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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