Dinner Under the Volcano
April 7 - 12, 2011
Positano, Sorrento and the Amalfi Coast; three of the world's most picturesque settings are our
home for the next several days. We will be spending our time in the key area of the romantic Amalfi
We’ll visit a traditional pasta producer who makes dried pasta the age-old way; we’ll see how
limoncello is made, and make our own as well. Our hands-on cooking classes will encompass
some of the classics of the region: panzarotti, sartu di riso, pasticcio, arancini, zuppa di pesce,
pesce in sale, baba, pastiera, and torta caprese, to name a few.
Join Celia and Pamela Sheldon Johns, noted cookbook author, on this fun filled exploration of
Day One – Independent arrival by 12:30 to meet at Napoli Capodichino airport. Transfer to Gragnano
for a visit to the origins of the artisanal dried pasta industry in Italy. Visit a family-run pasta making
company, famous for its handmade fusilli and continued use of the traditional methods. Lunch will
be inside a small taverna owned by the family and prepared by Mamma Zampino, pasta of course.
After lunch we head to the Amalfi Coast. and check into Palazzo Murat. We walk to dinner at a local
wine bar and enjoy a tasting of some of Campania’s DOC and DOCG wines.
Day Two - Today our class will be with a renowned local cook in her villa in nearby Sant’Agnello di
Sorrento. We will spend the morning cooking with her, and then sit down at her elegant table to
enjoy a family meal. After lunch we will visit an organic olive oil producer, Sorrento Olio. We make a
stop for some free time in Sorrento, then return to Positano. Tonight we have dinner at Il Ritrovo in
the hills above Positano, a stunning pasta with local lobster (astice), fresh fish baked in a salt crust,
and torta caprese, a chocolate-walnut cake.
Day Three - We transfer to Amalfi this morning, then get to spend the morning with Chef Giannino
Parlatore for a stunning cooking class using fresh local ingredients. We will prepare swordfish
grilled in lemon leaves, cannelloni, and beignet con crema di limone. After lunch, there will be time to
explore Amalfi, its quaint shops and the interesting paper museum. Tonight we are joined by a local
food and wine expert, Giocondo Cavalliere, who will bring us for dinner to a private dining location.
Day Four - Today we are off early to meet Baronessa Cecilia Baratta Belleli. Her water buffalo farm
is near the ancient Greek colony of Paestum, which dates back to 650 BC. Cecilia is renowned as a
cook, and after taking us to see how mozzarella is made, will treat us to a hands-on cooking class
using her fabulous product. After lunch, we will take a short walk around the Doric temples of
Paestum, then we drive to Vietri sul Mare to see the ceramic artists at work at Solimene, one of the
largest producers of Vietri ceramics. You will be able to browse the other numerous ceramic
producers, and also to visit a small producer of limoncello to see how the infusion of lemons skins
is done. Dinner will be in the charming fishing village of Cetara, famous for their hand-packed
anchovies, bottarga, and colatura. Our restaurant is one of Pamela’s favorites, Osteria di San Pietro.
Day Five - Today we meet Mamma Agata, a well-known cooking teacher who has cooked for the
likes of Humphrey Bogart, Elizabeth Taylor, Jacqueline Kennedy, and now us! Mamma Agata and her
daughter Chiara will host our hands-on cooking class in their home in Ravello overlooking their
organic gardens and the sea. After lunch, we will have time to explore Ravello, including a visit to a
cameo museum… then return to Amalfi for a free afternoon, and hosted dinner in the hotel at your
Day Six - Morning transfer to Rome Fiumicino airport (or drop off at the train station of Naples or
PRICE PER PERSON: $4675 - Based on double occupancy - Single Supplement $950 Itinerary
inclusions per itinerary. Please note: Itinerary & hotels subject to change.
Optional: Two nights in Rome post-tour is available upon request. Airfare is also available.
Celia’s Getaways 714-943-7430 CST #202937540
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"Little by little, one travels far."J.R.R. Tolkien