The evening will kick off with a guided tour of the Susumaniello vineyard and the five-cone trullo where wine was once produced. You'll meet Ernesto, a professional bracerista, an expert in “stove” cooking, who will explain and show you the secrets of this ancient cooking method. You'll get to taste the specialities of the Itria Valley, capocollo and other cured meats, fresh dairy products, local cheeses, and delicious baked goods. This will be followed by a tasting of local meats cooked “al fornello,” bombette, sausage, and fillet in a crispy bacon crust, all accompanied by a selection of Apulian wines. Dinner will end with almond pastries and traditional rosoli with wild herbs.