Join WorldRD® and Southern Visions Travel For a Culinary Journey Beyond The Mediterranean Diet
Passion For Puglia – Puglia, Southern Italy – Culinary Travel 2017
RDN – Culinary Immersion Beyond the Mediterranean Diet
Sunday, Oct 29, 2017 – Sunday, Nov 5, 2017 (7 Nights) 2017
Pre-approved for 30 Credits by CDR – the Academy of Nutrition and Dietetics
This trip is targeted to today’s leading influencers in food, health and wellness. This group represents a cross section of registered dietitian nutritionists, culinary professionals and epicureans who specialize in journalism, education, media relations, culinary arts, health, wellness and community activism. Registration is accepted on a first come first serve basis.
- Hosted and accompanied by award-winning culinary nutritionist and author, Layne Lieberman, MS, RD, CDN.
- All in-country lodging, travel and tours researched and curated by Southern Visions Travel, a luxury, Puglia-based culinary travel company owned and operated by local regional specialists.
- Conducted in collaboration with top local chefs, organic and biodynamic farmers, DOP bread makers, artisanal cheese-makers, and a renowned regional nutritionist.
Puglia’s diet, with emphasis on local olive oil, whole grains, vegetables and fish has drawn attention as a prime example of a healthy and modern Mediterranean diet. Spend an unforgettable week learning the secrets of a deeply passionate food culture in an authentic region of Southern Italy. There is openness and rustic charm in Puglia that is reflected not only in the warmth of the people, but also in the sharing of food and dietary secrets. Local dishes are simple yet flavorful and have stood the test of time as they’ve been passed on from generation to generation. This unique “hands-on” trip is a celebration of healthy cooking and the Mediterranean lifestyle, and offers an insiders view of a culture that has maintained biodiversity in its growing regions for centuries.
- Lodging has been carefully chosen for the highest standards so that you will enjoy a Mediterranean seaside experience, luxury accommodations in an ancient city and a magical retreat on an organic farm dedicated to indigenous produce grown on the estate.
- Local and expert hosts will be present throughout the trip to share their knowledge.
- Guests will interact with a local nutritionist to obtain firsthand information about the modern Mediterranean diet and how it relates to the health and wellbeing of the population.
- Guests will experience cooking classes, learn about and enjoy food on-site from the most passionate and celebrated chefs and producers of the region.
- Required local insurance is provided by Southern Vision Travel and is detailed in the travel brochure.
- Minimum number of attendees: 10
- Maximum number of attendees: 16
- Travel Agency: Southern Visions Travel
Please see Layne’s Huffington Post blog about Puglia here:
Puglia, the heel of Italy, is one of the most splendid regions in southern Italy, and in my opinion, the world. That’s because it encompasses a multitude of friendly faces, captivating countrysides, beautiful beaches, old cities and local food that provide the foundation for the alluring life in Puglia.
Antonio brings fruit from his yard
The region, known for its biodiversity has always been Italy’s breadbasket because of its fertile soil, olive trees and old-fashioned pasta making (especially the orrechiette ear-shape pasta, made by hand). Local, organic food from surrounding farms is a way of life. Everyone enjoys the exquisite produce, fresh-pressed olive oil, Primitivo wine, seafood, fresh dairy and pasture-raised meat. Regional chef Anna Marie Chirone says, “The Ionian Sea is the saltiest part of the Med and that’s why the seafood tastes so good. Don’t leave without sampling the cozzes (black mussels).”
Puglia is the epitome of slow food and zero kilometer living. The authenticity makes you wonder how long life in this part of southern Italy will stay just as it is.
It’s home to 60 million olive trees–that’s one tree for each of Italy’s 60 million people. It’s known for producing the largest quantity of olive oil and has the largest concentration of ancient olive trees-with some dating back more than 3000 years. These specimens are considered natural archaeological monuments.
In the 18th and 19th centuries, ships from the port city of Gallipoli transported olive oil to Northern Europe to be used for lamp lighting. Back then oil production was underground so that olives could easily be gravity-fed into cool temperature conditions. Byproducts were sent to Marseille (France) for soap making.
Food is religion and the culture dictates eating fresh pasta everyday–1 to 2 cups cooked! Pasta is made with semolina flour and water, a 2:1 ratio. One must visit Bari, the capital of Puglia, to tour the old medieval city of Bari Vecchia, where grandmas (nonnas) sit outside their homes and behind wooden worktables dusted with semolina flour, making pasta to sell for 5 euros per kilo. If you happen to get 1, 3 or 5-gigante orecchiette thrown in to the mix, then you’re lucky! It’s an art that hopefully will not be lost.
About the trip leader:
Layne Lieberman, MS, RD, CDN, is an award-winning registered dietitian/culinary nutritionist, author, blogger and innovator in the food and health industries. With a lifelong passion for wholesome food and better health and wellbeing, Layne helps consumers achieve a healthy balance in diet and lifestyle.
In the restaurant field, she has teamed with a number of high-profile chefs to create and market healthy menus and provide recipes and nutritional analysis.