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• Menu •

What's cooking

• Pizza •

  • Pizza Lesson

    Easy

    Learn how to prepare the real Napolitan Pizza, how to bake it and how to reproduce it at your home.

    After the class, lunch or dinner to savor the scope, accompanied by other Lucia's specialties

  • Pizza School

    Easy

    Starting from the preparation of the dough, we will explain the methods of kneading, the ingredients to be used, and the secrets to a perfect leavening.

    Learn how to bake ,dress it and cook it in the real wood oven

    After the class, lunch or dinner to savor the scope, accompanied by other Lucia's specialties

  • Pizza Day

    Business

    All the secrets of pizza.

    The choice of the oven, oven, flour, all in order to fully understand the true Neapolitan pizza.

    Spend an entire day with Lucia to steal the secrets of Pizza.

    Lucia will explain you how to make the dough, which ingredients to use to make it, how to prepare all the sauces for seasoning.

    Make several different type of Pizzas and prepare also some special one (Gluten Free, Kamut)

    After the class, Dinner to enjoy all the product of the day.

• Pasta •

  • Lasagna

    Normal

    Learn how to prepare lasagna.

    Starting from the preparation of fresh pasta to finish with the choice of the flesh.

    Lucia will explain you how to cook all the ingredients and how to combine them to prepare for the real lasagna.

    After the class, lunch or dinner to savor the scope, accompanied by other Lucia's specialties

  • Ravioli Capresi

    Special

    One of the oldest recipes of the Neapolitan tradition.

    Learn how to prepare the dough, how to choose dairy products to fill and how to serve them

    After the class, lunch or dinner to savor the scope, accompanied by other Lucia's specialties

  • Fresh Pasta

    Normal

    Linguine, tagliolini, pappardelle, fettuccine, cannelloni.

    Learn how to prepare the pasta and how to use the machinery to roll it out and cut it.

    All real Italian Pasta but without eggs, for Vegan or Vegetarian

    Take home the knowledge to create real Italian pasta

    After the class, lunch or dinner to savor the scope, accompanied by other Lucia's specialties

  • Eggs Pasta

    Normal

    Linguine, tagliolini, pappardelle, fettuccine, cannelloni.

    Learn how to prepare the pasta and how to use the machinery to roll it out and cut it.

    Take home the knowledge to create real Italian pasta

    After the class, lunch or dinner to savor the scope, accompanied by other Lucia's specialties

  • Pasta School

    Day Less.

    All pasta secrets.

    Spend a whole day with Lucia to learn all the secrets of the dough.

    We will prepare many types of pasta and analyze lunge all aspects related to it.

    We will learn to make fresh pasta, egg pasta and dried pasta, all to know fully the dough like a real Italian

    After the class, lunch or dinner to savor the scope, accompanied by other Lucia's specialties

• Fish •

  • Pesce Sotto Sale

    Speciality

    A centuries-old method of cooking.

    Enjoy the true flavor of the fish using only three ingredients: salt, oil and lemon.

    Learn how to prepare the salt for cooking and the baking methods

    After the class, lunch or dinner to savor the scope, accompanied by other Lucia's specialties

  • Seafood Soup

    Easy

    the true "Impepata di cozze" (peppered mussels).

    simple but tasty recipe, for your evenings.

    but not only mussels, clams, lupins dates too. learn to choose and how to cook them: spaghetti with seafood, acquapazza clams and many other recipes that will be explained to you.

    After the class, lunch or dinner to savor the scope, accompanied by other Lucia's specialties

  • Pesce all'acqua pazza

    Easy

    cooking fish using one of Sorrento recipes.

    A simple cooking method but now unknown to many.

    Prepare a resounding dish in minutes.

    After the class, lunch or dinner to savor the scope, accompanied by other Lucia's specialties

  • Trip to the fish market

    Day Less.

    Spend an entire day with Lucia.

    We will visit the fish market in Sorrento and choose together the fish cook. Lucia will explain how to understand if the fish is fresh and which to choose depending on the season.

    We will return to Lubra to cook and learn all the secrets.

    After the class, lunch or dinner to savor the scope, accompanied by other Lucia's specialties

• Meat •

  • Wood Oven Chicken

    Speciality

    A special recipe, created by Filomena Lucia's mother to prepare the chicken in a wood oven.

    A personal recipe that Lucy wants to pass on to all her friends.

    After the class, lunch or dinner to savor the scope, accompanied by other Lucia's specialties

  • Italian Meat Balls

    Easy

    The Italian meatballs to eat fried, with sauce or sauteed.

    To accompany the Lasagna or spaghetti

    After the class, lunch or dinner to savor the scope, accompanied by other Lucia's specialties

• Cheese •

  • Mozzarella

    Speciality

    Lucia will explain how to make the real Mozzarella di Sorrento.

    We leave the choice of cow's milk and we'll see how to use the rennet to create ricotta and mozzarella.

    You will learn the method of work and replicate mozzarella also to your home.

    After the class, lunch or dinner to savor the scope, accompanied by other Lucia's specialties

• Vegetables •

  • Parmiggiana

    Normal

    Eggplant parmigiana.

    A typical flavorful and tasty summer dish.

    After the class, lunch or dinner to savor the scope, accompanied by other Lucia's specialties

  • Cianfotta

    Easy

    also this is a typical dish, unknown to many.

    Consisting of eggplant, potatoes, peppers, tomato and pear (the ancient recipe).

    A plate fast and very delicious, prepared especially in summer, cuisine typical of the century Neapolitan eight hundred

    After the class, lunch or dinner to savor the scope, accompanied by other Lucia's specialties

• Desserts •

  • Babba'

    Normal

    p>the most famous Neapolitan pastry in the world.

    We discover the typical recipe, but also discover the most innovative recipes such as: babbà limoncello, babbà with custard and black cherry.

    After the class, lunch or dinner prepared by Lucia then will taste the dessert

  • Cassata

    Advance

    Cassata or Cassata siciliana is a traditional sweet from all areas of Sicily, Italy, born in Palermo.Cassata consists of round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese, candied peel, and a chocolate or vanilla filling similar to cannoli cream. It is covered with a shell of marzipan, pink and green pastel colored icing, and decorative designs. The cassata is topped with candied fruit depicting cherries and slices of citrus fruit characteristic of Sicily. Cassata may also refer to a Neapolitan ice cream containing candied or dried fruit and nuts.

    Lucia has learned this recipe having lived as a child in Sicily where family friends have taught them the typical recipe

    After the class, lunch or dinner prepared by Lucia then will taste the dessert

  • Pastiera

    Advance

    The traditional Easter cake of the Neapolitan tradition.

    One of the cornerstones of Neapolitan cuisine.

    It has had the recognition of traditional Campania food product.

    Pastiera is a pastry pie stuffed with a paste made with ricotta cheese, candied fruit, sugar, eggs and wheat boiled in milk.

    Lucia, will teach you the typical recipe handed down from great-grandmother.

    After the class, lunch or dinner prepared by Lucia then will taste the dessert

  • Capresian Cake

    Normal

    the most famous Neapolitan pastry in the world.

    We discover the typical recipe, but also discover the most innovative recipes such as: babbà limoncello, babbà with custard and black cherry.

    After the class, lunch or dinner prepared by Lucia then will taste the dessert

  • Struffoli & Roccocò

    Normal

    Sweets of the Christmas tradition, which originate from the Ottoman domination of the Sorrento area

    After the class, lunch or dinner prepared by Lucia then will taste the dessert

-CHEF-
Pierre Gabant