Cooking and Sea

Day One Arrival day
We will pick you up either at the Airport or at the Lecce Train Station. Transfer to Il Tabacchificio, approximately one and a half hour drive from Brindisi Airport and 45 minutes from Lecce, unless you would like to experience the local electric train from Lecce to Gagliano. Relax and welcoming drinks with breefing of the week . First typical dinner together with short lesson on the CUCINA SALENTINA

Day Two
This morning, experience the natural beauty of the area with an easy hike to the private natural fiord Ciolo. This beautiful trail winds along the Adriatic Sea and on very clear days, Greece and Albania are both visible. At the end of the path is a breath taking cave and natural pool, Return to the hotel for breakfast.
Then enjoy the Beach Club, Italian style! Just five minutes from the hotel, the Lido Giulia Private Beach Club awaits you.
In the afternoon cooking lesson: today we will prepare together the Apulian famous appetizers like fave e cicoria, pittule, pomodorini scattarisciati, and vegetable taiedda. Dinner at the hotel

Day Three
After breakfast, head out to Santa Maria di Leuca and a breath-taking cave tour by boat. The coasts of the Salento peninsula conceals many caves, thousands of years old, and this guided tour allows you to discover them. In the afternoon cooking class on homemade pasta and ravioli and three delicious sauces. Dinner at the hotel.

Day Four
Today, you have the option of a full day at the Beach Club, where you have only to relax by the beautiful sea of Salento. However if you want to explore the region we are more than happy to suggest to you: visit the city of Lecce on the local electric train, go wine tasting or head out to the ancient city of Ostuni, or Otranto.
Dinner at the hotel.

Day Five
Morning hike at the Ciolo and then after breakfast the cooking lesson on the secrets of Italian Parmigiana. First, prepare the classic eggplant parmigiana as Nonna Tetta did, followed by the low-fat version and finally, a special recipe of zucchini, potatoes and mozzarella parmigiana. In the afternoon head out on the Ionic Sea for the boat tour. Dinner at the hotel

Day Six
Morning hike at the Ciolo, then after breakfast the Beach Club. Cooking lesson on seafood in the afternoon: tubetti fagioli e cozze (Pasta with beans and mussels), which is an exceptional dish that sums up the secret of healthy Mediterranean cuisine: fish, pasta and legumes and the Fish soup. Dinner at the hotel. Last night together with Pizzica dance with a nice toast with all our staff.

Day Seven
Departure
Price includes:
Pick up at the airport or train station
6 nights en-suite accommodation at the Il Tabacchificio, with pool
4 hands-on cooking lesson ( two hours and a half approximately)
All breakfast and dinners ( wine included) as described above
Transport by private minibus to and from the airport
For more information on available dates please visit our dates and prices section. Also ask for rates for non-cooking companion.