THE ADVENTURE COLLECTIVE® · Independent discovery and booking for outdoor travel
Roll up your sleeves in Ginosa for a hands-on orecchiette workshop, about a 30-minute drive from Matera. Learn traditional Apulian techniques, share a family-style lunch, and return with practical pasta skills and local wine-flavored memories.
Roll up your sleeves in Ginosa for a hands-on orecchiette workshop, about a 30-minute drive from Matera. Learn traditional Apulian techniques, share a family-style lunch, and return with practical pasta skills and local wine-flavored memories.
The worktable is warm with flour, and light from a wide window picks out the pale discs of dough as hands press and roll orecchiette into the shape that defines Puglia.
Verified experiences and guided adventures in the surrounding area.
Operated by Martulli Viaggi · Ginosa, Puglia
The worktable is warm with flour, and light from a wide window picks out the pale discs of dough as hands press and roll orecchiette into the shape that defines Puglia.
This class takes place in Ginosa, a small town set among steep ravines about 30 minutes by road from Matera. The landscape here—limestone gullies carved by rain—shapes local life and the simple, vegetable-forward cuisine. Orecchiette, the region’s signature pasta, evolved as a peasant food: durable, quick-drying, and meant to carry robust sauces made from seasonal produce and sharp local cheeses.
Chefs lead a step-by-step, hands-on lesson in traditional pasta forming, then move to sauces that reflect Apulia’s long agricultural history: tomatoes, turnip tops, and olive oil from centuries-old groves. The session finishes with a family-style lunch where participants share the dishes they made, paired with regional wines and conversation.
Practical details: allow about four hours for the full experience if you take the round-trip minivan transfer from Matera or Bari; independent arrival is also an option. The class is suitable for beginners—no prior skills required—but you’ll be standing and working with sticky dough for extended stretches. Wear comfortable shoes and clothes that can handle flour. Bring any dietary notes when booking; vegetarian options are common, but discuss allergies in advance.
This is a tactile, social way to learn a food tradition while passing through Apulia’s limestone ravines and small-town kitchens—equal parts craft lesson and cultural exchange.
No—this class is designed for beginners and experienced cooks alike; instructors guide you step-by-step through making orecchiette and simple sauces.
Some options include a private round-trip minivan transfer from Matera or Bari—select that add-on and provide your pickup address when booking.
Yes, hosts commonly accommodate vegetarians and many allergies if informed in advance—provide dietary details at booking.
Shared classes can include up to 13 participants, creating a communal, family-style atmosphere for learning and dining.
Martulli Viaggi operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
The worktable is warm with flour, and light from a wide window picks out the pale discs of dough as hands press and roll orecchiette into the shape that defines Puglia.
The worktable is warm with flour, and light from a wide window picks out the pale discs of dough as hands press and roll orecchiette into the shape that defines Puglia.
This class takes place in Ginosa, a small town set among steep ravines about 30 minutes by road from Matera. The landscape here—limestone gullies carved by rain—shapes local life and the simple, vegetable-forward cuisine. Orecchiette, the region’s signature pasta, evolved as a peasant food: durable, quick-drying, and meant to carry robust sauces made from seasonal produce and sharp local cheeses.
Chefs lead a step-by-step, hands-on lesson in traditional pasta forming, then move to sauces that reflect Apulia’s long agricultural history: tomatoes, turnip tops, and olive oil from centuries-old groves. The session finishes with a family-style lunch where participants share the dishes they made, paired with regional wines and conversation.
Practical details: allow about four hours for the full experience if you take the round-trip minivan transfer from Matera or Bari; independent arrival is also an option. The class is suitable for beginners—no prior skills required—but you’ll be standing and working with sticky dough for extended stretches. Wear comfortable shoes and clothes that can handle flour. Bring any dietary notes when booking; vegetarian options are common, but discuss allergies in advance.
This is a tactile, social way to learn a food tradition while passing through Apulia’s limestone ravines and small-town kitchens—equal parts craft lesson and cultural exchange.
