Alle due Corti Cooking Classes

Delicious food and memorable cooking class. A beautiful holiday lunch in a cozy and elegant setting. Some of us even took a cooking class and cooked with the chef. I ate cookies waiting lunchtime. Giorgio Grassi is a friendly chef who shared many stories about the recipes he prepared. We spent a lovely day and were welcomed as if we were in a Lecce home. A very unique Restaurant, an immersive and emotional experience.

My mother was Italian and a fantastic cook. Her sauce was something in which she took great pride and many friends of mine would ask her for the recipe. In all my life I have never had a sauce (we called it gravy) that was something like my mother’s. I asked for bread just to dunk it in the sauce I made with Giorgio. My cooking class with him and his whole family was a once in a lifetime experience. I’ve been to cooking classes in Italy on previous trips but nothing compares with that the class at Alle Due Corti in Lecce. I’m a pretty good cook, but I learned some great techniques and new recipes. We spent four hours with Giorgio and got to share the fruits of our experience. This has definitely been the highlight of our trip to Puglia. Mille grazie Giorgio e Mariella.

Very nice Italian restaurant. Everything was tasty and the service was really good as well. There was just a small issue when we could not pay by card. The staff said this happens usually late at night. The portions could also be bigger, but all the ingredients were very good. Also make sure to make a reservation as the place is usually crowded.

Fantastic food and very lovely service. The food was traditional and not fussy at all, but everything was delicious and pretty well-executed. The fried seasonal veggies were much better than I expected. Highly recommended for sharing. The burrata was AMAZING. Just two extremely delicious burratas on the most boring salad lol. The chef just didn’t put an effort there because he knows that the burrata by itself tastes so damn good and needs very little additions. As for the pasta, I had the ciceri e tria, and my friend the ncannulata (with eggplant). When I looked at the portions, I thought to myself “no way I’m gonna finish that.” Well, I did finish every last bit of it. Never thought that pasta with chickpeas would taste this good. Finally, we had the “pezzeti te cavallu”. Surprisingly, it was tender and pretty good! Then we had dessert, and it was just ok. Overall, I highly recommend this restaurant to experience typical Apulian / Leccese cuisine.

A fantastic traditional restaurant that's a must visit in Lecce. We arrived around 9 and they didn't have a table. However, the owners wanted us to eat here so much they said they'd call us when one was available and that they did. Inside it had a convivial atmosphere with guests from all over. We started with ricotta fritters - deep fried hash brown-shaped chunks with fresh, lactic cheese in a light breadcrumb coating. The lettuce alongside may look a bit old school, but it provided a fresh crunch to the fritters. I had grilled sausages for main that were utterly delicious and cooked to perfection. Sarah had the veal which was a thin slice of fried meat beautifully tender with a fresh salad and a wedge of lemon. We shared a nice side of roasted potatoes which were excellent as well. A real lesson in simplicity at its best. On leaving the owners were so warm and grateful to have us in. Little gem of a place

Hidden gem with proper local food. We had a very good lunch with genuine food that tasted like my grandma would make it if she was from Lecce. We had tasty homemade pasta, broad bean purée and chicory and amazing barbecued sausage! House wine was good too. Highly recommend it :)

This unpretentious restaurant serves special and delicious traditional Lecce-style pastas. The dishes are flavourful and delicious. Its staff are all courteous and helpful. We had no difficulties communicating with them in English. Recommended.

One of the BEST meal in Puglia, amazing in Lecce. Alle due Corti reinforces the idea that home cooked food is still the best. We were welcomed into a modest, charming and rustic restaurant. This was a restaurant that was featured in The Guardian (UK newspaper agency). Thus, we had to pay a visit. We had the vegetable antipasti- this was simply amazing. It consisted of six small plates of vegetables ranging from mushrooms, cauliflower, broccoli, peppers, tomatoes, potatoes. The outstanding primi dish was the half boiled and half fried pasta with chickpeas. The pasta with meatballs was too good- the tomato sauce gets better with each bite, making you want more! The hand rolled pasta with aubergine was also a table fave. For the seconds, we shared the octopus- super tender and cooked with simple ingredients such as carrots, celery, onions, tomatoes and parsley. We also had the chicken and potatoes - yum!!! The chicken was sooooo soft and tender that it falls off the bone. We had to soak up the chicken jus with the bread! Their alle due corti tarte was also amazing! (Dessert) Would definitely recommend

This restaurant was recommended by a local and it did not disappoint. The fava purée with chicory was the best we've had in the region. We also ordered the pasta with ceci. As is typical of this dish, there is fried pasta mixed in with the boiled pasta to give it a crunchy texture. It was also delicious. The meal ended with pan fried in wine. It reminded me of a dish my grandmother used to make. The staff was very friendly and went out of their way to accommodate. Highly recommended!

I wished I could spend another day here to try real Italian food. The food here was absolutely horrendous, nothing of which I would ever hope to ever try again. The baked mussels with potatoes and rice was a gong show- overpowered by salt and underwhelming with mushy rice. As I said if I could choose another restaurant, I really would. The house wine is also acidic and imbalanced. Take my advice, don't.

Wonderful local food. The pollo con vino Bianco e cipolle was delicious, as was the chocolate mousse! The menu is in dialect but has quirky English translations, such as "a extinguished local dish" ie: distinguished. Charming.