THE ADVENTURE COLLECTIVE® · Independent discovery and booking for outdoor travel
Travel from Matera to Altamura on a private half-day that pairs behind-the-scenes cheese making with historic bakeries and a forest picnic. Taste Altamura’s legendary focaccia, learn from master cheesemakers, and finish with an al fresco lunch in Mercadante Forest.
Travel from Matera to Altamura on a private half-day that pairs behind-the-scenes cheese making with historic bakeries and a forest picnic. Taste Altamura’s legendary focaccia, learn from master cheesemakers, and finish with an al fresco lunch in Mercadante Forest.
A lavender dawn lifts off Matera’s sassi as the minivan eases onto the Apulian plain, and you feel the region opening up — limestone fields giving way to orchards and the low, patient green of Mercadante Forest. The day begins in the cool, echoing rooms of Caseificio Dicecca, where curds are coaxed into hard, flavorful cheeses the region has refined for generations.
Verified experiences and guided adventures in the surrounding area.
Operated by Martulli Viaggi · Altamura, Puglia
A lavender dawn lifts off Matera’s sassi as the minivan eases onto the Apulian plain, and you feel the region opening up — limestone fields giving way to orchards and the low, patient green of Mercadante Forest. The day begins in the cool, echoing rooms of Caseificio Dicecca, where curds are coaxed into hard, flavorful cheeses the region has refined for generations.
Altamura’s history is written in bread and stone: the city’s medieval walls and the Duomo’s Romanesque facade recall a community shaped by agrarian craft, while loamy karst soils and exposed limestone tell a quieter geological story that feeds the grain and pastures. At a historic bakery you’ll sample Altamuran focaccia — a crust that speaks to local wheat and wood-fired ovens — then walk old alleys to the Monastery of Santa Chiara and the pastry counter that sells the region’s playful “tits of the nuns” with Padre Beppe liqueur.
The tour closes in Mercadante Forest, where a shaded clearing hosts an al fresco lunch: fresh cheeses, seasonal antipasti and country bread. The trees seem to breathe around the picnic, as if the forest itself approves of the pause.
Practical guidance: this is an easy, low-impact half-day. Expect standing tastings and short walks on cobbled streets and forest tracks; bring comfortable shoes, sun protection, and a refillable bottle. Early starts avoid heat in summer; notify hosts of dietary restrictions in advance. The experience pairs cultural context with sensory tasting — an accessible way to connect with Puglia’s food traditions and the landscapes that sustain them.
Yes — private air-conditioned transfer from Matera to Altamura and back is included in the tour price.
Yes — the operator requests dietary requirements at booking and can adjust tastings and lunch when notified in advance.
The tour notes stroller accessibility for infants and small children; some standing tastings and short walks are required.
Language options vary by provider; confirm at booking. Guides often offer Italian and at least one international language on private tours.
Martulli Viaggi operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
A lavender dawn lifts off Matera’s sassi as the minivan eases onto the Apulian plain, and you feel the region opening up — limestone fields giving way to orchards and the low, patient green of Mercadante Forest. The day begins in the cool, echoing rooms of Caseificio Dicecca, where curds are coaxed into hard, flavorful cheeses the region has refined for generations.
A lavender dawn lifts off Matera’s sassi as the minivan eases onto the Apulian plain, and you feel the region opening up — limestone fields giving way to orchards and the low, patient green of Mercadante Forest. The day begins in the cool, echoing rooms of Caseificio Dicecca, where curds are coaxed into hard, flavorful cheeses the region has refined for generations.
Altamura’s history is written in bread and stone: the city’s medieval walls and the Duomo’s Romanesque facade recall a community shaped by agrarian craft, while loamy karst soils and exposed limestone tell a quieter geological story that feeds the grain and pastures. At a historic bakery you’ll sample Altamuran focaccia — a crust that speaks to local wheat and wood-fired ovens — then walk old alleys to the Monastery of Santa Chiara and the pastry counter that sells the region’s playful “tits of the nuns” with Padre Beppe liqueur.
The tour closes in Mercadante Forest, where a shaded clearing hosts an al fresco lunch: fresh cheeses, seasonal antipasti and country bread. The trees seem to breathe around the picnic, as if the forest itself approves of the pause.
Practical guidance: this is an easy, low-impact half-day. Expect standing tastings and short walks on cobbled streets and forest tracks; bring comfortable shoes, sun protection, and a refillable bottle. Early starts avoid heat in summer; notify hosts of dietary restrictions in advance. The experience pairs cultural context with sensory tasting — an accessible way to connect with Puglia’s food traditions and the landscapes that sustain them.