Amid olives and vines close to the sea, and not far from Lecce, Brindisi and the archaeological site of Valesio, the ancient farmhouse Masseria Piutri offers genuine produce of biological agriculture and herb-based liqueurs, while the mild climate welcomes holiday-makers all year round.Day 1
First a Taste of What We’ll Cook…
Arrival and transfer to the farmhouse hotel. Cocktail and welcoming dinner with typical local dishes.
2
Getting to Know the Herbs…
After breakfast, visit of the farmhouse and illustration of the cookery course, which includes how to make the typical local liqueur. To do this we will be picking the herbs and berries that are left to infuse for 5 days. In the afternoon, transfer to Brindisi to visit the city. Return in the evening for dinner and overnight stay.
3
… And the Ancient Art of Kneading Pasta
After breakfast, the programme covers a lesson on preparing pasta for typical starters such as legumi in pignatta with cavatelli and canule torte in sauce. The lesson includes how to prepare sour-dough for bread and similar food. In the afternoon, transfer to Lecce and visit of the city. Return in the evening for dinner and overnight stay.
4
… Now the Cooking
After breakfast, lesson on: how to cook bread in the stone oven, preparing a starter of vegetables, and a main course of fish. The lesson continues with the preparation of oven products such as taralli and biscuits. In the afternoon, visit to a local cellar for wine tasting. Return to the hotel in the evening for dinner and overnight stay.
5
…Preserves
After breakfast, lesson on: how to prepare starters using homemade pasta and seasonal vegetables, main courses of grilled meat and vegetable preserves. In the afternoon, visit to Torre San Gennaro. Return in the evening for dinner and overnight stay.
6
…Passionate About Sauces!
After breakfast, lesson on: how to prepare sweet and spicy sauces using herbs and ingredients from the farmhouse, jams with seasonal fruit, and Teiedda con cozze (mussels), a typical dish of the Salento area. In the afternoon, excursion to Valle d’Itria. Return in the evening for dinner and overnight stay.
7
From Sour-dough to Meat in Stone Ovens
After breakfast, lesson on: how to make focacce (baps) and pizza, both simple and stuffed, as well as almond cakes and two vegetable and meat dishes cooked in a stone oven. Afternoon free. Dinner and overnight stay at the hotel.
8
Before Leaving, a Toast With Local Liqueur
After breakfast, lesson on how to prepare and bottle the herbbased liqueur. In the evening farewell party. Departure as planned.
