How To Eat And Drink To Be 100
What do the world’s leading longevity experts know about food and wine?
And why does the food and wine of Southern Puglia stand out, even in Italy?
How to Eat and Drink to be 100
In this class you’ll:
- Learn from the world’s leading experts on how our daily choices we make at the table are even more important than exercise as preventing disease and injury
- Master 8 shapes of fresh pasta production, using only a butterknife, a rolling pin and the spoke from an old umbrella
- Critically taste (and then drink freely) 17 different local wines, all sourced with 25 kilometers of the school, from grapes that have been in Southern Puglia for at least 200 years
- Enjoy these chalkboard talks over wine: Who eats what where in Italy? The history of Italian wine. Italy’s contribution to world coffee culture. The materials of kitchen gear. 1493: Southern vegetables. Olive oil fraud and what to do about it.
- Make daily visits to the markets learning to make better choices, swapping one vegetable for another, moving from white to deep green, red and purple
- Grasp extra virgin olive oil: Production, history, ascertain quality and learn to critically taste. This is often the biggest surprise of the course, how different the artisanal reality is from supermarket expectations
- Begin to understand Italy, Italian food and Italian wine as an expression of the territory, history, geography and climate
- Understand Italian wine as a hyper-localized expression of the territory, climate, geography and culture
- Prepare 50 local Mediterranean side-dishes, each dripping with high-quality extra virgin olive oil
- Revel in 10 healthy, wine-soaked feasts. Reconfirm your faith in humanity with time spent emotionally and intellectually connecting with people from all over the world, united through a love of Italian food and wine
- Spend time in the kitchen and at the table with the world’s leading longevity experts, your every question answered
- Master 8 shapes of fresh pasta production, using only a butterknife, a rolling pin and the spoke from an old umbrella
- Gain access to all the recipes, tips and tricks and all of our password protected content, not just for the class but all of our classes. In that email we also include all the other students’ emails so that you can keep in touch and meet up all around the world (when you do send an email with pictures). We’ll also include the password to our playlists (everyone asks for them)
NB:- While you’ll be eating, drinking and working with local ingredients, this course is designed- once home- to give you skills to apply them to your local produce. You’ll naturally widen your gaze to the great ingredients already available in your community, rather than focusing on importing them from other parts of the world.
To Logistics at a Glance for How to Eat and Drink to Be 100Logistics at a Glance: How to Eat and Drink to be 100
When: Once a year. Usually in October. See calendar
Where: Either in the historic centre of Lecce (See Map Below) or at the castle, based on annual request. Both venues are in Southern Puglia (the ‘heel’ of the boot)
Daily Schedule: from 10:00 to 15:00 and then from 18:00 until 23:00 or later
Taught in: English
Instructors:
- Silvestro Silvestori has been teaching the food, wine and olive oil of the Puglia to students from 59 countries for the last 22 years. He is a sommelier of wine (AIS) and a sommelier of extra virgin olive oil (FIS) and has been a professional wine writer for magazines since 2010. He also lectures on behalf of the region of Puglia and annually teaches university classes here in Italy
- Dr. Michael Roizen 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 anesthesiology, he is a Phi Beta Kappa graduate of Williams College and Alpha Omega Alpha honor society from University of California, San Francisco School of Medicine. He has written more than 188 peer-reviewed scientific publications, four New York Times #1 best sellers, and nine overall best sellers
- Dr. Michael Crupain is a multiple Emmy Award–winning producer, author, and lifestyle medicine expert. He spent 10 years working in the media to improve public health and cur-rently works in digital population health. He is on the board of the American College of Preventive Medicine and faculty of the Johns Hopkins Bloomberg School of Public Health. A graduate of New York Medical College and Duke University, he is passion-ate about creating a healthier world through policy and culture change. He cooks every day
Wine: At least 16 different wines, all sourced from historically-present (at last 200 years), autochthonous grapes, grown, produced and bottled within 25 kilometers from the school. All poured (generously) and explained by an Italian-trained sommelier
Cost: 2395 Euro
Walking: About 4,000 daily steps. And about two hours standing in the kitchen
Diet restrictions: We’re happy to serve you gluten-free pasta but we won’t be able to make it. If you can’t touch regular flour and/or pasta, this is not the class for you
FAQ for How to Eat and Drink to be 100
Q: Who are the co-teachers?
A: –> Dr. Michael Roizen 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 anesthesiology, he is a Phi Beta Kappa graduate of Williams College and Alpha Omega Alpha honor society from University of California, San Francisco School of Medicine. He has written more than 188 peer-reviewed scientific publications, four New York Times #1 best sellers, and nine overall best sellers. Dr. Roi-zen is devoted to helping people live younger.
–> Dr. Michael Crupain is a multiple Emmy Award–winning producer, author, and lifestyle medicine expert. He spent 10 years working in the media to improve public health and cur-rently works in digital population health. He is on the board of the American College of Preventive Medicine and faculty of the Johns Hopkins Bloomberg School of Public Health. A graduate of New York Medical College and Duke University, he is passion-ate about creating a healthier world through policy and culture change. He cooks every day
Q: Where is this class held? Where do we sleep?
A: Either in the historic centre of Lecce or at the Baron’s castle. See the calendar. If in Lecce you sleep whoever you like in local bed and breakfasts (we have suggestions). If we’re at the castle, we stay at the castle for the week. As both doctors have busy publishing schedules, which venue is often based on their other annual activities
Q: When is the class held each year?
A: As the temperature starts to drop, to make it easier for us to take long walks together as a group. Usually October. See calendar
Q: Many authorities argue that the bell curve for wine consumption is 2 glasses per day for men, 1 for women. Does this class push for moderation in consumption?
A: Yes, but moderation begins after this course ends. Consider abstaining for the weeks following your course. Doctors’ orders
Q: How much is cooking and wine and how much is chalkboard talks?
A: You’ll make pasta and cook each meal but we’ll have a short chalkboard talk before we eat. How long? We begin to eat when the questions stop, customizing each course to meet the group
Q: Why is this class held in Southern Italy?
A: Puglia and more specifically, the Salento has always had a largely plant-based diet. Life expectancy here is far higher than the global average. Dr Michael also ‘discovered’ the school in our second year (20 years ago) and has been back many times since. The respect and affection is mutual
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