How long is the class?

The session runs about two hours, including hands-on pasta shaping, a focaccia demo, and a tasting with wine.

Is this suitable for children?

Yes—advertised as suitable for all ages and family-friendly; children should be supervised and able to stand at a workstation.

Are vegetarian options available?

The menu centers on pasta and focaccia and is adaptable; inform the host in advance about dietary preferences or restrictions.

Where do I meet the group?

Meeting point given as Via A. Calò, 3, 70044 Polignano a Mare BA, Italy; arrive a few minutes early to settle in.

Do I need prior cooking experience?

No—this is a beginner-friendly, hands-on class that focuses on traditional techniques rather than advanced culinary training.

How do I book or cancel?

Book through the referral link provided in the listing; cancellation policies are handled by the operator and are listed at booking.

Pugliese Pasta and Focaccia Masterclass in Polignano a Mare | Cooking Class | Workshop

Adventure Brief

Learn to shape orecchiette and cavatelli by hand, watch a high focaccia go from dough to golden crust, and enjoy your creations with a glass of local wine. This two-hour, family-friendly class in Polignano a Mare connects Puglian food traditions to the cliffs and markets that produce them.

2 hours

easy

From €68.20

Masterclass di Pasta e Focaccia con Vino – Un Viaggio nella Cucina Italiana, Patrimonio UNESCO – offers a lively, hands-on cooking lesson in Polignano a Mare, Puglia, Italy. Set steps from the town’s limestone cliffs and Adriatic views, this two-hour class teaches you to make Pugliese pasta by hand—orecchiette and cavatelli—and shows the secrets behind a high, golden focaccia while you sip local wine. The meeting point is at Via A. Calò, 3, 70044 Polignano a Mare BA, Italy, inside a compact teaching kitchen that opens onto conversation, flour-dusted surfaces, and the hum of the old town. The experience centers on tactile, traditional techniques: mixing simple ingredients like fine semolina or wheat flour and water, working the dough until it’s smooth, and shaping it with fingers and palms. You’ll press, drag, and thumb your way to orecchiette cups and the ridged forms of cavatelli, learning why shape matters for sauce adhesion. While you shape pasta, the instructor demonstrates an authentic high focaccia, explaining dough hydration, oven temperature, and the olive oil and salt that produce its characteristic crust and softness. Polignano a Mare contributes a unique backdrop. Cliffs of karst limestone plummet to the Adriatic, and local produce—sun-ripened tomatoes, extra virgin olive oil, and hardy durum wheat—shows how landscape and geology shape flavor. The class ties culinary steps to cultural ones: Italy’s practice of handcrafted pasta is recognized as UNESCO intangible cultural heritage, and these gestures are part technique, part storytelling passed through generations. Why book it? This is a compact, social way to connect with Puglian foodways: you leave with hands-on skill, a warm focaccia, plates of pasta you helped make, and a glass of regional wine to complete the meal. It’s ideal for couples, families, and travelers who prefer active, flavor-forward experiences rather than passive tasting tours. Practical notes: the session runs about two hours; dress in comfortable clothes you don’t mind flouring and bring an appetite. If you want a deeper dive into local food culture, pair the class with a walk through the old town to see sea caves and the famed Lama Monachile beach, or shop for durum semolina at local markets to practice back home. Bookable through the provided referral link, the class is a memorable, skill-building stop on any Puglia itinerary that connects kitchen rituals to the coastal landscape that produces them. The class welcomes participants of all ages and skill levels and suits couples and families seeking an interactive cultural experience. Wear closed-toe shoes in the kitchen and inform the host in advance of allergies or dietary restrictions. Small convivial groups make it easy to ask questions and repeat techniques—plan to arrive ten minutes early to settle in before you then begin.