Our farmer will lead you in the heart of the Apulian cuisine, putting your fingers literally in the pie. You will learn to prepare the dough with bran and flour, adding that just enough of salt and water, giving life to the unique orecchiette, to the witty cavatelli and the more relaxed strascinate. The lesson will be topped with the story dedicated to the farm production of different types of wheat, with nice anecdotes related to the tradition and the local history. A good glass of wine will pamper your heart and stimulate your creativity.
the wheat experience
