Giorgio FaggianoStriano

Giorgio FaggianoStriano

www.theapuliantemple.com
Lizzanello / Owner of The Apulian Temple cooking school and member of the Faggiano Striano family,famous for their cuisine in Salento, Southern Italy
Giorgio FaggianoStriano
More ideas from Giorgio
Meat ball filled with smoked scamorza cheese , ham , pitted green olives anf boiled eggs, served with a crust of parmesan cheese and bread crumbs

Meat ball filled with smoked scamorza cheese , ham , pitted green olives anf boiled eggs, served with a crust of parmesan cheese and bread crumbs

Mozzarella, Burrata, Ricotta, three specialities of Puglia food.

Mozzarella, Burrata, Ricotta, three specialities of Puglia food. Burrata Is one of our favourites! Delicious served with pomegranate

Spring in Salento, Southern italy theapuliantemple.com

Spring in Salento, Southern italy theapuliantemple.com

Our "salotto della nonna"

Our "salotto della nonna"

Our kitchen

Our kitchen

Our kitchen

Our kitchen

Ciceri e Tria al Negroamaro. In abbinamento: Negroamaro Rosso.

Ciceri e Tria al Negroamaro. In abbinamento: Negroamaro Rosso.

#Gallipoli in Italy is a town and comune of 21,200 inhabitants in the province of Lecce, in Apulia, southern Italy.

in Italy is a town and comune of inhabitants in the province of Lecce, in Apulia, southern Italy.THE PUGLIA

Pizzica (Italian pronunciation: [ˈpittsika]) is a popular Italian folk dance, originally from the Salento peninsula (in Apulia region) and later spreading throughout all the Puglia region and eastern Basilicata. It is part of the larger family of tarantella (plural: tarantelle) dances.

Pizzica is a popular Italian folk dance, originally from the Salento peninsula (in Apulia region) and later spreading throughout all the Puglia region and eastern Basilicata. It is part of the larger family of tarantella dances.