Skip to content

La settimana a lecce

This is how it all began, in the historical epicentre of one of Europe’s great beauties.

Our Week-long Course in Lecce

This is how it all began, in the historical epicentre of one of Europe’s great beauties.

Where: In the Historical Centre of Lecce

When: Throughout the year. Class start noon on Monday, ends on midnight on Friday night. DO NOT COME TO THE SCHOOL. We meet in Lecce’s piazza at 12 noon.

Where you sleep: in local bed and breakfasts. We have recommendations in Student Services.

How much? 1995 Euro.

Taught in: English.

Best way to arrive, depart, maximise your time with us: Everything is spelled out in our Student Services. You’ll be given access about booking.

Book now. Or write us for information.

Our Week-long Course in Lecce

Urban, yet intimate and personal, our Lecce school gives you full immersion into the vibrant cultural and culinary capitol of one of the world’s great food and wine regions.

Here in Italy, the city of Lecce is nationally-famous as an architectural jewel, seemingly untouched from the era of Counter-reformation. Its baroque churches, aristocratic palaces, public buildings and private homes were all carved out of the same soft warm-hued stone that seems to glow amber at night. With a large university, the city is routinely voted as one of the most liveable in all of Italy, our famous and numerous outdoor wine bars, effectively serving as living rooms in what in other cities happens behind closed doors.

Cooking Course Lecce Italy

Situated in a 16th century former aristocratic palace, you’ll cook at our Lecce school in our owner’s home, with his personal copper pots, pans and knives, collected throughout Europe over the last few decades. You’ll browse and borrow from our school’s book collection, one of the largest multi language cookery libraries in all of Italy.

You’ll pull the wines for the week from the school’s private collection, the driving policy; no wines sourced more than 50 kilometres from the school, no grape varieties with less than 300 years history in this region.

Together with only six other international students (from 59 countries and counting), you’ll begin to see food and wine, not as recipes and fermentation techniques but the consumable products of the climate, the geography, the political history, the immigration patterns of this magical part of the world.

You’ll visit fish markets, learning to see all fish as only 4 basic types, learning the technique for each (and never feeling intimated by fish again). You’ll work with foragers to bring foods to the table, still wild with sun-drenched flavour.

You’ll learn how to critically taste wine, never overspending again. And to taste olive oil, simultaneously one of nature’s beguiling- and sadly, most often adulterated- products known to man.

And by the end of the week, you’ll know this place, having spent time in a favourite caffe, in a favourite wine bar, with a favourite greengrocer and you’ll feel, that for at least for a little while, that you actually lived here.

Book now. Or write us for information.