2010 Tour Dates
Available on request any Sunday to Saturday February through November for a minimum of two people.
2010 Price Per Person
All prices based on double occupancy.
Low season (October through March):
US$2,400 per person
High season (April through September):
US$2,900 per person
Single supplement (high or low season): US$375
Call 1-800-ITALY-25 Ask for 6 Day Villa Romana Cooking Class or book online just above !
ITINERARY:
Day One
- Transfer from the Salerno or Naples train station or the Naples airport.
- Arrival at Hotel Villa Romana . (Please note: Four-night program begins the same day as the scheduled 6-night program and ends after breakfast on Day Five.)
- Rest until the evening and then enjoy a welcome dinner at the hotel.
Day Two
- Morning: After breakfast transfer to Pompeii for the visit to the ruins of this very popular archeological site.
- Afternoon: Your first cooking lesson is from 3:30-6:00pm. You will learn to prepare a meal which might include such dishes as: Cannelloni Sorrentine style (in tomato sauce and mozzarella cheese); King prawns and mushrooms in mint sauce; Citrus fruit salad in balsamic vinegar; Bocconotto cake with cream and sour black cherry.
- After the lesson, you will eat what you have prepared for your first Mediterranean dinner!
Day Three
- Morning: After breakfast depart for a guided visit of a Limoncello factory with a practical demonstration of the production of this popular European lemon liqueur.
- Then visit some of Minori's treasures: the monuments of the town and the excavation of the Villa Romana, dating back to the 1st century A.D.
- Afternoon: Your second cooking lesson will focus on the Amalfi Coast DOC wines, along with recipes for this menu with dishes such as: Mozzarella salad with walnuts; fresh Ricci pasta Mediterranean style; Fillet of beef "Amalfi Coast" style; Aubergines with mozzarella, basil, and parmesan; Lemon torte.
- Enjoy your cooking efforts after the lesson for dinner.
Day Four
- Morning: Breakfast at the hotel.
- Enjoy a guided visit to a dairy products factory with a demonstration of the production of mozzarella cheese.
- Afternoon: Your third cooking lesson is from 3:30-6:00 pm and will focus on the construction of this seafood meal, with dishes such as: Seafood appetizer; fresh 'Ndunderi pasta Amalfi Coast style; sea bass with cherry tomatoes, escarole, capers, and olives; Lemon profiteroles.
- Dinner will be at a restaurant in Minori.
Day Five
- Morning: After breakfast, depart for a guided visit to a local fishmonger from 9:00-10:00am.
- Your fourth and final cooking lesson follows from 10:30am-12:30pm, and will culminate in a gourmet lunch. The menu prepared will feature such dishes as: Assorted vegetable hors-d'oeuvres; asparagus and scampi risotto; fresh fish with artichokes; mixed vegetable salad; Tiramisu dessert.
- Afternoon: After the sumptuous lunch, depart for a guided visit to the town of Ravello at the top of the cliffs, where you will see the Cimbrone gardens and the dome of the Villa Rufolo.
- Dinner tonight is at a typical restaurant in Minori.
Day Six
- Morning and afternoon: Spend the day exploring the town of Amalfi. You will have a guided visit to the paper mill, which produces the very popular "Charta Amalfitana." Sightseeing of the town's cultural treasures: St. Andrew's cathedral, the Cloister of Paradise, the Arsenal of the Ancient Republic. Weather permitting, you may also take a trip out to sea to visit the Emerald Grotto.
- The day will culminate in a farewell dinner at the restaurant in Hotel Villa Romana (on the terrace, weather permitting).
Day Seven
- Breakfast and check out.
- Transfer back to the Salerno or Naples train station or Naples airport.
The small village of Minori, the pearl of the Amalfi Coast, boasts a history rich in culinary traditions. The beginning of local cuisine were undoubtedly of Roman origin, dating to I C. A.D. Resident Roman patricians considered this area to be an earthly paradise. In the course of the centuries the undiscussed protagonist amongst the typical local products has been home – made pasta.
The small town of Minori thanks to the presence of watermills and its vicinity to marine communication routes became famous for its pasta making factories. Most buildings were in fact used as “pasta” factories and were subsequently converted into houses for local people. There are nowadays many local events, which involve traditional cuisine. The director of the Hotel Villa Romana is personally involved in one of these events and he is a connoisseur of the enogastronomy on the Amalfi Coast. To this end seminars and meetings about the area’s food and wine with the participation of international chefs are organised by Mr. Andrea Reale, the manager of Hotel Villa Romana in Minori.
Our master chefs still prepare traditional recipes that have been handed down through the centuries such as “Ndunderi” ( fresh pasta dumplings ), anchovies and grilled local fish. Tourists are still able to savour our creative cuisine. We still use traditional ingredients such as soft cheeses and cured pork to create stuffed pancakes, pasta, “Scialatielli” adding genuine flavours. These are also used to prepare sauces for fish which include our famous “pomodorini del piennolo” (local cherry tomatoes). Every dish is enriched by local wines, which have earned the DOC. Guarantee of quality and origin. These wines are produced from a blend of local grapes: the white wines have a soft and delicate bouquet, the red is dry and full boded. It is in this way local cuisine offers dishes that will tempt both the gourmet and the ordinary tourists.
See more of the Villa Romana
Call 1-800-ITALY-25 Ask for 6 Day Villa Romana Cooking Class or book online just above !
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