HANDS IN THE DOUGH LABORATORY
The journey begins at the table: good food, healthy ingredients, tradition and territory and here is the perfect recipe. In the territory of Massafra, the cuisine is simple and genuine and enhances the flavors of the products of the earth. It is a very rustic, village type of cuisine, often…
The journey begins at the table: good food, healthy ingredients, tradition and territory and here is the perfect recipe. In the Massafra area, the cuisine is simple and genuine and enhances the flavors of the products of the land. It is a very rustic, village, often seafood type of cuisine. Homemade pasta is a ritual that has been handed down for generations, a tradition that combines knowledge and flavors of the territory. Armed with rolling pin, apron and tables in the “Mani in pasta” laboratory, guided by passion and mastery, with experts we learned the secrets to best prepare two of the many historic dishes of the culinary culture of Puglia, Orecchiette, the 'queen' of homemade pasta, also called 'chiancaredda', very well known, served with meat sauce, fresh tomato or turnips, oil and anchovies; and Cavatelli, also called 'cavatieddi' in the Puglia dialect, served with chickpeas, beans or sauce, basil and ricotta cheese.
Every dish has a story, and preparing it with locals who will make you feel part of their family is an extraordinary experience.
- Reservations required to be made 7 days in advance.
- The workshop takes place with a minimum number of participants of 10.
- Duration: approximately 2 hours.
- Cost: the cost of the service is variable with respect to the number of participants.