corsi brevi-short cooking classes
half day courses
An Introduction to Puglia Class
Spend the day in the kitchen and wine collection with the food, wine and extra virgin olive oil expert (‘The pioneer of teaching food and wine in Puglia’- The New York Times). Learn what to order where and when during your trip. Learn to eat and drink
(and make pasta) as if you were born here.
Join Class as “Guest Student”
The adjective ‘Pugliese’ is overused, if only because there is little in common between one city and the next in Puglia, especially when you consider that the region runs a third the length of Italy. Here is your chance to cannonball into the region’s wine, extra virgin olive oil, food, culture and history. And not in the classroom, but the dinning room.
corsi lunghi-weeklong cooking classes
week-long courses
Week-long Classic Course in Lecce
Come find out why The New York Times called us ‘The Pioneers of Teaching Food and Wine in Puglia’, and Italy’s largest newspapers called our school, ‘a national treasure’. 5 impassioned, full-immersion days spent in the kitchen, markets, around the table, with cascade of wine and pasta dough under your finger nails.
Annual Tomato Sauce Week Course
This is our classic Lecce course only that one morning we head out to the country side and ban together as a class to make the annual tomato sauce. It’s a timeless process, not really that altered in the last 200 years.
It’s likely that on past trips to Italy you’ve only passively consumed Italian food and culture. Here is your chance to actively contribute to it, to play your part.
Cruise ships are not for everyone.
Olive You & Olive You Two: Week-Long Classes About Extra Virgin
Extra virgin olive oil certainly must be the world’s best food. So do consumers know so little about it? Aside from learning how to eat it, cook with it and taste it critically, here is your chance to either come help harvest (Olive You) or help us replant (Olive You Too)
