TARANTO – LA CITTÀ DEI DUE MARI:The City of Two Seas:

Taranto is the only Italian city where two seas meet—the Mar Grande (the open Ionian Sea) and the Mar Piccolo (the inland lagoon). Connected by a famous swing bridge (Ponte Girevole), this unique geography has shaped Taranto’s identity for millennia.

Ancient Magna Graecia:

Founded by Spartans in 706 BC, Taranto was one of the most powerful cities of Magna Graecia—the “Greater Greece” of Southern Italy. Its strategic position made it a crucial Mediterranean commercial and military port.

Tarantine Spirit:

Despite industrial challenges in the 20th century, Taranto maintains an indomitable spirit—positivo e determinato (positive and determined). This is the character that Raffo embodies: resilient, genuine, warm, and proudly Southern Italian.The Two Seas’ Gifts:

The Mar Piccolo’s unique brackish waters (freshwater springs mixing with salt water) create perfect conditions for cozze nere (black mussels)—Taranto’s culinary treasure and a natural pairing for Raffo.

THE RAFFO STORY – OVER A CENTURY OF PUGLIAN PRIDE:1919 – The Founding:

On April 15, 1919, the Raffo brothers (led by Vitantonio Raffo) founded their “Fabbrica di Birra e Ghiaccio” (Beer and Ice Factory) in the heart of Taranto. The combination of beer brewing and ice production was essential in the pre-refrigeration era.May 1921 – First Brew:

The first batch (prima cotta) was produced in May 1921. The original brewing kettle had a 30-hectoliter capacity, and the beer was aged in oak barrels—traditional methods that established Raffo’s distinctive character.Family Tradition:

For over 40 years, Raffo remained proudly family-owned, with the original recipe jealously guarded and the local workforce trained in traditional brewing methods. The beer became synonymous with Taranto itself.1961 – Peroni Acquisition:

The Raffo brand was sold to Gruppo Peroni, which wisely kept the original recipe, the Taranto brewery, and all employees intact. Quality and tradition were preserved.1970s – Regional Expansion:

Production reached 48,000 hectoliters annually as Raffo spread throughout Puglia, Basilicata, Lazio, and Campania. Puglia always remained its heartland—the region with the highest consumption.1987 – Production Move:

Peroni closed the Taranto brewery and moved production to Bari, ending an important chapter in Taranto’s industrial history. However, Raffo remained the most popular beer throughout Puglia.2008 – Brand Renewal:

Peroni strengthened Raffo’s connection to Taranto through renewed branding and local initiatives, ensuring the beer’s identity remained tied to its city of origin.2016 – Asahi Era:

When Peroni was acquired by Japan’s Asahi Breweries, production continued in Bari, maintaining the link with Puglia and the commitment to using Puglian barley in the recipe.2024 – National Campaign:

A new advertising campaign expanded Raffo’s reach beyond Puglia, introducing the rest of Italy to this regional treasure while maintaining its authentic Puglian identity.Today:

Raffo continues to be produced at the Peroni facility in Bari, maintaining the original 1919 recipe with the same pride and passion that defined it over a century ago.

10% ORZO PUGLIESE – PUGLIAN BARLEY:Genuine Puglia Terroir:

What makes Raffo distinctly Puglian is its use of 10% barley malt from Puglia (malto d’orzo di cui 10% da orzo pugliese). This isn’t marketing—it’s a genuine connection to Puglian agriculture.

Why Puglian Barley Matters:

Mediterranean Sun: Puglia’s intense sunshine creates barley with distinctive character

Local Agriculture: Supports Puglian farmers and regional economy

Terroir Expression: The soil, climate, and cultivation methods of Puglia express themselves in the malt

Identity & Pride: Using local barley ties the beer to its homeland

The Remaining 90%:

The remaining barley malt is 100% Italian from other regions, ensuring the entire beer is authentically Made in Italy. Combined with Italian maize (granturco), the recipe stays true to Italian brewing traditions.

The Original Recipe:

This is the same recipe created in 1919—over 105 years unchanged. The balance of Puglian and Italian barley, Italian maize, and carefully selected hops creates Raffo’s signature soft body and dry, refreshing taste.

APPEARANCE:

Brilliant golden-yellow color—clear and inviting. The Italian maize contributes to exceptional clarity. Crowned with a white foam head that settles to a thin, persistent layer. The color evokes Puglian sunshine captured in glass.

TASTING NOTES:

Nose: Clean, light malt aromatics. Subtle grain character with hints of corn sweetness. Delicate hop presence. Fresh, inviting, unpretentious—this is an everyday beer, not a complex contemplative brew.

Palate: Corpo morbido (soft body)—the defining characteristic. Smooth, light, incredibly easy-drinking. The 10% Puglian barley adds gentle malt sweetness and breadiness. Gusto secco molto rinfrescante (very refreshing dry taste)—this is crucial. Not sweet, not heavy, just clean and thirst-quenching. Light corn character adds to drinkability. Subtle hop bitterness in the background—just enough to balance without dominating. Perfectly integrated—nothing stands out, everything works together.

Finish: Clean and dry with lingering refreshment. A hint of bitterness follows. The finish leaves you ready for another sip, another bite of food, another moment with friends. Dissetante—genuinely thirst-quenching.Mouthfeel:

Light body (despite 4.7% ABV). Medium carbonation—lively but not aggressive. Smooth, soft, gentle. No harshness, no burn, no rough edges.

Overall Character:

This is la birra di tutti i giorni (the everyday beer)—approachable, balanced, refreshing, food-friendly. It’s not trying to impress with complexity; it’s trying to be the perfect companion to Puglian life, food, and conversation. Mission accomplished.

FOOD PAIRING – PUGLIAN SOUL:

Perfect Pairings: Seafood (The Classic):

Cozze nere tarantine (Taranto black mussels) – THE pairing

Seafood salads

Grilled fish

Fried calamari and shrimp (frittura di mare)

Raw seafood (crudo di mare)

The dry finish cuts through richness

Pugliese Classics:

Orecchiette with turnip greens (cime di rapa)

Focaccia barese with tomatoes

Panzerotti (fried stuffed pastries)

Burrata and fresh mozzarella

Taralli (savoury ring biscuits)

Pizza & Bread:

Classic Margherita

Pizza with seafood

Puccia (Puglian sandwich bread)

Friselle (hard bread soaked and topped)

Aperitivo:

Salumi and formaggi

Olives (especially Puglian Bella di Cerignola)

Grilled vegetables

Bruschetta with Puglian olive oil

Why It Works:

The soft body and dry finish make Raffo incredibly versatile. It refreshes without overwhelming delicate flavours, pairs with rich foods without adding heaviness, and complements the bold flavours of Puglian cuisine.