The Culinary Institute of America

Chef Teresa Buongiorno looks to other regions of Italy for ideas and techniques which she uses with traditional Pugliese ingredients to create a fusion of old and new. The customers at her restaurant, Gia Sotto l’Arco, appreciate her efforts in this segment on the Food and Wine of Puglia produced by The Culinary Institute of America, in association with the Regione di Puglia. Download Podcast Video

In Puglia, each type of pasta has its own specific type of sauce. Chef Zullo of Nuovo Paradiso Restaurant demonstrates how to shape a variety of pastas all from one basic dough. And after making her own pasta, Chef Cantoro from Lecce makes a dish with fried pasta and chick peas called Ciceri e Tria. All in this segment on the Food and Wine of Puglia produced by The Culinary Institute of America, in association with the Regione di Puglia. Download Podcast Video

A chef in Puglia should be a talented pasta maker, or know someone who is. Unlike pasta in the Italian north, fresh pasta in Puglia is made only with hard durum-wheat semolina flour and water. The Pasta Makers at Antichi Sapori Restaurant make Orecchiette, Little Ears, by hand and then Chef Zito will use them in a traditional dish made with garden fresh greens in this segment on the Food and Wine of Puglia produced by The Culinary Institute of America, in association with the Regione di Puglia Download Podcast Video

The cuisine of Puglia combines a wide range of greens both cultivated and foraged, including wild cardoons, dandelion greens, chicories, wild mallow and fennel greens, borage and mustard greens. The concept of garden to table is vividly illustrated in this segment on the Food and Wine of Puglia produced by The Culinary Institute of America, in association with the Regione di Puglia Download Podcast Video

Olive oil is one of the most important products of Puglia. The foundation for most of its cuisine and a backbone of the economy. Find out what makes a great olive oil in this segment on the Food and Wine of Puglia produced by The Culinary Institute of America, in association with the Regione di Puglia. Download Podcast Video

Travel to the southeastern tip of the Italian peninsula, the heel of Italy’s boot. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail. This is the first of a 12 part series produced by The Culinary Institute of America, in association with the Regione di Puglia.Download Podcast Vide

Bruschetta is a classic Italian appetizer made with toasted bread and a topping. The best known Italian version uses a topping of tomatoes, garlic, olive oil, and basil. This Spanish-influenced version features a creamy white bean puree topped by boquerones, beautiful white anchovies preserved in oil and vinegar, and sweet and mildly spicy piquillo peppers. Go to the recipe at -  http://www.ciaprochef.com/northarvest/recipe30/ Download Podcast Video

Bruschetta is a classic Italian appetizer made with toasted bread and a topping. The best known Italian version uses a topping of tomatoes, garlic, olive oil, and basil. This Spanish-influenced version features a creamy white bean puree topped by boquerones, beautiful white anchovies preserved in oil and vinegar, and sweet and mildly spicy piquillo peppers. Go to the recipe at -  http://www.ciaprochef.com/northarvest/recipe30/

Bruschetta is a classic Italian appetizer made with toasted bread and a topping. The best known Italian version uses a topping of tomatoes, garlic, olive oil, and basil. This Spanish-influenced version features a creamy white bean puree topped by boquerones, beautiful white anchovies preserved in oil and vinegar, and sweet and mildly spicy piquillo peppers. Go to the recipe at - http://www.ciaprochef.com/northarvest/recipe1.htmlDownload Podcast Video

The Italians are masters at making vegetables flavorful. Minestrone is another example of a soup inspired by the seasons. The name comes from the Italian term minestra, meaning soup. Using multiple varieties of beans adds a multitude of colors, shapes, sizes, and textures that make this light, flavorful soup comforting, satisfying, and appealing to the eye Go to Recipe -  http://www.ciaprochef.com/northarvest/recipe26/ Download Podcast Video

The Italians are masters at making vegetables flavorful. Minestrone is another example of a soup inspired by the seasons. The name comes from the Italian term minestra, meaning soup. Using multiple varieties of beans adds a multitude of colors, shapes, sizes, and textures that make this light, flavorful soup comforting, satisfying, and appealing to the eye Go to Recipe -  http://www.ciaprochef.com/northarvest/recipe26/

The Italians are masters at making vegetables flavorful. Minestrone is another example of a soup inspired by the seasons. The name comes from the Italian term minestra, meaning soup. Using multiple varieties of beans adds a multitude of colors, shapes, sizes, and textures that make this light, flavorful soup comforting, satisfying, and appealing to the eye Go to Recipe - http://www.ciaprochef.com/northarvest/recipe9.html Download Podcast Video

This salad presents a trio of ingredients with incredible health "halos." Consumers associate salmon with heart health promoting omega-3. Quinoa, a popular ingredient in Peruvian kitchens, is increasing in popularity as consumers seek out more whole grains. And black beans provide fiber, protein, and low glycemic index carbohydrates that provide long-lasting energy. But enough about the nutrition benefits; this salad should be sold on flavor, with a dressing that bridges the richness of the salmon, the nuttiness of the quinoa, and the sweetness of the black beans. Go to Recipe -  http://www.ciaprochef.com/northarvest/recipe8/ Download Podcast Video

This salad presents a trio of ingredients with incredible health "halos." Consumers associate salmon with heart health promoting omega-3. Quinoa, a popular ingredient in Peruvian kitchens, is increasing in popularity as consumers seek out more whole grains. And black beans provide fiber, protein, and low glycemic index carbohydrates that provide long-lasting energy. But enough about the nutrition benefits; this salad should be sold on flavor, with a dressing that bridges the richness of the salmon, the nuttiness of the quinoa, and the sweetness of the black beans. Go to Recipe -  http://www.ciaprochef.com/northarvest/recipe8/

This salad presents a trio of ingredients with incredible health "halos." Consumers associate salmon with heart health promoting omega-3. Quinoa, a popular ingredient in Peruvian kitchens, is increasing in popularity as consumers seek out more whole grains. And black beans provide fiber, protein, and low glycemic index carbohydrates that provide long-lasting energy. But enough about the nutrition benefits; this salad should be sold on flavor, with a dressing that bridges the richness of the salmon, the nuttiness of the quinoa, and the sweetness of the black beans. Go to Recipe - http://www.ciaprochef.com/northarvest/recipe8.html Download Podcast Video