Why are the orecchiette of Puglia made with semolina flour?

It may seem a strange topic of conversation to be having at the Ploshchad Vosstaniya metro station, a few steps from the old part of Prospettiva Nevskij.

Yet the discussion of this question, and of others regarding Italian culinary tradition, were exactly the theme of a meeting, organized in collaboration with the International Culinary Institute for Foreigners (whose headquarters are in Costigliole d’ Asti, Piemonte), held October the 6th in Saint Petersburg.  The scene was ‘GustoMaestro’, a cooking school.
Chef  Alessandro Giagnetich hands down traditional Italian recipes from Puglia and Sicilian inspired creations, combined respectively with Shymer (Shyraz and Merlot) and Ficiligno wines.

Marco Negro, at the same meeting, suggested a contemporary approach to tastings; more open to exploration of intriguing food/ wine pairings. And also spoke about the health advantages of the Mediterranean diet declared by Unesco  as an  Oral and Intangible Heritage of Humanity: between bread, fruit, vegetables, legumes, olive oil  and fish, an Italian brought to Russia to disseminate the teachings of the American, Ancel Keys.

October 7th, 2015

Marco Negro