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Celacanto Celacanto is a community-led regenerated space. It offers a kind of hospitality inspired by the principles of circular and solidarity-based economy. Here food is an expression of the seasons, the soil, and the people who cultivate it. Through a trusted supply chain of small local farmers grounded in authenticity and quality, Celacanto celebrate local excellences and offer guests a genuine narrative of Salento and the many treasures this land holds.	Cantina Coppola One of the historic cellars of the lower Salento, a tradition that began in 1489 and has since then been handed down from father to son. Primitivo, Negroamaro and Vermentino are their vineyards among which you can walk before tasting their wines.	Agriristories This is not a simple restaurant, but a project aimed at supporting and promoting the typical products of Basilicata. The guys who work are first of all farmers or people whose main job is in agriculture, and they know how to present the menu with passion by transmitting pride for their land and for the work that led to the creation of that dish.
Conservatorio botanico - I Giardini di Pomona The most important fig collection in the world (over 600 different varieties) and then a collection of ancient fruits and botanical curiosities, and a lavender labyrinth in the center of which is preserved the "son" of a tree that survived to the Nagasaki nuclear bomb. "I Giardini di Pomona" is a botanical sanctuary that Salento Bici Tour tries to support in the best possible way.	Biosteria - Piccapane Piccapane is our ‘twin’ project. They’re more sedentary, while we are (intra) nomads. But we share the same great care for our land and the dream of building a better world. They also provide accommodation.	Azienda agricola - Sciacuddri Mariangela and Antonio are two young guys who have decided to return to Salento and invest their future and their energies in a dairy. It is not an easy choice these days. They have about 100 sheep and their products respect the seasonality: cacioricotta in summer, primosale (the less seasoned pecorino cheese) or giuncata (fresh and soft cheese, the oldest in the Apulian tradition) in winter, ricotta and mozzarella in spring.

Agriristories This is not a simple restaurant, but a project aimed at supporting and promoting the typical products of Basilicata. The guys who work are first of all farmers or people whose main job is in agriculture, and they know how to present the menu with passion by transmitting pride for their land and for the work that led to the creation of that dish.	Biosteria - Piccapane Piccapane is our ‘twin’ project. They’re more sedentary, while we are (intra) nomads. But we share the same great care for our land and the dream of building a better world. They also provide accommodation.	Trattoria Retró The cosmopolitan Salvatore makes us drunk in all languages. He traveled long before meeting his love in the French-speaking Switzerland and returning to his country of origin to cook what the land offers, and taking up some of the traditional recipes such as the "paparine" (the leaves of the poppy plant, before the flower) and parmesan on the plate.
Ristorante Laltro Baffo One of the oldest restaurants in Otranto. According to many, the best in the city. Open kitchen and traditional dishes revisited in a creative way with modern cooking techniques, such as: orecchiette with turnips anchovies and pine nuts or sea urchin carbonara or monkfish in oil, almond and basil extract and more.	Ristorante La vecchia Otranto In the historic center of Otranto, a place where you can find the characteristic architecture of the barrel vaults and stone walls. Giancarlo offers the typical menú of the restaurants where local people go to eat:pasta with mussels or scampi, roasted fish, fried fish, grilled octopus and to finish his excellent homemade limoncello.	Osteria del Vico Set in the historic center of Gallipoli, the city of fishermen; therefore, you cannot miss the chance to taste good fish. Federico and his staff, including his mother, know how to welcome their guests warmly. The abundant and delicious appetizers cannot be missed.

Cantina Coppola

One of the historic cellars of the lower Salento, a tradition that began in 1489 and has since then been handed down from father to son. Primitivo, Negroamaro and Vermentino are their vineyards among which you can walk before tasting their wines.

Cantine Menhir Salento

White, red, rosé... we often stop in the shady garden of this winery (with its own production facilities) to enjoy wine and cheese tasting.
quota 29 is one of the best known wines, produced - in fact - in a large vineyard at 29mt above sea level.

Celacanto Celacanto is a community-led regenerated space. It offers a kind of hospitality inspired by the principles of circular and solidarity-based economy. Here food is an expression of the seasons, the soil, and the people who cultivate it. Through a trusted supply chain of small local farmers grounded in authenticity and quality, Celacanto celebrate local excellences and offer guests a genuine narrative of Salento and the many treasures this land holds.	Conservatorio botanico - I Giardini di Pomona The most important fig collection in the world (over 600 different varieties) and then a collection of ancient fruits and botanical curiosities, and a lavender labyrinth in the center of which is preserved the "son" of a tree that survived to the Nagasaki nuclear bomb. "I Giardini di Pomona" is a botanical sanctuary that Salento Bici Tour tries to support in the best possible way.	Azienda agricola - Sciacuddri Mariangela and Antonio are two young guys who have decided to return to Salento and invest their future and their energies in a dairy. It is not an easy choice these days. They have about 100 sheep and their products respect the seasonality: cacioricotta in summer, primosale (the less seasoned pecorino cheese) or giuncata (fresh and soft cheese, the oldest in the Apulian tradition) in winter, ricotta and mozzarella in spring.
I Contadini With about 52 hectares of land, this company produces and transforms the products of the earth " at KM0", as they say in Italy. They are famous for their sun-dried tomatoes and then put in oil, but also sun-dried courgettes or aubergines. All production is made respecting the times of the earth they cultivate.	Panificio Caroppo Donato and his family produce everything at km zero, from grain to bread and buns with cheese. He is first of all a farmer and then a baker. If we have time we never miss a visit to the huge stone oven and to listen to the beautifully played popular music (by our guides!)	Bottega Stifanelli The best products of Salento and Valle d’Itria, from pasta to cheese, through sauces, wild onions and sausages. Take advice from Salvatore: he will know exactly how to delight your palate at any time of the day. An obligatory stop on our "food and wine" tours.

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