In this cooking class I propose you to learn traditional Irpinian dishes, handmade with genuine km 0 products.We will start with the appetizer, tasting together Carmasciano cheese, Irpinian cold cuts, our pickles, homemade jams and honey. As a first course we can prepare together cavatelli, tagliatelle, fusilli or stuffed pasta with tomato sauce, meat sauce or vegetables. To end on a sweet note, we can cheer ourselves up with a cream or fruit tart.Local wine, water and coffee will accompany the experience.

Fresh pasta cavatelli, tagliatelle, fusilli and filled pasta

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

At the gateway to the Amalfi Coast, in Cava de' Tirreni, we welcome you to the green villa Maddalena.During this experience, I offer you to make different formats of fresh pasta, to be paired with different toppings according to seasonal vegetables: Tomatoes, Squash, Friarielli, Artichokes, Eggplant, Peas, Porcini Mushrooms, and many others.We will make a toast with wines from our Colli di Castelfranci winery, taste our own cold cuts and cheeses, before tasting the different types of pasta made together.We look forward to seeing you in Cava de' Tirreni

Fresh pasta course: cavatelli, tagliatelle, ravioli

A stone's throw from the Amalfi Coast, in Cava de' Tirreni, we offer a unique culinary experience in a villa with a garden to discover the flavors of the Amalfi Coast.We will begin with a toast with wines from our Colli di Castelfranci winery, paired with bruschetta with anchovies from Cetara.We will prepare together two first courses typical of the Amalfi coast and Campanian cuisine: a lemon-scented risotto alla pescatora (with baby squid, clams, mussels, cuttlefish, shrimp, scampi), and a spaghetti with clams.To end the meal, we will taste a homemade tart with our own jam.

Cooking class on the scents of the Amalfi coast

Surrounded by lush greenery in Cava de' Tirreni, a municipality just a few kilometers from Salerno and the magnificent Amalfi Coast, Villa Maddalena will welcome you to an environment full of scents and flavors.A nice and tasty appetizer will inaugurate your visit: sliced cold cuts and home-made cheeses with an intense and genuine flavor.Next, you will enjoy a nice production of fresh pasta. The chosen draw is scialatiello seasoned with the typical "red gold" of our fantastic region: San Marzano tomatoes, grown in our countryside and whose preserve is produced by us.Dulcis in fundo, an exquisite tiramisu!Cheers and voila our adventure begins, we will toast with wines from our winery "Colli di Castelfranci".We look forward to seeing you

Campania Fresh Pasta Course

Discovering Campania! That's why I have chosen to accompany you through a unique, special and tasty experience. We will visit a small dairy farm in Salerno, Unica Bio Dairy Farm, an excellent dairy that has made itself available to guide you in discovering the flavors of the South: mozzarella, ricotta, provola and all the products derived from milk, the white gold.The meeting will start early in the morning, at 8:30 am, because it's at the beginning of the day that the master cheesemakers get to work. You will be accompanied inside the company, located in a bucolic and suggestive place, where you will be able to witness all the production processes of the aforementioned products.At the end of the visit, we will stop for a fantastic tasting in the green.

Buffalo mozzarella, Campania's white gold.

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, mozzarella di bufala campana, sun-dried tomatoes), gattò di Santa Chiara (with prosciutto cotto and mozzarella di bufala campana), and 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 that you will enjoy hot hot at the end of the meal.

Cook a 4-couse menu in Salerno

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.

Four-course menu with homemade 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.

Three pasta recipes in 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

The farm is located in Castelfranci, in the heart of Irpinia in the province of Avellino, between Naples and Salerno.The experience includes a tour of the winery: vineyards, winery and olive groves and a course in cow's milk cheese production (ricotta, primo sale, fresh cheese).We will accompany the meal with wines from our own production (Fiano di Avellino, Greco di Tufo, Taurasi), cured meats from our own production and a first course typical of the area: maccaronara.

Visit to the winery with cheese production 

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!