Puglia Evo World – Tutta la Puglia dell’Olio in un click 


Ingredients for 6 people

For the Tagliolini:

  • 700 g durum flour
  • 50 g Semolina
  • 250 g Water
  • 20 g Fine salt
  • 10 g “Coratina Cultivar” extra virgin olive oil

For the sauce:

  • 400 g grass peas
  • 200 g savoy cabbage
  • 5 Cherry tomatoes on the vine
  • 150 g “Coratina Cultivar” extra virgin olive oil g
  • 20 g Onions
  • 30 g Coarse or fine salt
  • 5 g dried chilli peppers


Method for the Tagliolini
Form a ring on a table with the durum flour and the semolina, the salt and, bit-by-bit, add the warm water. Mix it together to make an even, smooth paste. Allow to rest for 10 minutes and roll it out into the form of a disc with a thickness of 1 cm. Slice transversally all to lengths of 8 cms. Sprinkle the remaining durum flour over it to prevent it from sticking.

Method for cooking the grass peas
Place the grass peas into a basin of warm water with a little salt the previous evening. Place a clay cooking pot with the grass peas and water on low flames for about 30 minutes to make an almost white purée. Turn off the flame and keep warm.

Method for final dish
In a pot with high sides, boil water to cook the pasta. Once boiling, put in the well-washed savoy cabbage and with the hard white stem removed. Cook for 5 minutes in salt water, add the cherry tomatoes on the vine together with tagliolini. Drain, add the grass peas, the onion and the finely chopped chillis browned in extra virgin olive oil. Blend together and serve piping hot.


For our people, in the past, meals often became a daily problem. They sought to find cheaper foodstuffs for the family, almost always quite numerous, to be able to survive. Because of the few available products and with the incomparable ingenuity of the housewives, they succeeded in creating a wide variety of first courses which have now regained their value and are sought after for their genuineness.


Master and executive chef