Puglia, sun drenched southern heel of Italy's boot, is home to gleaming hillside towns and plenty of fertile fields for cultivating the durum wheat used in local pastas. The cuisine is rich with intensely flavored tomatoes, fruity olive oil from abundant groves, and myriad seafoods from kilometers of coastline stretched along the Adriatic and Ionian seas.

The semolina pastas of Puglia are eggless and typically made by hand. Viola will show you how to twist the quirky strands of Sagne 'ncannulate, paired with aromatic summer tomato sauce. She'll then teach you to make hand formed Cavatelli with cannellini beans and mussels, a classic combination enlivened with bright lemon.