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new courses in 2017

We’re happiest when we’re trying to figure out something new. And towards that, each year we add a new course. Only that next year we’re actually adding four.

Our Advanced Course for Returning Students. Pick grapes. Make wine. Bake bread in a wood-fired oven. Make vinegar. Make vincotto. Swim in the baron’s pool twice a day.

Our Bici/Cucina/Vino continues to be a run away hit (although maybe not the best word choice, come to think of it). We’ve added a second week, as the first one is already full. See the short film. 


Our Olive You course, dedicated to learning everything there is to know about the stuff, went better than we had even hoped. We’re running it again, the same week as the best holiday here in Puglia, San Martino.14729373_10154640253377248_1373623427180931618_n

Russ Parsons (the food editor of the Los Angeles Times for 25 years) is coming to co-teach Food Writing/Cucina/Vino at the castle next year. He just might be the most generous soul in the entire food lit. industry. If you’re a blogger or a published pro, he can help you climb to the next level. Plus, we’ll be cooking, eating and drinking like vikings all week as well. October 2017.

Mindfulness continues to grow as a modern solution to a overly-busy world. We’re partnering with the staff of Mindful Harlem to teach, Eat, drink and be Merry, Mindfully. The course will combine food, wine, mindfulness and yoga, all held at the castle. Late June. 2017.


And what has come to be one of our staff’s annual favourites, Clare Osdene Shapiro is returning for her third visit, this time bringing her readers (she’s just published her first book, even though she’s been writing her food column for decades). October 2017.

If you’re interested in another course just let us know. We’d love to create it.

Happy Holidays and warm wishes for 2017!

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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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