My visit to Galantino in Puglia, Italy, was a composition of olive oil familiarization, in-depth visits to Puglia’s cheese makers, ceramists, bread artisans and olive groves and, the fun part, cooking lessons with Galantino’s head chef Leo. I joined a group from Holland who was also there for the same adventure. Each day we prepared different dishes all using a variety of what else – olive oil! The two recipes here, a foccacia and Caprese Cake are described with mostly technique as the recipes were for the masses. In the upcoming weeks, when my Virtuous Olive site goes live and I am back from Italy, I will publish detailed recipes. The Caprese Cake is especially delicious and different with the addition of orange or mandarin olive oil.
Chef Leo’s foccacia is a mixture of flour and potato flour. This cuts down the gluten and makes it a softer, spongier bread. The copious amounts of olive oil give the outer crust a crispiness.
Recipes will be forthcoming! I am eating more than I ever have here in the land of food alive with flavor and taking notes!
Ciao for now.
Maria
