What is the meeting point?

Check-in is listed at Via San Vito 20, Polignano a mare; the venue address is Largo Palmieri, 70043 Monopoli BA, Italy.

How long is the class?

The session lasts about two hours and includes hands-on instruction plus an aperitivo.

Are transfers included?

Transfers are not included but can be arranged on request—contact the operator in advance.

Can you accommodate dietary restrictions?

Yes, inform hosts when booking about allergies, vegetarians or other needs and they will adapt recipes using seasonal, local produce.

Is the class suitable for children?

Children are welcome but note the group size and hands-on nature; contact the operator for specifics about age-appropriate participation.

Will I take recipes home?

Yes—chefs share techniques and tips so you can recreate orecchiette and aperitivo items at home.

Hands-On Apulian Cooking Class in Monopoli — Make Orecchiette with Local Chefs | Cooking Class | Workshop

Apulian Cooking Class a Monopoli places you in the beating culinary heart of Monopoli, Puglia, Italy, for an intimate, two-hour lesson that turns simple ingredients into unmistakably regional dishes. Located inside a typical house amid the city’s narrow vicoli and just a short walk from the Adriatic, this class focuses on hand-formed orecchiette and finishes with a convivial aperitivo. You arrive where tradition meets daily life: flour dust on a wooden table, bowls of semolina and water, local olive oil glinting in the sun. Classes are led by local chefs who guide each step—mixing, kneading, shaping—so even first-time pasta makers leave with real technique. The experience is rooted in place: durum wheat semolina, seasonal vegetables, taralli, focaccia and a carefully chosen local wine. Practical details are honest and simple: the cooking session lasts about two hours, accommodates up to 14 guests, and lists check-in at Via San Vito 20, Polignano a mare with the venue address Largo Palmieri, 70043 Monopoli BA, Italy. Transfers are not included but can be arranged on request. What makes this class special is how it ties food to landscape and craft. Monopoli’s old stone streets and the nearby limestone coast feed the region’s palate—olive groves and prickly pear dot the countryside, and fish markets supply what lands in the day’s pans. Learning to roll orecchiette by hand here is less a cooking demonstration and more a cultural primer: you’re handling techniques passed down in family kitchens, learning timing, texture and how simple, fresh ingredients define Puglian flavor. This is an ideal activity for curious travelers who want something beyond sightseeing: couples, small groups and food-minded solo travelers will find the size and pace welcoming. The class is practical—gloves and aprons provided when needed—and ends with a shared aperitivo of focaccia, taralli, seasonal vegetables and wine, offering a chance to compare batches and ask follow-up questions. If you want a compact, sensory way to bring Puglia home, this hands-on class delivers. It’s a small-group, locally led encounter that leaves you with a recipe, a memory of the city’s stone-lined lanes and a new appreciation for how a few honest ingredients can tell the story of a place. Book during spring and autumn when local markets brim with ripe tomatoes, burrata and fresh greens; summer classes run with more tourists but offer sunsets and fish, while winter sessions emphasize preserved vegetables and hearty breads. Inform hosts ahead of time about allergies or vegetarian needs—they work with seasonal produce. Combine the class with a morning walk to the fish market or an evening visit to Castello Carlo V to round out a day of taste and town. Expect warm, hands-on instruction and recipes you can repeat at home.