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The Awaiting Table / Terronia One Day Wine Course in Evening: Wine Class on November 02nd, 2019

Terronia One Day Wine Course in Evening: Wine Class on November 02nd, 2019

Event Phone: +39 334 767 6970

  • November 2, 2019
    5:00 pm - 11:55 pm
SPECIAL NOTE: Held on select Saturdays or by reservation the rest of the year. 245 Euro per person. From 17:00 to 24.00

For more information Text us on What’sApp # +39 334 767 6970 or send us an email.

Terronia Italian Food & Wine Course: Learn about Southern Italian in One Evening.: 10 wines. Lesson, dinner and take away notes. Course Fee: 245 Euro per person.

We’ll have a 4-course, staff prepared dinner, dishes chosen to bring out the best in each wine. We’ll study how the wine evolves in the glass, how they pair best with which dishes.

Venue:  

Venue Phone: +39 334 767 6970

Address:
Lecce, Puglia, 73100, Italy

Description:

Lecce is a city in Italy’s southern Apulia region. It’s known for its baroque buildings. In the central Piazza del Duomo, the Cattedrale di Lecce has a double facade and a bell tower. The Basilica di Santa Croce features sculptures and a rose window. Nearby are the Sant’Oronzo Column, a Roman column topped with a bronze statue of the city’s patron saint, and the sunken Roman amphitheater.

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.