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Have fun making the dough and shaping the legendary ‘orecchiette’, the fresh Apulian pasta made from durum wheat semolina. Learn to clean and cook turnip greens and, of course, sauté with garlic, chilli and anchovies.

Puglia is the land of pasta, therefore, for those who are not keen on Orecchiette with turnip greens, don’t worry, let’s put on the plate the undisputed hero of summers by the sea: Rice, potatoes and mussels, or Potatoes, rice and mussels, to put it in the Bari style. Apparently easy, this dish is incredibly insidious. If you get to know the ropes, you will not believe your senses!

Obviously if you want to feel like a true ‘salentino’, you have to try at least one of the real -masterpieces of the local cuisine:

1. fava beans and chicory: a perfect marriage between legumes and vegetables, which cannot be missing from our tables at any time of the year and for ages;
2. potato pie: a kind of mashed potato pie, stuffed with stewed onion, olives, capers and tomato. Really delicious!

What are you waiting for? Put your apron on and let our chefs guide you!

To register, check availability on the calendar and follow the steps. For group bookings or to communicate intolerances and/or allergies, write to: scuoladicucina@agenziaformativaulisse.it