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Daniel Pucci & Dave Hill

Teaches at La Scuola at Eataly Flatiron

Daniel Pucci cut his teeth in the world of wine working for over 4 years as a sommelier and manager at Eataly and Otto Pizzeria. The past nearly two years have been spent growing and developing New York City's premier cider destination, Wassail. Located on the Lower East Side, Wassail has become one of the most reknowned cider bar/restaurants in the country. Dan was recognized by Zagat's 30 Under 30 in 2015 and, more recently, Eater's Young Guns in 2016 for his efforts in building the cider market. He is currently working on several cider projects for the fall, including an Urban Cider sourced entirely from New York City apples.

Dave Hill
worked as as museum guide, bartender and tutor in Massachusetts before being captured by a deep love of salumi and cheese. Since moving to NYC and studying with Frederick Hull and Gassan el Kadamani, Dave has devoted his waking existence to the ephemeral crafts of slicing and presentation. To Dave, salumi and cheese represent ways of connecting people with hidden, magical treasures in our midst; for example, celebrating with the friends and strangers (who are soon to be new friends) who are with us right now. In the unlikely event that he is not at Eataly's cheese and salumi counter, Dave is most likely tutoring vocabulary, food studies, philosophy or sociology at community colleges in the tri-state area.



Classes taught by Daniel Pucci & Dave Hill

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