"the pioneers of teaching puglia's food and wine"- the new york times
"the pioneers of teaching puglia's food and wine"-the new york times
corsi brevi-short courses
half day courses
corsi lunghi-weeklong courses
Puglia's oldest cooking school, this is the classic course that started it all. learn to cook healthy local foods, make fresh pasta from scratch and fall in love with world-class wines made locally of historically autochthonus grapes. LEARN MORE
This is the week we join together preserve a year's worth of tomato sauce, make vincotto, give thanks for ripe grapes and consume the best the late summer has to offer.
All cultures have autumnal festivals that celebrate the end of the harvests: Here in Puglia, ours lasts a week and we pair the traditional local cooking with local,world-class Champagne-method wines. LEARN MORE
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 of wine (AIs), of extra virgin olive oil (FIS), 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.