Polignano a Mare: Apulian Cooking Class & Wine Tasting

★★★★★★★★★★ 4.85 (120 reviews) 91% rated it 5 stars

Free cancellationTravelers' pick

1/17

Duration2h

GroupUp to 12

LanguagesEN · IT

Mobile ticketAccepted

Learn to make orecchiette in Polignano’s heart with wine and laughter

You’ll knead dough side by side with a local chef in Polignano a Mare, tasting fresh Apulian snacks and sipping regional wine as you learn to shape traditional pasta. Share stories over lunch or dinner made from your own hands—and leave with flour on your shirt and new friends at your table.

Step-by-step itinerary

Apulian cooking class and aperitif

Join Apulian cooking class
Learn to make orecchiette pasta
Prepare cavatelli pasta
Enjoy aperitif with taralli and snacks
Taste local Apulian wine

The Experience

“Just roll it like this—see?” That’s what Rosa said, her hands moving so quickly I almost laughed. We were in her kitchen in Polignano a Mare, sunlight bouncing off the white tiles, and honestly, my first orecchiette looked more like tiny hats than pasta. But Rosa just grinned and handed me another piece of dough. I could smell olive oil and something yeasty—maybe focaccia baking?—and outside, someone was singing (badly) from a balcony. It felt like the whole town was part of our lesson.

The cooking class started with an aperitif—taralli that snapped between my teeth, salty olives, and this chilled Apulian wine that tasted kind of floral but not sweet. Rosa poured us all a glass (“for courage,” she winked). She showed us how to shape both orecchiette and cavatelli, which is trickier than it looks on YouTube. My partner tried to say “cavatelli” in Italian and Rosa burst out laughing—not unkindly, just delighted. There was flour everywhere by the end, even on my phone somehow.

Lunch (or dinner if you book later) came together right there at the table we’d been working at: Bari-style focaccia with tomatoes that actually tasted like summer, our own wobbly pasta dressed simply but perfectly, more wine poured without asking. The whole thing lasted maybe three hours but I lost track after dessert—there’s something about eating what you’ve made with strangers who suddenly don’t feel strange anymore. I still think about that first bite of warm orecchiette; it tasted like home even though it wasn’t mine.

What’s included

Your day includes all kitchen utensils for hands-on pasta making, guidance from an experienced local chef, an aperitif with typical Apulian snacks like taralli and seasonal vegetables paired with regional wine, plus a full lunch or dinner featuring your freshly made orecchiette alongside other local specialties—and plenty of laughs along the way.

Good to know

Wheelchair accessibleAccessible transportStroller friendlyInfants must sit on laps

Operated by Pugliamare