Apulia is the land of Mediterranean cuisine, considered " Well -protected by UNESCO and Intangible Heritage of Humanity."
It is based on balanced dishes both from the nutritional point of view and environmental sustainability and uses bread , fruit, vegetables and herbs , meat, cereals and especially fish , olive oil, rich in monounsaturated fat, and wine, used in small quantities as protective factor.
Why don’t you learn cooking the typical dishes of the kitchen in Puglia?
We talk about the orecchiette with meat sauce or with turnips , cakes and pizzas cooked in wood-fired ovens , according to various local traditions (white bread of Martina Franca, Altamura bread , "frise and friselline" ), cheese such as ricotta and cheese, dairy, wild vegetables, white wine DOC Martina or Locorotondo .
We talk about the famous "capocollo" from Martina Franca, handmade with lean meats from local farms and included by "Slow Food" among the one hundred Italian products to be protected; roast mixed, the best-known specialties , cooked with painstaking care in furnaces with fragno or olive wood.
These are traditions that local people have never abandoned, so that Martina Franca is included in the international movement of "Slow Cities".
Our structure organizes, on request, guided tours to wineries and oil mills to learn the concepts of wine and oil production, as well as local cooking classes. Let's taste Apulian cuisine!