The Puglia Guys is an independent, non-commercial, English-language guide to travel, food, and life in Italy’s southern region of Puglia.
Founded by Scott Maxwell, a former London-based lawyer who moved to Puglia almost nine years ago, the project began as a way of documenting the region honestly and seasonally. Today, The Puglia Guys has become one of the most trusted English-language resources for visitors seeking authentic local experiences, not the curated tourist version.
Scott now combines travel writing with tending a small olive grove “just for fun”. He works with a small network of contributors and collaborators — all born-and-bred Puglians from different walks of life — who bring local insight, dialect, and personal perspective to the project.
Andrea Visaggio, from Bari, contributes design, photography and editorial support. A graphic design student whose Puglia-themed posters have been exhibited regionally, Andrea helps shape the visual language of The Puglia Guys across web and social platforms.
Offering Puglia travel expert advice and commentary, they do not include paid for promotions or content: “To ensure the authenticity of our recommendations, we review anonymously and pay in full. We never have and never will be paid by anyone we feature or speak about.”
The Puglia Guys, virtual ambassadors of Puglian cuisine
EL PAÍS, Spaghetti all’assassina, la pasta que se cocina quemada (a propósito), 18 April 2026
What We Do
The Puglia Guys are not just “bloggers with a website.” Based on external mentions:
- We are quoted as subject-matter experts (El País)
- used as contributors by established publishers (Rough Guides)
- featured by mainstream media (BBC)
- and embedded in both local Italian and international travel media networks
Marking us as different from content creators, into something closer to recognised niche specialists in a destination.
We publish long-form guides, itineraries, cultural features and seasonal insights about Puglia — written by locals, for travellers who want to understand the region rather than just visit it.
Our focus includes:
- Slow travel and off-season discovery
- Authentic food and drink culture
- Realistic regional itineraries
- Festivals, traditions, and everyday life in Puglia’s towns and countryside
We produce:
- In-depth destination guides on pugliaguys.com
- The Puglia Guys Podcast (Spotify, Apple Podcasts, etc.)
- Daily insights and photography on Instagram @pugliaguys
The Puglia Guys in El País
In April 2026, El País — Spain’s most-read newspaper, with a readership extending across Latin America — featured The Puglia Guys in a major food feature on the rise of spaghetti all’assassina. The article, which we had no part in commissioning or contributing to, describes The Puglia Guys as “embajadores virtuales de la cocina de Puglia” — “virtual ambassadors of Puglia’s cuisine.”
The piece credits The Puglia Guys with a direct role in the dish’s international breakthrough, citing our introduction of the recipe to Guardian food writer Rachel Roddy — whose 2023 feature in the British newspaper is identified as a key moment in assassina’s journey from Bari institution to global viral phenomenon. The article also quotes Scott Maxwell on the defining challenge of the dish: achieving a result that is smoky but never bitter.
Our Principles
- Independent and non-commercial. We do not sell travel products or services.
- Ad-free and sponsor-free. We carry no paid promotions or press trips.
- Anonymous, self-funded reviews. Every meal, stay and activity is paid for by us.
- Local insight. Written and photographed by people who live here year-round.
- Realistic storytelling. Honest accounts of the region as it truly is — season by season.
Audience Snapshot (October 2025)
- Website traffic: ≈ 30 800 sessions / 46 000 pageviews per month
- Podcast: ≈ 2 500 downloads per month (19 149 YTD)
- Instagram: ≈ 33 000 followers / 400 000 post views in 30 days
- Top audience regions: UK 35 % | US 25 % | Canada 10 % | Australia 10 % | Ireland 8 % | Other 12 %
Our readers are English-speaking travellers planning independent trips to Puglia who value authenticity, local food, and insider knowledge over mass-market tourism.
As Seen and Heard
- Contributors to BBC TV travel coverage and Rough Guides Puglia
- National UK network travel show to air in 2026
- Featured in EL PAÍS, as “virtual ambassadors of Puglian cuisine”
- Quoted and referenced by multiple international travel publications
- Trusted by thousands of travellers each month for planning Puglia itineraries
A selection from some of our more recent collaborations include:
Amazing Puglia Magazine (February 2025)
One of our more recent interviews was for Amazing Puglia Magazine (all photos except cover © the Puglia Guys).
Vacationer Magazine (February 2025)
We recently wrote for Vacationer Magazine (USA/UK) in February 2025 (all photos © the Puglia Guys):
Low Season Traveller (October 2024)
Our feature on Bari as an off season travel destination for issue 9 of UK based Low Season Traveller Magazine, October 2024 (all photos © the Puglia Guys).
For Media & Collaboration
We’re available for:
- Expert comment, background, or fact-checking for Puglia-related stories
- Interviews on slow travel, off-season tourism, and local food culture
- Guest articles and editorial contributions about the region
We’re always happy to assist editors or producers developing stories on:
- Olive oil, wine, and seasonal food traditions
- Sustainable and community-based tourism
- The evolution of Puglia’s image and economy
- Cultural events, festivals, and rural life
As Puglia ambassadors and Puglia travel experts, expert commentary and media enquiries are welcome.
Contact
Scott Maxwell — Founder & Writer
scott@pugliaguys.com
https://pugliaguys.com
Instagram @pugliaguys
Quote
We started The Puglia Guys because most travel writing about Puglia was written from elsewhere. We wanted to show what life here really looks like — season by season, with its rhythms, imperfections, and charm. Puglia is more than an Instagram backdrop. Our aim is to help visitors understand the real region, without the filters.
— Scott Maxwell, Founder
