Yes, all the necessary ingredients for the practical lesson, including those collected during the garden tour, are provided as part of the Cooking Class in Sorrento.

No previous culinary experience is necessary for our pasta making class in Sorrento. We welcome culinary enthusiasts of all levels, from beginners to advanced cooks, to explore the joys of homemade pasta making.

Our Cooking Class in Sorrento lasts 3-4 hours, offering a full culinary experience that goes beyond the hands-on cooking class. In addition to pasta preparation, planned is the preparation of sauces and a delicious session where you can enjoy your own handmade pasta.

What makes our Cooking Class in Sorrento unique is the holistic experience we offer. Beyond the hands-on cooking lesson, you'll immerse yourself in the beauty of our garden, where you'll have the opportunity to personally harvest seasonal vegetables and fresh lemons. These freshly picked ingredients will then be used during the class, allowing you to tangibly connect with the local culinary richness. This holistic experience not only enhances your culinary skills but also provides an authentic bond with the freshness and authenticity of Sorrento's regional produce.

In our Sorrento cooking class, you will master the art of making authentic Italian fresh pasta from scratch, including traditional forming techniques and creating classic sauces to go with your pasta.

We pride ourselves on using only fresh, locally sourced ingredients in our cooking classes in Sorrento, ensuring that you experience the true flavor of traditional Italian cuisine.

Yes, each participant will receive a set of recipes and a certificate of completion as a memento of their culinary experience in Sorrento, allowing you to recreate the magic of Italian pasta at home.

Absolutely yes! Please inform us of your dietary restrictions when booking your Fresh Pasta Course in Sorrento, and we will tailor the experience to meet your needs.

Yes, the highlight of our cooking experience in Sorrento is the opportunity to enjoy your freshly made pasta, accompanied by a selection of local wines and a community lunch experience. Included in the experience is a meal overlooking the sea, with fresh pasta prepared during the course.

All you need to bring is your enthusiasm for learning and a big appetite! We provide all the equipment and ingredients you need for your pasta cooking adventure in Sorrento.

 Ravioli hold a special place in Italian cuisine, captivating food lovers with their diverse fillings that vary by family recipe and region. Unlike other pastas, ravioli have a unique ability to bring Italians together around the table, their appeal deeply rooted in history and tradition. Ravioli, more than spaghetti, symbolize the unity of Italian gastronomy. Their origins can be traced back to the 12th and 13th centuries, when they were first documented as a meal prepared by a Savona farmworker. By the 13th century, Genoese traders carried ravioli across Mediterranean routes, spreading the dish far and wide. These sea routes were safer than overland travel at the time, which was fraught with bandits and rough terrain.
The etymology of "ravioli" is shrouded in mystery. Some attribute it to "rabiola," a type of turnip, or "rovigliolo," referring to a tangled mesh that could describe the filling. Another theory suggests a cook named Ravioli invented the dish for Genoese lords. The term "ravioli" appears in literature as early as the 13th century, gaining recognition in works like Boccaccio’s *Decameron*, which immortalizes this pasta as a delicacy fit for culinary paradise.
Ravioli have inspired not only food enthusiasts but also artists and musicians. In the 17th century, Genoese painter Giambattista Gaulli had Ligurian ravioli sent to him in Rome to enjoy during his breaks from painting religious masterpieces. Similarly, composer Niccolò Paganini extolled the flavors of traditional Genoese ravioli stuffed with veal, borage, and marrow in his memoirs. Originally from Emilia Romagna, ravioli spread to Rome and eventually became a national treasure, with countless variations emerging. Haute cuisine chefs have embraced ravioli’s versatility, crafting gourmet versions. In the south, ravioli fillings often feature fresh cheese like pecorino, complemented by tomato sauce to balance the pasta’s richness. In regions like Cilento, Irpinia, and Calabria, sweet ravioli filled with chestnuts and topped with honey, cinnamon, and sprinkles showcase a unique take on this beloved dish. These sweet treats are a hallmark of mountain cuisine, often reserved for celebrations and adored by children.
Today, Capri ravioli stand out as the most iconic variation, a specialty of the island. While the recipe remains a closely guarded secret among traditional housewives and chefs, the basic dough consists of flour, olive oil, and water, while the filling includes caciotta cheese, eggs, and marjoram. Each family adds its twist with unique herbs and aged cheese, reflecting the culinary heritage of Capri. To create the dough for Capri ravioli, combine flour, extra-virgin olive oil, and hot water in a bowl, mixing until smooth. Let it rest for about an hour. Unlike the richer ravioli recipes from Emilia-Romagna, the Capri version excludes eggs and butter, resulting in a lighter dough.
Prepare the filling in advance by blending grated caciotta cheese, marjoram, and beaten eggs into a creamy paste. Once the dough has rested, knead it briefly with a sprinkle of flour and roll it out thinly. Use a cutter to form rounds, add a spoonful of filling to each, and seal the edges with a jagged or scalloped design. Cook the ravioli in boiling salted water until al dente, then serve them with a fresh tomato sauce infused with basil. This simple yet elegant pairing enhances the flavors of the filling and dough, creating a classic Mediterranean dish.
As Capri prospered economically, new variations of the ravioli filling emerged. Influenced by King Ferdinand of Bourbon’s quail hunting escapades, ingredients like buffalo or cow’s milk mozzarella were incorporated. Chef Nazzareno Graziano Menghini, a prominent figure on the island’s culinary scene, offered a refined recipe featuring a filling of ricotta, mozzarella, Parmesan, nutmeg, and marjoram, encased in a dough made with just flour, water, and olive oil. Capri ravioli represent the essence of Mediterranean cuisine, appealing to both gourmands and health-conscious diners. This dish gained prominence in the 1960s and 1970s, spreading beyond Capri to nearby Sorrento, Massa Lubrense, and Vico Equense, where it remains a staple on restaurant menus.
A pasta making class in Sorrento offers an unforgettable culinary experience for those eager to dive into the heart of Italian cooking. In this hands-on class, participants learn the art of crafting traditional Italian pasta from scratch, guided by expert chefs who share tips and techniques passed down through generations. Whether you're a beginner or experienced cook, the pasta making class in Sorrento covers everything from kneading and rolling dough to shaping various pasta forms, such as ravioli, fettuccine, and pappardelle. As you cook, you’ll also discover the secrets behind pairing pasta with authentic sauces, ensuring each dish reflects the vibrant flavors of Southern Italy. This pasta cooking class in Sorrento is not only a chance to refine your culinary skills but also an opportunity to immerse yourself in the local culture and savor the delicious fruits of your labor in a relaxed, fun atmosphere.