Coliving in Puglia, Italy

Eatinerant is a food-first coliving program that brings remote workers to Italy for immersive 8-day workations built around authentic regional cuisine. Launched in 2022, it runs seasonal pop-up editions in Puglia and Sicily, capping each group at 15 guests to keep the experience intimate and genuinely communal.

What It Is

Eatinerant sits at the intersection of coliving for digital nomads and Italian food culture. Each edition is rooted in a specific Italian region — from the sun-bleached masserie of Puglia to the hillside towns of Sicily — where local producers, markets, and traditions shape the week’s rhythm. Accommodation and all meals are included, so the only thing guests need to think about is their work and the next bite.

The Experience

A typical day at Eatinerant starts with a fresh regional breakfast before guests settle into a dedicated coworking setup for the morning. Afternoons are reserved for the food programme: guided visits to family-run producers, hands-on cooking classes with local chefs, olive oil tastings, wine pairings, and street food walks through local markets. Evenings are communal — long tables, shared dishes, and the kind of conversation that happens naturally when food is the common language. The 8-day format is deliberately short enough to be accessible for working professionals and long enough to form real connections.

The Space

Eatinerant curates its accommodations specifically for each edition, selecting locally rooted properties that reflect the character of the region. Shared and private rooms are available at different price points, and the coworking area provides reliable connectivity during work hours. Because meals are fully included and prepared with local ingredients, guests are freed from the usual logistical overhead of self-catering.

Who It Is For

Eatinerant draws remote workers with a serious interest in food — not casual holidaymakers, but people who find meaning in understanding where ingredients come from and how regional identity gets expressed through cooking. It suits freelancers, designers, writers, and anyone who can carve out a week without sacrificing productivity. Group size is capped at 15, which means every guest is a visible part of the community rather than a face in a crowd.

Location Highlights

Puglia’s limestone coastline and ancient olive groves make it one of Italy’s most distinctive food regions, with burrata, orecchiette, and Primitivo wine anchoring the culinary identity. Sicily adds volcanic soils, Arab-Norman influences, and a market culture unlike anywhere else in Europe. Both destinations offer remote workers the rare combination of genuine regional immersion and enough local infrastructure to stay productive throughout the week.