When in Puglia: Make the Pasta, Eat the Pasta

If you’re heading to Italy and don’t roll up your sleeves to make pasta, did you even go to Italy?

Okay, maybe that’s dramatic—but seriously, pasta-making in Italy is a must. Especially in Puglia, where the local specialty is orecchiette (which literally means “little ears”—adorable, right?). It’s the regional pasta here, and once you see it being made and taste it fresh, you’ll get why.

Honestly, I didn’t even realize pasta types—and even sauces—were so region-specific until I got to Italy. It’s not just a “pasta is pasta” thing. Different regions take serious pride in their shapes, pairings, and traditions. So naturally, when we planned a quick stop in the Trepuzzi area, I started Googling like mad: “Pasta-making class Trepuzzi.”

I had this vision in my head—something fun, hands-on, and super kid-friendly. That’s when I stumbled across Castle Elvira. One look and I was hooked. It had the right vibe: whimsical but chic, and it looked like something out of a movie. If we hadn’t already booked our accommodations, I would’ve 100% stayed there. But luckily, we still got to spend the day at the castle—and that alone made the trip.

When we arrived, it was peaceful, quiet, and we were greeted with the warmest welcome. We got a little tour of the grounds, which are just stunning, then wandered the castle-turned-hotel on our own before heading to the kitchen.

That’s when the real fun began.

We all gathered around and learned how to make our own orecchiette from scratch. The dough, the shaping, the little “ear” press with your thumb—there’s something so meditative and satisfying about it. The kids loved it, we loved it, and it felt like we got a real slice of local tradition (pun absolutely intended).

Afterward, we explored the grounds a bit more before grabbing lunch at the on-site café. Let me just say—the food was beyond good. Like, “wish-I-could-take-it-home” good.

If you’re planning a trip to Puglia, do yourself a favor: visit Castle Elvira. Stay the night if you can, or at least drop by for a pasta class and a meal. It’s one of those hidden gems that totally elevates your trip.

And a quick pasta nerd moment for those curious:

Orecchiette dates back as far as the 12th or 13th century, with roots likely in Bari. Some say the shape was inspired by the domed rooftops of trulli houses, others think it was influenced by Jewish pastries or brought over by the Angevins from Provence. Either way, this humble little pasta has a long, proud history. It’s made with just flour, water, and salt—no eggs needed. Simple, but iconic.

So yeah—next time you’re in Southern Italy, don’t just eat the pasta. Make it. Preferably in a castle.