Experiences

Taste our traditional dishes.

The meat grilled on embers is a typical dish and it is possible to ask for different kind of it: Gnummeredd(offal rolls) and Lamb Marretti (lamb offal rolls), Small Sausages, Saltimbocca, bacon and vealskewers, smallBraciole (chops) and best cuts of fresh meat as steaks like Fiorentina, lamb, vealand pork sausage.

You can also tastethe traditional salami (cured meats), like:

• La Classica Salsiccia di Ginosa speziata con seme di finocchio ed insaccata in budello non troppo largo per consentirle una stagionatura breve e per conferirle un gusto fresco e giovane;
• Ginosa classic sausage, spiced with fennel seed and stuffed into smallcasing (made from animal intestines) to allow a short seasoning and to give it a fresh and young taste;
• La Schiacciata condita con pepe in grani interi ed insaccata in budelli essiccati di medie dimensioni che in un secondo momento vengono schiacciati per compattare la carne tritata a punta di coltello;
• Schiacciata (flattening sausage), spiced with peppercorns,stuffed into a medium casing and then flattered in order to compact the finely cut minced meat;
• Il Retinato, salame molto ricercato, che presenta una particolarità che lo rende unico: ad essere speziato non è l’impasto ma il budello che lo contiene, il quale viene tenuto per qualche giorno immerso in una mescola di spezie che trasferiscono gli odori alla carne che lo riempie in modo naturale e molto delicato;
• Retinato (net shaped), this salami has a peculiarity that makes it unique:the casing is spiced while the meat is not. It is kept for a few days in a mixture of spices that makes its flavour natural and delicate.
• Lo Speziato, un salame finemente triturato ed insaccato in budello naturale dal calibro molto grosso tanto da fargli assumere le sembianze di un capocollo. La stagionatura molto lenta di questo salame speciale gli conferisce un gusto molto sapido, corposo e particolarmente “profumato”.
• Speziato (Spicy), is a salami finelychoppedstuffed in a very large but fragile casing. This salamiages slowly and its taste is sapid and “scented”.
• Il Capocollo, salato e speziato viene lasciato in salamoia per 7-8 giorni, successivamente dissalato con vino primitivo, avvolto in budello naturale, legato e lasciato a stagionare per un periodo variabile da 2 a 3 mesi;
• Capocollo, salty and spicy,is left 7-8 days in salt solution. Then, it is desalted with primitive wine, rolled in natural casing, tied and left seasoning for 2-3 months.
• La Ventresca, pancetta di maiale tesa in variante dolce o piccante
• Ventresca (pork belly), pork bacon stretched that can beeither spicy or not.
• Gli Affumicatini, salamini leggermente affumicati tritati finemente e legati in lunghe collane per poi essere stagionati per un periodo molto breve al fine di essere gustati molto morbidi
• Affumicatini (small-smoked meat), slightly smoked small salami finely chopped and tiedtogether in long laces and then seasoned for a short time in order to be very soft.
• Il Salame di Manzo tipo Bresaola, dal gusto particolarmente dolce in modo da poterlo arricchire con una varietà di condimenti;
• Beef Salami, similar toBresaola, has a fine sweet taste easy to mix with a large variety of seasoning.
• La Lannuggh, il prodotto stagionato che contraddistingue il nostro territorio e che merita una nota a parte. Si tratta di un insaccato di budella, trippa ed intestino del maiale, minuziosamente ripulite e sbiancate dopo una serie di lavaggi in acqua bollente ed aceto, salate e messe ad asciugare per 15-20 giorni, quindi riprese, triturate e condite con scorze d’arancia e di limoni, seme di finocchio e peperoncino piccante. Questo salame si presenta con una forma allungata tipo “matterello” e dal colore biancastro a causa del sale che trasuda dal budello. Dal gusto forte e dal sapore pungente, in passato la Lannuggh veniva utilizzata per condire minestre di piselli o semplicemente accompagnato al pane e alle fave novelle.
• Lannughis a very peculiar product of our tradition. It is a mix of offal, tripe, and intestines, meticulously cleaned and whitened throughseveral hot water and vinegar washes, then salted and left to dry off for 20 days. After that, the meat is chopped and spiced with lemon and orange peels, fennel seed and hot pepper. This salamiappears long and white, because of the salt. It has a very strong taste and it was used also to seasonpea soups or simply served with bread and fava beans.

Do you want to try aunique emotion? Give yourself an extraordinary experience. Enjoy these flights on Gravine Park with tandem or trikehang gliding and powered paragliding, carried by a professional pilot.

INFO CELL: +39 3314701435

Dolphins excursion takes place in our beautiful crystal clear water along the Ionian Sea coast. Marina di Ginosa has the largest dolphin bay with different species. The most commons are STRIPED DOLPHIN, COMMON BOTTLENOSE DOLPHIN, RISSO’S DOLPHIN, SPERM WHALE. The excursion lasts around 2 hours, it starts from Ginosa Marina. After the briefing and a short explanation on what you are going to see, we will then begin to probe the sea depth with our navigation instruments, bathymetric varying from 200mt to 1500mt of depth, moving away from the coast up to 15 miles (about 28km), although sightings are usually made at lower depths and distances. After spotting the dolphins we slowly approach them to admire their stunts. Afterwards, we will taste typical Apulian products (focaccia and tarallini) and fresh drinks (coca, beer, orange juice, tea, water, lemonade, crodino).

On request – with an extra fee – we provide you a richermealincluding seafood (sea urchins, oysters, walnuts, red tuna carpaccio, mussels), mozzarella and ricotta from local dairies and bottles of wine and prosecco from Apulian cellars. On board during dolphins’ spectacle, photos and videos will be taken with the help of a drone, visitors will have the opportunity to purchase the frames and print them directly on board. The sighting percentage on each excursion is very high (around 80%), cases of missed sighting could occur, and the management will not make any refund.

Departure times are 10:00/12:00

18:00/20:00

PRICE LIST

€ 35 adults
€ 25 child 2-10 years
Free 0-2 years

Advance booking is required.

Five minutes away by car, surrounded by the beautiful metapontine countryside, is the Metaponto Golf Club: 18 championship holes (6284 meters long, par 72, SR 130), home for several years of the International TessaliMetaponto Open in Puglia and Basilicata, prestigious stage of the Challenge Tour. Designed by the architect Marco Croze, it has a very open layout with wide fairways and undulating greens interspersed with bunkers and ponds that represent exciting challenges.

Metaponto Golf Club

Contrada Pizzica – 75010 Metaponto (MT)

Tel. +39 0835 748916/17 – Fax +39 0835 748919

Why choose teaching on the farm?

Because we rebuild contact with reality, because we can touch, we can smell, we can taste, we can get dirty, we can get tired; in addition, you can stay outdoors surrounded by the colours of a natural landscape, you can move in large spaces, interact totally with the environment, gaining critical understandingof habits created by consumerism for whicheverything is immediate and disposable.

Admire the panoramafrom the point of view of a “Grillaio” falcon or a stork, flying with the hang glider, or discover the paths surrounded by the nature while ridingon the back of a donkey. This and much more is possiblethanks to our operators offering experiential packages to enrich your stay, allowing you to know the elements that characterize our reality and to learn how to be part of it.

Sierro lo Greco is an ancient Educational Masseria in the “Terra delleGravine” Regional Park where you can interact with donkeys and other farm animals, have fun in the play area, test yourself on the acrobatic path suspended between the Adventure Park oaks, take part in the workshops of essential oils extraction from medicinal plants, painting fodder bales, colouring bread loaves with food, participating in the grape harvest, olive picking, cooking workshops, guided tastings, folk dance classes, a place to live rural experiences suitable for the whole family.

Would you like to learn the process to create tasty mozzarella? Or maybe just eat them …

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