november, 2019

21nov18:3022:30Puglia cooking workshop (click for info)

Event Details

Puglia is the “heel” of the boot (Italy) and has one of the best and purest cuisines in the whole of Italy.

We start with a calzone di cipolla (focaccia filled with sweet onions, olives and pecorino), then we prepare ciceri e tria (handmade pasta made with Primitivo wine, in a red wine sauce with fresh herbs and vegetables) to proceed with a classic from Bari, the braciolette al sugo (small beef rolls in tomato sauce filled with garlic and pecorino cheese). The side dishes: peperoni ripieni (stuffed, oven-baked bell peppers) and polpette di melanzane (aubergine fritters with pecorino and oregano). And then, dessert: dried figs marinated in liqueur stuffed with almonds and dipped in chocolate.