Cookery courses and laboratories aim at keeping and promoting the Apulian popular, agricultural and wine and food traditions and at emphasizig the value of Apulian territory  tourist resources.

APULIAN COOKERY COURSE

It is directed by a qualified Chef who uses Apulian typical products.

The course, of variable duration according to needs and requests, consists of a first part where recipes, ingredients and different procedures are described; then there is the cookery preparation. The final stage includes prepared dish and selected wine tasting. The recipes reflect the typical Apulian tradition.

- Course duration: 2-4 hours
- Minimum number: 3 persons
- Maximum number: 10 persons

TASTE LABORATORIES

The object of our cultural project is a programme to show Apulia with its fortified Masserie (typical Southern Italy’s farms), farmers’ traditional dishes and sea dishes, the historical and artistic heritage and popular traditions, which, together, let us feel proud of our roots. We do not just offer taste’s paths, but also visits to museums, art exhibitions, sanctuaries, popular fairs and typical products markets.

Mozzarella laboratory
Guided tour to a Biological Farm in the Fasano/Putignano countryside; description of mozzarella preparation phases with the possibility to interact with the support of the farmer; mozzarella tasting.

- Laboratory duration: 2-3 hours (except for changes)
- Minimum number: 3 persons
- Maximal number: 10 persons

Santeramo bread and bakery products laboratory
Guided tour to an ancient bakery in the heart of Santeramo; preparation phases description of the Santeramo’s typical bread and focaccia (typical Apulian white pizza); tasting. In addition to this laboratory, it is possible to ask for a complete dinner based on horse meat (typical product) specialties in a local bakery.

- Laboratory duration: 2-3 hours (except for changes)
- Minimum number: 3 persons
- Maximal number: 10 persons

Honey laboratory in the land of the ancient Messapians
Guided tour to a honey farm in the country of Ceglie Messapica; honey production process description, from the beehives to the finished products; tasting of different honey varieties, also matched with local cheeses.

It is possible to enrich this package with a visit to the Biological Farm which, breeding female buffalos, produces products which receive the brand of the Campania’s PDO. Moreover it is possible to visit an ancient bakery in the heart of the old city centre, where the typical medieval Ceglie biscuit is produced.

- Laboratory duration: 2-3 hours (except for changes)
- Minimum number: 3 persons
- Maximal number: 10 persons

Orecchietta (typical Apulian pasta) and fresh pasta laboratory
Tour to a Masseria (typical Apulian farm) in the Monopoli’s countryside with Apulia fresh pasta laboratory: possibility to observe the realization of the typical shapes of the Apulian fresh pasta, taking a stab at preparation. Mini-course of Apulian cookery and tasting.

- Laboratory duration: 2-3 hours (except for changes)
- Minimum number: 3 persons
- Maximal number: 10 persons

Bacchus Circuit
Tours to some local wine firms; wine production process description, from the vineyard to the bottling process. Guided tasting of different wine typologies.

- Laboratory duration: 2-3 hours (except for changes)
- Minimum number: 3 persons
- Maximal number: 10 persons

Our proposals include, whereas requested, the presence of a translator in the English/German language.