Discover diverse Things to do in Rome for an unforgettable experience.

OUTSIDEAT THE BLOG

The best cooking class in Puglia: learn how to make fresh pasta in Salento

Discover Insideat’s cooking class in Puglia and experience the Apulian tradition with us.

If you want to learn how to prepare orecchiette from scratch, according to the traditional method, in the company of an affable and knowledgeable family, and in a splendid location, book the cooking class in Puglia, and precisely in Salento, by Insideat. We guarantee you lots of taste, fun and relaxation.

Immerse yourself in the culture of high quality pasta with Insideat’s cooking class in Puglia 

Puglia is one of the Italian regions that still preserves a great, widespread and high-quality pasta-making tradition today. In addition to the big industrial names of wheat and flour producers, dozens of high quality pasta factories still operate throughout the Apulian territory. They stand out for the use of Apulian and Italian durum wheat and for their advanced processing techniques, although fully based on respect for tradition. Durum wheat is in fact the great protagonist of Apulian tables. The semolina is consumed a lot and is sold both in supermarkets and on market stalls. Many people also buy semolina directly from the mills, which are scattered throughout the region. The ideal semolina for preparing pasta is re-milled durum wheat semolina, because its degree of refining (sifting) is ideal for the consistency that pasta makers and ordinary people wish to obtain. Re-milled durum wheat semolina is in fact perfect for both fresh pasta (orecchiette, cavatelli, strascinati, maccheroncini, lajena, etc.) and dry pasta (spaghetti, vermicelli, rigatoni, paccheri, calamarata, etc.). Its golden-blond color is unmistakable, but what is most surprising is its scent, genuine and fragrant. Furthermore, re-milled durum wheat semolina, especially in its semi-wholemeal or wholemeal variant (often called “grosso” in Puglia) is also very rich in nutrients. This happens because during milling and sieving it also preserves many parts of the wheat grain rich in fiber and proteins, which are often lacking in overly refined and white flours. Finally, it must be said that re-milled durum wheat semolina guarantees the pasta a perfect consistency and a superior cooking resistance compared to soft wheat and spelt. For those who want to learn how to make handmade pasta, perhaps the typical orecchiette, a cooking class in Puglia is the perfect choice. Insideat invites you to discover our cooking class on orecchiette in Salento!

Homemade pasta, a ritual, a tradition and a way of life of Puglia and Salento

All the provinces of Puglia and in particular the provinces of Bari, BAT and Foggia, are known for the presence of large flour and pasta production brands that sell tons of pasta both in Italy and abroad. Every year many people, school groups, tourists and curious amateurs visit these factories to discover the most modern ways of making pasta. But the Apulian territory is also very rich in small mills and traditional pasta factories.

Many of these mills and pasta factories are characterized by traditional processing methods and the use of high quality or particular grains. You may have tasted pasta made with Senatore Cappelli durum wheat, a variety selected in 1915 for its ideal characteristics for transformation into pasta. Or you would have heard of grano arso (burnt wheat) semolina, which is semolina obtained after toasting wheat grains. This procedure gives the semolina a particular colour, tending towards grey-amber, an unmistakable aroma and taste and a unique consistency, worth trying! Around the world of traditional pasta factories, the culture of homemade pasta continues to survive and spread. Every Saturday and Sunday dozens of families prepare pastry boards and rolling pins to make pasta by hand. Some people make pasta even several times a week and, in some areas, they can even sell it on the street near their homes. Perhaps you will have seen the famous ladies of Bari intent on producing kilos of orecchiette on their doorsteps for the benefit of citizens and tourists who queue to buy them. With Insideat you can learn to make orecchiette in a fun cooking class in Puglia and precisely in Salento.

Insideat’s Orecchiette Cooking Class in Salento 

Insideat has always believed in the importance of spreading the culture of homemade pasta. Since its foundation it has offered cooking classes in which pasta is the protagonist. In Rome we teach thousands of people every year to make fettuccine and ravioli; in Sicily the mothers of the villages of the Alcantara Valley teach our guests to make maccaruni; in Sorrento we prepare spaghetti, tortelli and ravioli together.

In our cooking class in Puglia we propose the main format of the local pasta culture: orecchiette. Although preparing orecchiette is not easy, wandering around the area and browsing around Salento in the villages near Lecce, we managed to find an exceptional chef ready to teach the secrets to making perfect orecchiette in a short time. A local lady, landlady of a splendid villa with a swimming pool and a veranda near Lecce, will reveal to you the techniques and secrets of this ancient culinary tradition that has been handed down for generations. With her patience and friendliness, she will show you all the steps to make the orecchiette and then be able to make them again at home.

The cooking class in Salento includes:

  • a welcome aperitif;
  • the creation of fresh handmade pasta (Apulian orecchiette and classic Apulian maccheroncini).
  • typical Apulian meal based on local products, such as cured meats and cheeses; local vegetables, two first courses made with fresh pasta and served with two classic Italian sauces; fresh fruit and typical desserts; homemade limoncello and limoncello cream.

If you enjoyed reading this article, we thank you for dedicating your attention to us and we invite you to book our cooking class in Puglia to prepare orecchiette and fresh pasta together!

To consult the full offer of cooking classes organized by Insideat, go to our website  and subscribe to the newsletter.

For personalized routes and events, you can receive more information by writing to: info@insideat.eu

Share on facebook
Facebook
Share on whatsapp
WhatsApp
Share on linkedin
LinkedIn
Share on pinterest
Pinterest

Our Experiences