Orecchiette & Burrata Making Class, Alberobello

La Cucina delle Nonne hosts this hands-on cooking class on Via Indipendenza in Alberobello, the UNESCO-listed town of conical trulli houses in the Valle d'Itria of central Apulia. Across about three and a half hours, a small group learns to make two of the region's most emblematic foods under the guidance of local cooks working in the tradition of Apulia's grandmothers. The session opens with orecchiette, the ear-shaped pasta that defines Apulian cooking: participants mix semolina dough by hand and master the thumb-drag-and-flip motion used to shape each piece, learning the same technique still practised in the doorways of nearby Bari. A burrata-stretching demonstration follows, showing how the prized Apulian cheese is formed by encasing a filling of stracciatella and cream within a pouch of stretched mozzarella curd. Participants also prepare traditional sauces — typically a slow tomato sugo and a cima di rapa (turnip-top) dressing — to accompany the pasta. The class concludes with a three-course lunch of the dishes prepared, served with local wine and the estate's olive oil, both included in the fee along with all ingredients and instruction. Personal purchases are not covered. The class runs year-round and is best booked about a week ahead, as the intimate group size fills quickly in peak months. Conducted at a friendly, unhurried pace, the session welcomes cooks of all abilities, and the largely vegetarian dishes can be adapted further for dietary needs when arranged in advance. Aprons and equipment are provided; participants need only arrive with an appetite and a willingness to get their hands floury. The central Alberobello location places the class within easy walking distance of the Rione Monti trulli district, making it a natural pairing with a morning of sightseeing in the historic town.