Travelling has always opened gateways to different experiences and thoughts in our minds. My profession in “information technology” area has helped me to travel and work in different countries, thereby got the opportunity to experience the local aspects like culture, tradition or cuisine. It is more important to travel with open mind and look for experiences which will enhance the knowledge and thinking, making an improved version of yourself. Italy, the country where I am currently leaving, offers one or the other historical and cultural experiences. Each region in Italy leaves one mesmerized. As you finish your vacation and think that you visited one of the best places, you end up knowing about other destination which makes to think “oh that place is even better, it must be visited”. One such place is the city named “Bari”, in the region of Puglia. Bari is most of the time considered as transit hub to get in and out of Puglia region, with focus on visiting the many touristic places nearby like Polignano a Mare, Monopoli, Alberobello, Matera etc., but many skip to explore this wonderful city. Last summer had planned visit to Bari and few places in Puglia. Had also planned to spend good amount of time in Bari, which looking back now makes to feel that it was the right decision. “Bari Vecchia”, (meaning Bari Old town) has some important places like Castle, churches, good restaurants and gelato points. Walking the narrow cobbled streets is an unforgettable experience in itself. After the visit to the old town, started to walk along the seashore enjoying the good views of the sea and the city. Walked till ‘Museo Teatro Margherita’, took some nice photos and headed back towards the old town. Handmade pastas are common in this region, but had read that Bari is quite famous specially for making “Orecchiette” pasta and that there are many spots in the old town where one can spot ladies seated outside their house making this pasta. After walking across few lanes, found a group of ladies making these. Though my Italian speaking skills is still at beginner level, started the conversation with them. The ladies were too warm, invited inside their working station and gave a brief history about making these fresh pastas. They neatly demonstrated the making of these nice little orecchiettes. It’s made with durum wheat flour and water, dried for couple of the days in the shade. Wheat flour and water is mixed to make a dough and kneaded well. Then dough is cut into small portions and rolled into a rope. Using a butter knife a small piece is cut from this rope and dragged across, stretching it under the knife which makes it look like a “small ear” hence the name of this pasta. “Orecchiette” means “small ears" in Italian. Language never becomes barrier for emotions and human touch. These ladies, made their best effort to share the art of making this wonderful pasta. They also provided good supervision during the short “hands-on” pasta making session. Couldn’t match the orecchiette shape nor the speed with which the ladies were making it. Yeah, it looks simple, but it needs lot of patience and practice! They also shared tips for making good pasta which has been passed down from generations in their families. They were really sweet in guiding us to a restaurant in the locality which was offering pasta made in the traditional way using the locally sourced orecchiette. Orecchiette dishes are usually served with meat or vegetables. This was one of the first local interaction in many months of travel in Italy, which was really fascinating and insightful. Such interactions gives an opportunity to get to know the locals and also know about their culture. We often get busy in taking photographs for posting on social media and looking out for cosy places to have lunch or dinner, but it’s worth to go beyond the usual routine and experience “sapori della regione” (flavors of the region). It gives a different dimension to the place visited and helps to understand the non-touristic aspect of the place which leaves the memories for a lifetime.