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ITALIAN GASTRONOMY
APULIAN GASTRONOMY: AN OLD CULTURAL TRADITION The province of Lecce
has, without a doubt, a Mediterranean look about it. Its hot climate and
vicinity to the sea, added to being so far south, are ideal for the growth
of "weed" and olive trees. The entire territory is covered with
olive groves, from which the delicious Pugliese olive oil is pressed.
In many parts the rows of olive trees are alternated with large vineyards;
vine-growing provides one of the area's main sources of income. The wines
produced in this region are full of body and are particularly suitable
for making vermouth. The wine and the olive-oil are two foundemental components
of the Salentine cuisine. Starting dates: every week OUR STUDENTS SAY ABOUT
THIS COURSE For other students' opinions click here |
SPECIAL OFFERS Special
offers and cultural packets ACCOMMODATION ABOUT THE REGION How
to get to Otranto UTILITIES DISCLAIMER |
THE
COURSE: you will discover Italian and Apulian gastronomy! The
course is held 2 times per week or one time per week in the full equiped
kitchen of the school: students will prepare with the help of the cook
the typical dishes of Italian and regional cuisine. The course is based
on practical and theoretical lessons. Teacher is well trained but he is
not a professional. Don't expect a "professional" school for
cooking.
Program:
These
and many more dishes are served in the "putèe", the typical
Salento restaurants where the traditions of popular cuisine are preserved.
The Salentine dishes are surprising: home-made pasta, cakes with honey
and accompanied with fried fish, a complex, dried salted cod sauce, round
bread rolls with mysterious insignia, pod-shaped honey cakes that allude
to ancient Egyptian divinities.
