Kitchen and Puglia Adventures
Ever wanted to fillet a fish? Or make bread, cooked in a wood-fired oven? Make sausages or bacon or cheese? But, you need a holiday!
Our Kitchen and Puglia Adventures holiday is designed for those who would like to improve and expand their skills in the kitchen. We'll spend time enjoying some of the food that Puglia is famous for, but will also focus on basic butchery, fish preparation, knife skills, bread-making etc, which will elevate your repertoire no matter which cuisine you have the taste for.
Practical sessions will be led by top chef Joe Hunt from the UK. After catering college, Joe worked in a variety of establishments before running his own restaurant for three years. He then took off travelling, experiencing food and cooking in foreign lands. Since his return he has taken to teaching, and after a number of years at the not-for-profit Tideswell cookery school he has joined the team at River Cottage. We're delighted that he can still take the time to teach and share his passion of food and life with us on our Kitchen and Puglia adventure. He is an incredibly talented, knowledgable, entertaining and patient teacher. You are encouraged to be as hands-on as you like during the teaching sessions.
Outings include visits to local markets; an ancient and a modern olive mill; olive oil lesson and tasting; a visit to a local mozzerella producer; a seafood lunch by the beach and an evening meal at a local restaurant.
Arrival. Explore your surroundings and settle into your beautiful accommodation at Trullo Solari. Meet your fellow guests over a delicious welcome dinner.
Relax and enjoy the environment. Learn to use the wood-fired oven to roast some meat and veggies for lunch. In the afternoon we'll review the week's schedule and practise some knife and other skills.
Market day in Cisternino - which is also famous for it's meat. After lunch we'll head back to Trullo Solari and practise some butchery including de-boning, guided by Joe.
Bread-making day; all kinds of bread, the hows and whys, kneading and raising and back to the wood-fired oven. We'll make pizza and the local foccacia, as well as some other loaves and brioche.
In the morning we'll visit two local farms, one to watch mozzerella and ricotta being made; then to learn about and taste olive oil.
In the afternoon we'll make pasta, including the famous local orrechiette (little ears). Giuseppina will show us and coach us through our first efforts, which we will turn into supper.
Fish day. After visiting the wonderful local fishmonger and watching the experts at work, we'll enjoy a seafood lunch by the beach. Later we'll take our purchases home and practise cleaning, scaling, filleting, skinning and smoking fish. And of course cook a wonderful and supper from the results.
Half day cheese-making; simple varieties such as ricotta and paneer, and some slightly more complicated ones using cultures and rennet... and half a day relaxing before we head out for a farewell supper at a local restaurant.
Check out and goodbyes, after a scrumptious breakfast.