Introduction To The Food And Wine Of Puglia

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.

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10 comments

  1. X7373Z says:

    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.

  2. The Awaiting Table Cookery School in Lecce, Italy says:

    Very nice video! We are based in Lecce we’re passionately, profoundly, even pathologically pugliese. 🙂

  3. Westfalen Stadion says:

    I remember the chef ‘Domenico Maggi’ once on a ‘Rick Stein’ mediterranean food tour ……. ?

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