Italian Language and Neapolitan cookery

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 "ragù", 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.

A. Language and
cookery (group course)
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B. Naples in the kitchen
(personalized course)
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Meals (Course A and B)