The American La Cucina Italiana food magazine features Stile Mediterraneo Cooking School Puglia.
Cinzia Rascazzo director and owner of the cooking school shares her recipe of the burnt durum wheat orecchiette from Puglia. This is typical dish of the peasant cuisine of Puglia.
Cinzia is native to Puglia and shares all details about durum wheat and orecchiette fresh pasta that only locals know!!
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