Cubefield The 4 Levels

Facefood - that's how it went (3)

And we come to the end of this journey, an adventure that took us away so much energy but that we also donated countless soddisfazioni.Nel during this trip we met new people, beautiful places we visited and we discovered all the best typical products of Puglia and Basilicata . I have already told the meeting with Luciano Pignataro and Teo Musso, the laboratory of the Bread of Matera IGP .... but i still have not told what happened during the other laboratories of taste.

As planned, we could see a wonderful demonstration on the forming of mozzarella.

And then my two wonderful grandmothers were mixed on a board and showed how to make orecchiette, and dragged the cavatelli.

And then ... the delicious Dolcemandorla ....

And then ... cruschi frying peppers and an outside program: the dough and fry the famous pettole! All the while I was not doing anything but cutting the delicious sausage:

And here
then a taste of the first photo we ate:

I really thank all participants and especially to Paoletta Aniceecannella , Tinuccia of bread crumbs and Claudia of Verdecardamomo for lending me their great photos, see you next year, Facefood 2011? ...

For more details, check out the video posted here .