We meet in Lecce's main piazza, under the column. We have talk about the region and why we don't have any pigs or cows, how the moon's pull affects harvesting shellfish and how nearly a billion years of bivalves created the sedimentary rock that affects our local wine. We head to the market to discuss sourcing and the role of foraging in Puglia, and the love of eating weeds as a rebellious act, effectively undermining the entire economic system based on sharecropping. We had back to the Lecce school which is a converted aristocratic stable in the historic centre to make fresh pasta from scratch (our pasta is made of water and two flours with a very low glycemic index (many of the calories never enter the bloodstream as they are metabolised in the digestion process). We make a 4 course meal together and then sit down to discuss and taste three local wines selected by a nationally-trained sommelier. The wine talk shifts into meal time and we eat and drink together in an aristocratic palace. Most meals run long, with well-educated and travelled students from all over the world. Later that day we send out an email with everyone's email address and the password to ALL our recipes.
I own and run Puglia's oldest cooking school and wine programme. I'm a nationally-certified sommelier (here in Italy) and professional wine journalist (Wine & Spirits Magazine). Every year I bicycle Southern Italian wine country for two months, researching the state of the art, and then I teach those wines to students from 59 different countries. I'm currently at work on a television series about Southern Italian wine. I have an advanced degree in both English and Italian languages from an Italian university.
We always work with special diets and dietary fads. We have gluttenfree pasta. We also teach a class on Jewish Cooking
Lecce's main piazza, Lecce's oldest food market (hidden to most), our Lecce school, our dining room, which is easily the most colourful room in the city.
最多可供7位年滿18歲的旅人參加。 Be open to forgetting all that you think you know about Italian food an wine, and be open to spending time with other students from all over the world.
comfortable walking shoes.
The food of Puglia is very simple and straightforward. What fascinates, is the 'why' it is the way it is, not the 'how'. When choosing a school, make sure your teacher can really explain the history.
Puglia's Oldest Cooking School