Piemonte Street Scene Culinary Workshops in Italy

Poggio Etrusco, a Bed & Breakfast in Tuscany, Italy
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Treasures of Campania
Dining Under the Volcano

Euro 3250/person, double occupancy

Includes 5 nights four-star accommodations, all meals/beverages, classes/visits/tastings,
and ground transportation (arrive/depart Naples)

Although we could spend much longer, we have just a few days to explore the culinary treasures of Campania. We will be spending our time in three key areas: the colorful city of Naples, the central part of Campania, famous for mozzarella, and the romantic Amalfi coast….

We will discover the birthplace of pizza and learn about the noble cuisine of Naples in the 1700s; we’ll see how fresh buffalo mozzarella is made; we’ll visit a traditional pasta producer who makes dried pasta the age-old way; we’ll see how limoncello is made, and make our own as well. Our hands-on cooking classes will encompass some of the classics of the region: panzarotti, sartu di riso, pasticcio, arancini, zuppa di pesce, pesce in sale, baba, pastiera, and torta caprese, to name a few.

Day One
Napoli, the Birthplace of Pizza


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3:00 pm Meet Pamela at a designated hotel in Naples. (we have one night at this hotel. It is recommended to arrive a day or two early for some extra time for the wonderful museums of Naples).                          

Our program begins with a short walk and a funicular ride down into the Chiaia district, one of the most elegant parts of Naples, then a short walk to Ristorante Umberto, an institution since 1921. Owner Massimo di Porzio, grandson of the original Umberto, is featured in Pamela’s book, Pizza Napoletana!

Massimo’s sister, Lorella di Porzio, a sommalier, will guide us through some DOC, DOCG, and ancient wines of Campania, accompanied by an assortment of typical antipasti. Then, Massimo escorts us into the kitchen to learn the secrets of making pizza.

Day Two
Buffalo Mozzarella, Greeks, and Ceramics


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Today we are off early to meet Baronessa Cecilia Baratta Belleli. Her water buffalo farm is near the ancient Greek colony of Paestum, which dates back to 650 BC. Cecilia is renowned as a cook, and after taking us to see how mozzarella is made, will treat us to a hands-on cooking class:

After lunch, if we have time, we will take a short walk around the Doric temples of Paestum, then we drive to Vietri sul Mare to see the ceramic artists at work at Solimene, one of the largest producers of Vietri ceramics. You will be able to browse the other numerous ceramic producers, and also to visit a small producer of limoncello to see how the infusion of lemons skins is done. In the late afternoon, we cruise up the Amalfi coast .

After a short break, we will walk to dinner at the Torre Saraceno, overlooking the sea.

Day Three

Meet Pamela's dear friend Salvatore to gather ingredients to prepare our own lunch...the fish monger, the fruit and vegetable monger, and a cheesemaker... and enjoy a homemade meal of local dishes and wine overlooking the Amalfi coast.

After lunch, we will have time to explore Ravello, including a visit to a cameo museum… then return to Amalfi for a free afternoon, and hosted dinner in the hotel at your leisure.

Day Four
Amalfi to Sorrento

Before we leave Luna Convento and Amalfi, we get to spend the morning with Chef Giannino Parlatore for a stunning cooking class using fresh local ingredients.

After lunch we drive to Positano for a walk down and up this charming village. We have a simple, but delicious dinner at Il Ritrovo in the hills above Positano: lobster pasta, whole fish baked in salt crust, and torta caprese.

Day Five
Sorrentine lemons and seafood

Today our class will be with a renowned local cook in her villa in nearby Sant’Agnello di Sorrento. We will spend the morning cooking with her, and then sit down at her elegant table to enjoy a family meal.

In the afternoon you have the rest of the afternoon free in Sorrento.
Farewell dinner at the Michelin-starred (3) Ristorante Don Alfonso 1890, Sant'Agata sui Due Golfi.

2019 Wine and Food Workshops in Campania
The price of Euro 3250 (currency converter) is all-inclusive of ground transportation, meals, wines, and lodging (double occupancy).

Groups of six or more can book an exclusive week anytime year-round. Please contact us for more information.


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