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Learn the wonderful art of mozzarella making and discover one of the treasure of the Apulian cuisine: the world of dairy products.If you arrived in Puglia you were assaulted by a desire to eat a good Apulian mozzarella, fresh cheese or stracciatella, then this is really the right experience for you!
It can be intimidating at first to make cheese, but if you learn with the experts you’ll understand the tricks to perfect luscious cheese.
Mozzarella, burrata and stracciatella are typical delights of our dairy production.
We will have the pleasure to welcome in our school an excellent master cheese maker, which will hold a workshop for you during which you will have the privilege to learn how did mozzarella, from simple ingredients like milk, curd and salted boiling water.
It ‘a unique experience have the pleasure to assist in the preparation of these local products, directly from the master who will reveal the secret of this process.
The recipe is: genuine products, fresh milk and passion. Yes, because to create this goodness it takes much dedication. The cheese maker will give you all the tips and tricks you need to turn milk into fresh mozzarella.
It will be like watching a magic, and finally you can taste the best homemade mozzarella, still warm from the pot!
Mozzarella is best consumed on the day of creation so it’s a worthy skill to have – being able to make and eat your own Mozzarella when it is fresh and most delicious!
In addition the same day you will have a “hands-on” cooking lesson with Chef Gianna, during which you will prepare tasty baked goods, typical of our region, like focaccia.
Freshly baked, will be the perfect combination, to best enjoy mozzarella, nodini, treccine and burrata, in a perfect Salento style!
This course includes a minimum number of participants, will be available starting in small groups, depending on availability of the master cheese maker on the dates you require.
