silvestro's southern italy
silvestro silvestorithe food, wine, oil and people that make up life below the ankle
| Platform |  | Pricing | Only free issues | Publishes | Infrequently |
|---|---|---|---|---|---|
| Issues | 9 | Subscribers | Read | silvestro.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
The New Harvest
You can feel it even before the harvest starts, as cars pull up and workers begin laying down the nets. Some years everyone is giggly, that all of the hard agrarian labour is about to pay off, both in annual income but also another year of ...
Isn't it time you finally learned Italian?
Consider these three questions: 1) è una giraffa, vero? 2) è una giraffa o una matita? 3) che cosè?
Time with The Tinman
I had just assumed that, like cobblers and watch tinkers, that they were all long gone.
Let me tell you about Michael
‘I mean, it’s fine. I don’t hate it. It’s just not really- you know- it’s not really a school’, he said.
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Authors
The writers behind this newsletter.
director/sommelier/teacher of the awaiting table cookery schools in puglia. Visit us at https://awaitingtable.com/
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