Michael makes some Apulian classics.Puglia is known as the bread basket of Italy because it's where most of Italy's wheat is grown; it also means the region cultivates delicious pasta, bread, and pizza dough! Chef Michael Bonacini starts off with a creamy, golden-brown artichoke cheese panzerotti. Rich, warm, and full of flavour, this panzerotti will have you adding extras to your plate. For his primo, Michael makes a classic Apulian pasta dish – orecchiette with rapini. Michael uses his thumb to shape the homemade pasta into little ears, then cooks a sweet garlic and spicy chili sauce that plays off the sharpness of the rapini. Next, Michael's simple secondo features juicy pork ribs with the fresh flavours of mint and lime. Finally, delicate, crispy Christmas treats – fried pastry wheels. Covered in a subtle fig syrup, this simple dolce is crunchy, sweet, and ever-tasty.