Introduction To The Food And Wine Of Puglia
Travel to the southeastern tip of the Italian peninsula, the heel of Italy’s boot. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail. This is the first of a 12 part series produced by The Culinary Institute of America, in association with the Regione di Puglia.
What’s up Algonquin!
How come the Mussels were cooked with the shell? How are you supposed to eat that?
@derekprince1991 when they cook the shells open up naturally
@theericnchrisshow Do you have to take the shells out though? Or do you just eat them whole?
om nom Shells…
No, you don’t eat the shells. That would ruin your teeth. When you get your portion, you would get the muscle out of it’s shell and eat it leaving the shell for later.
FAVE E CICORIA…. MY FAVOURITE FOOD
This video is absolutely amazing… Greetings from Puglia
Tiedda alla barese! International language..ahah
Very nice video! We are based in Lecce we’re passionately, profoundly, even pathologically pugliese. 🙂
I remember the chef ‘Domenico Maggi’ once on a ‘Rick Stein’ mediterranean food tour ……. ?
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