In July, I married Reevel — the love of my life! Like many destination weddings, ours wasn’t just a single day, but a full-on three-day celebration, designed to let our guests live and breathe the magic of Puglia, with a cheeky dash of Congolese tradition thrown in for good measure.
Now, as you might expect, Italians can be a bit… stubborn — especially when it comes to food. “Nothing beats Italian cuisine,” they say. We tried — believe me — but no chef could be persuaded to cook Congolese dishes for our events. So, we decided to serve the best Apulian food and share the Congolese culture through music, clothing, and unforgettable moments, making sure both our heritages were felt in every beat, every bite, and every smile.
Day One – Getting to Know Bari (and Each Other)
The festivities kicked off with a laid-back tour of Bari’s old town, led by my dad and cousin, who fancied themselves as expert guides for the day. We stopped at all the must-eats: focaccia (obviously), Peroni beers (yes, the so famous Peroni beer comes from Bari!), and the best gelato in town. It was the perfect way for guests to unwind, start chatting, and become friends before the whirlwind wedding days ahead.
Day Two – The Serenata: Love, Ladders and Focaccia
The evening before the wedding, we honoured a classic southern Italian tradition — the Serenata. For those not in the know, this involves the groom serenading the bride outside her window, often with a live band, and a whole lot of drama.
Reevel and I decided to put our own spin on it. Dressed in matching traditional African outfits (because why not?), we invited everyone to embrace the theme, especially since we couldn’t serve African food. Picture this: I’m relaxing in my room when I hear music drifting up from below. There’s Rev, standing beneath my balcony with a band behind him, singing his heart out. My dad was busy topping up guests’ glasses of homemade Primitivo wine, making sure the atmosphere stayed lively and warm. Then, in a moment worthy of a rom-com, Rev climbs a ladder to join me, rose clenched between his teeth.
But the fun didn’t stop there. My mum handed out freshly baked focaccia to all our guests — and some very curious passers-by — alongside some more of that delicious wine. What started as a romantic serenade quickly turned into a spontaneous street party, with dancing and laughter lasting late into the night.
Day Three – The Big Day at the Masseria
Our wedding day was set in a stunning old Masseria, a rustic farmhouse steeped in Apulian charm. Italians are famous for their epic six-course wedding meals, but knowing we had guests from all over the world (and some with less adventurous appetites!), we decided to go big but keep it manageable with “just” four courses.
After the ceremony, Rev and I made our grand entrance into the Aia — the open courtyard of the Masseria — dancing to Congolese music. The mix of cultures, the colours, and the energy was incredible. Everyone joined in, and honestly, from that moment, the wedding was just a delightful celebration — full of joy, laughter, and dancing under the stars.
Then came the food — and oh, the food! We kicked off with antipasti served from several food stations, featuring a variety of Apulian land and sea delicacies. There was a bakery stall serving focaccia too and one of my friends piled his plate so high he nearly toppled over, only to realise (with wide eyes) that there were still three more courses to go!
The “bread” that brought us together
Besides the two of us — the happy newlyweds — focaccia was the real common thread that tied the entire celebration together. And it’s only fair to say it was part of our love story too.
Back when Rev and I were still getting to know each other, unsure if we were the right match, I invited him on a date to Kew Gardens — my favourite spot in London. In a world of swipes and scrolling, where people can be forgotten in a second, I really needed to make an impression.
I remembered my grandma saying, “The way to a man’s heart is through his stomach”, so I cooked him the best focaccia of his life. He won’t admit it, but that was probably the day he fell in love with me: what a sweet deal would be to spend a lifetime with someone who could bake him focaccia till death do us part.
I’m not going to lie… that was the first and last time I made him focaccia. He’s called me a “fraud” ever since — but the trick worked. And now we’re married, so I must’ve done something right.
So here is the recipe of my focaccia – who knows… your love story might start with focaccia too!
The “Focaccia That Wins Hearts” (and maybe even a ring) Recipe
Ingredients:
- 350g plain flour (soft wheat flour)
- 250g re-milled durum wheat semolina
- 390ml water – this depends on the humidity and type of flour used, so amount of water may vary
- 1 tablespoon salt (10g)
- 5g sugar
- 1 boiled potato, mashed and still warm (150g raw weight)
- 12g fresh yeast (about half a cube) or 7g dried yeast
- Extra virgin olive oil from Puglia
- Olives baresane (or those with an aromatic flavour, slightly bitter, with firm flesh)
- 800g small round, juicy tomatoes
This recipe makes two 32 cm trays of focaccia barese. Why two? Because one is never enough! That said, if you only want to bake one round of focaccia, feel free to halve the quantities!
Method
- Dissolve the yeast in the water along with the sugar, then pour the mixture into the “little mountain” of flour, semolina, mashed potato. Add more water and salt while kneading.
- Then add the olive oil and continue kneading for another 7–8 minutes (or more if needed).
- Once the dough is ready, divide it in half and place each portion onto a tray greased with 2 tablespoons of olive oil. Leave to prove in a warm place for 2 hours.
- After proving, transfer one portion of the dough to a round baking tin and turn it over. Press it out with your fingers, then top with the tomatoes, tearing them open with your hands. Add 10–15 olive baresane (or more if you like them!), and drizzle with 4 tablespoons of olive oil. Sprinkle over some oregano and a pinch of salt.
- Bake in a preheated static oven at 250–270°C for 25–30 minutes.