In a historical moment dominated by exotic influences, The School of Italian Cuisine organizes a new course, entirely dedicated to the Apulian cuisine. A cuisine attentive to seasonality, in which the ingredients and their quality are the center of attention.

As flavors, Puglia is influenced by both land and sea: you are curious to find out what you can learn by attending the course Regional Cuisine: Puglia? Let yourself be amazed by the ideas of our chef Michele Abruzzese, Apulian DOC in love with his land.

Troccoli

You will learn how to prepare the troccoli and to use them in many recipes of everyday life, even in combination with special sauces. These are a format of pasta, typical of the historical-cultural district of Capitanata, a territory now comparable to the province of Foggia. The troccoli take their name from the typical tool with which they are cut, called precisely troccolaturo. Did you know it already and, above all, would you be able to use it?

pancotto

You will discover what flavor it has pancotto, a traditional recipe for recovery, prepared with bread stale and vegetables. These are carefully chosen according to the single season. It is a simple dish, but at the same time rich and tasty. Also, do you know what is the difference between the pancotto and the Pugliese ciambotta? Come and discover it at the Pugliese cooking class!

Sigh

If a person offers you a sigh, no fear. They are typical sweets of Bisceglie, also called "sweets of the bride": simple and elegant desserts, whose recipe is already documented in 1500. A legend tells that a young pastry chef in love decided to trace the soft shapes of his beloved breast, to make them. Others, however, narrate the similarity between the shape of the sweet and the perimeter of the ancient walls of Bisceglie. Once tasted, you will not forget them anymore, especially if you have prepared them with your hands!

Finally, how not to mention the gluttonous chicory tiella, last proposal of the teaching plan. We are waiting for you soon in the kitchen: subscribe to the Regional Cooking course: Puglia!

Texts by Caterina Limido

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