The workshop takes place in Corigliano d'Otranto, in my mom's house.
The expert cook and connoisseur of traditional recipes will explain to you how to roll up the orecchietta and how to create the dough which will also allow you to prepare your favorite Apulian dish at home with a little flour and a lot of love.
Furthermore, different flours will be proposed and an accurate explanation of the particularity of Lecce's Orecchietta, which has a slight difference to that prepared in northern Puglia. We learn also 3 more kinds of apulian pasta: maccheroni, gnocchi and sagne 'ncannulate.
At the end we will eat our work in a convivial dinner with different sauces and local wine :)