Our chef will lead you into the heart of the Apulian cuisine. You will learn how to prepare the dough with bran and flour, adding just enough salt and water, giving life to the typical orecchiette, the witty cavatelli and strascinate or our Pugliese panzerotto.
The lesson will be seasoned with the story dedicated to the agricultural production of the different types of wheat, with nice anecdotes related to tradition and local history. A good glass of wine will spoil your heart and stimulate your creativity.
