Come arrivare a 100 anni
How to eat and drink to be 100
There is a way of eating that has been proven to keep you alive longer than any other. Will you remember that though? Or will you just fall in love with the flavours?
How To Eat And Drink To Be 100
We’ve always known that we can eat ourselves healthy but science keeps confirming that we can also eat ourselves towards much longer lives. One part of the world just so happens to grow more of these life-enriching foods than any other.
Yes, it’s in Southern Italy.
In your heart, you probably already expected that.
And while this course is tremendous fun and you’ll learn all about Southern Italian food and wine, it’s actually an investment in your future self.
Join Preventive Medicine and Longevity experts Dr. Michael Crupain and Dr. Mike Roizen as they partner with Silvestro Silvestori to learn about the world’s healthiest, cultural-based way of eating on earth, the true Mediterranean diet.
You’ll learn not only about these world-class ingredients but also how to make them sing back in your own homes, for the rest of your LONGER life.
Book now or read more.
Your instructors for the week:
Dr. Michael Roizen (Mike) is chief wellness officer emeritus of the Cleveland Clinic, and served as founding chair of its Wellness Institute from 2007 to 2017. Certified in internal medicine and anaesthesiology, he is a Phi Beta Kappa graduate of Williams College and Alpha Omega Alpha honour society from University of California, San Francisco School of Medicine. When he was the dean of the College of Medicine at State University of New York Upstate Medical University, he developed a curriculum that taught students how to cook healthy meals. He has written more than 188 peer-reviewed scientific publications, four New York Times #1 best sellers, and nine overall best sellers. He wrote his most recent books What to Eat When and the What To Eat When Cookbook, Dr. Crupain. Dr. Roizen is devoted to helping people live younger.
Dr. Michael Crupain (Michael) is a multiple Emmy Award–winning producer, the chief medical officer for Sharecare and the head of the medical unit at The Doctor Oz Show. He is board certified in preventive medicine and a fellow of the American College of Preventive Medicine. He completed his residency and master’s in public health at the Johns Hopkins Bloomberg School of Public Health, where he is a member of the faculty. A graduate of New York Medical College and Duke University, he previously ran the food safety testing program at Consumer Reports and is passionate about creating a healthier world through policy and culture change. He is the author of the best selling books What To Eat When and the upcoming What To Eat When Cookbook. Michael cooks every day and is excited to return to Lecce and The Awaiting Table.
Silvestro Silvestori is wine magazine journalist, a university lecturer and the founder, teacher and sommelier of wine (graduated AIS 2010) and sommelier of extra virgin olive oil (FIS 2022)at The Awaiting Table, in Lecce, Italy, Puglia’s oldest cooking school. He closes the two schools for two months every year to bicycle Southern Italy, to research the food, cooking, wine, olive oil and culture.
Where to meet: At 10:00 AM in Lecce at Porta Napoli on Monday morning, with your tagged (first and surname) luggage. We handle all transportation down to the castle.
When: October 16th-21st, 2023.
Where: at the Baron’s castle an hour south of Lecce.
Length of course: From Monday morning to Saturday morning.
Taught in: English by Dr. Michael Crupain, Dr. Mike Roizen and Silvestro Silvestori.
NB. Dr Mike and Dr Michael are not handling any aspects of the booking process.
Cost: 2,295 Euro per person (View Calendar)
There is no more important determinant of health than YOU: Your habits, like the way you sleep, handle stress and exercise can you age you prematurely. Or make you younger. Food though, is the single most important factor that determines your longevity. 5 foods that age us: red meat, processed meat, saturated fats, sugary drinks and salt. 5 foods that make us younger. Fruit, vegetables, fish, polyunsaturated fats, and whole grains.
The cuisine of Puglia developed over time to achieve the ideal ratio of these foods.
Q: Why are you three holding course in this part of Italy?
A:Historically, southern Puglia had the disadvantage of little fresh groundwater and very few hills for cooling air for raising livestock.
That historical disadvantage is now the region’s strength, now that we know how the Mediterranean Diet actually works form a different colour palate,, putting the emphasis on healthy foods, rather than the top of the food chain, just because.
The best bread in Italy. Very healthy legumes, deep-green vegetables, sun ripened fruits, thick skinned red wine grapes. What was formerly the food and the cooking of the poor, is now how well-travelled, well-educated people want to eat. And this part of the world figured out the best recipes for these ingredients generations ago.