We pick you up from the airport/train station.
Whenever you arrive, after you have had time to umpack your suitecases, we suggest a walk along the seafront and in the main square of Mola, enjoying the slow way of life of the locals, and sitting in a cafè for an aperitivo, maybe a Spritz with some snacks.
Back to the masseria for a special welcome dinner.
At the end of the dinner you will taste my home made Rosoli.
After a gorgeous breakfast, served in the garden if the weather is nice, ready for our first cooking class. Most of the vegetables that we need for our dishes comes from our organic garden It’s a pleasure for our guests to pick up the vegetables with us.
If we need some vegetables that we have not in our vegetable garden, we leave the masseria to go to the farmers market, quite different here in Mola di Bari because we go in the homes of the farmers.
We will buy what we need for our cooking class and we will eat what prepared for lunch and dinner:
we are going to prepare many seasonal vegetables, such as spaghetti and string beans in Summer, or fresh pasta with cime di rape in Winter, making our own pasta, and some meat dishes.
After lunch after a siesta we visit the terracotta laboratory, also this could be useful to understand our habits.
After breakfast ready for our 2nd day of cooking class.
We are going to prepare some baked dishes, such as calzone (the onion pie) Focaccia or Taralli.
And if you love cheese please smile.
In the late morning we are going to prepare mozzarelle and burrata here in masseria.
And everything will be ready for lunch.
At sunset when the boats arrive in Mola di Bari we could buy what we need for our afternoon cookery class about fish for our dinner: Riso Patate e Cozze, Octopus, Cavatelli al Nero di Seppia, whatever we will find, so fresh.
Alberobello, Locorotondo and the landscape of trulli Valley.
Stop to visit organic vineyards and winery near Locorotondo where we could taste wonderful wines.
Lunch in Late Spring or Summer by the fishermen along the sea or in Locorotondo or in Polignano.
Afternoon: you could have another afternoon cooking class about meat for our bye bye dinner: meat ragù of Edoardo De Filippo. Or other meat dishes such as a special lamb dishes by old Murgia shepherds.
After breakfast transfer to the airport/station.