with courses
on Masseria Gialli

Educational tours

The educational work of Masseria Gialli is entirely inspired by Grandfather Rocco’s life philosophy. Knowing what is around us and understanding when nature is valuable we can come to respect and to love it. Raise awareness of the real gems of our region will bring adults and children to protect the environment around them.

Masseria Gialli offers the opportunity to discover the natural beauty through appropriate educational programs aimed at children and adults. The aim is to bridge the gap between the city culture and the farm culture  and to promote the agricultural and natural resources in order to encourage compliance.

In particular, there are three courses:

Learning Path n.1
From the Mediterranean to the ancient olive trees of Masseria Gialli.

Learning Path n.2
The benefits of organic farming for the environment and people.

Learning Path n.3
From the olive to the oil.

Astronomical trullo
To observe and learn about the night sky lying on an ancient trullo.


Nature trail n. 1 – From the Mediterranean to the ancient olive trees of Masseria Gialli

This course gives you the opportunity to let visitors know the extraordinary peculiarities offering the farm from the point of view of nature and the environment, as well as the signs that bear witness to the passage from the natural to the cultivated land.

Training courses on which the trail will give specific attention are the following:

  • the oak woods of holm oaks;
  • the Mediterranean and its orchids;
  • the reeds and humid environment of the “vora”;
  • the monumental olive trees;
  • the signs of the place (farm, farmyard, pajara, dry stone walls).

The consume ways  aim to minimize the actions of the people in the surroundings and  not to alter the condition of the premises with artificial insertions or with factors that are inconsistent with the site.

This approach implies that the most significant experience (synthesis) is experienced by visitors through points of stop specially equipped (teaching areas). The internal path, in fact, be seen as a way of access to the areas teaching and not as a means to run around within the company. For this purpose, the traces of the proposed route leverage exclusively on small roads that already exist and will be structured around 3 themes explanatory agroecosystem local (secular olive trees, Mediterranean nature, rural settlements).

Nature trail n. 2 -1 benefits of organic farming for the environment and the health of people

This course is designed to give visitors a chance to learn farming techniques inspired by the principles of environmental compatibility. In the present case, is illustrated the system of organic production practiced in the company.

Training courses, on which the trail will give specific attention ,are the following:

why  you have to protect plants from pests;

  • the effects of pesticides on the environment and health of people and animals;
  • the benefits of organic farming for the environment, the producer and the consumer.
  • The basics that will be disclosed include basic information related to the concept of

seasonality of crops, the benefits of growing native species (ecotypes), how to cultivate reduce the use of fertilizers, pesticides and herbicides, as well as agronomic techniques that allow the saving water. Specific examples relate to the cultivation of wheat, olives and vegetables typical the area.

In the classroom / laboratory the present can participate directly in the preparation of bread and other products from typical local baked (bagels, cookies and friselles) that will later be cooked in a wood oven and eaten on place.

Nature trail n. 4.2 – From flour to the dough

Like the previous route, this begins with the operator that takes participants at the land sown by telling them the story of wheat, the cultivation technique used in the company and the importance of crop rotation in agriculture with low environmental impact.

Training courses, on which this trail will give specific attention, are the following:

  • from grain to the flour (history and techniques of yesterday and today);
  • the basic ingredients of the pasta (water, salt and flour);
  • the types of pasta salentine;
  • all to knead.

With the help of the operator teaching and grandmothers voluntary participants in the classroom / laboratory will be able to take part the preparation of noodles and macaroni typical of the area.

Nature trail n. 5 – to rediscover the flavors of the territory of the country kitchen.

This path is placed in a transversal manner to all others because it is designed to give the possibility to visitors to learn about and reflect on the importance of a healthy diet. Also in this case the children are the actors around which the operator will try to rotate the teaching world adults (parents, teachers, experts …), all invested with a common goal of great responsibility: to develop by example and consistency, the establishment of a healthy lifestyle based on the principles of sound nutrition and physical activity.

Specifically, the course aims to discover in an original way the main business and agri-food products of Salento through the story, the direct vision and, for those who want to, with the interaction in the preparation and tasting the same.

Within a framework based on food (taste, health and quality of life), the path purpose is also to raise awareness of the local country cuisine and the Salento territory starting right from its most representative products (legumes, grains, herbs, vegetables, seasonings,).

Among the main training content is noted:

  • The food pyramid;
  • Nutritional value of cereals, pulses and edible wild herbs;
  • Nutritional value and therapeutic properties of olive oil;
  • Dissemination of knowledge related to the farming enterprise, its production cycles and seasonality of production, the rhythms of life and the operations of the business in the field of animal biodiversity and vegetable;
  • Dissemination of eco-sustainable production systems and in particular of organic production systems adopted in the company;
  • Enhancing the local knowledge of its main food products (history, culture, traditions, etc..) and the company in particular (oil cycle, the cycle of bread and pasta);
  • Promotion of health and nutrition through the knowledge of the health properties of
  • Key products of the Mediterranean diet (olive oil, bread and pasta).

From a conceptual and operational point of view, the course curriculum is structured around the existing. In fact, it relies on the notion that the current ecosystem of the station, the surrounding landscape to site and production activities are in themselves important business and, therefore, able to support the offer training.

On the methodological side-project, the training program has been designed and set up as a single operation that possesses both a strong prerogative of protection / enhancement environmental / cultural and an equally strong connotation teaching and popularizing. These features allow it to communicate of the meaning and value of the context in which it operates, without the need for artificial gimmicks that could alter the true meaning of the entire educational offer.

The plan of teaching activities, finally, was determined by taking as a reference bond and the sustainability of effects and functionality of the actions for the protection of the local environment and the enhancement of the traditions of territory. Everything else, even if necessary, becomes secondary and assumes the character of completion instrumental in disseminating the content of each proposed route and the achievement of its educational objective.

The following table summarizes the educational that offer Masseria Yellow.

Learning Objective Learning Path Lab

1 Knowledge of plants business

1 – From the Mediterranean to the ancient olive trees of “Colonial Yellow”

2 Agriculture and Environment

2 – Benefits of organic farming for the environment and people

3 Knowledge of the oil cycle

3 – From the olive oil (extraction Oil)

4 Knowledge of the grain cycle

4.1 – From wheat to bread (Preparation Bread)

4.2 – From flour to the dough (Preparation pasta)

5 Education Food

5 – Discover tastes of the territory of the country kitchen. Preparedness of typical foods.

Nature trail n. 3 – From olive oil

The course is offered to visitors from October to February when, that is, you can have the presence of olives on the trees. The tour begins centuries-old olive grove where the operator will explain the characteristics main (age of the plants, distances of plant growth habit and shape of the trunk) in relation to plant olive latest.

The main educational content of the educational activity are as follows:

  • knowledge of the varieties “Cellina” and “Ogliarola Salento” which are traditional kinds in the area;
  • the ripening of the olives;
  • collection from hand to machine;
  • the methods and stages of oil extraction.

Those present are given the opportunity to take part in the olive harvest directly from the plant. The path continues in the classroom / laboratory where, using an ancient method of extracting local, visitors can involved in the production of oil. The experience handbook is to crush the olives in a mortar stone up to make a smooth paste to put in a fabric sleeve. The twist in the opposite direction of two ends of the sleeve allows the outflow of the oil content in the dough. The use of warm water from slowly pour on the sleeve for easy removal. The separation of oil from water is finally carried out with a particular spoon which collects the oil surfaced on the surface.

Nature trail n. 4.1 – From wheat to bread

Although it is possible to observe the presence of wheat in the field from December to May, this path may be experienced by visitors throughout the year. The operator starts the visit by land sown telling the story of wheat, the cultivation technique used in the company and the importance of crop rotations in sustainable agriculture. The training contents that the trail will deepen revolve around the comparison between the chain of bread yesterday and today. Specifically:

  • from sowing to harvest (from sheaves to the threshing);
  • the grinding of the beans (the mills tell);
  • the basic ingredients of bread (water, salt, yeast and flour);
  • the cycle of the bread (kneading, rising and baking);
  • intolerance to gluten;
  • why the bread is good for health.