Sure, we teach our regional recipes but that’s only the beginning: there are always forgotten about ingredients- the history, the culture, the climate, migration patterns and viticulture- that’s where the story really starts to get compelling.
If you’re interested in the ‘why’ and not just the ‘how’. Well, that’s what we do.
In 2007 we added our castle courses, which are more festive and often focused, such as the ‘Making of the Annual Tomato Sauce’, San Martino and our ‘School’s Birthday’ (we turn 13 in September 2015!), allowing you to cook on a larger scale – you haven’t really cooked until you’ve stirred a cauldron large enough to require a boat oar!
But it’s not just that we are obsessed with the food of the Salento, but with Southern Italian wine as well (Your teacher for your time with us is a nationally-certified sommelier here in Italy). Our wine programme, Terronia: the New Wine School of Southern Italy, using the autochthonous Southern Italian varietals as models to go deeper into wine– how to taste it, how it’s made, how to match it- than you ever thought possible in one week. And it’s a lot of fun.
We’d love to hear from you: Send us an email just to say, ‘ciao‘. Enroll to receive our Puglia travel tips and recipes. And when you’re ready to visit, let us know: we’d love to have you here in the kitchen with us, to keep your glass full, to set a place just for you at The Awaiting Table.