Tastes of Puglia: Fall Edition | Sat Nov 21

About this experience

ABOUT TONIGHT'S CLASS 

When you arrive you'll be treated to a favourite street food from Puglia, panzerotti, little stuffed pizzas with fresh mozzarlla, tomato and basil. We'll fry them up fresh as soon as you arrive, a little snack to tie you over while we prepare the meal. Then we'll roll up our sleeves and get cooking, starting with our pasta course!  

Rustic homemade pasta paired with bitter greens is a staple dish all over south Italy, but the distinctive orecchiette con le cime di rapa  ("little ear" pasta with rapini) is synonymous with one region only: Puglia. Despite its simplicity, every cook seems to have their own version of this recipe, but tonight we'll show you the traditional way it's made. The pasta and rapini are cooked together in the same pot, and finished in a pan with a little extra virgin olive oil, (melted) anchovies, garlic and chili peppers. Traditionalist say you must finish the dish with toasted breadcrumbs (which we'll do) and that no cheese should be added ... which we'll leave up to you. If you want some grated Parmigiano or Pecorino we won't judge, but we suggest you at least try it without cheese frist! 

For our second course, something a little less known outside of Puglia: tiella barese, a comforting, homestyle a baked rice dish with mussels and potatoes. Perfect for late autumn, this hearty recipe bears more resemblance to paella than North Italian risotto - not surprising perhaps, since Puglia was once a Spanish colony. For side dishes to accompany the tiella we'll make  Peperoni mollica - sautéed peppers with capers and olives (and more breadcrumbs!); and a simple roasted fennel a touch of parmigiano. 

Lastly, for dessert, we'll be making a beloved Pugiliese pastry with a funny name: sporcamuss, which translated from dialect means "dirty mouth." How did it get this odd name? Once you bite into the tender puff pastry shell and the fresh pastry cream starts oozing out, we're pretty sure you'll get the picture :) 

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 

Panzerottini - Fried mini "pizza pockets" with tomato and mozzarella 

Orecchiette con cime di rapa - Puglia's signature pasta dish: homemade semolina pasta with rapini, garlic and a touch of peperoncino 

Tiella barese - Barese comfort food: layers of rice, potatoes and mussels baked in a terracotta dish, topped with toasted breadcrumbs and pecorino 

Peperoni mollica - Sautéed shepherd peppers with capers, olives and parsley  

Fincochio al forno - Raosted fennel with garlic, herbs and a touch of parmigiano 

Sporcamuss - A classic dessert you'll find in traditional bars and cafes: delicious little puff pastry squares are stuffed with pastry cream and lightly dusted with icing sugar

 

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 (semolina) 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