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Join Julie Marr & Francesco Creanza of Everyone at the Table, in 2025 to cook, eat, learn and share in Puglia during this hands-on culinary workshop.

This 4-day workshop is for those people who want to roll up their sleeves and have a hands-on learning experience, making all the traditional foods that Puglia is famous for.

Mornings will be spent in our workshop kitchen mastering the art of orecchiette pasta making, taralli, cheese making, preserving sotto olio vegetables, wild herb liquors, jams and sweets. We will enjoy long table lunches featuring the fruits of our labours, paired with local wines.
We have chosen May to host this workshop because there are so many exciting things happening in the fields and at the markets. Wild asparagus and fennel fronds, the first artichokes, fava beans and peas, tender greens, and strawberries all are making the seasonal debut.

Unlike some of our other workshops, Cooking Puglia is best suited to those who have a passion for cooking and a bit of experience in the kitchen. Most of our time together will focus on choosing the very best ingredients we can find and then using traditional cooking techniques to turn those ingredients into delicious dishes for our long-table meals. After our morning cooking sessions, our afternoons will be spent visiting local farms, foraging for wild herbs used both for culinary dishes and medicinal purposes and visiting a friend’s olive grove to do an olive oil tasting and an aperitivo beneath the trees.

We hope that this will be an opportunity to learn new recipes and techniques that will inspire you to gather friends and family around the table wherever it is that you call home.

Upcoming dates: May 3-6th, 2025

Join Julie Marr & Francesco Creanza of Everyone at the Table, in 2025 to cook, eat, learn, and share in Puglia during this culinary workshop.
Our most in-depth workshop is where we explore the food culture of the South and spend our time with the food artisans and historians that are preserving not just recipes but a very unique way of life. The food we cook comes from recipes passed down to us from our family and friends and we have the opportunity to spend time with, learn from and gather around the table with these special people in the course of this hands-on workshop.

We have chosen November to host this workshop because there are so many exciting things happening at the markets with wild mushrooms, sweet olives, artichokes, quince, persimmon, cime di rapa, and other greens are all making their seasonal debut. This is also the season for heading into the olive groves for the annual harvest of the olives and to press them into oil. Witnessing this process and then tasting the new oils a life-changing experience for those who love food and cooking.

For four days, we will explore the role that preserving foods plays in maintaining the cultural identity and traditions for the people of Puglia. By visiting with locals who bake the bread, grow and press the olives into oil and tend their flocks, cooking communal meals and eating in small local restaurants we will immerse ourselves in the connection between the land, tradition and contemporary Italian food culture.

Preserving Puglia Dates: Oct 29-Nov 1st, 2025