Hands in dough between orecchiette and focaccia in nature

About this tour

Learn to shape and knead Apulian pasta and bread in a countryside kitchen outside Bari. Over three hours, you'll work alongside the hosts to master orecchiette and focaccia from scratch, discovering the seasonal ingredients and stories behind each dish. The class culminates in a proper meal—antipasti, your handmade pasta, tiramisu made together, plus local wine and coffee. Leave knowing how to replicate these techniques at your own table.

Highlights

• Roll and shape orecchiette by hand with local instructors
• Bake focaccia and learn traditional Apulian dough methods
• Eat what you've cooked: pasta, antipasti, tiramisu, local wine
• Hear the history of regional dishes and seasonal produce
• Set in a working country house, not a commercial kitchen

What to expect

Arrive at a private country residence where you'll don an apron and get to work. The hosts walk you through ingredient selection, then guide your hands as you mix, knead, and shape pasta and bread. Expect flour under your fingernails and a real sense of how these dishes come together. Between cooking stages, they share stories about Apulian food culture and where ingredients come from. You'll prepare tiramisu together too. Once everything's ready, sit down to eat your own handiwork—cold cuts, cheese, focaccia, orecchiette with sauce, dessert, wine, and coffee. The pace is unhurried; this is about learning by doing, not rushing through steps.

Good to know