TONIGHT'S CLASS

If you know a little about Pugliese cooking, you know it’s as diverse as it is deliciouss - so for tonight’s class we tried to highlight a variety of cooking styles from different parts of the region.

Dishes like focaccia barese and spaghetti all'assassina, that showcase the bold flavours – both traditional and modern - of the region’s capital city, Bari. Or bombette, a typical street food of Valle d’Itria: the irresistible aroma of these delicious “little bombs,” roasting on long skewers over hot coals, is a common occurence in towns like Martina Franca, Locorotondo and Alberobello.

The side dishes we’ll be making tonight are classic examples of Pugliese cucina povera. Many a nonna has picked some legumes out of her garden and added a handful of foraged bitter greens to prepare a dish like fave e ciccoria. It’s the same for tiella – a type of dish named after the heavy casserole pan it’s cooked in: whatever local, seasonal vegetables that were available could be assembled to make a simple, hearty, healthy meal.

Last but not least, dessert! We'll be making an elegant confection from the southern city of Lecce, Salento (often referred to as the “Florence of the South”). Torta pasticciotto is a lemon infused custard crostata (similar to a pie).

When we're done cooking, you'll be seated with fellow guests at a harvest table to enjoy the meal we've prepared together, served by our staff.

MENU

Focaccia Barese - The traditional street food of Puglia's capital city, a crunchy semolina & potato focaccia dough topped with tomato, oregano and sea salt

Spaghetti all'Assassina - So-called "assassin's" spaghetti from Bari, cooked risottato-style, for an intense, smokey flavour and slightly crispy texture

Bombette Pugliesi - Skewered pork cutlets stuffed with provolone, pancetta and herbs

Pure di fava e cicoria - Fava puree with chicory

Tiella di funghi - Mushroom-potato gratin

Torta pasticciotto pugliese – Pugliese sytle crostata made with custard filling and a touch of citrus

A NOTE ABOUT PUGLIA

Known for its whitewashed Mediterranean coastline and picturesque hilltop towns, Puglia forms the heel of the Italian "boot." It’s the largest olive oil and wine producing region of the peninsula, and a major producer of important crops like tomatoes, durum wheat and almonds.

Puglia's winning combination of warm, sunny climate, great beaches, pretty towns and delicious food have made it one of the most popular Italian destinations in recent years. To beat the crowds and still enjoy great weather, Spring and Fall are great times of the year to visit!

BEVERAGES

A selection of wines, beers and soft drinks will be available for purchase at the event. Our wine list can be viewed here: https://cucinato.ca/collections/wines

We also offer corkage, the fee is $15 per bottle.

TERMS & CONDITIONS

• No refunds after purchase
• Exchanges (one per ticket) permitted up to 5 days prior to the event.
• Tickets to Cucinato events are transferable - you can give them to someone else if you can’t attend (but please notify Cucinato in advance!)
• We will do our best to accommodate dietary needs – please contact us before booking

Tastes of Puglia Cooking Class | Sat Apr 26

$145.00