Why not organize a closed-door cooking lesson where the secrets of Apulian typical cuisine are unveiled in front of your very eyes? There is no better way of learning than having an expert following and guiding your every gesture, and this is truly the only way to master the cooking of our traditional “focaccia”, almond biscuits or even a full traditional menu with homemade pasta, real Italian tomato sauce and «cartellate» pastries.
Just like on Apulian tables, where fresh food abounds, “zero food miles” is our selection philosophy. The simple yet intense flavours off our land are pivotal to our cuisine: our chef either personally picks products from Borgo Egnazia’s vegetable garden or purchases them at local markets, carefully favouring quality and freshness.
It is no coincidence that many products promoted by the International “Slow Food” movement are from Puglia: DOP (“Denomination of Protected Origin”) bread from Altamura, “canestrato” cookies from Ceglie, mozzarella and other dairy products from San Vito dei Normanni and “fiaschetto” (flask-shaped) tomatoes from Torre Guaceto, just to name a few.
Consistently with the pursuit of quality, Borgo Egnazia’s cooking lessons will let you experience our “from-land-to-plate” approach, which is the very foundation of the Mediterranean diet (UNESCO Intangible Cultural Heritage). This is your special chance to learn the recipes and secrets of the Apulian tradition from our Massaia Mimina’s expert hands and take them home with you.