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Salento cuisine contains real treasures of traditional food and wine which evoke flavours and delight the palate. We will guide you through an experience that goes back in time and that continues even today in the preparation of homemade pasta.
The recipe consists of two simple ingredients, water and flour. These, however must be perfectly combined in precise doses and above all worked in the right way to obtain the typical shapes of fresh Salento pasta, Orecchiette and Maccheroni.
Down to the preparation of the sauce which is a ritual that we would like to pass on to those who love local Salento cuisine and want to know all its secrets.
Tradition dictates precise rules on how to prepare the sauce with meatballs, and in order for it to be tasty, we will reveal the ways in which the meatballs themselves remain soft.
In families, the preparation of homemade pasta requires years of observation and practice, and is then handed down from mother to daughter for generations.
Through food we also retrace the history of simple dishes, typical of the peasant tradition which used the genuine products of the land and being the result of hard work in the fields.
This is one of the most important aspects in the preparation of the sauce, this requires fresh tomatoes usually grown in one’s own garden and which are strictly organic.
Only in this way is there the guarantee of an authentic flavour after slow cooking over low heat, which lasts for hours.
Learning the right way to work pasta, whether it’s Orecchiette or Maccheroni means creating a sheet that can collect and absorb the sauce in the best way possible.
The typical Salento homemade pasta cooking class will be an opportunity to get to know each other and enjoy a good glass of local wine.
At the end of the course you will have the satisfaction of tasting the pasta with the sauce prepared together and exchanging opinions on the result.
