Apulian Mediterranean Adventure
A six days experience with a complete cookery class where you could enter in the core of Mediterranean food with the most typical dishes of this region
UNA CENA IN UNA NOBILE FAMIGLIA DEI BORBONI
Check in: from the 16 pm.
Time to relax or to go around till dinner at 8 p.m.
During aperitifs and dinner you will jump into the Borboni period through the original Apulia culinary history, that is the Borboni cooking history.
The region was once a province of the Kingdom of the Two Sicily’s, and the recipes here are very similar to the ones of the Reign of the Borboni.
Tonight’s dinner features dishes such as the one of my great grandmother, Donna Ritella d’Erario Recchia, Baronessa diTolve, prepared for her guests. The candle-light dinner will be served in old style family potteries and glasses. Home made liquors at the end.
MANGIAFOGLIE AND MANGIAMACCHERONI: Fresh pasta and fresh legumes
In the far past people from Puglia were known for being called “mangia-foglie e mangia-maccheroni” for their tradition of eating pasta with vegetables. After breakfast you’ll walk along the narrow streets of Mola, knocking on the doors of the farmers, who display their daily products of vegetables and fruit on “seggioline,” or little chairs, outdoors in this bustling little town. You will always receive a complimentary smile when you knock on the door to ask for a kilo of chicories, or cauliflowers, artichokes or “cime di rape.” Here we’ll buy the products that we need for our cooking lesson. We will explore every one’s favorite dish, “la pasta.” You will learn to prepare fresh pasta and to cook many recipes with pasta and vegetables, pasta with legumes and much more that you will eat at the end of your cookery classes, for lunch and for dinner.
Il Ragù di Edoardo De Filippo, e l’agnello delle Murge
After breakfast we prepare fresh bread and taralli (savory bisquits) and other cakes that will be ready for dinner. Then we prepare the “Marro”, with lamb, and the mixed meat ragù with braciole for dinner.. In the afternoon other kind of meat in other dishes, as you like. And as first course we will eat pasta with ragu.
PESCATO E MANGIATO
After breakfast we prepare fresh bread and taralli (savory bisquits) and other cakes that will be ready for the bye bye dinner. In the afternoon back to Mola little fishing harbour, just in time to the arrival of the fishing boats, then we buy the fish for our cooking class and for dinner.
From Magna Grecia to Fredric the 2nd , from Angevines to Aragon, from Turkish to Borboni domination’s, Apulia is a country where different peoples, traditions and cultures produced a kaleidoscope that still remains in the architecture, landscapes, agriculture, and of course culinary traditions.
We visit Valle d’Itria, the valley of the unique trulli buildings, with Alberobello, Unesco Heritage, Locorotondo and Martina Franca.
Lunch in Locorotondo and at the sunset back to masseria and after a bit rest, Polignano a Mare, for a wine tasting and dinner in a cool osteria.
MOZZARELLE RICOTTA E BURRATA
Have you ever tried to prepare mozzarella? Please: smile!!! Today in the morning you will go and learn how it works: fresh milk and a bit of care.
And in the afternoon cooking class for bye bye dinner with Focaccia, Panzerotti, Fried vegetables and fried Ricotta, Mozzarella in Carrozza, Ricotta Cheese Cakes: Dinner as full immersion in this paradise of fresh cheese. And last, but not least, the famous “Granata” of Vincenzo Corrado: Maccheroni alla Nobile, a gorgeous surprise.
This package is inclusive of:
6 nights B&B double occupancy *
5 lunches and 6 dinners
All the excursions as described
Cooking classes as described
Guided visit to farmers market
Mozzarelle and ricotta demonstration
Extra night accommodation available