Date: Sunday 26th January 2020
Time: 14.00 - 16.00
Location: The Fellow (upstairs dining room), 24 York Way, London, N1 9AA
Ah, Puglia… home to (arguably) Italy’s most beautiful coastline, stretching for hundreds of kilometres along the Mediterranean. It’s also distinguished by its beautiful hill top towns and idyllic farmland, but, most importantly to our head sfoglina (pasta chef) Roberta d’Elia, who comes from the region, it is first and foremost a region of wonderful cuisine.
In this class, you'll learn how to make the typical pasta of Puglia - pasta bianca (‘’white pasta’’). This is, simply, pasta made without eggs, using only semolina flour and water. It may sound austere, but pasta bianca is often preferred with many sauces and has become symbolic of cucina povera, where eggs were an unthinkable extravagance.
Following Roberta’s guidance, you’ll learn to make, by hand only, the shapes her nonna taught her - from orecchiette (‘’little ears’’) to foglie d’ulivo ("olive leaf trees") and cavatelli.
At the end of the class, you’ll be able to take home your creations to impress amici e famiglia.
We highly recommend booking your tickets in advance. For any other questions regarding the event e.g. transport, parking, accommodation, please email us at firstname.lastname@example.org.