The Culinary Institute of America

In this demonstration by Chef Maggi, Fava beans and potatoes are slowly cooked in a terracotta pot and served up with the traditional sides of chicory and fried peppers. 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

Fava beans and potatoes are stewed together with aromatics like onions, fennel and garlic in this delicious rustic dish. 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

This old family recipe combines ground almonds, lady fingers, home-made almond liqueur and home made jam. You can substitute Amaretto liqueur and a jam or preserve of your choice. 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

Chef Teresa Buongiorno of Gia Sotto L’Arco in Carovigno Italy, makes Agnolotti stuffed with mussels and potatoes. 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

The cuisine of Puglia combines a wide range of greens both cultivated and foraged, including wild cardoons, dandelion greens, chicories, wild mallow and fennel greens, borage and mustard greens. The concept of garden to table is vividly illustrated in this segment on the Food and Wine of Puglia produced by The Culinary Institute of America, in association with the Regione di Puglia

Download Podcast Video

Olive oil is one of the most important products of Puglia. The foundation for most of its cuisine and a backbone of the economy. Find out what makes a great olive oil in this segment on the Food and Wine of Puglia produced by The Culinary Institute of America, in association with the Regione di Puglia.

Download Podcast Video

A culinary tour of Puglia would not be complete without looking at wine production in the region. Puglia is Italy’s largest producer of wine and one of the top wine producers in the world. Dr. Ian d’Agata, renowned author, and director of the International Wine Academy in Rome talks about Puglia’s grape varietals and flourishing wine industry in this segment of the Food and Wine of Puglia produced by The Culinary Institute of America, in association with the Regione di Puglia.

Download Podcast Video

There are many ways to cook meat. Here are 3 recipes from 3 different chefs. 3 simple dishes that highlight the flavors and traditions of Puglia. Lamb and Potato Casserole, Baby Pork Chops with Mediterranean Herbs and Involtini Roll-ups. Enjoy this segment on the Food and Wine of Puglia produced by The Culinary Institute of America, in association with the Regione di Puglia.

Download Podcast Video

The people of Puglia don’t necessarily eat meat every day. But meat does hold an important place on the menu. Come with us to a Fornello Pronto in the town of Cisternino where meat in roasted in wood-fired ovens. Then see a rabbit dish that also starts out in a live-fire oven and a slow braised pork loin. All in this segment on the Food and Wine of Puglia produced by The Culinary Institute of America, in association with the Regione di Puglia

Download Podcast Video

With more than 400 miles of coastline, seafood plays a major role in Puglia’s kitchen. Travel to Polignano a Mare to the Tuccino Restaurant and see how they serve fresh fish in a variety of ways. All in this segment on the Food and Wine of Puglia produced by The Culinary Institute of America, in association with the Regione di Puglia.

Download Podcast Video