Oria

Before we leave beautiful Lecce, we visited a cooking school this morning for a orecchiette class.

Orecchiette is a typical Apulian cuisine. They are famous for their characteristic round and concave shape, smooth on the outside and rough and wrinkled on the inside, which is reminiscent of a small ear, and for their ability to capture and collect the sauce.

Traditionally this pasta is made by hand , with a simple dough made with durum wheat semolina flour, water and salt which is worked on large wooden cutting boards and modeled with your hands and with a smooth blade knife.

It was not as easy to make them as it was to eat them. Mine personally got better the more wine I drank. So by the second bottle, they were pretty damn close to perfect. The teachers were a delightful sister team, as cute as the orecchiette they made.
We met some mates from Australia Ruby and Daniel. We shared a table as well as fun travel stories and memories. Nice people. But I didn’t get their picture. Blame it on the vino.
Ciao for now!Read more