Le Cesarine

  • 3 lessons
  • 10 x lesson

Discover real Pugliese flavours in Bari

Sannicandro di Bari , Puglia

Description

With Linda, we will learn all about the art of making and rising bread dough. We will first learn how to prepare a delicious onion calzone, as well as a wholegrain focaccia with slow-rise dough, stuffed with tomato and olive. We will also make popizze, which are small, round donuts made with white flour. We then continue with another Pugliese classic; creamed broad beans with wild chicory, then cavatelli pasta that we will prepare by hand served with beans, clams, and strascinate pasta with beet tops.

We round the lessons off with a series of typical desserts from the Bari region; mustaccioli (delicious diamond-shaped biscuits filled with dark chocolate) served with sweet 'vino cotto' wine, and a smooth ricotta tart and fragrant 'chiacchere' donuts dusted with icing sugar.

What's included
in the course

  • Equipment,
    apron

  • The course will be held at the Cesarina house

Book the course

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choose a date and then book.

1

Onion 'calzone', Cavatelli pasta with beans and clams, Mustaccioli cookies

Costo: € 70,00

2

Broad beans and chicory, Focaccia flat-bread with tomatoes and olives, Ricotta tart

Costo: € 70,00

3

Fried dough 'popizze', Strascinate pasta with turnip tops, Fried 'Chiacchiere'

Costo: € 70,00

"The local cuisine is simple and genuine, but on holidays we cook rich recipes that, traditionally for my family, represent a reason to meet with friends, relatives, and neighbors" says Cesarina Linda, who lives in a quaint village not far from Bari, a place that satisfies her desire to be in continuous contact with nature and tradition, such as the ancient art of homemade bread and pasta.

The secret of Linda's doughs is in the flour, ground fresh in her mill, from wheat that comes from an organic farm in Altamura. To make the dough easier to digest, our Cesarina uses only sourdough. Linda, passionate about basketball, a former player and now a coach to children in the region, has learned the culinary secrets of her family. Her passion for cooking is tied to a love for her roots and the tradition of her territory.

The secret of the Cesarina
For my doughs, I use sourdough and flour, ground in my mill.

Cesarine at home

This Cesarina is also available to organize a taste Experience at your accomodation

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