Cooking Class in a Vesuvius farm
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Over the centuries, the Vesuvio’s area has always been one of the most fertile agricultural areas in Italy. Even today, the lava soil at the foot of the volcano retains the character of the I century a.C. soil exalted by Plinio il Vecchio, where some crops of excellence are grown, like Piennolo tomatoes and apricots.
Cantina del Vesuvio, a 29 ha vineyard winery, resides here, led by Maurizio Russo that heir a family wine tradition. Here they produce a small number of Lacryma Christi’s bottles, sold on-site.
In Cantina de Vesuvio you can stroll in the vines, visit the cellar and walk in the organic garden to harvest seasonal vegetables for the cooking class. The cooking classes start in the garden and end by tasting the prepared meals: a sparkling rosé wine aperitif with bread baked in a wood oven laced with olive oil and sweet vinegar to start; after that, the meal goes on with caprese’s ravioli seasoned with Piennolo tomatoes, the traditional eggplant parmigiana and a lemon flavoured almond cake, paired with a Vesuvio’s apricot distillate. The meal is drained by 4 Lacryma Christi’s varieties.
All the cooking classes are small journeys in which you can learn about, appreciate and also cook some of the tastiest recipes of the Neapolitan cooking tradition.