{"product_id":"tastes-of-puglia-fall-edition-sat-nov-21","title":"Tastes of Puglia: Fall Edition | Sat Nov 21","description":"\u003cp\u003e\u003cstrong\u003eABOUT TONIGHT'S CLASS \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhen you arrive you'll be treated to a favourite street food from Puglia, \u003cstrong\u003e\u003cem\u003epanzerotti\u003c\/em\u003e\u003c\/strong\u003e, 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!  \u003c\/p\u003e\n\u003cp\u003eRustic homemade pasta paired with bitter greens is a staple dish all over south Italy, but the distinctive \u003cstrong\u003eo\u003cem\u003erecchiette con le cime di rapa\u003c\/em\u003e\u003c\/strong\u003e  (\"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! \u003c\/p\u003e\n\u003cp\u003eFor our second course, something a little less known outside of Puglia: \u003cem\u003e\u003cstrong\u003etiella barese, \u003c\/strong\u003e\u003c\/em\u003ea comforting, homestyle a baked rice dish with mussels and potatoes. Perfect for late autumn, this hearty recipe bears more resemblance to\u003cem\u003e paella\u003c\/em\u003e than North Italian risotto - not surprising perhaps, since Puglia was once a Spanish colony. For side dishes to accompany the \u003cem\u003etiella\u003c\/em\u003e we'll make  \u003cem\u003e\u003cstrong\u003ePeperoni mollica\u003c\/strong\u003e\u003c\/em\u003e - sautéed peppers with capers and olives (and more breadcrumbs!); and a simple \u003cem\u003e\u003cstrong\u003eroasted fennel \u003c\/strong\u003e\u003c\/em\u003ea touch of parmigiano. \u003c\/p\u003e\n\u003cp\u003eLastly, for dessert, we'll be making a beloved Pugiliese pastry with a funny name: \u003cem\u003e\u003cstrong\u003esporcamuss\u003c\/strong\u003e\u003c\/em\u003e, 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 :) \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen, Ubuntu, Cantarell, 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003eWhen 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMENU \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePanzerottini \u003c\/strong\u003e- Fried mini \"pizza pockets\" with tomato and mozzarella \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrecchiette con cime di rapa\u003c\/strong\u003e - Puglia's signature pasta dish: homemade semolina pasta with rapini, garlic and a touch of peperoncino \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTiella barese\u003c\/strong\u003e - Barese comfort food: layers of rice, potatoes and mussels baked in a terracotta dish, topped with toasted breadcrumbs and pecorino \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePeperoni mollica\u003c\/strong\u003e - Sautéed shepherd peppers with capers, olives and parsley  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFincochio al forno\u003c\/strong\u003e - Raosted fennel with garlic, herbs and a touch of parmigiano \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSporcamuss \u003c\/strong\u003e- 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\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA NOTE ABOUT PUGLIA\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKnown 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.  \u003c\/p\u003e\n\u003cp\u003ePuglia'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! \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBEVERAGES \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA 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\u003c\/p\u003e\n\u003cp\u003eWe also offer corkage, the fee is $15 per bottle. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTERMS \u0026amp; CONDITIONS \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e• No refunds after purchase\u003cbr\u003e• Exchanges (one per ticket) permitted up to 5 days prior to the event.\u003cbr\u003e• Tickets to Cucinato events are transferable - you can give them to someone else if you can’t attend (but please notify Cucinato in advance!)\u003cbr\u003e• We will do our best to accommodate dietary needs – please contact us before booking\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Cucinato Studio","offers":[{"title":"Price Per Person","offer_id":45238159605803,"sku":null,"price":160.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0267\/0562\/5131\/files\/1788193273984_fsuia1gm.jpg?v=1788193294","url":"https:\/\/cucinato.ca\/products\/tastes-of-puglia-fall-edition-sat-nov-21","provider":"Cucinato Studio","version":"1.0","type":"link"}