Puglia is the origin of many of Italy’s well-known foods. ‘Cucina Povera’ refers to the ‘Kitchen of the Poor’ – simple, traditional food relying on fresh, local produce. Key home-grown ingredients include herbs, spices, olives, olive oil, tomatoes, chickpeas and of course, fresh seafood. Well-known wines from the region include primitivo but you will also sample fiano and one other local wine to accompany the three course meal you produce.
Pasta Orecchiette – meaning “small ears” in Italian, this homemade, ear-shaped pasta is usually served with cime di rapa (broccoli rabe) and garlic, or fresh tomatoes and ricotta cheese. The shape is ideal for soaking up any delicious sauce!
Zuppa di Pesce alla Gallipolina -a hearty fish soup including seabream, mussels, cuttlefish and prawns.
Taligatelle with chickpeas for vegetarians
Pasticiotto – an Italian custard pie also including gianduja (hazelnut chocolate)
The session will end with a meal of the food produced and wine tasting.
PHOTO CREDIT: @tulioe (Instagram) Tulio is founder of awesomeberlin.net and visited Puglia in summer 2017. His images inspired this class.