THE ADVENTURE COLLECTIVE® · Independent discovery and booking for outdoor travel
Turn flour, milk and lemons into an Amalfi meal on a panoramic Agerola farmhouse terrace. In two hours learn to make tagliatelle or gnocchi, fresh mozzarella and tiramisù—then sit down to taste it with local wine and limoncello.
Turn flour, milk and lemons into an Amalfi meal on a panoramic Agerola farmhouse terrace. In two hours learn to make tagliatelle or gnocchi, fresh mozzarella and tiramisù—then sit down to taste it with local wine and limoncello.
You arrive at a sun-bright farmhouse in Pianillo, the sea a distant, shining promise below. Wind pushes the scent of lemon groves and oregano toward the open kitchen, where the chef lays out bowls of flour, milk, and eggs on a long wooden table. For the next two hours you work with your hands—kneading dough, stretching curds, and layering espresso-soaked ladyfingers—while terraces and cliffs keep watch.
Verified experiences and guided adventures in the surrounding area.
Operated by Naples Together · Agerola, Campania
You arrive at a sun-bright farmhouse in Pianillo, the sea a distant, shining promise below. Wind pushes the scent of lemon groves and oregano toward the open kitchen, where the chef lays out bowls of flour, milk, and eggs on a long wooden table. For the next two hours you work with your hands—kneading dough, stretching curds, and layering espresso-soaked ladyfingers—while terraces and cliffs keep watch.
Agerola sits above the Amalfi Coast, a limestone ridge carved by streams that drain toward the Tyrrhenian Sea; the agricultural terraces here are generations-old, shaped by shepherds and smallholders who turned steep slopes into productive land. The class draws on that rural tradition: fresh milk for mozzarella, locally grown lemons for limoncello, and regional wine to pair with the meal you prepare.
Practically, this is a hands-on, two-hour class suited to cooks of any level. You’ll choose between tagliatelle or gnocchi, learn hot-and-cold curd techniques for mozzarella, and assemble tiramisù under the chef’s guidance. Expect a small-group rhythm—demonstration, practice, then communal tasting—with up to 15 people.
Plan to arrive early: narrow hill roads can be busy and parking is available on-site. Bring comfortable shoes and a light layer for coastal breezes; spring and fall mornings can be cool. Dietary needs (including gluten-free options) can be accommodated with advance notice. Whether you want a practical skill to recreate at home or simply a slow, delicious afternoon framed by Amalfi views, this class delivers clear techniques and a memorable local meal.
No—this class is designed for beginners and intermediate cooks; the chef demonstrates techniques and guides you through each step.
Yes—gluten-free and other dietary needs can be met if you indicate them at booking so the kitchen can prepare alternatives.
Most classes are taught in English with local staff; if language needs are specific, confirm when booking.
Free car/bike parking is available at the farmhouse; expect narrow, steep roads—many guests arrive from Amalfi, Positano, or by arranged transfer.
Naples Together operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
You arrive at a sun-bright farmhouse in Pianillo, the sea a distant, shining promise below. Wind pushes the scent of lemon groves and oregano toward the open kitchen, where the chef lays out bowls of flour, milk, and eggs on a long wooden table. For the next two hours you work with your hands—kneading dough, stretching curds, and layering espresso-soaked ladyfingers—while terraces and cliffs keep watch.
You arrive at a sun-bright farmhouse in Pianillo, the sea a distant, shining promise below. Wind pushes the scent of lemon groves and oregano toward the open kitchen, where the chef lays out bowls of flour, milk, and eggs on a long wooden table. For the next two hours you work with your hands—kneading dough, stretching curds, and layering espresso-soaked ladyfingers—while terraces and cliffs keep watch.
Agerola sits above the Amalfi Coast, a limestone ridge carved by streams that drain toward the Tyrrhenian Sea; the agricultural terraces here are generations-old, shaped by shepherds and smallholders who turned steep slopes into productive land. The class draws on that rural tradition: fresh milk for mozzarella, locally grown lemons for limoncello, and regional wine to pair with the meal you prepare.
Practically, this is a hands-on, two-hour class suited to cooks of any level. You’ll choose between tagliatelle or gnocchi, learn hot-and-cold curd techniques for mozzarella, and assemble tiramisù under the chef’s guidance. Expect a small-group rhythm—demonstration, practice, then communal tasting—with up to 15 people.
Plan to arrive early: narrow hill roads can be busy and parking is available on-site. Bring comfortable shoes and a light layer for coastal breezes; spring and fall mornings can be cool. Dietary needs (including gluten-free options) can be accommodated with advance notice. Whether you want a practical skill to recreate at home or simply a slow, delicious afternoon framed by Amalfi views, this class delivers clear techniques and a memorable local meal.