Apulian Cooking Class Brindisi: Make Pasta & Dine Vineyard

You make the pasta, shape the bread, and eat it an hour later under the open sky.

A five-hour cooking class in Brindisi where you prepare several Apulian pasta shapes and breads by hand, then sit to a full dinner with wine in the vineyard at sunset. The class runs in English or Italian with a live guide, and includes a printed recipe book from the family kitchen. Dietary needs are accommodated on request.

The experience

Five hours starts in the family garden, where you harvest vegetables, tour the vineyard, and taste the wines they produce. Then you move into the kitchen with mother Beatrice (who was born and raised on this land), and begin: orecchiette, cavatelli, pappardelle, strascinate, focaccia, mashed broad beans, chops with sauce. You get your hands in the dough for the pasta and bread, turn on the wood-fired oven, and watch what you made transform into something ready to eat.

The dinner happens outdoors as the sun sets, with the trulli visible in the background and the food still warm from the oven. Focaccia from Bari, seasonal vegetables, the brasciole you helped prepare, wines and liqueurs made on the property, sugared almonds to finish. By the end of the evening the group has become a circle of friends, and the informal atmosphere (the natural setting, the flavor of the food, the way the day unfolded) is what stays with you. You leave with a printed book of mother Beatrice's recipes, a record of what you learned.

What’s included

• Harvest from the family garden.
• tour of the vineyard.
• aperitif with house wines.
• hands-on preparation of orecchiette, cavatelli, pappardelle, strascinate, focaccia and bread.
• use of the wood-fired oven.
• full dinner with starters, first course, second course and sugared almonds.
• wine and liqueur tasting throughout the afternoon and evening.
• printed recipe book from mother Beatrice's kitchen.
• live guide in English or Italian.

Before you book

Days and timesNext departure: 20 Apr 2027

Book up to4h before

AgesAdult (13 and older) · Child (3 to 12 years) · Infant (under 1): free

GroupUp to 24

Live guideEnglish and Italian

Meeting point and pickupNo hotel pickup: you go to the meeting point. Ends back at the starting point.

Cancellation and refundsFree cancellation up to 24 h before the start. After that, no refund.It may be canceled if the minimum number of travelers isn't reached. If that happens, you're offered another date or a refund.

Prices and times updated today

Good to know

Wheelchair accessibleStroller-friendlyInfant seats availablePets welcome

Operated by Vigna il Castagno

Is this one for you?The class runs on the family property outside Brindisi with no separate transport needed if you arrange your own way there. If you are staying in the city center or without a car, confirm the pickup options when you book, as the vineyard sits outside town and the five-hour commitment means you will want the logistics settled before you arrive.

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Top questions

What languages is the tour guided in?

Live guide in English and Italian.

Can children come?

Yes. Ticket types: Child (3 to 12 years); Infant (under 1): free.

What pasta shapes do I actually make during the class?

Orecchiette, cavatelli, pappardelle and strascinate are the main pasta shapes you prepare by hand, along with focaccia and bread for the wood-fired oven. The class also covers mashed broad beans and chops with sauce, so you are making several dishes, not just one.

Is the dinner included in the class price, or do I pay separately?

The dinner is included: a full meal with starters, first course, second course, wines and liqueurs all produced on the property. You eat what you cooked, outdoors in the vineyard as the sun goes down.

Can you accommodate food allergies or dietary restrictions?

Yes. The family varies the menu according to intolerances and dietary requests, so let them know when you book what you need to avoid or prefer.

Do I need cooking experience to join this class?

No. The class is built around the family atmosphere and the informal setting, and mother Beatrice teaches you as you go. The focus is on learning the traditional Apulian way, not on prior skill.

What is included besides the cooking and the dinner?

You get a printed book of mother Beatrice's family recipes, a record of the traditional dishes and techniques you learned. The aperitif with the family's wines is also included before you begin cooking.