Naples and Campania discovering ancient tastes
Naples and Campania discovering ancient tastes, a journey that allows us to discover ancient knowledge and tastes, dialects and traditions, but at the same time varied landscapes, arts and crafts of one of the most hidden Italian places. Campania is one of the most luxuriant vegetation region, with temperate climate and beautiful territories. The great variety of the landscape passes from the mountains of the hinterland to the sea. That represent a very important element of the panorama of the area. On the coast there are numerous caves, steep cliffs, peninsulas and secluded bays, and the islands off the coast seems in conflict with the rocks and the particular colors of nature.
A special feature of the region is the presence of volcanoes which are responsible of the fertility of the plain below. One of them is Mount Vesuvius, that even if inactive, it is not turned off and dominates the Bay of Naples. We’ll explore Campania’s venerable food culture with local people who will be happy to share their old, family recipes; visit the Irpinia region where small wineries still make some of Italy’s most tantalizing red and white wines; do workshops and pasta tastings where you’ll be introduced to delicious local versions of foods like buffalo’s mozzarella, olive oil and the traditional sauce here called “sugo”, typical and very tasting italian product. Follow us on Facebook!
HIGHLIGHTS OF THIS HOLIDAY
- Ancient knowledge handed down to prepare typical local products
- Visit to old boroughs, along the coast and archaeological sites
- Walk in nature and relax on the beach
- Traditional fresh pasta: Scialatielli, Cavati, Lagane e ceci, Fusilli
- Wines and liqueurs: Taurasi, Greco di Tufo, Falanghina, Fiano di Avellino, Limoncello di Sorrento
- Pizza, sfogliatella, mozzarella di Bufala, blue fish, olive oil, friarelli
|IMPORTANT NOTE||The schedule might be subject to change; Depending on your needs and your requests, we can provide you individual services (accomodation, land service, guide service, single tours and activities) or a full package tour;|
|Availability||January, February, March, April, May, June, September, October, November, December|
|What is included||2 visits to wine cellars and tasting of wine and local products, all cooking workshops, assistance of English/Italian speaking guide during the whole journey, FB treatment – Breakfast and lunch/dinners, HOTELS: 3 nights in Hotel 3***, lunch/dinners after each workshops, transport and transfers in GT Bus or 9-seater coach|
|What is not included||– All not expressed in the “What is included”, − Entrance fees to all scheduled stops, − extra drinks, − flights to and from Naples, − Personal Expenses|
Day 1 – SORRENTO
Arrival at Capodichino Airport of Naples and transfer by GT Bus or 9-seater coach to our Agritourism close to Sorrento. Lunch and relax in Sorrento with the opportunity to go to the beach. In the evening visit to the local olive plantation and oil tasting. Dinner in Agritourism and overnight stay.
Day 2 – SORRENTO
After breakfast, visit to a traditional plantation of “Limoni di Sorrento” and a Limoncello manufactory with tasting. Stage on Scialatielli pasta and traditional local sauces. Visit of Sorrento, passing through its historical center surrounded by the medieval wall of VI° century and the artisan’s shops. Return to the Agritourism for dinner and overnight stay.
Day 3 – SORRENTO/AMALFI COAST/SORRENTO
After breakfast, workshop about the ancient Italian tradition of preserving fresh vegetables in olive oil. In the afternoon, transfer by boat along the coast towards the cities of Amalfi and Positano. Workshop on traditional dishes and desserts. Return to the Agritourism for dinner and overnight stay.
Day 4 – SORRENTO/NAPLES/IRPINIA
Breakfast and transfer by GT Bus or 9-seater coach to Gragnano to meet with a representative of consortium of Italian pasta and visit to a pasta factory. Visit the Pizza school in Naples for a lesson on Pizza. Visit by walk of the historical centre of Naples (UNESCO World Heritage) and coffee break with a typical Sfogliatella, the great Neapolitan pastry. In the evening transfer to Irpinia and wine tasting in a local cellar. Dinner in a local Agritourism and overnight stay.
Day 5 – IRPINIA
After breakfast, visit to a local cellar and transfer to Rocca San Felice village for a leisurely walk to visit of the borough. Cooking workshop in Rocca San Felice with a session focused on typical Irpinian dishes. Preparation of Cavati and lesson to discover the secrets of the mountain’s fish: baccalà and acciughe. Transfer by GT Bus or 9-seater coach to Taurasi to visit of the cellar and wine tasting. Visit of the historical borough and meeting with representative of Enoteca Regionale dei vini Irpini. Dinner, return to the Agritourism and overnight stay.
Day 6 – IRPINIA
After breakfast, visit to local cellars and wine tasting. Transfer to Gesualdo and cooking workshop in a restaurant of the borough. Session focused on typical irpinian cook with preparation of Fusilli cooked with meat in the traditional local way. After lunch, walk and relax in the historical part of Gesualdo. Transfer to Paternopoli to visit of local cellars and wine tasting. Return to Agritourism for dinner and overnight stay.
Day 7 – IRPINIA/CILENTO
Breakfast and transfer to Cilento National Park (UNESCO World Heritage). Visit of a dairy to see how they produce the characteristic Buffalo’s mozzarella. Transfer to Paestum and visit of the archaeological site with paked lunch. Transfer to another Agritourism of the area, visit of the village and/or afternoon on the beach. Dinner, return to the Agritourism and overnight.
Day 8 – CILENTO
After breakfast, morning dedicated to relax on the beach. After lunch transfer to the Oil mill of a local cooperative to visit the factory and the olive plantation. Cooking workshop about traditional Cilento dishes and dinner with the food prepared. Return to the Agritourism and overnight stay.
Day 9 – CILENTO
After breakfast, transfer by GT Bus or 9-seater coach to Natural Park area of Punta Licosa to walk and relax on the beach. Lunch and meeting in Museo Vivo della Dieta mediterranea “Ancel Keys”, to discover traditional diet of Cilento. Cooking workshop about traditional pasta Lagane e Ceci and Blue fish. Dinner in Pioppi and transfer to Acciaroli for a relaxing walk in the historical village. Return to our Agritourism and overnight stay.
Day 10 – CILENTO/NAPLES
After breakfast, transfer by GT Bus or 9-seater coach to Capodichino Airport. Departure from Naples and end of the journey.