Puglia spans the long strip of land along the heel of Italy, and is filled with beautiful coastal towns and turquoise beaches stretching out into the Adriatic Sea. Known as the breadbasket of Italy because of its high production of olive oil, tomatoes, and wheat, it is also the birthplace of the famous orecchiette pasta. Join Marie Rutherford for this jaunt to Italy where you’ll make from-scratch orecchiette with broccoli raab and chili and fava bean toasts with roasted tomato, grapes, and sesame seeds. You’ll celebrate the vast coastline with stuffed mussels with tomato, caper, breadcrumbs, and fennel, and round out the feast with a burrata and chicory salad with preserved lemon vinaigrette, pomegranate, and roasted carrots.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.