In this cooking class, we’ll discover two Apulian delicacies: frittelle and bombette.
We’ll start by preparing the frittelle batter and making the stuffed bombette using thin slices of pork capocollo.
After rising, the frittelle will be fried and can be stuffed however you like and eaten on the spot along with a glass of our own wine.
Available fillings include classic ricotta forte, cured meats, tomatoes, cheeses, vegetables, and more.
Finally, we’ll move on to grilling the bombette over an open fire.
The freshly cooked delicacies will be served in a take-away bag so you can finish your meal at one of the picnic areas set up nearby in the vineyard.
You’ll take the bombette, vegetables, other stuffed fritters, and your favorite bottle of wine with you.
Parts of this description were translated automatically.
