Every region of Italy has a distinct and fiercely proud local cuisine, but none is such an abundant source of fresh produce as Puglia – from the freshly caught fish of the Adriatic and Ionian seas, to durum wheat for the celebrated local pasta, sun-ripened vegetables and specialities including caciocavallo cheese and the famous burrata. Puglia is also the largest producer of wine and olive oil in Italy, the home of the robust Primitivo di Manduria red wines. Chef and broadcaster Sophie Grigson, now living in the heart of Puglia, will introduce us to the best of the region’s authentic local cuisine, including a number of special meals at some of her favourite restaurants, tastings with traditional winemakers and food producers, market tours and a hands-on Pugliese cookery class where you will learn to make your own orecchiette.

Sophie Grigson

Writer, broadcaster, teacher and chef, Sophie Grigson moved to Puglia in 2019, drawn to the beautiful seasonal ingredients and a “joyful lack of pretension” in the local cuisine. Daughter of the influential cookery writer Jane Grigson, Sophie’s followed her mother into cooking and contributed to over 20 books, wrote articles for many major newspapers and magazines, and presented nine television series during her career in the UK. She now lives in the charming small town of Ceglie Messapica in the Valle d’Itria, surrounded by olive orchards and vines, where she runs a small cooking school, which champions her generous, informal cooking style led by a passion for the best ingredients.