The secrets of ‘Tiella barese’ with potatoes, rice and mussels

Cooking class: learn how to cook traditional & innovative Italian recipes from a local Cesarina

Preparing the Tiella di Patate, Riso e Cozze is an art, preserved and passed down from mother to daughter, complete with all the secrets to achieving the perfect golden colour, rice cooked to perfection, the right moisture content, and a balance of flavours and aromas.

Over time, the recipe has undergone changes and had ingredients such as courgette, Parmesan, white rice and so on added to adapt it to ‘modern’ tastes. What I’m offering you, however, is the traditional recipe with its unmistakable aroma that evokes Puglia, Bari and the sea – an immersive culinary experience in which I’ll reveal, step by step, all the stages of its ‘creation’, along with a few tips from true Bari locals. I look forward to seeing you there!