Bread and bakery products making course in Puglia

Learning and tasting Apulian recipes in an old bakery

Would you like to prepare the traditional recipe of bread? By joining our making course in an old bakery you will learn about the ingredients needed to make exquisite bakery products that cannot be missing in restaurants and on home tables here in Puglia.
A master baker will show you the traditional recipes to make Apulian bakery products in a charming location: the bake lab of an old bakery with ancient wood fired oven.
You will share the same place with those who, for generations, prepare delicious bakery products, which are highly appreciated from locals (…and not only from them!).
Who, then, could more readily tell you the secrets to make our Apulian delicacies? Once you will learn, it will be so easy to prepare them so that you could do it at home.
The experience will end with a tasting of several bakery products like our appetizing Apulian focaccia.
We are sure you will be delighted: taste the real flavour of our land!

The origins of our Apulian bakery products

Focaccia, bread, taralli and friselle have always been present in our homes. They actually belong to our rural tradition, according to which they have always been considered “food for poors”. Despite this epithet, their nutritional value was highly appreciated from farmers who worked very hard. They sorely needed a very high calorie intake every day. That appellation rather stood for the widespread use of the ingredients to make those foods – so, their easy availability.
In the past, and still today in Puglia, the land ensured self-sufficiency to farmers. There were no supermarkets and no large retail food chains or, more likely, farmers would have never gone there!
There are few places in the world where you can eat local products (also called “zero-mile food”) traditionally grown with non–intensive farming methods. Puglia is one of these places; food products of excellence like bread, taralli and friselle are proof of this.

Scents and flavours from the wood-fired oven

We saved the best for last, the centerpiece of the experience which will be indelibly imprinted in your mind: the hypnotic dance of heady odours and tongues of fire.
Bread, taralli and friselle must be baked in a wood-fired oven from the 1800s using Apulian wood in an Apulian atmosphereto be really defined “made in Puglia”. This is not trivial: every single stump has its proper characteristics, its own smell, its heat distribution and retention; even other little, peculiar features like the wood fired oven employed and every single gesture made to knead dough are extremely important.
We will meet you in the intimate atmosphere of an old Apulian bakery to tell you about our story made of ancient local customs and traditions.

Come to Puglia and learn local recipes

Our food experience will allow you to enhance your skills in cooking traditional food with a unique flavour. You will learn to make our local specialities with the assistance of a professional baker in a tipical location such as a craft bakery with wood fired oven.
The experience will culminate with a bakery products tasting, including our excellent Apulian focaccia topped with cherry tomatoes or onion.
Our experience is a journey through Apulian gastronomy, food knowledge and taste we strongly recommend you to enjoy.

Are you ready for the experience Bread and bakery products making course in Puglia? Reserve it!

Come and experience it too, we are waiting for you!