25 Mar April loves Puglia!
We decided to dedicate dinners and cooking classes every month to an Italian region and with April we start from Puglia.
Puglia can surely now take its place in the first rank of Italy’s famous regions. The southern region forming the heel of Italy’s “boot,” is known for its whitewashed hill towns, centuries-old farmland and hundreds of kilometers of Mediterranean coastline.
The region’s star attraction is the food. For millennia Puglia has been predominantly an agricultural region, producing around 40% of Italy’s olive oil and a large proportion of its amazing wine.
This essentially agricultural nature means that the region’s cuisine is home-country inspired, predominantly using the abundant local produce such as durum wheat, tomatoes, artichokes, fava beans, rocket, courgettes, beans, fennel, peppers, onions, beef and lamb.
In terms of pasta, Puglians pride themselves on their orecchiette, little ear-shaped shells that are still produced by hand on a daily basis by many signore. It is usually served with tasty sauces such as meat ragu, broccoli and lard, mushrooms or turnip tops.
We propose two different appointments: how to cook like a real Pugliese (cooking workshop with a typical menù) and a dinner with food and wine pairing (5 dishes, 5 wines)
APRIL Thursday 12th COOKING WORKSHOP – A menù from Puglia h 18:00
Surprise your friend with a typical menù from Apuglia: in this lesson you will learn how to make Panzerotti (a fried version of a calzone stuffed with mozzarella and tomato sauce), Orecchiette (home made pasta made with semolina flour), bombette and the amazing Pasticciotti a crusty dessert with a creamy custard filling.
Friday 13th TEMATIC DINNER – Tales of wine and food: Puglia h 20:00
A taste over Apuglia during an evening dedicated to the flavours of our beloved land so rich in flavors and local delicacies that it has become a new culinary destination. An evening of beautiful stories, every dish will be paired with a different and special wine like Primitivo and Negroamaro