Esclusive Catamaran Cooking School

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 14^th and 15^th 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 18^th-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.