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With its enveloping flavour, that pure white that satisfies the senses, unique freshness and texture on the palate, mozzarella is the living expression of Italian history and culture, the witness of a gastronomic heritage that continues to evolve while keeping faithful to its roots. With its rich history and mild flavour, it's more than just an ingredient; it is a journey through Italy's time and culture, an emblem of tradition and innovation that continues to seduce and inspire chefs and gastronomy enthusiasts worldwide. And among the different types of mozzarella, the most valuable is undoubtedly “Mozzarella di Bufala”, buffalo mozzarella from Campania, the region of Naples. Its history is over a thousand years old, and its goodness is recognised worldwide.

Puglia, the “heel” of the boot, has become increasingly popular in these last few years. And the reasons are many: its enchanting beaches, its “whiter than white” villages, its vastness, as compared to the hilly landscapes of Tuscany and Umbria, and the simplicity and openness of its people. Travellers who come to Puglia are not looking for glitz, they want to feel good and experience something they wouldn't find anywhere else. And, unlike other popular destinations like Capri, which is open only six months a year, here the villages are always alive.

The most traditional image of Christmas is the Nativity scene, representing the hut with the newborn baby Jesus between Mary and Joseph and warmed by the donkey and ox.

 "The perfect lover is the one who turns into pizza at four in the morning" - Charles Pierce

Italians love pizza, and we are obsessed with it: "Saturday night is pizza night" or, in my case, it could be "every day is pizza day". I must admit it, pizza is undoubtedly my favourite food.