COOKING AND TASTING workshop

Tasting of extra virgin olive oil with historical and food notes

Laboratory to learn how to make handmade pasta with "Senatore Cappelli" durum wheat flour, an ancient variety of original ancient wheat from southern Italy that we cultivate locally, excellent for the production of pasta, bread and typical sweets.

Bread making of the typical Apulian focaccia, bread and the famous pizza together with other products cooked with our wood-fired oven fed with "sarcine" of untreated olive tree stubble bales.

The choice, processing, cooking and final production of the famous Apulian almond figs, with figs and almonds and other raw materials.