Puglia is one of Italy’s most vibrant and beloved food regions, shaped by olive groves, wheat fields, and a long tradition of simple, deeply satisfying cooking. Known for bold flavours and rustic dishes inspired by the sun and the sea, meals here are built around a few good ingredients, shared slowly and generously.

This seated supper club brings the flavours of Southern Italy to the table, with a menu inspired by everyday Apulian cooking and the relaxed rhythm of a traditional Sunday meal.

Antipasti
The meal begins with a selection inspired by the everyday table of Southern Italy. Soft and pillowy focaccia Barese served alongside burrata, bruschetta, taralli, grilled vegetables, sun-dried tomatoes, and olives — simple, rustic flavours meant to be shared and enjoyed slowly.

Primo
Orecchiette con cime di rapa, the most iconic dish of Puglia. Hand-shaped pasta paired with tender rapini, prepared in the traditional way, balancing the herbaceous bitterness of rapini, the umami hit of anchovy, and the richness of good olive oil for a remarkable depth of flavour. 

Orecchiette alla Barese, a true Sunday staple in Puglia, topped with a slow-cooked tomato sauce with tender braised pork.

Secondo
Grigliata mista pugliese, a mixed grilled meat platter featuring bombette pugliesi, an local specialty of pork scallopini rolled around a mix of pancetta and cheese (typically Caciocavallo) with garlic and herbs before being grilled, along with regional sausages seasoned with fennel and black pepper — a beloved highlight of Apulian home cooking.

Dessert
To finish, sporcamuss, a classic Apulian pastry filled with cream, light and indulgent, and the perfect sweet ending to the meal.
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Erica Foffi was born and raised in Rome, where desserts were simple, seasonal, and meant to be shared. Her classes are welcoming, hands-on, and rooted in Italian tradition, with a focus on technique, flavour, and the joy of cooking together.

@cookingwitherica_ | ericaitaliancooking.wixsite.com