Red Magazine features Think Puglia villa Scale Nove and our in-villa cookery experiences


I'm in the mood for... learning something new
Anna Berrill

"Sun, sea, and seriously good food: it's easy to see why this is the place the Italians choose to holiday. With a mix of rustic cooking, fresh seafood, pasta and olive oil (all locally produced, of course), it's no surprise that this little region, at the heel of the geographical 'Italian boot', has become known as its garden.
Staying in our own apartment, Scale Nove, with its seafront setting and beautiful high-domed ceilings, made it feel like home, only much better. As someone who has always wanted to go to cookery school but never quite made it, an in-apartment lesson with Italian chef Anna Marie Chirone ArnĂ² was a must. I was a little daunted by the lack of a pasta machine, and mixing, rolling and shaping the dough into those little ear shapes Puglia is known for, was harder than it looked but, after the third attempt, I got it. Next up were the sauces. Somewhere in-between frantically chopping tomatoes, mashing chickpeas and frying pasta pieces, the fiery chef said, almost surprised, 'Anna, you can cook.' I felt like an honorary Italian."

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