Cooking Class in Sorrento with Garden Tour

Not at all! Our class­es are suit­able for every­one, from begin­ners to cook­ing enthusiasts.

Absolute­ly! Let us know about any dietary restric­tions or aller­gies when book­ing, and we’ll cus­tomize the expe­ri­ence to meet your needs.

Absolute­ly! We wel­come par­tic­i­pants of all ages and offer an engag­ing expe­ri­ence for the whole family

Class­es usu­al­ly last about 3 – 4 hours, pro­vid­ing a per­fect bal­ance between learn­ing and culi­nary enjoyment.

Book­ing your Cook­ing Class is easy! Choose the class you want. Fol­low the online book­ing instruc­tions and enter the required details. If you have addi­tion­al ques­tions or pre­fer to talk to some­one direct­ly, con­tact us by phone what­sapp +39 3297974830 or e‑mail:[email protected] . It will be a plea­sure to assist you in ensur­ing an unfor­get­table din­ing experience!

Our gar­den is gen­er­al­ly acces­si­ble, but please let us know of any spe­cial needs so that we can ensure the best pos­si­ble expe­ri­ence for everyone.

The price includes the cook­ing class, all ingre­di­ents, gar­den tour, tast­ing of the pre­pared dish­es, and a glass of local wine.

Yes, a cer­tifi­cate of par­tic­i­pa­tion will be issued at the end of the Cook­ing School as a memen­to of your experience.

Sure, we will pro­vide all the recipes of the dish­es pre­pared so that you can recre­ate them at home.

Our class­es are avail­able pri­mar­i­ly in Ital­ian and Eng­lish, but we can arrange class­es in oth­er lingues upon request.

A trip to Italy offers a deeply immer­sive expe­ri­ence, filled with his­toric land­marks, pic­turesque streets, and vibrant atmos­pheres. Whether explor­ing bustling cities or qui­et coun­try­side towns with ancient vil­las, Italy cap­tures the heart with its cul­ture. Cafes serve cof­fee and bis­cot­ti, but per­haps noth­ing embod­ies the spir­it of Italy more than its piz­za. Espe­cial­ly Neapoli­tan piz­za, the orig­i­nal style, which remains a dream for piz­za lovers worldwide.

Orig­i­nat­ing in Naples, Italy, Neapoli­tan piz­za is local­ly called piz­za Napo­le­tana. This style rejects elab­o­rate top­pings like sausage, pep­per­oni, or pineap­ple, instead focus­ing on sim­plic­i­ty. Tra­di­tion­al Neapoli­tan piz­za uses only fresh basil, moz­zarel­la, olive oil, toma­toes, and a basic wheat dough. Its beau­ty lies in the min­i­mal­ism and bal­ance of these clas­sic ingre­di­ents. Neapoli­tan piz­za has earned its rep­u­ta­tion through a devo­tion to qual­i­ty ingre­di­ents. It’s not about pil­ing on top­pings but about select­ing the fresh­est com­po­nents. Cooks pri­or­i­tize ripe toma­toes, fresh moz­zarel­la, and per­fect­ly bal­anced dough. Even the prepa­ra­tion is metic­u­lous, with dough hand-tossed to achieve the ide­al tex­ture and chewiness.

The sauce for Neapoli­tan piz­za is a mas­ter­piece of bal­ance. Com­bin­ing fresh toma­toes, herbs, cheese, and olive oil, the goal is to cre­ate har­mo­ny where no sin­gle fla­vor dom­i­nates. This del­i­cate sim­plic­i­ty sets Neapoli­tan piz­za apart from oth­er styles, such as New York, Cal­i­for­nia, Chica­go, or even oth­er Ital­ian piz­zas, mak­ing it an endur­ing culi­nary icon. Neapoli­tan piz­za traces its roots back to Naples in the 1600s, where impov­er­ished locals began top­ping flat­bread with toma­toes, a fruit new­ly import­ed from Peru by explor­ers. Ini­tial­ly believed to be tox­ic, toma­toes gained pop­u­lar­i­ty as more peo­ple con­sumed them with­out harm. Naples’ poor­er neigh­bor­hoods became renowned for their excep­tion­al piz­zas, attract­ing vis­i­tors from far and wide. At this stage, these ear­ly piz­zas were sim­ple, fea­tur­ing only toma­to sauce atop the bread. Cheese wasn’t added until much later.

Neapoli­tan piz­za gained wide­spread fame in the 1880s when a bak­er named Raf­faele Espos­i­to craft­ed a spe­cial piz­za for King Umber­to I and Queen Margheri­ta dur­ing their vis­it to Naples. To hon­or Italy’s flag, he used moz­zarel­la, basil, and toma­to sauce to rep­re­sent the col­ors red, white, and green. This inno­va­tion delight­ed the roy­als and estab­lished the Margheri­ta piz­za as a clas­sic. Esposito’s twist ele­vat­ed the sim­ple flat­bread, blend­ing tra­di­tion with a regal touch, and this style remains the foun­da­tion of Neapoli­tan piz­za to this day.

Neapoli­tan piz­za holds a spe­cial place in Ital­ian culi­nary tra­di­tion, part­ly due to its con­nec­tion to roy­al­ty and its authen­tic, min­i­mal­ist prepa­ra­tion. It uses just four ingre­di­ents — fresh basil, moz­zarel­la, toma­toes, and extra vir­gin olive oil — along­side a care­ful­ly pre­pared crust. Unlike Amer­i­can-style piz­za, moz­zarel­la is sliced rather than shred­ded. Cer­ti­fied pizze­rias in Naples adhere to these strict stan­dards and often bake their piz­zas in wood-fired brick ovens, which infuse a dis­tinct, smoky fla­vor. This sim­plic­i­ty and ded­i­ca­tion to qual­i­ty dis­tin­guish Neapoli­tan piz­za as a culi­nary icon. 

If you’re a piz­za enthu­si­ast, a piz­za cook­ing class in Sor­ren­to is an unfor­get­table expe­ri­ence. In the heart of the Amal­fi Coast, Sor­ren­to piz­za class­es offer a hands-on oppor­tu­ni­ty to learn the art of mak­ing authen­tic Neapoli­tan piz­za from local chefs. Whether you’re a begin­ner or an expe­ri­enced cook, these piz­za class­es in Sor­ren­to guide you through the process, from prepar­ing the dough to cre­at­ing the per­fect top­ping com­bi­na­tions. Dur­ing your Sor­ren­to piz­za class, you’ll mas­ter the tech­niques behind the clas­sic piz­za, cook­ing it in a tra­di­tion­al wood-fired oven. It’s the per­fect way to immerse your­self in the local cul­ture and enjoy a deli­cious, home­made pizza!