The Culinary Institute of America

Italy is a country of bread lovers, but if you ask any Italian what’s the best bread in italy, chances are they will say Pane di Altamura, the bread of Altamura. Come in and see the wood-fired ovens of the Santa Chiara Bakery in Altamura, established in 1423. Owner Vito Macella takes us on a tour of the bakery in this segment on the Food and Wine of Puglia produced by The Culinary Institute of America, in association with the Regione di Puglia

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There are many commercial pasta makers in Puglia. One of the oldest and best known is Benedetto Cavalieri. Their pasta is made in the old artisinal method to better preserve the nutty flavor of the wheat, and it is shipped world-wide. We will follow Andrea Cavalieri on a tour of their factory in this segment on the Food and Wine of Puglia produced by The Culinary Institute of America, in association with the Regione di Puglia.

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Chef Teresa Buongiorno looks to other regions of Italy for ideas and techniques which she uses with traditional Pugliese ingredients to create a fusion of old and new. The customers at her restaurant, Gia Sotto l’Arco, appreciate her efforts in this segment on the Food and Wine of Puglia produced by The Culinary Institute of America, in association with the Regione di Puglia.

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In Puglia, each type of pasta has its own specific type of sauce. Chef Zullo of Nuovo Paradiso Restaurant demonstrates how to shape a variety of pastas all from one basic dough. And after making her own pasta, Chef Cantoro from Lecce makes a dish with fried pasta and chick peas called Ciceri e Tria. 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.

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A chef in Puglia should be a talented pasta maker, or know someone who is. Unlike pasta in the Italian north, fresh pasta in Puglia is made only with hard durum-wheat semolina flour and water. The Pasta Makers at Antichi Sapori Restaurant make Orecchiette, Little Ears, by hand and then Chef Zito will use them in a traditional dish made with garden fresh greens in this segment on the Food and Wine of Puglia produced by The Culinary Institute of America, in association with the Regione di Puglia

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Bruschetta is a classic Italian appetizer made with toasted bread and a topping. The best known Italian version uses a topping of tomatoes, garlic, olive oil, and basil. This Spanish-influenced version features a creamy white bean puree topped by boquerones, beautiful white anchovies preserved in oil and vinegar, and sweet and mildly spicy piquillo peppers. Go to the recipe at - 

http://www.ciaprochef.com/northarvest/recipe30/

Bruschetta is a classic Italian appetizer made with toasted bread and a topping. The best known Italian version uses a topping of tomatoes, garlic, olive oil, and basil. This Spanish-influenced version features a creamy white bean puree topped by boquerones, beautiful white anchovies preserved in oil and vinegar, and sweet and mildly spicy piquillo peppers. Go to the recipe at - 

http://www.ciaprochef.com/northarvest/recipe30/

The Italians are masters at making vegetables flavorful. Minestrone is another example of a soup inspired by the seasons. The name comes from the Italian term minestra, meaning soup. Using multiple varieties of beans adds a multitude of colors, shapes, sizes, and textures that make this light, flavorful soup comforting, satisfying, and appealing to the eye

Go to Recipe - 

http://www.ciaprochef.com/northarvest/recipe26/

The Italians are masters at making vegetables flavorful. Minestrone is another example of a soup inspired by the seasons. The name comes from the Italian term minestra, meaning soup. Using multiple varieties of beans adds a multitude of colors, shapes, sizes, and textures that make this light, flavorful soup comforting, satisfying, and appealing to the eye

Go to Recipe - 

http://www.ciaprochef.com/northarvest/recipe26/

This salad presents a trio of ingredients with incredible health "halos." Consumers associate salmon with heart health promoting omega-3. Quinoa, a popular ingredient in Peruvian kitchens, is increasing in popularity as consumers seek out more whole grains. And black beans provide fiber, protein, and low glycemic index carbohydrates that provide long-lasting energy. But enough about the nutrition benefits; this salad should be sold on flavor, with a dressing that bridges the richness of the salmon, the nuttiness of the quinoa, and the sweetness of the black beans.

Go to Recipe - 

http://www.ciaprochef.com/northarvest/recipe8/