Masterclass Pasta & Focaccia with Wine

The best part of this Apulian cooking class is that you start with almost nothing but flour and water, then shape two of the region’s classic pastas by hand. In two hours, Stefania guides you through orecchiette, cavatelli, and focaccia before serving the food you helped make.

I like the small, relaxed setting, where Stefania steps in when you need help but gives you room to learn by doing. I also like the practical touch of sending you home with the recipes, so the class can continue in your own kitchen.

The main consideration is price. At $70 per person, it is not the cheapest way to eat pasta in Apulia, and the class does not include a long meal or a full-day food tour. You are paying for instruction, quality ingredients, drinks, and a personal cooking experience in a home-style setting.

Key points at a glance

• Two pasta shapes by hand: Learn the basic techniques for making orecchiette and cavatelli from scratch.
• Focaccia is part of the lesson: Watch Stefania prepare Apulian focaccia and receive the recipe.
• A relaxed class with personal help: Stefania teaches step by step, then lets you practice at your own pace.
• The meal is made by you: Your pasta is cooked and served with focaccia and drinks at the end.
• Useful take-home recipes: You can repeat the dishes after returning home.
• Good for adult food lovers: Children under six cannot take part, and English and Italian instruction is available.

Starting with flour, water, and a little patience

This is a hands-on class, not a demonstration where you sit back and watch someone else cook. You receive your own workstation, apron, and access to the tools and ingredients needed for the lesson.

The opening focus is fresh pasta dough. Stefania explains how simple ingredients become a workable dough, then shows you how to handle it. That basic lesson matters because the dough is the foundation for both pasta shapes. If it is too dry, shaping becomes difficult. If it is too soft, the pieces may lose their form.

You will work through the process rather than simply copy a finished example. The instruction is designed for beginners, and Stefania’s teaching style allows you to try, make a few imperfect pieces, and improve as you go.

That is one reason this class works well for people who want more than a pretty food photograph. You leave with a technique you can repeat, not just a memory of watching an expert work.

Orecchiette and cavatelli, two shapes with different personalities

The class includes two types of pasta: orecchiette and cavatelli. Both are associated with southern Italian cooking, but they give you different hand movements and textures to learn.

Orecchiette means little ears, a name that makes sense once you see the small rounded shape. The piece is formed by pressing and drawing the dough, creating a shallow center that can hold sauce. Stefania demonstrates the motion carefully, then watches as you practice.

Cavatelli has a different look and feel. You shape the dough into small pieces with a slight indentation, using a technique that rewards a light touch. The contrast between the two shapes keeps the class interesting, and it gives you two useful pasta forms to try again at home.

Do not expect every piece to look identical. Handmade pasta has character, and your first batch may include a few shapes that look more rustic than perfect. That is part of the appeal. The goal is to understand the movement, not produce factory-standard pasta.

Stefania also adds local context during the lesson, including information about pasta in the region. That background helps you understand why these shapes belong to Apulia rather than feeling like random items on a cooking-school menu.

The focaccia lesson adds a second Apulian classic

The focaccia portion gives the class a welcome change of pace. Instead of shaping small pieces of pasta, you watch Stefania prepare one of Apulia’s most familiar baked foods.

The exact recipe and method are presented as part of the experience, and you receive the recipe afterward. This is useful because focaccia is often easier to repeat at home than handmade pasta. It also gives you another way to bring Apulian cooking into your regular meals.

The finished focaccia is served during the tasting. It is described as fresh and delicious, and it provides something to enjoy while the pasta is being cooked and prepared for the table.

For some people, the focaccia will be the highlight. If you mainly want a pasta-making lesson, it is still a valuable extra. If you already know how to make pasta, the focaccia instruction gives the two-hour class more variety.

From workstation to shared table

After you have made the pasta, it is cooked and served for tasting. This is the payoff of the class, but it is also a useful part of the lesson. You can see how handmade pasta behaves after cooking and taste the result of your own shaping work.

Drinks are included, with wine served during the class and meal. Several comments describe the wine portions as generous, though you should still think of the drinks as part of a cooking experience rather than a wine tasting.

The final meal is social and informal. You share food and conversation with the other people in the class, and the format encourages you to chat while working. If you prefer a private lesson or a silent, highly structured kitchen session, this may feel more communal than expected.

I like that the food is not prepared separately for you. The pasta on your plate comes from the dough you worked with. That creates a simple but satisfying link between the lesson and the meal.

Stefania’s teaching style and the home setting

Stefania is the main instructor, and Anna is also involved in welcoming and hosting the class. The setting is described as clean, scenic, and home-like, with everything arranged before the lesson begins.

A home setting changes the mood. You are not being pushed through a large commercial kitchen or a crowded cooking line. The class feels more personal, and the focus stays on family recipes and food from the region.

The strongest praise centers on Stefania’s manner as a teacher. She explains the steps clearly, shares local information, and remains patient when someone needs another demonstration. At the same time, she does not take over every piece of dough. You get enough freedom to learn through practice.

Instruction is available in English and Italian. English-speaking visitors have found the explanations easy to follow, which is important in a class where small hand movements matter.

The experience is not described as a large-group production. The classroom is small and relaxed, though an exact maximum group size is not provided. You should expect a shared class rather than a guaranteed private appointment.

What the $70 price really covers

At $70 per person, the price makes the most sense if you value the lesson as much as the meal. You are not simply buying a plate of pasta. The fee includes a workstation, apron, cooking tools, ingredients, recipes, drinks, and the tasting at the end.

The ingredients are described as high quality, which matters in a simple recipe. With pasta made from basic components, the freshness and quality of those components have a direct effect on taste and texture.

The class also includes a souvenir photo taken with your smartphone. That is a small extra, not a reason to book by itself, but it gives you a record of the experience without needing to arrange a separate photographer.

The value is strongest for couples, solo food lovers, and small groups who want an activity between sightseeing stops. It is less compelling if you only want an inexpensive lunch or if you already make orecchiette and cavatelli confidently.

One past participant felt the experience was expensive despite enjoying the class. That is a fair concern. Apulia offers many inexpensive places to eat pasta, so compare this activity with what you are actually looking for. If the goal is a local cooking lesson and a meal you helped create, $70 is easier to justify.

Who will enjoy this most

I would recommend the class to anyone curious about everyday Apulian food, especially if you like practical lessons that continue after the holiday. The recipes and hand techniques give the experience lasting value.

It also suits people who enjoy meeting others while cooking. The shared workstations and final meal create natural conversation, and the relaxed tone takes pressure off beginners.

It may be a good choice during a stay in Polignano, where the activity has been recommended as a worthwhile addition to sightseeing. The class gives you a different view of the area, moving from streets and viewpoints into the food traditions of the region.

Families should note the age rule. Children under six are not permitted. Older children may enjoy shaping pasta, but the supplied information does not specify an age range beyond the minimum, so confirm suitability when booking if you are traveling with children.

You should also allow the full two hours. The class is short enough to fit into a busy day, but you will get more from it if you are not rushing away before the meal.

Small details that make the class work

A few practical features deserve attention:

• Your own workstation: You are not waiting for access to a shared counter.
• An apron is supplied: You can work with dough without worrying about flour on your clothes.
• Tools are provided: You do not need to bring pasta equipment.
• Recipes are included: You can recreate the dishes later.
• Drinks are part of the experience: Wine accompanies the social cooking atmosphere.
• The food is cooked for you: You finish with the pasta and focaccia you prepared.

These details reduce the usual friction of a cooking class. You can arrive ready to learn instead of worrying about equipment or ingredients.

The class is also flexible from a booking standpoint. You can cancel up to 24 hours in advance for a full refund, and you can reserve now while paying later. Starting times vary, so check availability for the date you want.

What you will remember after leaving

The strongest part of this experience is not one impressive dish. It is the change from flour and water to a meal that looks and tastes like something connected to the region.

You may remember Stefania’s hand movements, the first successful orecchiette, or the moment your cavatelli begins to look consistent. You may also remember the shared table, the wine, and the satisfaction of eating food you made yourself.

The class avoids the feeling of a staged food show. You are given family recipes, local context, and enough guidance to take part. That combination gives the experience a sense of place without requiring a long lecture.

Do not expect a broad tour of Apulian cuisine. The menu is focused on pasta and focaccia, and the class lasts only two hours. That narrow focus is a strength if you want to learn these dishes, but a limitation if you want several courses, market shopping, or a larger lesson on regional food.

Should you book this pasta class?

Book it if you want an authentic, hands-on introduction to Apulian pasta and enjoy eating in a friendly home setting. The best reasons to go are the two pasta shapes, the focaccia recipe, Stefania’s patient instruction, and the chance to eat what you made.

Skip it if $70 feels too high for a two-hour activity, if you are looking only for a cheap meal, or if you prefer a private and highly formal class. For most visitors who enjoy food and want a useful memory from Apulia, this is a well-balanced experience with practical value beyond the final plate.

FAQ

How long does the cooking class last?

The experience lasts two hours.

How much does the experience cost?

The price is $70 per person.

Which pasta shapes will I learn to make?

You will prepare two pasta shapes, orecchiette and cavatelli.

Is focaccia included in the class?

Yes. You will watch focaccia being prepared, receive the recipe, and taste fresh focaccia during the final meal.

Is a meal included?

Yes. The pasta you prepare is cooked and served for tasting, along with the focaccia and drinks.

Are drinks included?

Yes. Drinks are included, and wine is served during the experience.

Do I need to bring cooking equipment?

No. A workstation, apron, and the tools needed for the class are provided.

Will I receive the recipes?

Yes. Recipes are included so you can make the dishes again at home.

What languages are available?

Instruction is available in English and Italian.

Can children attend the class?

Children under six years old are not permitted to take part.

Can I cancel for a refund?

You can cancel up to 24 hours in advance for a full refund.

Do I have to pay when I reserve?

No. The reserve-now, pay-later option lets you book your place without paying immediately.