Here, where the cliffs meet the salty wind and the Mediterranean scrub smells of antiquity, a story that began more than fifty years ago comes to life. A trip to Sardinia, a return to Salento, and a courageous vision gave rise to a unique dairy production: cheeses born just a few meters from the sea. In Torre Sant'Emiliano, cows, sheep, and goats graze freely on the coast, feeding on wild herbs, sea salt, and sun. It is from this living landscape that genuine milk is born, capable of transforming into soft ricotta, primi sali, savory pecorino, and matured cheeses with an unmistakable character. The visit is a story that passes from the hands of the shepherds to the ancient cheesemaking techniques, up to the tasting. What to see: - The pastures overlooking the sea - The areas dedicated to milking and milk processing Tasting: - Ricotta, primo sale, giuncata, and aged cheeses - Honey, jams, pâtés, savory sauces, and select wines

In the heart of the Salento countryside, in Uggiano La Chiesa, a stone's throw from Otranto, amid dry stone walls and the sea breeze, the Caggese family has carried on the tradition of extra virgin olive oil for over a century. Here, strong olive trees grow, rooted in a land steeped in sun and history, and from here comes an artisanal EVOO that captures the authentic essence of Salento. What to see: - Walk among the olive trees - Company story Tasting: - Pure olive oil - Friselle with tomato