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19 years. students from 59 countries. 13 different classes.
"the pioneers of teaching puglia's food and wine"- the new york times
videoshot
19 years. students from 59 countries. 13 different classes.
"the pioneers of teaching puglia's food and wine"-the new york times
corsi brevi-short courses

half day courses​

Fish market visit Lunch

Visit a fish market with an expert, learn to cook all fish with only 4 techniques. LEARN MORE

the Med Diet Dinner

This course is an investment that could potentially add years to your life. LEARN MORE

bilingual evening course

un corso estivo in italiano e inglese LEARN MORE

saturday night wine class

Fall in love with the most iconic wines from the Italian south. Plus dinner LEARN MORE

corsi lunghi-weeklong courses

week-long courses​

Our Week-long Course in Lecce

Urban, yet intimate & personal, our Lecce school gives you full immersion into the vibrant cultural & culinary LEARN MORE

gelato/Rosato/sorbetto Summer class in lecce

LEARN MORE

tomato sauce week!

Come play your part!LEARN MORE

San Martino week at the castle (puglia's best holiday)

All cultures have autumnal festivals that celebrate the end of the harvests: Here in Puglia, ours lasts a week. LEARN MORE

Olive You: learning about extra virgin and giving back

Extra virgin olive oil continues to astound the International medical community, as one of the healthiest foods on the planet. LEARN MORE

The Jewish Cooking of Southern Italy

Jews have been in Italy 1,200 years longer than Yiddish has even been a language. So, why then, is so little known about the cooking of Italian Jews? LEARN MORE

How To Eat And Drink To Be 100

Eat healthy, live longer LEARN MORE

Bici /Cucina / Vino al Castello

Bicycle-based holidays tended to be about logistics-unpacking and repacking only to unpack again, fumbling for the light switches. LEARN MORE

silvestro silvestori

our owner

Silvestro Silvestori​

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 wine writer for several publications, 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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