Loving Romagna with Carmela’s Kitchen!

 

There is a corner of Italy where the sea breeze mixes with the smell of fresh pasta, and the countryside rolls gently toward the coast.

Romagna is a land of sun-kissed hills, long golden beaches and family kitchens where recipes are treasured like heirlooms. It’s not always the first name people think of… and that’s exactly why it feels so special.

With Loving Romagna with Carmela’s Kitchen, you’ll experience this spirit firsthand: cooking authentic dishes, visiting artisans and winemakers, and enjoying the relaxed beauty of a region that feels both familiar and delightfully undiscovered.

A true Italian experience, shaped by people, flavours and stories that stay with you long after you return home

 
Just book your flight directly to Rimini… and the rest is taken care of.

About Carmela's Kitchen: Carmela Sereno Hayes, founder of Carmela’s Kitchen, is a passionate cook and teacher who has been sharing the craft of fresh pasta in the UK for years. Her mission is to preserve Italian culinary traditions and pass on the authentic techniques of handmade pasta. 
Carmela is known as a pastaia (specialist pasta maker) and is also an event cookery demonstrator, recipe developer, food writer and author of beautiful cookery books ‘A Passion for Pasta’, ‘Southern Italian Family Cooking’, 'Northern and central Italian Family Cooking', 'Pasta Fresca' and 'How to make your own fresh pasta'.

About Nonna Romagnola: Also called Azdora, she is the matron of the family who looks after the house. Her recipes are traditional, simple and genuine, handed down from generation to generation.
    
Day 1 – 3^rd June 2026

• Arrival and check-in
• Afternoon: Welcome Aperitif
• Dinner in the hotel

Day 2 – 4^th June 20256 

• Breakfast
• Morning: Free
• Afternoon: Cooking Class with Carmela's Kitchen
• Dinner in the hotel

Day 3 – 5th June 2026

• Breakfast
• Morning: Free
• Afternoon: Visit to Teglie di Montetiffi and Wine tasting at Ribano Castle
• Dinner in the hotel

Day 4 – 6th June 2026

• Breakfast
• Morning: Free 
• Afternoon: Cooking Class with Carmela's Kitchen
• Dinner in the hotel

 Day 5 – 7th June 2026

• Breakfast
• Morning: Optional tayfun sea Experience
• Afternoon: Cooking Class with our Nonna Romagnola
• Evening: Free

 Day 6 – 8th June 2026

• Breakfast
• Morning: Excursion to Montegridolfo followed by an aperitif with a breathtaking view
• Afternoon: Fossa Cheese tasting and final stop in Saludecio, in the hinterland of Romagna 
• Evening: free

 Day 7 – 9th June 2026

• Breakfast
• Morning: free
• Arrivederci!

👉 Infos and Bookings: please contact Ms Maria Regina Rubinetti at info@hoteleliseo.com 



Included in this package tour: 

• 7 nights at Hotel Eliseo, 3 star family-run hotel, half board
• A glass of wine, water and one coffee are complimentary at dinner
• 3 hands-on cooking lessons held in English
• Loving Romagna Apron
• Digital recipe booklet in English to be sent by email at the end of the experience
• Full-day excursion to Mondaino, Montegridolfo and Saludecio
• Visit and tasting in Winery and Cheese Producers

Not included in this package tour:

• Airline ticket (you can purchase it through Ryanair, EasyJet or British Airways direct flights to Rimini)
• Optional guided tour to Rimini; Bologna, Ravenna 
• Optional Tayfun Sea Experience
• Drinks, coffee and cocktails (with the exception of a glass of wine, water and one coffee at dinner) 
• Personal expenses
• Anything not written in the program
• Travel Insurance
• The tourist tax is €1.50 per person/per night, up to a maximum of 6 consecutive nights. Children under the age of 18 are exempt.

Maximum number of participants is 15, minimum number for the package to be held is 8 people.
 
Terms of Payment and Cancellation fees are as follow:

• €150,00 non-refundable deposit is payable at time of booking to confirm your participation in the course, as described above.
• The remaining payment is due directly in the hotel. 
• Penalty for cancellation of booking by client is the loss of the non-refundable deposit if cancellation is made more than 15 days prior to arrival.