In the quiet heart of southern Puglia, the town of Bagnolo is about to smell very different. A hands-on workshop dedicated to BBQ cooking and pulled pork brings the language of smoke and slow heat to a public park, in a setting far from any classroom cliché.
This is not a tasting evening or a casual cooking demo. It is a practical course built for people who want to work in food service and hospitality.
Where the Fire Becomes a Profession
Barbecue looks simple until you try to do it for a hundred guests. This workshop starts from that reality.
Participants learn the techniques of BBQ cooking and how to prepare pulled pork, the tender, shredded pork that has become a favourite of modern catering. The focus is on skills you can carry straight into a kitchen, a street-food stand or an event team.
Two Instructors, Few Seats
The course is led by instructors Antonio Baldassarre and Beatrice Vanzanelli. Places are limited, which usually means one thing: more time at the grill and more direct feedback.
Expect a learning-by-doing atmosphere. You watch, you ask, then you try it yourself, with someone beside you to correct your hand.
- The smell of wood smoke drifting across the park
- Slow cooking explained step by step, not just recipes
- Shredding and seasoning pork until it is juicy and flavourful
- Real-world thinking: how a dish works for catering and events
- A small, focused group where questions are welcome
Why Pulled Pork Suits the Event World
Few dishes are as forgiving and crowd-pleasing as slow-cooked pork. It can be prepared with patience, held, shredded and served in generous portions.
That is exactly why it fits catering and events so well. Learning to manage time, heat and quality in one dish gives you a way of thinking that applies to many other menus.
Making a Day of It Around Bagnolo
The workshop is free or has no stated fee, so it is easy to build a day around it. Bagnolo sits in a part of Puglia of olive groves, dry-stone walls and small towns where the pace slows down naturally.
A short drive takes you to Maglie, with its lively food scene, or to the Adriatic coast around Otranto. After hours of smoke and seasoning, a walk by the sea makes a fine reward.
A Few Tips Before You Go
- Wear comfortable clothes you do not mind smelling of smoke
- Bring curiosity and questions, since the small group rewards them
- Take notes: timing and temperature details are easy to forget
- Come hungry, because a day around the grill sharpens the appetite
Whether you come alone or with a friend or colleague, this workshop offers a solid first step into the world of professional barbecue in Puglia.