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video about gelato: 7 minutes in the salento



Here is our very first self-produced video, this time, on how to make gelato at home.

Producing a television show, even a 7 minute one, is trickier than it seems. First, there is no director to say things like, ‘let’s try that again, perhaps, you know, maybe you can try and suck less this time’. Still we’re learning a lot, with each new episode.

We’d love for you to leave comments!


Video! Click below.

All about gelato


We’re off at the castle for the week, celebrating our 10th birthday. I know. It’s flown. We still have space for San Martino at the castle, the best holiday in all of Italy.


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Silvestro Silvestori
Sommelier / Owner / Director of The Awaiting Table Cookery School, Lecce, Italy

Silvestro Silvestori, the owner, founder and director of The Awaiting Table Cookery School, Lecce, Italy has been teaching the food and wine of Puglia and particular- Italy’s Salentine peninsula since 2003. In addition to his knowledge of Pugliese food and culture, Silvestro is a nationally-certified sommelier in Italy, and a staff writer for Wine & Spirits magazine, covering all their Southern Italian food and wine content. He has also appeared on American, Australian, Belgian, British, Chinese, Dutch and Italian television, and Italy’s most respected newspaper called him, ‘A national treasure’, and ‘THE anthropologist of the traditional cuisine of the Salento’ for his work in preservation and promotion of Salentine’s food and wine.

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What do Insiders Know About Getting the Most Out of Southern Italy?

Find out, with our free 20-page guide to the food, wine, language, extra virgin, as well as insider travel tips. If you want to fall in love with this part of the world, you’ll need to to know a few things first. What’s worth visiting? What isn’t? And what should you be eating and drinking along the way.