The Culinary Institute of America

This tart is traditionally made with bread dough and spring onions. Here it is made with pastry dough and leeks that are available year-round. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail. This program was produced by The Culinary Institute of America, in association with the Regione di Puglia. Visit our website at: http://www.ciaprochef.com/apulia/

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Chef Maggi demonstrates a traditional casserole from Bari, a coastal town in Puglia. Seafood plays an important role in the diet of any coastal region. That tradition shines in this dish of mussels with rice, potatoes and zucchini. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail.This program was produced by The Culinary Institute of America, in association with the Regione di Puglia. Visit our website at: http://www.ciaprochef.com/apulia/

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Chef Peppe Zullo prepares a fall salad of thinly sliced fennel and apple topped with a Clementine Orange sauce and shaved goat cheese. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail.This program was produced by The Culinary Institute of America, in association with the Regione di Puglia..

Visit our website at: http://www.ciaprochef.com/apulia/

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Rabbit is a very lean meat. In this demo it is first roasted in a wood- fired oven and then braised with rosé wine and olive oil. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail. This program was produced by The Culinary Institute of America, in association with the Regione di Puglia. Visit our website at: http://www.ciaprochef.com/apulia/

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These pork chops are sautéed in a cast iron pan and perfumed with fresh herbs that are cooked with them right in the pan. Then the herbs are plated along with the pork to create a truly great meal that captures the essence of the woods and fields of Puglia. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail. This program was produced by The Culinary Institute of America, in association with the Regione di Puglia. Visit our website at: http://www.ciaprochef.com/apulia/

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Pasta can be very easy to make. In Puglia pasta is made with only durham wheat semolina flour and water. Each shape is used with a specific kind of sauce. Watch an expert turn out different shapes of pasta by hand and then try doing it yourself. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail. This program was produced by The Culinary Institute of America, in association with the Regione di Puglia. Visit our website at: http://www.ciaprochef.com/apulia/

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Nonna Rascazzo and her granddaughters make Orecchiette by hand. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail. This program was produced by The Culinary Institute of America, in association with the Regione di Puglia..

Visit our website at: http://www.ciaprochef.com/apulia/

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Borage is a green that Chef Zullo of Nuovo Paradiso Restaurant in Orsara, forages from the surrounding fields to use in this dish along with unripened tomatoes. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail. This program was produced by The Culinary Institute of America, in association with the Regione di Puglia. Visit our website at: http://www.ciaprochef.com/apulia/

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Chef Domenico Maggi prepares a traditional Sunday dinner in Puglia. Freshly made orecchiette pasta or “little ears”, with meat stuffed with cheese, herbs and pancetta. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail.This program was produced by The Culinary Institute of America, in association with the Regione di Puglia.

Visit our website at: http://www.ciaprochef.com/apulia/

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Fried peppers are turned into a quick side dish by Chef Domenico Maggi. He sautés them with garden fresh tomatoes, garlic and basil. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail. This program was produced by The Culinary Institute of America, in association with the Regione di Puglia. Visit our website at: http://www.ciaprochef.com/apulia/

Download Podcast Video