Puglia’s Promise Beyond Primitivo Remote, rugged, rural and not as sexy as its Italian counterparts in Sicily, Rome or Florence, Puglia has been somewhat of a wallflower. Read More...

The Brindisi-based winery flies to Düsseldorf to celebrate its first twenty vintages and a great performance in Germany and other Northern European markets. All the latest vintages, new eye-catching labels for the Crus and great scores received from Falstaff in its Primitivo Wine Trophy. Luigi Rubino: “Today’s wine lovers seek identity but also a fresh and contemporary drinking experience”. Brindisi – March 5th 2019. Prowein 2019, which will take place in March 17-19, marks the beginning of this year’s calendar of international wine fairs. Tenute......

A tuna steak paired with Tenute Rubino’s Oltremé in a new video-recipe brought to you by Pescaria’s Lucio Mele and Opera Food Attention and care, for one detail especially: cooking times. Whenever you try searing tuna at home it is easy too cook it too much or too little. To check if you got it right you must look at the meat: if it is red at the centre veering towards pink then you have yourself a prefect tuna steak. Likewise, if you want to......

In Opera Food’s new episode an irresistible encounter between land and sea: an Apulian octopus stew to be enjoyed with Visellio, Tenute Rubino’s monovarietal Cru made from Primitivo Were it not for the timeless charm of its baroque architecture, Lecce would well deserve a visit for its restaurants alone. This charming city in the area known as Salento offers all the authentic flavours of Puglia, thanks to generations of locals who have worked to preserve the area’s traditional cuisine. Locals and restaurateurs such as the......

Organized by Wine Academy Italia, the prestigious international wine qualification will be hosted in Puglia for the first time   To say wine is to say, above all, culture. As if studying a unique world encyclopaedia, learning about wine means coming to know about all the different areas of production, the numerous native varieties, different farming and winemaking practices and how each play a role in shaping the finished product. A vast and complex field that requires specific training for those who want to become......

In Opera Food’s new video recipe, Numero Primo’s ‘crostoni con Burrata’ are paired with Oltremé, the innovative label made from Puglia’s native Susamaniello Is it possible to experience all the magic of Apulian cuisine in one simple (and easy to prepare even at home) dish? The answer is yes, especially if you happen to be in Brindisi, comfortably seated at one of Numero Primo’s open air tables, enjoying the views of the enchanted seafront. Here, flipping through the menu we discover that the quality of......

From JamesSuckling.com a score of 91 points to Jaddico Riserva 2015 and Visellio 2015 From the words of James Suckling, one of the world’s most influential wine critics, one more important recognition ofTenute Rubino‘s commitment towards promoting the finest grapes of the Apulian region, with a particular focus on the native cultivars of Salento, developing a modern approach to viticulture appreciated by consumers all over the world. In his latest review of the best wines from Southern Italy and Sardinia forJamesSuckling.com, the American journalist and......

Join Sommelier Jessica Altieri for an exclusive Sip Some Puglia featured segment with Tenute Rubino. Tenute Rubino distributes and markets its products in over 20 foreign countries under the leadership of Luigi Rubino. Join Luigi, Romina Leopardi and the team that makes this family owned vineyard a special place to treasure and enjoy. Read full article here >...

A new episode of Opera Food celebrates the best ingredients of Puglia: stuffed cuttlefish served by the restaurant Porta Nova in Ostuni meets Giancòla, a pure Malvasia Bianca. Ostuni, the white city. A place like no other, in Italy or elsewhere. Here, “every house is a belvedere, every trattoria offers a ‘Bellavista’, in every window there’s a poet gazing into the plain below, where olive trees change their colour with every breath of wind”. The words of journalist Ettore Della Giovanna perfectly express the timeless......