Hotel Villaggio Residence Julia

Hilly foothills touched by the sea, the Gargano offers a large variety at landscapes, environment and biotype, natural also like for the individual selects. Richly and intresting is the Zootechnical wealth, even if the typical races, the cow "Podolia", the goat of Gargano and the sheep "Gentile" of Apule, are numerically in the departure. From their milk, one wins very good cheese kinds (Caciocavallo Podolico, buffalo Mozzarella), against it, meat kinds were gotten salty and spiced like the so-called "Muscisca" or "Mischiska", from sheep or goat. In the coast-seas of Lesina and Varano, it is a tradition to breed eels, activity this got a new impulse with the foundation of an administration company of the fishers cooperative with public capital. In the 19. Century the Riviera of Gargano was the principal exportation country of citrus fruits, of which was developed exclusive varieties,: the sweet "Melangolo", the blond orange, and the "Duretta", the hard, from Gargano, the "Femminiello", the female lemon of Gargano.
After a long crisis, the production grew up again, thanks to the development of olives trees. The principal component is the so-called "Ogliarola Garganica" olive, (min. 70%) for the "extra Vergine" of the D.O.P. oil of Apule, guarantee for the geographical origin of the product of the Gargano.
In this paradise of the biological mediterrean variety cannot be missing the vine, even if the wine-growing is not longer as once. Until 1950, against it, these grapevines were a principal income: the most excellent wine from the Gargano was the Muscat, daily with the bourbons at table.
Other grapevines are known in the literature as "wines from Vico" (red wines like the "Macchiatello", the "D'Anell", the "D'Mastrocianni" and the "Pampone", white wines like the "Nardobello"), others than "wines from Monte Sant'Angelo" (the red of "Nereto")one of the oldest.
Earns becoming mentioned of course, the specialties of the "white art": in Monte Sant'Angelo bakes one of the many varieties of bread of Apule and the filled wafers, delicacy from old cloister tradition, also like pretzel, the "Poperati", the "Cartellate", the "Mostaccioli" and other local tipival sweeties.