Latest Posts


‘Puglia’s pioneering food and wine program’
The New York Times

The pugliese food expert’
Bon Appétit Magazine

‘Italy’s Top Cooking Schools’
Food & Wine Magazine

‘A national treasure’ [here in Italy]
Il Corriere della Sera

‘Leading expert in pugliese cuisine’
The Los Angeles Times
‘What to expect from The Awaiting Table where I was a student? An enormous table lavishly set for twice-daily feasts, which depending on the weather are either in the verdant garden or in front of the roaring fire.  Certainly a comfy bed and a gigantic bathroom but best of all evenings cooking in the beautifully appointed candle-lit kitchen, joined by friends, many of them new, from all over the world. And to come home three pounds lighter. I’ve already scheduled to go back next September’
The Richmond Times- Dispatch.

‘The Awaiting Table Cookery school is ultimate laboratory for the preservation of the antique flavours of Puglia’
La Gazzetta del Mezzogiorno

‘No.2 thing to do in all of Puglia’
Trip Advisor
‘The school’s multifarious owner, a photographer, writer, sommelier, raconteur and king of the kitchen’
-Lonely Planet
‘One of the best in Italy’
‘Silvestro Silvestori is (a) a sommelier, cook, teacher, photographer, and director of the internationally acclaimed The Awaiting Table Cooking School and (b) one of the best food writers around.  [His writing is]… an extraordinarily rare glimpse into a rich culinary mind in full flow.’
– John Thorne, author
‘Silvestori è un abile chef, un ga­stronomo di tutto rispetto, soprat­tutto è colui il quale ha riscoperto e messo insieme il meglio della cu­cina pugliese e, da undici anni, pro­prio attraverso la cucina, comunica al mondo l’identità di questa regio­ne. Troppo poco è definire lui un cuoco’, 
-il Corriere del Mezzogiorno
 “Un caso di emigrazione al contrario, il buon retiro nel sud Italia di Silvestro Silvestori. Un italo-americano di origini pugliesi. Cuoco, maestro di cucina, sommelier, ricercatore di antiche armonie da portare a tavola, archeologo dei sapori. Stamattina ci ha aperto le porte del suo mondo, una casa-laboratorio, una scuola di cucina, un luogo meraviglioso nel centro storico di Lecce.”
Salento Web (See the video at Salento WebTV)

International Television appearances.

Ciao Puglia
USA and Canada

Flanders in Vancanza
Belgium and Holland



[SlideDeck2 id=9218]



Other Magazines and Online News about us-

It’s Artichoke Time In Italy — And Here


The Los Angeles Times – Daily Dish


If you see us anywhere, let us know! We’re in Italy and thus not always able to keep up with all international news. Email Us!

Members of the Media & Bloggers:
If interested in the food and/or wine of the Salento, Puglia or the entire south,  please email Silvestro. Photos, content, student references and exclusive recipes are all available for your story. Please see also our media kit for content points and downloadable photographs.  

General Contact Info:
Please visit the Contact Us page.


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.