The experience starts with a local market tour in which we will choose some of the best apulian ingredients. The tour is followed by a hands-on cooking class with 3 recipes (starter, pasta and dessert) that will be eaten later together.There will be a starter, typical from my region, pasta with chickpeas and then the sweet tiramisù.

Market tour, cook and dine 

Sensory food.Cooking is art, pleasure, knowledge and love of tradition. When I cook all my senses are activated:sight for choosing products, smell for freshness, mouth to savor cooking, ear for the change of noise in boiling, and touch for making pasta.Even the act of dragging some dough on a work surface has its tactile sensory, there is a lot of intimacy to making it.The choice and quality of products come first.Each preparation becomes a shared experience in one place, my kitchen, with no barriers, all in open space, all to the personal involvement of those present.This makes in a short time become family, because it is family that unites and makes a place a cozy and relaxing place: comfortable.

Typical 4-course dining experience with pasta and focaccia

The kitchen dedicated to Valentine's Day is designed to give love, everyone gives love in their own way, I like to do this by cooking for you in a relaxed and convivial atmosphere.My kitchen is an open space, where preparing becomes a "dance" show as I tell you stories, legends, memories and anecdotes behind each recipe. I will prepare for you bruschetta with truffle pate, a first course with porcini mushrooms and dessert, as tender as your heart. There will be no shortage of first-rate prosecco, homemade limoncello and coffee.In its simplicity it will make the difference to welcome you with love to make you feel like in a warm embrace.

A culinary experience to share with a loved one

Appetizer:Board of local cheeses, board of capocollo di martina, baked peppers with anchovies, zucchini alla poverella, scapece.Primo:Orecchiette pasta with turnip tops and fried bread crumbs with anchoviesSecond (with cooking demo):Meatloaf stuffed with omelet, ham, caciocavallo cheese and truffled mushroomsDessert:Tasty coffeeBeverages:Still and sparkling water, Wine "Red Malvasia alla Sparacima"Coffee and house bitters

"Funtanedda" menu with stuffed meatloaf demo

This menu is typical of the patronal feast of Francavilla Fontana: the Madonna della Fontana.Welcome drink:Stuffed eggplant one pulls the other with local sparkling white wine.Appetizer:zucchini pita filled with stracciatella, fried meatballs, tripe pignata, crudités, pizzaiola peppers, local salamino, cacio in cave,First course:Homemade Maccarruni (Orecchiette and maccheroni al ferretto) with sauce and meat of Iadduzzu (free-range rooster) alla pignataSecond course:Marretto (gut-wrapped innards roulade) with a side of baked potatoesDessert:Torta ngilippata (sponge cake soaked with alchermes, filled with custard, topped with icing and anesini).Beverages:Still and sparkling water, "Primitivo di Manduria alla Sparacima" wine,Coffee and bitters.