The Apulian (Puglia) Cuisine

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

This workshop is also suitable for vegetarian (two main courses). We start with polpette di melanzana, aubergine fritters with pecorino and oregano as a little nibble. Then we make capunti, a pasta prepared with flour and Primitivo wine in a red wine sauce with fresh herbs, chickpeas 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 vegetarian main is a calzone di cipolla (focaccia filled with sweet onions, olives and pecorino). The rich side dish is peperoni ripieni (stuffed, oven-baked bell peppers). And then, two desserts: dried figs marinated in liqueur stuffed with almonds and dipped in chocolate and a wonderful cheese cake with ricotta and citrus fruit.

This workshop does not include a sitting lunch or dinner. We prepare all the dishes and do a tasting. The rest of the food can be taken home to be enjoyed later. 🙂
Please take some containers with you, thank you!

Dates: Thursday 14 October 2021;  Thursday 11 November 2021; Saturday 4 December 2021;

Time: Tuesday, Thursday & Friday 18.00-22.30 h.; Saturday 10.30 – 14.30 h.; Sunday 16.30 – 20.30 h.

Price: € 94,00 p.p. all-in (Prosecco with nibbles while cooking, all wines, Italian beers & non-alcholic drinks – Italian mineral water, fruit juice , coffee/tea – recipes for home, use of apron, cleaning/washing up).