How to cook, and eat, like an Italian: a foodie week in Puglia

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A cookery school and some amazing restaurants transport Harriet Green and her family to foodie raptures

We walk into the massive kitchen and Aldo, the chef, announces that he can tell at a glance who does the cooking at home. He’s not talking about me. My husband exudes calm, Aldo says. He has, it seems, the look of someone who can stand the heat. Stung by this, I’m determined to prove Aldo wrong, and outshine my husband.

We’ve come to Puglia with our teenage daughter, to cook like locals at Borgo Egnazia cooking school. On today’s menu is orecchiette, classic Puglian pasta shaped like little ears.

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