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New short film from Italy

The first of 24 short-subject films on the relationship between art, faith, architecture, art, climate, politics, language and the food and wine of Italy’s Salentine peninsula.

I’ve been wanting to do something like this for years.

It turns out that I had to study filmmaking in order to able to, which is not an easy task, in an of itself. I’m likely averaging 20 to 30 tutorials a day, mostly for editing and audio, the parts that remain the most difficult. Harder still, is that we are all so used to professional quality filmmaking that we remain unimpressed with anything less than stellar. ‘Less than stellar’ will likely be my grade for the next few months or even years. Still, I’m learning a lot.

taieddha salentoStop in on our youtube channel and leave comments on our videos. Subscribe. It really means a lot to us and it will help others find out about our little school here in Italy.taieddha salento

Spend lunch with us some day: it’s likely that you were only going to watch videos about politic stuff and get worked up. With us you won’t have to wipe mustard of the screen afterward, or pick up jettisoned lunch meat.

This is the first of 24 short-subject films on all of the elements that influenced our food and wine here in the Salento. They might not be the ones you’re thinking of.

Short film No 1

We look forward to your comments and we’ll respond to each of them.

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

<p>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.</p> <p>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.</p>

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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.