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video: le orecchiette with pork belly and cabbage

Another big week of courses at the Lecce school this week. We’re in a big canning phase, putting up both peperoncini under vinegar (30 jars) and zucchine with mint under extra virgin (notice that the vegetable, AKA ‘courgette’, is feminine in Italian).

While we cook, eat and drink this week, getting to know this part of the world, well, by cooking, eating and drinking it, we thought we’d send you a recent video filmed for Italian television. Don’t let the first 14 seconds fool you, you don’t need any language skills to enjoy it.



If you’re looking to travel this autumn, we still have space in our wine programme, as well as the best holiday of the year in Italy, San Martino at the castle here in Southern Puglia.

I’d love to open some wine for you, to show you why this part of the world captures hearts.

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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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