Gastronomy is one of the primary aspect of the usage and custom of a nation. Great travellers of the past, besides discovering new lands and knowing the traditions of Nations, learned their alimentary habits, too.
Nowadays, all this comes up again: travelling and visiting new
countries also means getting to know their tastes and flavours.
Campania (Naples), thanks to its mild climate and its tradition
as a place with more than two thousand years of history,
keeps on good condition for a happy alimentary evolution.
The last studies in nutritional fields confirm the importance
of the Mediterranean diet which is the basis of gastronomy
of Campania.
Having little animal fat, our gastronomy prefers vegetables,
so Mediterranean cookery is reach of greens, legumes and
vegetables, but also meat, particularly red meat.
Great importance, finally, is given to the preparation of fish-
dishes, using every species of fish generously offered by
the see of the bay.
Our cookery course are given in a typical Neapolitan family
house. The "cooks" Pino Aprea and Teresa Costa welcome
the participants warmly and in friendly manner, and show
them the secrets and techniques of the Neapolitan
gastronomy. In their kitchen, among steaming pots, flavours
and colours, you can prepare the most characteristic dishes of our cookery
are created, from "spaghetti" with seafood to "ragł", from the
homemade pizzas to the Caprese cake.
After preparing and cooking the different dishes, everybody
sits down at table to have dinner. And together with pasta
and wine, among Neapolitan stories and tales, participants
live an unforgettable experience.
PIZZA AND PASTA, THE SWEETS, BREAD, TOMATOES AND BASIL, ALL THE FLAVOURS OF THE MEDITERRANEAN.



Centro Italiano Vico Santa Maria dell'Aiuto 17, 80134 Napoli - Ph +39 081.5524331
F +39 081.5523023
E-mail info@centroitaliano.it