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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?

Southern Italian Food & Wine Course Italy

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 (‘Dr 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 (‘Dr 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, sommelier of wine (AIS 2010), sommelier of extra virgin olive oil (FIS 2022) and founder and director at The Awaiting Table Cookery School in Lecce, Italy, (Puglia’s oldest cooking school).

Book now Or write us just to say ‘ciao’. We’d love to hear from you!

Where to meet: At 9:00 AM in Lecce at Porta Napoli on Monday morning, with your tagged (first and surname) luggage. We handle all transportation to and from the castle. If you’re late, please take a cab (at your own expense) to Palazzo Bacile, 2 Emilio Stasi, Spongano.

When: October 28-November 2nd, 2024.

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. Write The Awaiting Table.

Cost: 2,295 Euro per person

Where to Stay: At the castle. Singles 110, doubles 135, five nights.

Book now with an email

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 seem 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 Southern Puglia developed over time to achieve the ideal ratio of these foods. There are no pigs or cows here, historically. What the poor were forced to eat here historically, the well-educated and well-travelled all over the world now want to eat. It’s a diet rich in vegetables, legumes, extra virgin olive oil, fish, with a few animal products added for flavour. 

This is not a new lighter way of cooking, but an historical way of problem-solving that just so happens to be great for the human body.

This class is an investment in yourself.

Q: Why are you three holding this 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. It was very poor.

But 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.

Puglia has the best bread in Italy. The cuisine is based on 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. 

Q: Where do we stay?

A: We stay at The Awaiting Table’s second location, a castle an hour south of Lecce. The structure is impressive and as a class it’s ours for the week. Rooms are 110 a single, 135 a double, for five nights. You’ll be sent all information when booking the class.

Q: What airport do we use?

A: We suggest flying into Rome and then taking the train down (less lost luggage and jet lag).

After booking you will receive a “thank you for booking into” guide, which will help you make your plans. In addition, we are happy to provide suggestions. The Awaiting Table has been helping people get the most out of the region and Italy for 21 years.

Q: Is there anything worth doing nearby or should we add a trip to Venice first?

A: Puglia is loaded with great things to eat, drink, see and do, before and after your course (the comment we hear the most during most first visits: ‘how come I never heard of this before’).

We suggest making this trip about Puglia and really immersing yourself in the culture of this diverse region. And yes, the school has years of great advice that you will receive upon booking.

Q: Do you we cook? Make pasta? Learn about the local wine? Local olive oil?

A: Yes, each meal starts with with an engaging chalkboard discussion about a different aspect of longevity and we talk about food and wine. You will cook everything eat. You will make pasta every meal- Italy’s healthiest. And you’ll have many guided tastings of wine and extra virgin olive oil, nearly every meal.

Q: I read the menu and I’m allergic to x. Will that be a problem?

A: No. We’ll discuss this the first day and find alternatives. We’re eager to make this the trip of a lifetime.
Q: My spouse/partner/significant other wants to come but isn’t interested in the talks
or cooking. Can he/she still come?

A: We suggest finding a new partner. If time doesn’t allow, they can pay half price to come for all meals and outings, in which case they won’t affect the class size.

Q: Did you say the course is in an Italian castle?

A: Yes, we call it the castle, because that was what it originally was when it was built in the 16th century (with underground tunnels, arrow-slot-windows and anti-canon reinforcements).

All the rooms are now modern, with private bath (each likely larger than your first apartment), with wifi, heating and air-conditioning, the last two won’t like be needed in early November. We’ll likely be able to eat our lunches outside on the baron’s stone loggia.

Q: How far is the castle from town? Can we walk there?A: The castle is the epicenter of a small city. Walk out any door and you’re in the historic centre, with a duomo, espresso bars, churches and locals with whom you can practice your Italian (during the week you can learn as much of the language as you like).Walk outside of town in any direction and we’re instantly in the olives groves, which we’ll take advantage of on our afternoon.

By the end of the week you’ll have made changes that prolong your life, deliciously so.

Day 1 Monday

We’ll meet you at 9am (with your tagged your luggage) at Porta Napoli in Lecce and have an introductory talk about Puglia, the Salento, Lecce and why nothing informs the food and wine here as more than the bedrock.

We then head to the castle in Spongano (we handle all transportation).

Upon arrival, Silvestro will give
you a walking tour of the grounds while the staff moves the tagged luggage into your room.

20 minutes to freshen up and we meet in front of the fireplace (our fixed and obvious rendezvous point for all chalkboard talks).

We will have an introductory talk by all three teachers and then we sit down to a staff prepared welcoming lunch, either outside on the Baron’s stone loggia (weather permiting) or in his great hall. 

Each day both the doctors and Silvestro will give talks on science, food, wine, and culture.

For Lunch We’ll Have:

Homemade barley and hard durum wheat pasta with arugula and scorched tomatoes
3 kinds of legumes cooked in clay pots
A gratin of zucchini and cauliflower
Grilled Octopus
Three local, seasonal vegetable sides
Clementines

Vino: Rosato di negroamaro IGT

After lunch we’ll take a break. Use the time to rest, go for speed walks with Dr Mike in the olive groves or catch up on notetaking and social media.

In the afternoon we’ll have a Chalkboard talk on The What To Eat When 10 Com-
mandments and Silvestro will talk about wine.

Then its Into the kitchen where Silvestro will lead.

We’ll put on our personalized aprons and together make a light dinner out of Carrot and leek soup Vegetables grilled over olive wood in the fireplace, and Baked pears with cinnamon and cloves.

We’ll drink Salice Salentino DOC and offer ‘Last call’, homemade tisane in front of the baron’s fireplace.

DAY 2 TUESDAY
Breakfast

Hot oats with cinnamon
Hard boiled eggs
Fruit
Avocados
Espresso
Tea

Chalkboard talk about longevity and then discussions on what we’ll be making, eating and drinking.

Into the kitchen to prepare lunch

You’ll make two fresh pasta shapes, one for lunch, one for dinner.

I cavateli (hard durum wheat and barley) with mussels and white beans
Seabass stuffed with fresh bay leaves from the garden
Raw fennel and black olive salad
Lemony shaved zucchini salad
Sweet potato pure with bitter cortina extra virgin
Wild foraged greens
Fresh fruit

Vino: Verdeca IGT

After lunch you’ll have a three hour break to rest, spend time with spouse, go for walks in the olive groves with Dr Mike or catch up on your notes.

Tuesday night.

Chalkboard Talk about a different aspect of the role diet places in longevity

Into the kitchen to make dinner
Le orecchiette with green olive pesto
Barley and grilled mushroom soup
Roasted spiced pumpkin

Vino: Susumaniello IGT

DAY 3 WEDNESDAY

Breakfast in the Baron’s great hall

Chalkboard talk about a different aspect of longevity. Plus a history talk about the local cuisine.
Into the kithen to make lunch
Two pasta shapes, one for lunch and one for dinner
Ciceri e tria (pasta with chickpeas)
Stuffed zucchini with capers, olives and bread crumbs
3 different legumes cooked in clay pots in the Baron’s fireplace
Seared cabbage
Whole wheat flour crostate with unsweetened fig jam

Vino Primitivo di Manduria DOC

3 hour break for walks or rest.

Chalkboard talk with one and/or all of the teachers.

Into the kitchen for Dinner
(Mix and begin to slow rise focacce for tomorrow)

Rape and chickpeas. Spicy oil on the table

Tielle di verdure (three kinds of vegetable casseroles)

Whole chicken roasted in a wood-fired oven

Three leafy greens with bitter extra virgin

Flourless merigue cookies (brutti ma buoni)

Vino: Salice Salentino DOC


‘Last call’
Vino bruciato (mould vin) in front of the fireplace

(Red wine, orange peel, cinnamon, nutmeg, dried figs)

DAY 4 THURSDAY

Breakfast at the castle
Field trip to Otranto (Unesco protected town center). The ideal Med village.
Largest mosaic in Europe
Lunch on the Roman era stone pier.
5 kinds of blistering hot, whole-wheat focacce, served in paper. Cold beer
Gelato at a 85- year old gelataria.

(Calories offset by walking all morning in a hilly, sea-side town)

Back to the castle for rest

Chalkboard talk about a different aspect of longevity, food and wine.

Into the kitchen to prepare dinner

Fave e foglie (fava bean pure with 15 vegetables)

Appostle’s fingers (crepes with fresh ricotta)

Vino: After we cook but before dinner, you’ll enjoy a a guided wine tasting of 4 different expressions of negroamaro (DOC, DOC, DOC, IGT) at the table.

We’ll discuss wine making materials, how they were used yesterday and today and why (almost) everything old is new again

DAY 5 Friday

Breakfast in the Baron’s main haul.

Chalkboard talk about the history of Italian vegetables.  Into the kitchen to prepare pasta for lunch and dinner

Chalkboard talk from the two doctors.

Into the kitchen to prepare pasta dinner, then prepare today’s lunch.

Bruschetta grilled over olive wood in the castle’s fireplace
Brodetto di pesce cooked outside (enormous cauldron of hearty fish and shellfish stew, stirred with a boat oar).

Green salad with lots of peranzana extra virgin olive oil

Fresh fruit

Vino: Copertino Rosato Salentino DOC

Rest or walk. Or spend your break pre-packing.

Final chalkboard talk with all three teachers.

As a group you’ll have chosen your favourite dishes from the week and you’ll create your dream menù, repeating your favourite wines from the week as well.

Dinner will run late and the wine will flow.

DAY 6 Saturday

Breakfast in the Baron’s main hall.

930 AM departure to the Lecce train station, where you can return to the city or take the train to your next destination. We handle all the transportation for the week.