Learn to stretch mozzarella, hand‑shape pasta and finish a limoncello tiramisu in a focused three‑hour class in central Sorrento. Led by chef Michele Gargiulo, the session pairs hands‑on technique with local wines and a tasting meal.
More ways to explore the area's outdoor wonders
Steam from a pot of salted water and the citrus tang of limoncello meet the call of the Bay of Naples just outside the windows — the classroom is both kitchen and stage. In Sorrento, a three-hour session led by chef Michele Gargiulo turns mozzarella from ingredient to lesson: students handle curd, learn pairing logic and plate the slow, bright flavors that make Campanian food distinct.
Difficulty
easy
Duration
3 hours
Fitness Level
Light standing, basic hand dexterity; suitable for most adults comfortable standing for the class length.
Wildlife
History
Sorrento’s cuisine reflects Roman and coastal Campanian influences; local limoncello developed from the town’s extensive lemon groves, while nearby plains produced the mozzarella traditions of southern Italy.
Conservation
Small kitchens and local producers emphasize seasonal, locally sourced ingredients; minimizing food waste and choosing sustainably fished seafood helps preserve the coastal ecosystem.
Reserve your spot on the The Magic of Sorrentine Cuisine: Lessons and Tastings today and enjoy a trusted, highly rated experience designed to help you make the most of your adventure.
Arrive Early
Plan to be at the venue 10–15 minutes before start to settle in and review dietary notes.
Tell Them About Allergies
Notify organizers of any dietary restrictions when booking so substitutions can be arranged.
Wear Closed‑Toe Shoes
You'll be on your feet and working around hot pans — sturdy, comfortable shoes help you move safely.
Bring a Notebook
Jot technique notes and ingredient ratios; recipes and demonstrations can be easier to replicate later with a few written cues.
Closed‑toe shoes
Protects feet around hot surfaces and slippery floors in the kitchen.
Apron (optional)
Keeps clothing clean while handling cheese, flour and sauces.
Notebook & pen
Useful for recording recipes, timing and chef tips to recreate dishes later.
Reusable water bottle
Hydration during hands‑on work; bottled water is provided but a refillable bottle reduces waste.