The Catamaran Cooking Class offers an unparalleled culinary experience, combining the learning of local traditions with the beauty of marine landscapes.

Absolutely, The class is suitable for everyone, from beginners to cooking enthusiasts. Our experienced chef will guide each participant through culinary techniques in a welcoming environment.

The class includes the preparation of typical local dishes from the area, enriched with a contemporary touch. Explore the variety of local cuisine while sailing between Capri, Sorrento, and the Amalfi Coast.

The final tasting includes the opportunity to savor the dishes prepared during the class, accompanied by carefully selected local wines to enhance the flavors.

Booking is simple! Visit our website, choose your preferred date and time, and secure your spot for an unforgettable culinary journey on the seas of Capri, Sorrento, and the Amalfi Coast.

 Eggplant Parmigiana is a beloved staple of Italian cuisine that embodies simplicity, resourcefulness, and rich flavors. The concept of “parmigiana” as a culinary preparation has been documented for centuries, appearing in recipe books from the 14th and 15th centuries. Notably, Italian food historian highlights that parmigiana has long referred to layered dishes. Some even speculate that zucchini, rather than eggplant, was the original star of the dish, supported by mentions of Parmigiana di Zucchine in an 18th-century Neapolitan cookbook. At its heart, Eggplant Parmigiana is a simple yet indulgent dish. Its most traditional form consists of deep-fried eggplant slices, a basic tomato sauce, and cheese, layered and baked until golden and bubbling.
Every Italian household, town, and region has its own twist on Parmigiana di Melanzane. This versatility is one of its greatest strengths, making it adaptable to personal preferences while retaining its comforting essence. When made from scratch, with care and love, it transforms into something extraordinary. How you prepare the eggplants is the defining step in creating a great Parmigiana. While grilling might appeal to health-conscious cooks, it's far from traditional and doesn't bring out the best in eggplant's texture. The classic method involves deep-frying the slices, which yields a tender, silky, almost melting consistency.
Neapolitan cooks often enhance the process by first dusting the slices in flour, dipping them in beaten egg, and then frying. This technique results in eggplants that retain their shape and absorb less oil, creating a richer, more substantial dish. Some even go further by adding breadcrumbs before frying, for an extra layer of crispness. Regardless of your method, salting the eggplants beforehand is essential. Allowing the slices to sit for about an hour helps draw out excess water, improving their texture and taste while enhancing their ability to fry beautifully. Peeling the eggplant is optional and depends entirely on personal preference.
The choice of cheese reflects regional traditions and greatly influences the dish’s character. In Naples, fresh mozzarella is a favorite. Torn or sliced, and left to drain beforehand, it provides a creamy, luscious texture that pairs beautifully with fried eggplants. In Sicily, bolder cheeses like pecorino or caciocavallo are preferred. Pecorino offers a tangy, sharp flavor, while caciocavallo—a semi-aged cow's milk cheese often seen dangling in Italian delis—provides a rich, full-bodied profile. For those outside Italy, provolone can serve as a decent substitute.
The tomato sauce is the one component that garners almost universal agreement. It’s traditionally made with yellow onions, tomato purée, and fresh basil, creating a light and vibrant counterbalance to the fried eggplants. Garlic is occasionally added but isn’t a standard ingredient. Simplicity is key to ensure the sauce complements rather than overpowers the other elements. Use salt sparingly, as the cheese provides much of the dish's seasoning. This balance of fresh, simple tomato sauce, creamy or bold cheese, and perfectly prepared eggplant slices is what elevates Parmigiana into an Italian culinary masterpiece. Classic Parmigiana can be transformed into something uniquely yours by adding extra ingredients. One traditional addition is hard-boiled eggs, either sliced or layered whole with the eggplants. Thinly sliced ham is another popular choice that pairs well with the eggs.
If you're looking to dive into authentic Italian cuisine, consider signing up for a Eggplant Parmigiana cooking class to learn how to create this beloved dish from scratch. Mastering the delicate layering of deep-fried eggplant, rich tomato sauce, and gooey mozzarella will take your cooking to the next level. Alternatively, a Fresh Pasta Ravioli cooking class offers a unique chance to learn the art of crafting delicate ravioli filled with seasonal ingredients and topped with traditional sauces. One particularly popular option is the Nerano Fresh Ravioli cooking class, where you’ll discover the flavors of the Amalfi Coast by making ravioli stuffed with fresh cheese and zucchini, a specialty of the coastal town of Nerano. For a lighter yet equally delightful option, a Caprese Salad cooking class allows you to perfect this fresh and simple dish, combining the best of ripe tomatoes, creamy mozzarella, basil, and a drizzle of extra virgin olive oil. Each class will bring you closer to Italy’s culinary traditions and leave you with recipes to recreate these dishes at home.