Monopoli Pasta fazendo aula de cozinha com bebida

The class was too much!! We had a lot of fun, learned, talked, laughed and ate very good food. Danile was an excellent teacher!

Ann Marie and Daniel were fabulous teachers and a lot of fun. 🤩 I would definitely take a class with them again. Thank you!

HIGHLIGHT OF OUR TRIP TO PUGLIA!! Anne and I absolutely fell in love with Daniele from the moment he welcomed us into his beautiful and relaxed kitchen environment at “Hello!” It immediately felt less like a class and more like being invited into the home of a dear friend who genuinely loves food, family, and people. Daniele shared stories of wanting to become a chef since he was only 10 years old, of family dinners growing up in Italy, and of his travels around the world, yet despite his incredible professional culinary background, he remained humble, patient, engaging, and fun throughout the entire experience. What amazed us most was how much we learned, even about things we thought we already knew! From understanding that pasta should never be rinsed after cooking, to realizing that the time sitting in the colander still counts as cooking time, to the importance of dropping pasta only into rapidly boiling, properly salted water, every detail mattered, and Daniele explained everything with passion and simplicity. The pasta-making itself was magical. Starting with nothing more than flour and water, Daniele guided us through mixing, rolling, kneading, and shaping the dough by hand. Using simple tools like a fork and a flat knife, we learned how traditional pasta forms have been made in Puglia for generations. At one point, when some of our pasta shapes were not exactly “professional,” Daniele laughed and shared advice from his Nonna: “Do not worry what it looks like — the stomach is a dark place.” We will probably remember that line forever. This was not a tourist performance. It was a genuine cultural and culinary experience led by someone who clearly loves what he does and truly enjoys sharing it with others. We left with new skills, wonderful memories, and a much deeper appreciation for Italian cooking traditions and hospitality. If you are visiting Puglia, do not miss this experience. It was truly the highlight of our trip. Almost forgot, the aperitifs: home made Focaccia with fresh tomatoes and tips on how to make it amazing...lot of great olive oil..great assortment of olives, "round bread sticks", Taralli and nice wine! Very reasonably priced for dinner and the experience!! Much lower cost than others!!!!