The experience

Orecchiette school

“Orecchiette school” is a fresh pasta cooking class where you can learn how to create Puglia’s most famous pasta with your own hands.

Characteristic in their concave shape – resembling “little ears,” hence their name – it is not known exactly when this recipe originated.

Some theories attribute their arrival in Puglia to the Angevins, who allegedly imported the tradition of a similar pasta, which was made in France. Others link its origin to the Jewish community of Sannicandro, near Bari, where the fusion of the two cuisines would take place, and so “Haman ears,” a typical Jewish dessert, would inspire the creation of this particular form of dough.

Whatever their origin, the gestures associated with this dish certainly belong to your family’s memory: you may have seen your Puglian grandparents or uncles intent on separating the orecchiette one by one with their thumb or with the help of a small knife blade. Or maybe they still make them, or knew how to make them, even your mother, because orecchiette pasta is a tradition that has been handed down from generation to generation, and today it is among the most renowned types of homemade pasta in Italy.

If you, too, want to learn this ancient knowledge with an ancient and authentic flavor, on your roots trip to Puglia you cannot miss the opportunity to learn the art of making orecchiette pasta!

Orecchiette and more: our cooking class

In this cooking class we will reveal all the tricks to prepare the most iconic fresh pasta of your home region; we will teach you how to cook it and what are the perfect pairings, starting with turnip tops and meat sauce, among the “musts” of the table in Puglia. It will be an opportunity to share memories of familiar rituals of the area, linking them to your own memories of Sunday lunches. And there will certainly be time for a convivial tasting!

You will learn a typical “pugliese” art that you can take with you forever, and put into practice at your lunches with friends when you return home. Each time, a little piece of your Puglian roots will return to your table.