Make three Amalfi Coast classics from scratch.

This hands-on class happens at an authentic farmhouse above the coast, run by the Acampora family for centuries. You also get a poetic connection: the poet Salvatore Di Giacomo found inspiration here and wrote Luna d’Agerola. I like how it stays practical and real, and I also like the hands-on pace.

I love the way you leave with real skills, not just photos. You’ll make tiramisu from scratch using the Nonna Maria recipe, then roll up your sleeves for mozzarella and fresh tagliatelle. After cooking, you get to relax and taste homemade wine, then sit down for the meal you built. A possible drawback: reaching the farmhouse takes planning since it’s up in the mountains, so start your day with extra time and solid shoes.

Key Highlights To Know Before You Go

• Farmhouse setting above the Amalfi Coast with big coastal views and a cozy interior
• Tiramisu first, then mozzarella and pasta so you’re always doing something hands-on
• Nonna Maria tiramisu recipe plus a homemade wine tasting break
• Mozzarella made from farm-raised cow milk (not just packaged cheese)
• Caprese starter and a full sit-down meal made from what you prepare
• Small-group feel with a maximum of 50 people, offered in English

Amalfi Coast Farmhouse Setting: Why This Feels Like Real Italy

The Amalfi Coast can be packed with bus fumes and selfie stops. This experience flips that script. You’re welcomed at a family farmhouse in the hills, looking over the upper part of the coast. It’s a slower mood from the first minutes in the door.

The bigger hook is that this isn’t a generic cooking studio. The Acampora family has run the farm for centuries, and the place has a literary footnote too. Salvatore Di Giacomo wrote Luna d’Agerola after resting here. Even if you don’t quote poetry at dinner, it helps explain the atmosphere: calm, lived-in, and clearly passed down through generations.

From the experience vibe (and what you’ll likely feel as you cook), it’s the kind of place where people know what they’re doing. You’ll usually meet hosts like Valentino and Giovanni, and you may also hear how English support can come from the family. That matters here. When the chef explains steps clearly, you can actually repeat them later at home.

The 3-Hour Rhythm: Pasta, Mozzarella, and Tiramisu in a Tight, Fun Order

Plan on about three hours from start to finish, and yes, you end back where you started. The time moves in a sequence that makes sense for cooking.

Here’s the flow that you should expect:

• You begin with tiramisu work, using the Nonna Maria recipe.
• You then pause to taste homemade wine while you reset.
• Next comes mozzarella, with tools and instruction tied to the farm’s process.
• Finally, you make tagliatelle, and then you eat what you’ve cooked.

That order is smart. Tiramisu is part of the timeline because it needs assembly work and timing. Mozzarella also takes attention, because you’re learning a fresh product technique, not just chopping. Pasta-making gives you a final payoff: the dough work leads directly into dinner.

If you’re wondering whether you’ll be stuck watching other people cook, don’t. This is built for participation. You’ll work with the pasta and cheese setup, plus you’ll wear aprons and use the equipment provided.

Caprese Starter: How Simplicity Shows Off Real Mozzarella

Your starter is caprese. It’s simple on paper, but it’s a great test of ingredient quality.

You’ll get morsels of mozzarella with salad leaves and fresh cherry tomatoes. It’s seasoned with extra virgin olive oil, salt, and oregano.

Here’s why I like this starter: it teaches you to taste the mozzarella on its own. If the cheese is bland, everything falls flat. If it’s fresh, the caprese tastes bright and clean. And because you’re about to make mozzarella later, this course works like a preview trailer.

Practical tip: eat slowly. You’ll be learning flavor as you go.

Mozzarella Workshop: Working With Farm Milk, Not a Shortcut

This is the part people remember. You’ll prepare mozzarella using milk from a cow raised and cared for on the farm. That’s the difference between tasting something that feels like it came from a kitchen and tasting something that came from a living farm system.

You’ll use mozzarella equipment and follow the chef’s guidance. The goal isn’t just to end up with a finished plate; it’s to understand the basic process well enough that you can repeat the steps later with confidence.

What to watch for:

• Go with the pace the chef sets. Fresh cheese isn’t a rushing sport.
• Keep your hands ready for mixing and shaping. Aprons help, but you’ll still want to move carefully.
• If you’re sensitive to strong coffee or alcohol, this isn’t that stage yet. Mozzarella is usually a milder sensory step compared with tiramisu.

I also like that the cheese part sits between wine time and pasta-making. It keeps the whole lesson from feeling like one long stretch of dough work.

Fresh Tagliatelle and Vegetable Sauce: The Dinner Payoff

After mozzarella, you shift into pasta mode. You’ll make tagliatelle together. That’s not just “learn to roll pasta.” It’s about doing the steps with your own hands, then eating the outcome while it’s still the right texture.

Your main course includes tagliatelle with vegetables and cherry tomatoes. The sauce includes aubergines (eggplant), courgettes (zucchini), and fresh cherry tomatoes.

This is one of the most practical parts of the class. You’ll see how seasonal vegetables become sauce, instead of relying on bottled flavor tricks. The vegetables also make the meal feel balanced after the richer feel of cheese and the sweetness of tiramisu.

One consideration: if you’re not a fan of eggplant or zucchini, you should flag that when booking. The only food flexibility noted is that you must notify restrictions at booking, so don’t assume the kitchen can freestyle on the day.

Nonna Maria Tiramisu From Scratch: Coffee, Cream, Cocoa, Done Properly

Tiramisu is where this class earns its name. You’ll be taught how to prepare tiramisu from scratch, using the recipe of Nonna Maria.

The dessert is built with two layers of ladyfingers dipped in coffee, topped with cream and finished with cocoa.

Two useful notes for you:

• If you don’t enjoy coffee flavor, this dessert is still built around coffee-dipped ladyfingers. You can ask about options ahead of time, but the menu is clearly coffee-forward.
• The assembly step is part of the lesson. You’ll learn how the dessert comes together, not just how to eat it.

And it’s not all sprinting. After tiramisu prep, you relax and taste homemade wine. That pause is a nice break because it lets the group settle into a real meal rhythm rather than feeling like a rushed cooking contest.

Wine, Water, and What’s Included With Your Meal

This package includes:

• Bottled water and soda/pop
• Lunch and dinner
• Alcoholic beverages

You’ll also taste homemade wine during the experience. One important rule: if you haven’t reached the legal drinking age in Italy (18), you won’t be served alcoholic beverages.

In plain terms, this means you’re not paying extra for drinks. You’re also not expected to bring your own lunch. You should still bring a small appetite buffer, because cooking plus sitting down to eat can add up quickly.

Price and Value: $78.64 for a Real Cooking Lesson

At $78.64 per person for about three hours, the value depends on one thing: do you want hands-on cooking, or just a nice meal with a view?

If you want hands-on, this is a solid deal for the Amalfi area. You’re paying for:

• Instruction and hands-on equipment (fresh pasta machine tools, mozzarella setup, tiramisu tools, aprons)
• Ingredients and a full meal structure (starter, main, dessert)
• Drinks including water, soda, and alcoholic beverages

Also, the group size cap is 50 travelers, which helps keep it from feeling like a factory line. You still get a social vibe, but you’re not lost in a crowd.

Booking tends to happen about 35 days in advance on average. If you’re traveling in a busy window, it’s smart to lock it sooner rather than later.

Getting There From Positano and Beyond: The Only Real Hassle

This is the part that can trip people up. The farmhouse is up in the hills near Pianillo (and around the Agerola side), not down on the waterfront.

Good news: it’s near public transportation. You may find that buses get you close, then you finish with a walk. A short walk is exactly the kind of thing that sounds easy until you’re carrying a tote and your shoes aren’t made for steps.

My practical advice:

• Give yourself extra time. The scenery and the route are part of the day, but arriving late makes everything feel stressful.
• Wear shoes you can trust. This is not a flip-flop situation.
• If you’re relying on a taxi, have a backup plan. Local hosts are used to helping when transport goes sideways, but it’s still better to plan ahead.

Meeting point is Via Radicosa, 42, 80051 Pianillo NA, Italy. The experience ends back at the meeting point.

Who Should Book This Class (And Who Might Not)

This is a great fit if you want more than a tasting. You’ll learn three core Italian skills:

• making tiramisu from scratch
• preparing fresh mozzarella
• making tagliatelle with a real vegetable sauce

It’s also a good choice for families and mixed groups. The setup is interactive, and kids can often participate alongside adults, which makes it feel like a family activity rather than a sit-and-smile performance.

You might consider passing if:

• you want a pure sightseeing tour with minimal hands-on time
• your schedule is tight and you can’t afford the extra travel time up the hills
• you strongly dislike coffee flavor (tiramisu is coffee-dipped by design)

Service animals are allowed, and the experience is offered in English. Food restrictions need to be shared at booking, so you’ll want to flag dietary needs early.

Should You Book This Amalfi Pasta, Mozzarella, and Tiramisu Class?

I’d book it if you’re the kind of traveler who wants to do something with your hands and then eat what you made in a real family setting. The farmhouse view, the farm-raised mozzarella angle, and the fact that you’re cooking three classics (starter, main, dessert) all add up to a day that feels worth the money.

Skip it if you hate logistics or you’re only interested in eating without learning. This class is about participation. It’s also up in the hills, so plan time to get there calmly.

If you can handle a short journey and you like the idea of taking home the skills behind fresh pasta, mozzarella, and tiramisu, this is a high-probability win.

FAQ

How long does the cooking class last?

It lasts about 3 hours.

Where does the experience start and end?

It starts at Via Radicosa, 42, 80051 Pianillo NA, Italy and ends back at the same meeting point.

What will I make during the experience?

You’ll prepare tiramisu, mozzarella, and tagliatelle. You’ll also eat a caprese starter.

Is lunch or dinner included?

Yes. Lunch and dinner are included.

Are drinks included?

Yes. Bottled water, soda/pop, and alcoholic beverages are included. You’ll also taste homemade wine during the experience.

Is the class offered in English?

Yes, it is offered in English.

What about food restrictions?

If you have food restrictions, you must notify them at the time of booking.

Is there alcohol for under-18 guests?

No. Alcoholic beverages are not served to anyone who has not reached the legal drinking age in Italy (18).

What is the group size limit?

The activity has a maximum of 50 travelers.

Can I get a full refund if I cancel?

Yes. Cancellation is free up to 24 hours in advance for a full refund. If you cancel within 24 hours, you won’t get a refund.