Sabrina

We will prepare together 1 simple but very tasty recipe: fresh homemade pasta.

Tradition on the table Pompeii

Francesca

The tasting experience on the theme: "Napule è mille culure e sapure" consists of a lunch based on fresh fish, caught in the seas of our territory, cooked according to traditional recipes and sometimes with innovative, fresh and original recipes. The intent is to realize a tasting of various products in a format that includes the tasting of several courses. Guests will be welcomed in a small villa with rustic style, surrounded by greenery and from which position you can admire the symbol of Neapolitanity: the Vesuvius. In this context, the Cesarina Francesca will be the matron of the house, who will welcome all those who wish to participate and will be "storyteller" of traditional recipes, ways of doing, culture and Neapolitan tradition. Guests, however, will feel free to enjoy a unique evening and a fantastic culinary experience. The menu includes: seafood salad (salt cod, black chickpeas, rocket and cherry tomatoes); tuna meatloaf in finger food version; Gragnano pasta with Amalfitan pesto (parsley, pine nuts, lemon peel and anchovies); mini quiche with shrimp and anchovies flavor; lemon tarts.

Tasting: "Napule è mille culure e sapure" (Naples is a thousand tastes and flavors)

Daniela

Guests will eat traditional dishes with local products.The famous baked and fried pizza with tomato,mozzarella and many other flavors depending on the season.Quick cooked pasta dumplingsflavored with mussels and potatoes.In summer, given the presence of eggplant from our garden,we offer a fantastic eggplant parmigiana with mozzarella and fresh tomato.We could not miss the pastiera co grano cotto ricotta and cream.The whole menu can be offered gluten free

Jamm jamm

Teresa

Migliaccio is a traditional Neapolitan dish, prepared during the Carnival and Easter periods, but enjoyed pleasantly all year round. The rustic version is a unique, tasty and practical dish to take along for a trip to the coast on spring days. Eggs, ricotta cheese, sausage and cheese to taste are added to a semolina base cooked in milk.Sweet migliaccio, on the other hand, is a soft cake of semolina cooked in milk, flavored with orange and lemon zest, then combined with a dough made of eggs, sugar and ricotta to which raisins and candied fruit are added to taste.To take the embarrassment out of choosing between the two versions, we will make both and delight in them.

The Migliaccio home

In a splendid veranda overlooking the Gulf of Naples, we will have fun cooking three simple but delicious dishes toghether in a homely and familiar atmosphere.

Cooking class with three recipes

Love should be celebrated every day. For loving couples I reserve the opportunity to have a tête-à-tête on a beautiful veranda overlooking the Bay of Naples or (weather permitting) outside on the terrace. For lunch you can enjoy a breathtaking sun-kissed panorama, and for dinner by candlelight you can witness the enchantment of the coast and Vesuvius illuminated by a thousand lights.The atmosphere and dishes will be light but such as to awaken all your senses.The appetizer will be a surprise accompanied by lots of bubbles.For the first course I propose a calamarata, a dish made with squid and yellow and red date tomatoes.For dessert you can choose between a hot and melting chili pepper heart pie or a tiramisu

Valentine's Day all year round

For this lunch or dinner I propose the dish of the heart: The Genoese. This rich tomato-free ragu, prepared with lots of onions that turn into a delicious puree when cooked, is highly flavorsome and presents a sweet note. It's not a simple meat sauce but it is the maximum expression of love that a Neapolitan expresses when he decides to cook you something special, good and long to make.This delicious sauce will season the pasta. The meat will be served as a second course with a side dish of baked potatoes,Be carefull because maybe next time instead of saying I LOVE YOU you'll put yourself in the kitchen to prepare a Genoese. The other will understund.We will conclude the meal with another ancient Neapolitan specialty: The sweet Migliaccio.

That's amore "The Neapolitan Genoese"

Loredana e Massimo

Dinner under the stars for those who love to dine surrounded by greenery in front of Vesuvius and are a lover of the taste of the sea

Cena sotto le stelle

Martina

In a small farm on the Sorrento coast, you can enjoy the local culinary tradition, learning the secrets and processing of typical dishes. We will pick vegetables from the garden and prepare everything in an ancient kitchen. And to finish you will delight your palate with the dishes you have prepared, on a terrace overlooking the Gulf of Sorrento.

She cooks "Capresi" ravioli on a farm in Sorrento

Cuisine based on local Sorrentine tradition

Sorrento boasts fertile soils and plentiful sea, and the local cuisine reflects this bounty. Fresh fish is the jewel in Sorrento's crown, especially shellfish. Learning to prepare these correctly is vital. You'll also learn the secrets of the region's fresh cheeses, flavour some olives, sweet tomatoes and juicy lemons.Learning how to cook in a local home is a wonderful way to gain insight into Italy's real culture. What could be a better souvenir than cooking knowledge to last a lifetime?Learn how to prepare 3 local recipes: Caprese, with fresh tomatoes and mozzarella,** **the traditional recipe of Gnocchi and Tiramisù Masterclass!!After the class, taste the fruit of your labour accompanied by local wines.

Cooking class in Sorrento: Caprese, Gnocchi and Tiramisù!

In a small farm on the Sorrento coast, you can enjoy the local culinary tradition, learning the secrets and processing of typical dishes. We will pick the vegetables from the garden and prepare everything in an ancient kitchen. And to finish you will delight your palate with the dishes you have prepared, on a terrace overlooking the Gulf of Sorrento.

Special cooking class

Alessia

My kitchen is the best in the house because that's where the best dishes come from

Small groups who will cook with their hands!

Rosanna

We will start with the queen of oily fish -- the anchovy, which I will fry for you at the moment with a little surprise next to it. And then "seafood potato gnocchi," what a wonderful combination, the true land and sea. In addition, there will be another seafood specialty, which, depending on the fresh catch, may be a stuffed squid or a squid with potatoes. An aranoia jam tart with a shot of Rosanna's limoncello will close the experience. Depending on weather conditions everything will be served in the garden or or on the patio.

Eating fish among the citrus trees

the dishes offered are prepared with local and seasonal products, and tiramisu with lemons from my garden in which I will have the pleasure of hosting you

Sorrento and my love for cooking on your plate

Ettore

I will be happy to welcome you to my traditional home to let you taste many typical products of the wonderful area in which I am and let you try new culinary experiences. Among the many family recipes I cannot help but let you taste the delicacy contained within the lemon leaf. A casket that contains a spring cheese that will melt and leave a unique flavor to the dish. Following with a creamed spaghetti with parmesan and super creamy zucchini and ending with a delicious soft and at the same time fresh tart. I wait for you to make you travel with me in the typical Campania traditions.

Menu in the name of the local Sorrentina tradition

I am waiting for you in the heart of Sorrento, just a few steps from the central square where together we could spend time inside my family home. According to family recipes we will prepare together some traditional Sorrento dishes. Starting with a mixed appetizer composed of different local specialties cooked according to tradition and chosen according to the seasonality of the food. We will then follow with the famous "gnocchi alla sorrentina," prepared by hand and with only local products such as "fior di latte" and Sorrento tomatoes that will be served directly in the ceramic pan. Finally, we will end with the lemon tart, prepared according to the old family tradition with a short pastry base and then enriched with a delicious Sorrento lemon cream.

Back to "surriento"

Raffaella

Traditional dishes of the Christmas season will be enjoyed during the holidays. Traditionally, pizza di scarole is made, which will be tasted as an appetizer followed by minestra maritata, a marriage of vegetables and meat, then fresh pasta with meat broth.To close the meal struffoli. All will be tasted in the Green Room a garden in the house where traces of drawn plaster representing a balustrade can be seen

Christmas Air

Silvia

Are you ready to take on a super yummy culinary challenge? Get your hands dirty in the kitchen with me. I'll show you how to make fresh pasta the way italians do it. You'll become an italian cook in the span of a few hours, making fresh pasta from scratch and learning all the tips and tricks which make italian cusine so delicious and simple. Less is more. Buon appetito!

Home made pasta with Silvia 

My Savoury Baking course teaches you to combine baking and culinary skills to produce delicious and traditional italian baked goods using savoury ingredients.Let's have fun together learning savoury baking skills and techniques, including different kinds of pastry.Course outline:Introduction to baking tools and equipment. The basics of a great dough.Hands-on cooking class. Let's get our hands dirty making one or more baked goods.Dinner time: time to put your cooking skills to the "taste".

Rustic pizzas made and eaten.

Are you ready to be taken on a breathtaking tour? "Luci d'artista" in Salerno. The city is dotted with bright artworks, which make the streets of the historical center shine. Yummy food, street markets and much more. Don't miss this magical Christmas tour. I'll show you around the city, from the Villa Comunale to the "centro storico" picturesque alleys, packed with craft shops and delicious, traditional foods.

Luci d'artista food tour 

Elisa

The title of the menu "Tradition 2.0" explains that in the proposed dishes we will find traditional recipes presented in an innovative waySTARTER

La Tradizione 2.0

Cooking Class with 3 recipes, fresella, pasta fresca,dessert

The menu title accompanies the diner to the table with thought of the sea.The menu is composed as follows:> Appetizer - Fried Golden Anchovies> Pasta Primo - Pasta "ammischiata" with beans and mussels> Second course - Baccalà alla Napoletana> Dessert - Napolitan pastry (Water Wine and Coffee Moka included)

Piscator a' Pusillec (Fisherman at Posillipo)

Antonia

I prepare the requested menu at home and bring it upon request.The menu will be in season because the vegetables will be harvested from my garden.I will give a number of options the menu will be chosen together.The dishes will range from Neapolitan lasagna to a rice sartù to an eggplant or zucchini parmigiana to Cilento-style eggplant or tuna meatloaf or cod soup etc.

Antonia brings her vegetable garden to your home.Choose your menu

Floriana

The course will be based on the preparation of an appetizer, two first courses and a dessert. The appetizer will consist of Crostini alla napoletana (anchovies, butter, buffalo mozzarella from Campania, sun-dried tomatoes), Gattò di Santa Chiara (with cooked ham and buffalo mozzarella from Campania), Mozzarella in carrozza. You will make both cavatelli and scialatielli with your own hands. The cavatelli will then be dressed with sauce and mozzarella, while the scialatielli with clam sauce. Finally you will prepare the zeppole, which you will enjoy hot at the end of the meal.

The kitchen belongs to everyone and has no mysteries

With this culinary journey I will let you taste simple but very tasty dishes. I will show you how to prepare homemade cavatelli, made with only semolina flour, water and a little extra virgin olive oil. You will then get to enjoy them with the sauce, provola campana cheese and grated parmesan cheese. The chopping board will consist of prosciutto crudo, soppressata, capicollo, dry sausage, pancetta, and buffalo bites from Campania accompanied by bruschetta with tomatoes. The second course, sausage and borlotti beans, will be embellished with tomato and spicy chili pepper that will give it the right character. Finally, I will let you taste the two variants of St. Joseph's zeppole: one with puff pastry and cream and the other fried. I am waiting for you.

Mani in Pasta in Salerno

The course involves making three types of pasta typical of the Campania tradition: pasta patate e provola, scialatielli allo scarpariello, and classic Neapolitan pasta fritters. You will make scialatielli with your own hands, which we will then season with cherry tomatoes seasoned in a pan with oil, onion and oregano. All accompanied by excellent wine from Campania.

Want to smell a party? Come to Salerno

You will be guests in my kitchen where I will have the pleasure of offering a five-course menu consisting of: Appetizer (Prosciutto crudo, Soppressata, Capicollo, dry sausage, Pancetta, Bocconcini di Bufala Campana and Bruschette with tomatoes); Taste of two first courses: Pennette all'Ogliarese (with squash blossoms, bacon and zucchini) and Paiocca di Pellezzano (with squash, crumbled sausage and smoked scamorza cheese); Main course: Broccoli and sausages; Dessert: Zeppole di San Giuseppe

Flavors, Lights and Traditions Only in Salerno

Francesco

Every Neapolitan on Sunday morning thanks Ferdinand of Bourbon because they wake up to the smell of ragù cooking for hours; without Ragù what Sunday is it? Gragnano's rigata pasta will be caressed by the noble Parmesan-covered sauce, and the meat that gave it its flavor will go with the expertly sautéed friarielli....Good Sunday to all

A King's Lunch: His Majesty the Ragout

On a trip from the alleys of Naples to Sorrento, stopping in Capri...... traditional, fresh and simple scents and flavors that you will have the satisfaction of making with your own hands...ready to put yourself to the test?

Naples-Sorrento-Capri: a gastronomic journey.

What could be more romantic than a candlelight dinner? What if it were in an 18th-century salon? I invite you to experience with your better half a special evening

Like in a fairy tale

Raffaele

Experience with a marine scent that recalls my origins in a dip in the sea of the Gulf of Naples, creating a marriage between the traditions of Campania and those of neighboring regions...Tradition fusion of sea and traditional products from Campania and beyond.Cesarino-inspired appetizer (three dishes)Gnocchi clams and pea velouté with parmesan crispy cheesePlated octopus with stracciata di bufala and octopus broth mayo (accompanied by sweet and sour onions)Plated breadHouse dessertHomemade bitters and liqueurs (limoncello, nespolino, laurel bitters, cream of limoncello)Coffee

Flavors of the sea

Pierluigi

Tasting a recipe with the right wine creates a harmony of flavors that can remain etched in the palate as much as in the mind of each of us. So why not take advantage of all the deliciousness that our land has to offer! Rich in an important agrobiodiversity, the terroir_ of Campania produces several varieties of wines to which we can pair tasty recipes**.**MenusSeafood sauté and squid skewers (served with a flûte of Falanghina Frizzante)Shrimp and zucchini risotto (served with a still white wine)Breaded tuna with herbs (served with a still white wine)Baba and Sfogliatelle Mix (served with house bitters and liqueurs)

Two Sicilies Tasting Menu

My Neapolitan reality in every traditional dish from Neapolitan ragù to genovese without forgetting the legendary pasta with potatoes and provolone cheese. Fritti, bruschetta and much more.... all washed down with an excellent wine . Sitting at my table you will put in your mind and heart memories of the flavors of Naples

Combination of flavors, smells and colors

Marilanda

Typical 4-course menu consisting of appetizer composed of typical Neapolitan rustic taralli with oil pepper and almonds and pizzas baked with wood-fired oven, a first course of fresh pasta namely an excellent lasagna with tomatoes from Vesuvius, special crocchè with side dish, a dessert represented by a chocolate and hazelnut cake typical of Campania, wine included. Welcome drink and cooking demonstration on the preparation of crocchè.

Neapolitan tradition with rustic and authentic aromas and flavors.

As an aperitif, taralli napoletani and pizzette con le scarole and pizzette montanare. Stuffed cannelloni in a crust. Eggplant parmigiana, baked potatoes, stuffed crocchè, zucchini scapece. For desserts, casa d'or cupcakes and cream and chocolate and almond cake.

The desire for good, traditional Neapolitan food...

I look forward to seeing you in my tavern, with a wood-burning oven, to prepare these three typical Neapolitan recipes together. We will prepare something unique, a recipe that has been exclusive to my family for generations, namely a pie with the typical flavors of Neapolitan pizza, followed by homemade tagliatelle, with tomatoes grown on Vesuvius, tomatoes with unique flavors. And for dessert the "chiacchiere," which are prepared during family celebrations. So I am waiting for you to start "putting your hands in the dough."

Tradition cooked with original Neapolitan music!

I will tell you all the secrets of gnocco alla sorrentina and then enjoy a delicious first course together! We will prepare the famous Neapolitan crocchè and "chiacchiere"! You won't believe your taste buds....

Lucia

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