We organize cooking lessons in our masseria in Apulia, which retrace the ancient traditions of Apulian cuisine. We teach how to knead flour, salt and yeast in order to cook bread and focaccia; how to dose ingredients in order to make orecchiette, home made ear-shaped pasta typical of our region; how to cook turnip tops; how to prepare the pot-cooked mashed broad beans with chicory and other typical dishes of our regional cuisine.