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@quotidianodipuglia.it: 🏛️ PALAZZO PAPULI RIAPRE COME BOUTIQUE HOTEL: A CORIGLIANO D’OTRANTO NASCE UN GIOIELLO DEL ‘700 🏛️ ✨ C’è un Salento che trova nella propria storia la linfa per un nuovo sviluppo. Palazzo Papuli, nobile dimora di fine ‘700 nel centro di Corigliano d’Otranto, a pochi passi dal Castello De’ Monti, diventa il primo hotel del paese: un boutique hotel con 15 camere e 30 posti letto. 💶 Un investimento privato da 5 milioni di euro, cofinanziato dai fondi del Mini-Pia, voluto dalla famiglia Deolo che ha scelto di valorizzare il proprio patrimonio senza venderlo agli investitori internazionali. 🕰️ Il restauro, curato dall’architetta Carolina Bozzi Colonna, ha custodito la memoria viva del palazzo: abiti del ‘700, armi, monete, gioielli e persino lo studio del nonno al piano terra. 🏊 Camere ampie con salotto e doppio ingresso, piscina, giardino e bar al piano terra. Non mancherà una selezione di abiti e gioielli di artigiani locali. 💬 «Ho voluto offrire l’esperienza autentica di vivere in una casa nobile salentina» — Marina Deolo 📅 L’inaugurazione è prevista a dicembre. Leggi l’articolo sul sito 📲 #nuovoquotidianodipuglia #PalazzoPapuli #CoriglianoDOtranto #Salento #Puglia

Quotidiano di Puglia
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Monday 26 October 2026 11:49:47 GMT
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Who would love to have this Chana Masala (Chole) 🥘 for breakfast every day 😍 Ingredients: 2 cups chickpeas, soaked overnight 2 bay leaves 3 green cardamoms 4–5 cloves 5 tbsp oil 2 red tomatoes, chopped 1 tbsp coriander powder 1 tbsp cumin powder 1 tbsp Kashmiri chilli powder ½ cup yogurt ½ cup fried onions ¼ cup cashews ¼ cup fresh coriander 5–6 garlic cloves 1-inch ginger piece ½ cup water 1 tbsp black pepper powder 1 tbsp salt Method of Preparation: Add soaked chickpeas, water, bay leaves, cardamoms and cloves to a pressure cooker. Cook for 15–20 minutes after the first whistle, until tender. Heat oil in a pan, add chopped tomatoes, coriander powder, cumin powder and Kashmiri red chilli powder. Cook well. Blend yogurt, fried onions, cashews, fresh coriander, garlic and ginger into a smooth paste. Add the paste to the tomato mixture and cook well. Add 1 cup boiled chickpeas, ½ cup water, black pepper and salt. Mix and simmer until the curry thickens. For the tadka, heat oil and add cumin seeds and whole green chillies. Pour over the chana. Serve hot with paratha, naan or rice. #fyp #chickpeas #chole #chana #viral
Who would love to have this Chana Masala (Chole) 🥘 for breakfast every day 😍 Ingredients: 2 cups chickpeas, soaked overnight 2 bay leaves 3 green cardamoms 4–5 cloves 5 tbsp oil 2 red tomatoes, chopped 1 tbsp coriander powder 1 tbsp cumin powder 1 tbsp Kashmiri chilli powder ½ cup yogurt ½ cup fried onions ¼ cup cashews ¼ cup fresh coriander 5–6 garlic cloves 1-inch ginger piece ½ cup water 1 tbsp black pepper powder 1 tbsp salt Method of Preparation: Add soaked chickpeas, water, bay leaves, cardamoms and cloves to a pressure cooker. Cook for 15–20 minutes after the first whistle, until tender. Heat oil in a pan, add chopped tomatoes, coriander powder, cumin powder and Kashmiri red chilli powder. Cook well. Blend yogurt, fried onions, cashews, fresh coriander, garlic and ginger into a smooth paste. Add the paste to the tomato mixture and cook well. Add 1 cup boiled chickpeas, ½ cup water, black pepper and salt. Mix and simmer until the curry thickens. For the tadka, heat oil and add cumin seeds and whole green chillies. Pour over the chana. Serve hot with paratha, naan or rice. #fyp #chickpeas #chole #chana #viral

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