3 March 2020
This program is devoted to truffle lovers.
Day 1
We pick you up from the airport.
If you will arrive in the morning, not so tired, I 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.
Lunch in masseria.
If you arrive in the afternoon you will be ready for our special welcome dinner.
At the end of the dinner you will taste my home made Rosoli.
Day 2
After breakfast ready for our 1st day of cooking class.
We are going to prepare some baked dishes, such as calzone (the onion pie) Focaccia and 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 the sunset when the boats arrive in Mola di Bari we could buy what we need for our cookery class about fish for our dinner: Riso Patate e Cozze, Octopus, Cavatelli al Nero di Seppia, whatever we will find, so fresh.
Day 3
This day will be exiting because of the truffle hunting.
We need to wake up early morning, to be in the area at 7.30.
We will enjoy also the nice landscapes of Trulli Valley, Valle d’Itria, not only Alberobello but also Locorotondo, one of the most enchanting villages in Puglia.
Back to masseria for lunch, ready to prepare our pasta with muchrooms and truffles. And for dinner we will prepare our pizza, surely one of the pizza flavours will be: Mushrooms and Truffles.
Day 4
After a gorgeous breakfast, served in the garden if the weather is nice, ready to start our 2nd day 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 something else, 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 first full day cooking class and we will eat what prepared for lunch.
We are going to prepare many seasonal vegetables, fresh pasta making and some bakery.
In early afternoon we will visit Polignano, the nice village famous for its sea grottos and for “gelato“. We will have a gelato tasting there.
If the sea and the weather is nice, you can visit Polignano by boat.
Dinner as the locals prefer: carne al fornello, by the butcher. Different kind of grilled meats, that you will eat there: the typical bombette, sausages, ribs, chicken wings, you make the choice. Waiting for your meat, you will have some appetizer such as dry sausages, caciocavallo, pecorino and so on.
Day 5
After breakfast transfer to the airport/station.
