You will have the opportunity to discover the traditional dishes of Matera: the Cicirata in hen broth, the married soup, the carnival calzones with pork ragout, the baked cazzomarro, the rich in oil, the Easter cardoncelli flan and many others. each of which has its right seasonal location. In addition to these, I also like to rediscover the spontaneous products of the earth: cimamarelle, field chard, chicory, sivoni, cardoncelli to be transformed into baked pies with Pezzente salami, meatballs or podolic caciocavallo. We will prepare dinner together trying to combine knowledge with leisure.