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 golden brown polpette di melanzana, aubergine fritters with pecorino and oregano. Then we make capunti, a pasta prepared with flour and Primitivo wine in a spicy Apulian caponata sauce with tomato and fresh vegetables, to proceed with a classic calzone di cipolla (focaccia filled with sweet onions, olives and pecorino) and decadent oven-baked stuffed potatoes. The rich side dish (often used as a main in Puglia!) 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. One warning: you’ve got to like cheese since this workshop contains tons of it. 🙂

The groups can have between 8 and 16 participants.

Dates: Tuesday 28 January 2025; Saturday 5 April 2025; 

Time: weekdays 18.00-22.30 h.; Saturday 10.30 – 14.30 h.; Sunday 16.30 – 20.30 h.

Price: € 99.00 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).