Every Italian region has its own version of Focaccia, and Puglia is no exception. In this class we’ll be making the region’s best-known focaccia, topped with torn tomatoes and olives and its least known focaccia, the folded focaccia al libro scented liberally with oregano. There’s a cherry tomato dip to scoop up with the freshly baked breads, a peppery red wine stew to follow and a lemony Christmas almond brittle to finish.
Book early to avoid disappointment!
Sample Dishes:
- Focaccia Barese
- Focaccia al libro
- Pomodori Schiattarisciati (Apulian cherry tomato dip)
- Peposo (Beef, red wine and pepper stew)
- Cupeta (Almond brittle)
Please note: Dish selection may change with the seasons and/or to match dietary requirements
What’s included?
- Combination of hands-on cooking & demonstrations
- Meal (dishes prepared during the class)
- 2 drinks per person with the meal (this would include wine, beer and soft drinks)
- Your own cotton apron to take home
- Full recipe pack (via email within 48 hours after the class)
