Puglia consists mainly of farmland and coastline and until recently has been one of Italy’s best well-kept secrets for incredible cuisine and culture.  If you could fly over the countryside of Puglia, you would be amazed at the fertility and richness of this area. It is literally an immense farm, producing massive quantities of grain and olive oil along with tomatoes, grapes, artichokes, peppers, and legumes. Add to this a sea full of fish, grazing fields full of cattle and sheep, and as a result you have the makings of an outstanding cuisine. The people of Puglia find it unnecessary to complicate things: just combine the outstanding local ingredients, and the dishes create themselves.

 

So join us as we head to the heel of Italy's boot and discover a region with reasons to celebrate local food all year round.  Even today, Puglian feasts are sensational events: extremely cheerful, with roasted lamb, warm hospitality, spicy cheese, good wine, and incredibly sweet dolci. 

 

After training for eleven years under two talented chefs and one maestro, all from Puglia, Executive Chef Michael Cirafesi is excited to celebrate this region with you in all its gastronomic glory!