THE ADVENTURE COLLECTIVE® · Independent discovery and booking for outdoor travel
Learn to make fresh ravioli and tagliatelle at a local home above Positano. Pick ingredients from the garden, knead dough by hand, then sit down to a shared meal with wine and limoncello.
Learn to make fresh ravioli and tagliatelle at a local home above Positano. Pick ingredients from the garden, knead dough by hand, then sit down to a shared meal with wine and limoncello.
You arrive in Montepertuso’s small piazza—stone underfoot, the hills of the Amalfi Coast leaning in like an audience—and are greeted with a glass of Prosecco and the scent of basil from a terrace garden.
Verified experiences and guided adventures in the surrounding area.
Operated by Barba Angela · Positano, Campania
You arrive in Montepertuso’s small piazza—stone underfoot, the hills of the Amalfi Coast leaning in like an audience—and are greeted with a glass of Prosecco and the scent of basil from a terrace garden.
This hands-on class moves from garden to kitchen: guests pick tomatoes, herbs and lemons from raised beds on limestone terraces, then learn to knead, roll and cut dough for tagliatelle and fill delicate ravioli with ricotta, vegetables or meat. The hosts thread family stories through the lesson, recounting how recipes shifted between sea and mountain economies on the Amalfi Coast and how terrace agriculture shaped local flavors.
Geology and geography matter here—steep, terraced slopes and thin soils forced generations to cultivate intensively, producing the small tomatoes, lemons and herbs that define the cuisine. Expect a practical lesson on texture and technique: how hydration affects dough, when to rest pasta, and pairing sauces with fillings. The class finishes with a shared lunch, local wine and a homemade dessert; limoncello and family liqueurs often appear after coffee.
Practical notes: meet in Montepertuso piazza Cappella (about a 15-minute local bus from Positano). The session runs roughly three hours, accommodates small groups (up to 10), and is suitable for children. Wear comfortable shoes for walking to the home and clothes that can handle a splash of flour. Advise hosts of allergies in advance; options for vegetarian fillings are commonly available. This is an immersive, tactile way to learn classic Campanian pasta techniques while tasting the landscape that produces them.
Meet at Montepertuso main square (Piazza Cappella); from Positano take a local Sita bus (approx. 15 minutes) or arrange a shared taxi—hosts can assist with coordination.
Yes—hosts note the experience is suitable for children and can provide infant seats; parental supervision is required during cooking.
Yes—inform the host at booking via the provided question fields so they can prepare appropriate fillings and dishes.
Full refunds are typically available if canceled at least 24 hours before the scheduled start; check the booking confirmation for exact terms.
Barba Angela operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
You arrive in Montepertuso’s small piazza—stone underfoot, the hills of the Amalfi Coast leaning in like an audience—and are greeted with a glass of Prosecco and the scent of basil from a terrace garden.
You arrive in Montepertuso’s small piazza—stone underfoot, the hills of the Amalfi Coast leaning in like an audience—and are greeted with a glass of Prosecco and the scent of basil from a terrace garden.
This hands-on class moves from garden to kitchen: guests pick tomatoes, herbs and lemons from raised beds on limestone terraces, then learn to knead, roll and cut dough for tagliatelle and fill delicate ravioli with ricotta, vegetables or meat. The hosts thread family stories through the lesson, recounting how recipes shifted between sea and mountain economies on the Amalfi Coast and how terrace agriculture shaped local flavors.
Geology and geography matter here—steep, terraced slopes and thin soils forced generations to cultivate intensively, producing the small tomatoes, lemons and herbs that define the cuisine. Expect a practical lesson on texture and technique: how hydration affects dough, when to rest pasta, and pairing sauces with fillings. The class finishes with a shared lunch, local wine and a homemade dessert; limoncello and family liqueurs often appear after coffee.
Practical notes: meet in Montepertuso piazza Cappella (about a 15-minute local bus from Positano). The session runs roughly three hours, accommodates small groups (up to 10), and is suitable for children. Wear comfortable shoes for walking to the home and clothes that can handle a splash of flour. Advise hosts of allergies in advance; options for vegetarian fillings are commonly available. This is an immersive, tactile way to learn classic Campanian pasta techniques while tasting the landscape that produces them.