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). We then 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.

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