CEGLIE MESSAPICA – Integrate a network of relationships and promote the beauties of Puglia with the involvement of the Apulians who live there. It will be two days of debates, music, folklore, food and wine with Puglia and its highlights next 4 and 5 November thanks to the “Apulian Village” and “Tipica Puglia”, the chef and pastry is the chef of Sègli Mezzapica, Marisa Andrisani, who Flying to Montreal with chef Mariano D’Ongia and creator Daniel Di Fronzo. Together they will present an extensive menu with products from the Apulian supply chain and specialties straight from the region, as well as a demonstration of orecchiette with turnip tops “like you’ve never seen it before”.
Students from the “Mauro Peron” Institute in Castellaneta (Province of Taranto) will participate in the cooking program. Pastry Chef Marisa Andrizani will present “Dolcesi”, the result of a careful study of highly nutritious products. It’s creamy chickpeas with onion hearts from Aquaviva, scented with turi cherry, placed on a chessboard of Altamura bread with crunchy torito almond glaze, also made by the chef of Sekli during the last edition of Sekli Food Festival. An important opportunity to enrich and nurture that cultural bond between Apulians living in Puglia and their fellow citizens living far away. An opportunity for cultural exchange and mutual growth.
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