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our school next year

What does 2016 have in store for our little food and wine school in Puglia? It’s never easy to predict but we are getting better at it. And with our students coming from 46 different countries (as above,  Ursula from Switzerland and Hans from Germany), the trends are bound to be global. Last year we launched our bicycle / cooking...

December in Lecce, Italy

Our December courses In a recent interview I was asked, after summers, when is the best time to visit Puglia. My reply was this: come in the winter and if you can’t do that come in the spring and if you can’t do that come in the Autumn and if you can’t do that come in the summer. Winter, everything just...

Olive oil and Children, Olive you

      In the last few weeks I've been involved in teaching local children all about the world of olive oil, from picking, pressing to storing and eating the stuff. Most of the time my face has ached, the fee paid for smiling so much. Who would have guessed that children's beach toys would lend themselves so well to little ones gathering olives?...

New Courses!

Every year we add a new course: here are the two new courses that you may not about yet. Our new Bici (Bicycle) / Vino / Cucina course at the castle. Imagine going for a bicycle ride among the olive groves in Southern Italy, only to round a corner to see that the staff has set up tables in the countryside,...

Angelo our fishmonger al castello

Angelo's shop is still decorated the way you might decorate a sleeper car on a train or your bed in a military barracks: a crucifix, an old picture of a long-gone relative, a cheap trinket with a private story....

Mario our butcher al castello

‘I have it in the blood’, he says, his face registering both senses. ‘My father started teaching me when I was 15. He learned from his father, my paternal grandfather. There was a time when I thought about going into police work….. - ...

peaches in primitivo

Come summer here in Puglia, each of us of develops a strategy for keeping cool. For me it most often involves a 150 year old stoneware vessel kept the bottom of the refrigerator all through the summer months. In it you'll find peaches in primitivo, the two mingling until the peaches are as black as sin and twice as tasty. It...

recent press

  For the last 11 years we've had our fair share of favourable press but lately, something has changed. A few weeks ago we were in the New York Times for the third time in two years. The region was in The Guardian. The city of Lecce is in the running for the capitol of European culture, 2019. We spent yesterday with...

Australia loves the Salento and Puglia!

  Recently there has a been a lot of literary interest in the food of the Salento, and in Puglia in general: I'll be publishing two books on the subject in the next two months. And last week a few Australian friends came by to take pictures for their own book as well. Here is video about the event.   Speaking of...