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La dieta mediterranea e il salice salentino

This course is an investment that could potentially add years to your life. That the food and wine also happen to be delicious makes all of this ground-breaking.

Where to meet: Under the column of Sant Oronzo in Piazza Sant Oronzo, Lecce’s main square. DO NOT COME TO THE SCHOOL. We go to the market first.

Length of course: From 18:00 to around 23:00

Taught in: English

Cost: 145 Euro per person (View Cooking Class Calendar).

Book now on our site or with an email.

Many that are newly interested in eating healthier diets forget that many normal, average people in Southern Europe have been doing it for hundreds of years, without even thinking of it as ‘healthy’.  Here it’s not that meat and cheese aren’t eaten it’s that they are rare adornments. The Mediterranean Diet focuses on what it loves rather than what it wants to avoid. It’s a celebration of what grows locally in the soil.

Salice Salentino soars as the world’s greatest wine to pair to plant-based cuisines, especially that of Southern Italy, which just adores bitter flavours. What to eat more vegetables, start with a wine that makes them sing.

The key is introducing more pulses into your life is to cook them while you’re cooking other things: soak beans over night, bring them to boil while cooking your breakfast and then let them wait for you to return from work. You’ll have one of the healthiest protein sources in the world, ready and likely less expensive than anything else you’re going to put on the table.

WANT TO EACH MORE VEGETABLE? START WITH THE WINE THAT MAKES THEM SING

The Mediterranean Diet Dinner And Salice Salentino Tasting

Vegetable market visit with an expert, fresh pasta lesson, cookery lesson, Salice Salentino tasting, dinner and amaro tasting.

You’ll start with a fascinating introduction to the culture, cuisine, history and viticulture of the Salento, followed by a city walk through one of Italy’s prettiest cities. You’ll learn about Italy’s counter-reformation, how Europe almost lost wine and why the Salento was the OPEC of much of the continent.

We’ll visit Lecce’s oldest fruit and vegetable market where you’ll learn how to order everything in Italian, improving your Italian travel skills for the rest of your life.

You’ll learn about ancestral legumes and why you should be eating more of them. We’ll visit Stefano the butcher to discuss meat and its placement in The Mediterranean Diet.

We’ll head back to the Lecce school and make fresh pasta from scratch. You’ll learn all about vegetable cookery, and why it’s so fundamental for our bodies. That they also taste great might end up being a bigger take away.

We’ll move over to the chalkboard and you’ll learn about il negroamaro and Salice Salentino, one of the south’s great wines.

You’ll learn to distinguish and taste critically three wines as we segue way into dinner of an antipasto, primo, second, contorno and dolce, all produced by you, all in family style. All wines taught are and selected by our owner, a nationally-certified sommelier here in Italy.

After dinner we’ll discuss the history, production and culture of Italian amaro (the bitter after dinner drinks of Italy). You’ll sample four of them from our impressive amaro bar at the school.

Book now. Or continue reading.

Faqs

Gluten intolerant: we offer a gluten-free pasta substitute to eat but we make normal pasta as a class. Please remind us about this upon arrival.

Vegetarians: Only one of the dishes will contain meat and we’ll pass grading cheese for the pasta. If you can pass the platters without the need to call attention to the fact, then you’ll thrive here.

Arriving late: Please be courteous to the others that turned up on time. Our suggestion is to arrive early and to have an espresso at Caffè Alvino, just steps away from our meeting point, under the column in Lecce’s main piazza. If arriving by car, it’s important that you have this sorted before we begin.

The teachers we all had as children were right: be kind to others and everything else will take care of itself.

Book now on our site or with an email.