Guests can also have an enjoyable day without even moving from Serragambetta. The garden is a welcoming and comfortable place where one can read, have a refreshing swim in the pool or even enjoy some fresh seasonal fruit plucked straight from the tree. You will discover that just picked almonds, figs and plums have a taste all of their own.

  

If, for adults, the countryside is in general synonymous with relaxation and tranquillity then for the smallest of us it is the kingdom for discovering nature and playing outdoors. Without doubt Serragambetta offers lots of stimuli for encouraging children's curiosity. The small wood, the garden and the large courtyard are places for games of all sorts. And there is often the opportunity to play with other children too.

 

Whether you are celebrating a birthday or a wedding Serragambetta is the ideal location for a banquet, offering a relaxed, family atmosphere in country surroundings. What is now the large and welcoming Banquet Room was in times past used for making wine.

   

The fact that you have chosen to take a farm holiday and that you are already enjoying the pleasures of healthy eating and the tranquillity of the countryside doesn't mean that you can't be struck unexpectedly with a desire for a relaxing and restorative massage. Don't despair, there is a remedy for everything! Remember you are in the country, not the North Pole! The garden is the ideal location for your country style spa session - all you have to do is agree with Rita the date, time and price. Rita is a real expert both in beauty and therapeutic massage.

   

Bikes are available for guests to use free of charge. Venturing out along the country lanes which surround Serragambetta and cycling through the olive groves lined with dry stone walls is a truly satisfying experience. And for the really fit why not take a bike ride right down to the sea! Once back, quench your thirst with a nice long drink made with our homemade sour cherry cordial.

  

Domenico is always happy when he is talking about organic farming. To anyone interested in the subject he is always ready to pass on his knowledge of the region and its agriculture. He not only knows everything there is to know about Puglia's red earth and how not to spoil it but he also holds the secrets of how to make his olive trees, vines and vegetable garden fertile and productive without the use of chemicals. And for Domenico what could be better than for everyone to share in his philosophy.

  

Without doubt one of the best ways to experience the culture of a country is to get to know the secrets of its gastronomy. Serragambetta's cookery courses are based on traditional Puglian cuisine and are devised with this aim in mind. And, who best to introduce you to the tastes and colours of local cooking, but Zia Nina, Domenico's mother who used to appear regularly in 'Verde Mattina' on Italian TV.

On the other hand, speak to Domenico or Anna if you don't want to miss the chance to learn about making bread, pizza, focacce and biscotti which are baked in the wood fired oven. And don't be shy to ask for our recipes for jams, liqueurs and conserves or any of our other home made specialties.

  

The practical lessons in making orecchiette and fresh pasta which Nonna Rosa holds weekly at Serragambetta are not only a gastronomic event but a theatrical one as well. Certainly, you won't understand all the words that she uses (she was born at the beginning of the last century and therefore speaks in a Puglian dialect mingled with Italian) but, if you haven't pulled the knife in the right way on the “tavoliere” (a board for making pasta on), or turned the pasta over your finger to make the right shape, you will know simply by looking at her face: her gestures and expressiveness don't leave any room for doubts! At the end of the lesson after careful examination of the finished product and the manual dexterity of all the participants, Nonna Rosa ranks the offerings in 1st, 2nd and 3rd place. When her satisfaction for the finished product reaches its peak, and it doesn't happen very often, she exclaims 'well done' and “very well done!!” In the meantime midday approaches and empty stomachs demand their reward for all the hard work. And so the orecchiette (whether pretty or just plain homely) all end up in the large pasta pot. A few minutes later they are on the table dressed with plenty of tomato “sugo” (sauce) basil and the local caccioricotta cheese satisfying the hunger of the tired out budding pasta chefs.