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the year ahead

What’s new here in Puglia?

For one, we’re starting our own YouTube-based show called Silvestro’s Olive Tree (We originally wanted to call it ‘Silvestro’s Iceberg’, the concept that the visible part of the iceberg is the smallest).  The social media response dictated that we switch it to an olive tree, with the underground roots representing the largest part of the iceberg.

It’s a 36 part series.

Yes, you could say that it’s about food and wine, but it’s more about how climate, art, architecture, agriculture, immigration/emigration, all affect the local cuisine. It is, in effect, how we teach our classes, just more visually stunning (unless of course you’re already familiar with my excellent, expert drawings).

Be certain to be subscribed to our school’s Facebook page.


And the show will also be hosted on Youtube.  And we’ll be publishing every third one to this list as well.  Consider yourselves as part of the review committee. Stop in and leave comments. Repost them. And as always, we’d love to hear what you think.


Our first book in the series will also be available in the new few months. We’ll post here with details of how to buy it. And we’re also publishing the first draft of The Awaiting Table Kitchen Companion, an iBook for the iPad. It’s goal: how to better apply what you’ve learned here. If you’ve already been to the school, it will be free for you, and updated often.

If you’ve already been, we’d love to have you back. If you have yet to visit, we’re counting the days until your arrival. If you’ll be visiting Italy in 2017 but not coming to Puglia we’d encourage you to go someplace new this year, to spread out. Italy is worth preserving and the best way to do that is not to go where all the tourists go. If you’re reading this, you’re likely already in good company.

Happy New Year from all of us!

To our calendar

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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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