extraction; distinguishing a true extra-virgin olive oil and demystifying supermarket labelling definitions.  In the olive orchards – talk on cultivars, pruning, tending, harvesting.
• Drink the unique regional wines made from autochthonous grapes preexisting the ancient Greek colonization.
• From Gravina, walk to the summit of the hill rising above town. Hike through the archaeological site of Botomagno (6th- 2nd century B.C.E.) and discuss how ravine caves and trade routes have shaped food culture.
• Cheesemaking at 3rd century B.C. Fornello Cave site, meet with the shepherd and his family to bring in the flock from pasture and be part of his daily life.  Learn about the cheeses of Puglia, traditional rennet, and aging. Participants will make pecorino, mozzarella, bocconcini, treccia, burrata, scamorza.
• Visit and talk about the evolution of Matera and its Sassi, the unique cave-dwelling settlement inhabited for millennia and a UNESCO heritage site.
• Get up at dawn to be on time with fornaio Giuseppe at Antico Forno Santa Caterina (15th-century) and learn about the mother dough of Altamura DOP bread.

• Lecture and walk through the historical town of Altamura: “The urban evolution and rural settlement of Altamura – centro storico from Neolithic to Medieval era: the historical connection of food, social structures, and celebratory customs”.
• White & sparkling wines and swim in the Mediterranean Sea, on the Ionian beach where Pythagoras used to teach ancient Greeks.
• Local farm- talk on Durum wheat crops, seeding, and harvesting. Learn to make durum wheat flour pasta with different shapes specific to the region.
• Take to the streets of the old town and put your acquired knowledge and skills into practice- prepare and cook dinner with and for locals.
• Excursions to: Matera, Altamura, Ionian Sea, Calanchi region, historical sites of Botromagno, Jesce, Fornello.

*Field trips and projected itinerary are subject to changes depending on weather conditions, museum and third parties operating hours, and unforeseen circumstances.

To find out how to register and the available dates, click this link here.