When attending a cooking class, it's customary to leave a tip for the instructor, especially if you enjoyed the course. Generally, a tip of 10-15% of the course cost is appropriate. However, this can vary depending on local customs and the level of service received.

In a cooking class, you can expect to learn fundamental culinary techniques, discover traditional and modern recipes, and improve your cooking skills. Our lessons in Sorrento also include the use of fresh local ingredients, visits to local markets, and tastings of prepared dishes. By the end of the course, you will have gained new skills and be able to replicate the recipes at home.

Taking a cooking class offers numerous benefits. Not only do you learn to cook, but you also gain greater awareness of ingredients and nutrition. It's a great opportunity to socialize, reduce stress, and develop a creative passion. Moreover, cooking at home can improve your health and overall well-being.

You don't need to be already skilled at cooking to attend culinary school. Cooking schools, like the one offered by Sorrento Voyage, are designed to teach students of all levels, from beginners to experts. Passion and a willingness to learn are the most important elements.

The average age to join a cooking class in Sorrento can vary, as these classes cater to a diverse range of participants. Typically, participants range from young adults to seniors who are interested in learning or improving their culinary skills. Many individuals in their 20s to 50s tend to participate, but there are also younger enthusiasts and older individuals looking to explore cooking as a hobby or enhance their cooking abilities. Cooking classes in Sorrento, such as those offered by Sorrento Voyage, are welcoming to individuals of all ages, making them accessible to anyone eager to learn and enjoy the art of Italian cuisine.

Absolutely! We offer personalized private classes tailored to your preferences and schedule. We welcome groups and families who want to learn how to cook our signature dishes by also organizing private, customized classes for them 

Yes, our classes are conducted in English, ensuring clear instruction and interaction for all participants.

Yes, we welcome young chefs accompanied by adults to join our family-friendly cooking sessions.

Booking is easy! Visit our website, select your preferred class, and follow the simple online booking process.Join us at Sorrento Voyage's Cooking School in Sorrento and discover the joy of cooking like a true Italian. Contact us for more information and to book your cooking class:

• Email: sorrentovoyage@gmail.com
• Website: sorrentovoyage.com
• WhatsApp: +393297974830

Sorrento Voyage's cooking classes in Sorrento offer an authentic and enriching culinary experience set against the breathtaking backdrop of the Sorrentine Peninsula. With us, you'll not only learn to prepare traditional Italian dishes like handmade pasta and Neapolitan pizza but also delve into the secrets of making limoncello using freshly picked lemons and seasonal vegetables from our garden. Our classes are conducted in English, ensuring clear instruction and interaction for all participants, whether beginners or seasoned cooks. Join us for a memorable journey into the heart of Italian cuisine, where every dish tells a story of Sorrento's rich culinary heritage.

 Neapolitan pizza, or pizza Napoletana, hails from Naples, Italy, and is celebrated for its simplicity and fresh ingredients. Its classic recipe includes a basic dough, raw tomatoes, fresh mozzarella, basil, and olive oil—without any elaborate toppings. One of the defining features of Neapolitan pizza is the generous use of sauce compared to cheese. This often results in a soft, slightly soggy center that isn’t ideal for slicing. As a result, these pizzas are typically small, about 10 to 12 inches, resembling a personal serving. Neapolitan pizzas are cooked at extremely high temperatures from 450°C, and the cooking process is remarkably fast—lasting no more than 90 seconds.
Modern pizza, as we recognize it today, was born in Naples, where dough was first topped with tomatoes and cheese. Before the 1700s, flatbreads existed but weren’t paired with tomatoes. Tomatoes arrived in Europe in the 16th century from Peru, but they were initially thought to be poisonous. It wasn’t until the late 18th century that poor Neapolitan peasants began using tomatoes to top their flatbread, creating what would become an iconic dish. Visitors to Naples often ventured into working-class areas to taste this unique local specialty.
The Marinara pizza, known for its lack of cheese, got its name from the "marinara," or the wife of a seaman. She traditionally prepared this pizza for her husband after his fishing trips in the Bay of Naples. Raffaele Esposito, a baker at Naples’ famed pizzeria Pietro... e basta così, is credited with creating the Margherita pizza. In 1889, during a visit by King Umberto I and Queen Margherita of Savoy, Esposito crafted a pizza with toppings that represented the colors of the Italian flag: red tomatoes, white mozzarella, and green basil. He named it in honor of the queen, and this classic version remains a symbol of Neapolitan pizza to this day.
The Associazione Verace Pizza Napoletana (VPN) was founded in 1984 in Naples to safeguard the traditional preparation of authentic Neapolitan pizza. This organization certifies pizzerias that strictly follow the artisanal methods required for this iconic dish. To obtain certification, restaurants must go through an official application process and meet rigorous standards. The VPN also operates an American branch, although only a few hundred pizzerias worldwide have achieved this prestigious certification.
To create an authentic Neapolitan pizza, the process begins with the crust. The dough must be made from finely milled Italian flour, either type 0 or 00, and must include fresh brewer’s yeast or Neapolitan yeast, along with water and salt. It is essential to knead the dough by hand or with a low-speed mixer, and it must be shaped manually, as the use of a rolling pin is not allowed. The sauce is made from raw San Marzano tomatoes, which are grown in the fertile volcanic soil of Italy. For toppings, only two types of mozzarella cheese are permitted. These include fior di latte, made from cow’s milk, and mozzarella di Bufala, made from the milk of water buffaloes raised in the Campania and Lazio regions. Fresh basil and extra-virgin olive oil are used to complete the pizza, and all ingredients must be of natural origin and the highest quality.
Authentic Neapolitan pizza is baked in a stone oven with a wood fire, at a temperature of at least 800°F. The pizza must be cooked for no more than 90 seconds, a process that ensures its characteristic texture, flavor, and appearance. The Associazione Verace Pizza Napoletana recognizes three official types of Neapolitan pizza. The first is Pizza Marinara, which is topped with tomato, garlic, oregano, and extra-virgin olive oil. The second is Pizza Margherita, which includes tomato, fresh sliced mozzarella, basil, and extra-virgin olive oil. Finally, Pizza Margherita Extra features tomato, premium mozzarella di Bufala, fresh basil, and extra-virgin olive oil, offering a refined take on the classic pizza.  
If you're looking to experience the authentic flavors of Italy, a pizza cooking class in Sorrento is a must-try activity. In this hands-on Sorrento pizza class, you’ll learn how to craft the perfect Neapolitan pizza from skilled local chefs. Whether you're a beginner or an experienced cook, the pizza class in Sorrento offers a fun and interactive way to discover the secrets behind Italy’s most beloved dish. From preparing the dough to selecting the finest fresh ingredients, this Sorrento pizza class will immerse you in the traditions of Italian pizza-making. A pizza cooking class in Sorrento is not only a chance to master your cooking skills but also to savor the true essence of Italy’s culinary heritage.