Fresh pasta cooking class in Sorrento

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 12^th and 13^th cen­turies, when they were first doc­u­ment­ed as a meal pre­pared by a Savona farm­work­er. By the 13^th 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 13^th 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 17^th 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.