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In The News

We’ve been doing this a while now, and here is what they have to say.

Silvestro in the News

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

‘The Professor of Apulia’ – Food and Travel magazine

‘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, cooking in the beautifully appointed 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 school’s multifarious owner, a photographer, writer, sommelier, raconteur and king of the kitchen’ – Lonely Planet

‘One of the best in Italy’– CNN

‘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


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.