Both are evocative destinations, boasting unique cultures and welcoming locals.

They also reflect the influence of populations that have settled over the decades – or centuries, in Puglia’s case – and have shaped their traditions.

In Hobart and Launceston, as in Bari, Taranto and Lecce, the local cuisine is tied to both the land and the sea.

In the picturesque town of Wattle Grove, nestled in Tasmania’s Huon Valley, Giuliana White brings Apulian culinary traditions to the table.

White’s parents, Francesco and Francesca Longo, migrated to Australia from Lecce in 1959, in search of a better life for their family.

The youngest daughter of five children, White grew up on Hobart’s renowned Elizabeth Street.

As she explained in a recent interview with Rete Italia, the family faced many challenges upon their arrival and both parents had to work to support their children.

Out of necessity, Francesca shared her cooking skills and knowledge with her daughters.

This sparked a young White’s passion for Apulian cuisine, and she continued to delve deeper into how dishes vary depending on the land and traditions of each area within the region itself.

In Australia, as in many other countries where Italian migrants have settled over the years, the distinction between regional cuisines had become increasingly blurred, until around 20 years ago when some chefs and foodies began reclaiming their culinary traditions, becoming true ambassadors of the regions where their roots run deep.

White is one of these pioneers; over the years, she has become an ambassador of Apulian cuisine and the cucina povera traditions that it is based on.

When visitors step into her cooking school, The Farmhouse Kitchen, they can see, smell, feel and taste these traditions coming to life.

Based on durum wheat, oil, vegetables, fish and wine, Apulian cuisine is a shining example of the famed Mediterranean diet, and has its roots in ancient Greek and Roman times.

The dishes that characterise the region’s cuisine often have names that can’t be translated into English, or even standard Italian, such as: cozze arraganate , ciceri e tria, ’ncapriata, cazzman, gniummerieddi, recchietelle, strascinete, chiancarelle, lagane, troccoli, cavattieddi con i cicielli and minuicchi.

All of the dishes share one common trait: they enhance and celebrate the flavours of local seasonal produce, such as rapini (turnip tops), kale, cardoon, capsicum, eggplants, artichokes and legumes, with vegetables and fish more popular in spring and summer, and legumes and richer sauces cooked during autumn and winter.

Lagane, a centuries-old Apulian pasta variety, was cited by the ancient Roman statesman Cicero, when he wrote that he longed to return home to the dish that awaited him: porri ed ciceris refero laganique catinum – which is leeks, chickpeas and lagane.

This pasta variety has its origins in ancient Greece and is prepared in Puglia and its neighbouring regions.

Like other types of Apulian pasta, lagane are made with durum wheat flour, water and salt.

They have a similar shape to tagliatelle, but are wider and shorter.

The pasta is served with many different sauces, but in the Murgia area of Puglia, it is often paired with legumes, particularly chickpeas.

Another typical pasta variety of the region, which you can learn to make at The Farmhouse Kitchen, is orecchiette.

Perhaps better known in Australia, this pasta type dates back to the Middle Ages and has its origins in the Bari area, where it is still prepared and eaten in many households.

The pasta variety takes its name from the Italian word orecchio, which means “ear”, as each piece of pasta looks like a small ear.

The pasta is traditionally made with durum wheat flour, water and salt, and is often served with greens such as broccoli or rapini (turnip tops), garlic, anchovies and chilli.

It can also be served with fresh tomato sauce, ricotta salata and basil, or with a meat sauce (traditionally, horse meat is used in Puglia).

Another pasta type synonymous with Puglia – and other southern Italian regions – is cavatelli, which are similar to orecchiette but more tapered and with a hollow cavity.

According to some theories, this pasta variety was created to satisfy the appetite of King Frederick II, a great admirer of Apulian cuisine, especially when served with seafood.

Walking through the narrow streets of Lecce, Polignano a Mare, Ostuni, Gallipoli or Bari’s old town, you can still admire local women at work making orecchiette, cavatelli and other regional pasta types with effortless grace.

While a trip to Puglia is not an option at the moment, due to the coronavirus pandemic, The Farmhouse Kitchen is certainly the next best thing.

Here, visitors can learn to make regional pasta varieties and other Apulian specialties, such as panzerotti – deep-fried or baked pockets of dough with various fillings – polpette di pane and focaccia barese.

The Farmhouse Kitchen also showcases dishes that extend beyond the “heel of Italy”, including egg pasta dishes such as meat-filled ravioli, strangolapreti with a beautiful seafood sauce (the type of seafood will depend on the availability), and maltagliati with cauliflower. 

Among the classes available are: An Italian Lunch, The Italian Feast, Meat Lovers and Al Fresco Food.

There are also a range of classes based on Italian desserts on offer for those of us with a sweet tooth.

As well as learning how to prepare the dishes, visitors will also discover the story behind each recipe over a cup of coffee.

So what are you waiting for? Book your flight to Tasmania... and buon appetito!