Pagebreak -The best family foodie half-term breaks

Situated in the heel of the ‘boot’ of Italy, the region’s veg-centric dishes show a special appreciation for the produce, whereby even the simplest of ingredients are elevated, like courgettes marinated and lightly seasoned in a light and perfectly balanced salad, and cima di rapa combined with garlic and anchovy to form the most flavoursome pasta sauce. Take a tour of this area and you will eat very well.At La Farmacia dei Sani in Ruffano, Valentina Rizza, the head chef, cooks a pasta dish with anchovies and pistachios that is an absolute delight. Head to La Bersagliera, in Surano (+39 345 795 3080) where Raffaele Fabcullio serves plates of food based on the produce that surrounds him. He also runs private cooking classes for guests staying in the nearby Don Totu hotel. La Puritate in Gallipoli (+39 0833 264205) specialises in fish – try the salt-crusted red shrimps. And for a truly hyperlocal meal, visit Le Stanzie in Supersano with its underground olive presses. They make their own ricotta, pasta and bread and grow their own veg.

How to do it:For a truly cosseting hotel experience, Don Totu, located in the small town of San Cassiano, is nothing short of idyllic and the staff are continually on hand. Family rooms are available from £283 a night and include breakfast and an aperitif in the evening.

Review by Elena Silcock

Padstow, Cornwall

Best for beer and harbour views

You’ll find vineyards, distilleries and breweries, as well as places to eat, around the sheltered bay. Daily catches supply eateries, including Prawn on the Lawn. Try a plate piled high with Porthilly mussels and clams or a whole red mullet. Visit the cosy Harbour Inn for a glass of delicate Camel Valley Pilsner, the brainchild of two Cornish drinks giants: Camel Valley wines and Sharp’s Brewery. Or try Seven Souls ale, a perfect balance of bitter and sweet. Indulge in dry-aged rib-eye and roasted pumpkin with plump burrata and romesco sauce at Nathan Outlaw’s The Mariners, and end with Crackler cheddar alongside fruitcake infused with Doom Bar – an almost porty beer.