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Pastaie, the women making pasta in the traditional orecchiette shape, are the main characters of the alleys of Bari vecchia.
The ingredients are just three (water, durum wheat semolina and salt) but there are many different interpretations depending on which city you visit. All of them are delicious, of course! Orecchiette has become the symbol of Apulian gastronomy.
Apulian mamme are famous for their cooking abilities and you can learn from the best... it’s your time to get your hands dirty!
Learn how to prepare the dough and how to make the “orecchiette” shape, round and concave using an ancient technique. You’ll also discover the secrets of “Cime di rapa” sauce, the typical accompaniment to orecchiette which is made with turnip greens.
Enjoy the Apulian way of life while tasting the fruit of your work, as you chatwith your Cesarina sipping the perfect local wine. Buon appetito!
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