Neapolitan Cooking School

Day One: Arrival
Arrival to Naples Airport. Meeting with our assistant and transfer with private bus to Sorrento. Accommodation in the hotel, dinner and overnight

Day Two: Start of Cooking Course and Cheese Factory
Breakfast in the hotel and meeting with the chef in his cooking school for an introduction to the course. Transfer with private minibus to the local market to pick the produces and learn to distinguish between the many varieties of fruits and vegetables. On our return to the school we will enjoy a lesson on how to prepare quick snack food and starters. In the afternoon we will transfer with our minibus to the Sorrento hills where we will enjoy the breathtaking view over the gulf of Naples and we will visit a cheese factory where the famous Mozzarella Cheese is produced, the Caciocavallo cheese and other local delicious cheeses. Return to the hotel for dinner and overnight

Day Three: The pasta
Breakfast in the hotel. The group will go to the cooking school for the first true gastronomic lesson: how to make the pasta and the gnocchi. Light lunch and afternoon at leisure. In the late afternoon we will return to the cooking school to continue the lesson and prepare the sauce for the pasta, and a typical Neapolitan dessert called La Pastiera. Dinner in the cooking school. Overrnight in the hotel

Day Four: The pizza
Breakfast in the hotel. Today we will start to learn how to prepare the most famous dish in the Neapolitan culinary tradition: the Pizza. In the afternoon we will have the possibility of taking part in a guided excursion to Pompei with a private guide and minibus. On our return to the school, the lesson will look into preparing some other typical Neapolitan dishes such as the “Caponata” or “a Mpepat’ e cozz’”. Dinner in the school. Overnight in the hotel.

Day Five: Aubergine Parmigiana
Breakfast in the hotel. Meeting in the cooking school to prepare a series of vegetarian dishes based on traditional Neapolitan recipes. Particular attention will be given to the preparation of the Aubergine Parmigiana. Lunch in a restaurant and afternoon at leisure. In the later afternoon we will meet at the school to learn how to cook the fish following the local traditions, we will for instance look into the various marinating methods for the salmon, swordfish or sardines. We will also learn how to prepare the famous dessert Babà. Dinner in the school. Overnight in the hotel.

Day Six: Gala Dinner
Breakfast in the hotel. Meeting with our guide and private bus and departure for the Colli di Fontanelle for the visit of an old oil press dedicated to the production of extra virgin olive oil. Lunch in a farmhouse. In the afternoon we will return to the hotel so that we get ready for the gala dinner in the school with the following menu: Neapolitan bites (stuffed courgette flowers, rice balls, ecc.), Fisherman’s Rice, Oven baked Giant Squid stuffed with seafood on a tomato bed, Caprese Cake. Overnight in the hotel.

Day Seven: Departure
Breakfast in the hotel. We will go to the school where we will receive our diploma. Meeting with our assistant  and transfer by private minibus to Naples airport. End of our services