Flavours of Apulia by Erica Foffi

Puglia is one of Italy’s most beloved food regions, defined by its sprawling olive groves, golden wheat fields, and a culinary tradition that celebrates simplicity. On May 24th, chef Erica Foffi brings these rustic, sun-drenched flavours to the Centre for Social Innovation on Spadina for an intimate seated supper club.

A Taste of Southern Italy The menu is designed to mimic the relaxed rhythm of a traditional Sunday lunch in Southern Italy. You’ll start with Antipasti featuring Focaccia Barese, burrata bruschetta, and local olives. The main event, the Primo, highlights the iconic Orecchiette con cime di rapa—hand-shaped pasta paired with tender rapini—and Orecchiette alla Barese, served with a slow-cooked tomato sauce and mixed meats. The Secondo features the regional specialty 'Bombette pugliesi,' juicy stuffed meat rolls that are a staple of Apulian home cooking. The meal concludes with sporcamuss, a light, cream-filled pastry.

About the Chef Erica Foffi, born and raised in Rome, is known for her welcoming, hands-on approach to Italian cooking. Her events focus on technique, seasonal ingredients, and the joy of sharing a meal. This is a fantastic opportunity to learn about the history behind these dishes while enjoying a high-quality, authentic dining experience.

Practical Info The event takes place at the Centre for Social Innovation (192 Spadina Ave). Please note that the cime di rapa dish contains anchovy paste, so it is not vegetarian. Be sure to communicate any dietary restrictions or allergies when booking your spot. This is a popular series, so booking in advance is highly recommended.