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Meeting and cooking with Anna Maria was one of the highlights of our trip to Puglia. First, Anna Maria is what I would call a modern Italian cook. She had so much warm energy and a very funny sense of humor from the minute we...More
Ana Maria first took us to the local market to buy fresh ingredients for the lunch we would prepare. Cooking class took place in a brand new cooking studio, which she probably rents per event.
Under her guidance, we made (very) substantial antipasti, homemade pasta,...More
Visited southern Italy with my sisters. Our grandparents were all from Puglia. We found Anna-Maria online. We drove to Lecce on a very warm day ( it reached 104F by 2 pm). Her " cooking" apartment is lovely ( a/c,by the way). After espresso, we...More
I recently went to Salento Italy and through a friend in New York City, had the good fortune of getting connected Anna-Maria Chirone, a famous local chef and also the author of the book "Salento Flavors". I and a friend participated in a cooking class...More
Date of experience: August 2012
Anna Maria C, Proprietario at Il Gusto Del Tacco, responded to this reviewResponded 21 October 2012
Lecce was a discovery for me, a small town with such abundance of beauty and great fun, the most attractive architecture and slow motion lifestyle to which you adjust and enjoy very fast. the churches and the Duommo and the narrow alleys, pleasure.
During our roundtrip through Southern Italy we also stopped by in Lecce. There we attended a private italian cooking lesson where Anna Maria Chirone taught us how to make our own pasta. The cooking lesson took place in a very nice apartment close to the...More
We were a group of four attending this cooking class. We made some lovely food, including our own pasta. I really enjoyed it and would recommend this to anyone with an interest in cooking (or eating!). Anna was very welcoming and friendly. I am not...More
Anna is very good at cooking. Because her mom is very good, she would be surely taught it by the mom. The food of Puglia is very deliciousThe dish using it is the same level as a prestigious restaurant.Please experience a cooking class if there...More