Below is the itinerary of your Cooking Holiday. Our region is known as the garden of Italy and Puglia produces most of the country’s extra virgin olive oil. The full-bodied wines, and creamy mozzarella cheese are superb. Apart from the intensely flavoured olives, almonds and figs, the area also offers other local specialities, which include orecchiette, an ear-shaped pasta, seafood risotto, and fave beans (which are dried and made into a paste). Sights to savour, along with the turquoise sea and long sandy beaches, are the Baroque city of Lecce with it’s glorious churches, the Otranto cathedral, with it’s amazing mosaic floor, Santa Maria De Leuca and Old Gallipoli.
Day 1: You will be met at Brindisi Airport. Taken to your accommodation for a welcome reception lunch. After which, you will be given details of your exciting week ahead. There will be time to unpack and relax in the garden, enjoying some sunshine by the pool before dinner at a local restaurant:- Heffort sport village, Parabita.
Day 2: After breakfast, you will have your first cookery lesson with Yvonne. You will prepare food that is in season, which will be eaten for your lunch. In the afternoon, there will be a visit to the Baroque city of Lecce, often referred to as “Florence of the South”. You will visit the excavated Roman amphitheatre, the Duomo cathedral, and main shopping area Piazza Mazzini. The evening meal will be at Ristorante Alle Due Corti, Lecce.
Day 3: Breakfast, followed by your second hands-on cookery lesson, which will be eaten for lunch. The afternoon trip will be to Yvonne’s home town of Gallipoli “The Pearl of the Ionion Sea” The visit will cover the fascinating Old island with it’s quirky, cobbled, winding streets that have a surprise around each corner. A visit to the Majestic Cathedral in the centre of the old town and a few of the 15 churches on the island. We will also visit an underground Frantoio where they traditionally crushed olives to make olive oil and more. The evening meal will be at: Scoglio Delle Sirene with fantastic sea views over the bay of Gallipoli.
Day 4: Breakfast, followed by the morning cooking session and lunch. The afternoon will be a free period to relax by the pool or visit one of our beautiful beaches, only 15 minutes drive away. Early evening we will travel to The Masseria Setellata, near Nardo. After a tour of the masseria, we will dine in their restaurant. The food is predominately organic produce grown on the premises. www. masseriastellato.com
Day 5: Breakfast, followed by cooking lesson and lunch. The afternoon trip will be to Santa Maria De Leuca, which is famous for it’s iconic lighthouse and the large basilica – De Finibus Terrae – meaning end of the land. It is at this point that the Ionian and Adriatic seas meet. This spot and the Basilica are a must see location when travelling to the area. The evening meal will be at the Il Moro restaurant, which sits in the beautiful bay of San Gregorio Bay.
Day 6: Breakfast, followed by cooking lesson and lunch. The afternoon trip to Otranto is a real treat for the holiday maker who loves to learn more about the history of the area. The Cathedral holds the visible bones of the martyrs. There are delightful gift shops where you can purchase items of food, presents and mementos. The evening meal will be at La Farmacia Dei Sani, which means – pharmacy of the well. In Ruffano.
Day 7: Enjoy your final cookery lesson this morning, followed by lunch. Free period in the afternoon to relax, followed by a visit to local wine making cantina. The evening meal is at the exquisite: La Pergola, at Santa Maria Al Bagno.
Day 8: After breakfast you will return to the airport. Please note the itinerary is subject to change depending on the weather.
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