Cooking classes in Sorrento and tastings.
Campanian wine tastings, cooking classes in family kitchens, pizza with a pizzaiolo and food and wine tours. From €50 per person — small groups, meeting points in Sorrento.
· ask in chatYou learn by eating.
- No lectures: you are in the kitchen or at the table with the people who make the food — a mamma, a chef, a pizzaiolo, a sommelier — and it always ends at the table.
- The produce comes from the peninsula: Provolone del Monaco DOP, fior di latte, lemons, extra-virgin olive oil and Campanian wines. Tastings are explained, not improvised.
- They run from 90 minutes to half a day: they fit easily into a day that already has a ferry or an excursion in it.
From the glass to the kitchen.
From a 90-minute tasting to a half day between farms and dairies, with our partners across the peninsula. "From" prices, per person, indicative.
Neapolitan pizza with a pizzaiolo
90 minutes in the hills above Sorrento: dough from scratch, the oven, and your own Margherita at the table with a glass of wine.
Flavours of Sorrento — food & walking tour
Two and a half hours through the lanes of Sorrento with a licensed guide: lemons, olive oil, cheeses and limoncello, with bruschetta and wine.
Campanian wine tasting
The place to start: three Campanian wines explained by a sommelier, paired with local cured meats and cheeses.
“Sciuè Sciuè” cooking class
A class in a lemon greenhouse: mozzarella grilled on a lemon leaf, pizzetta montanara, spaghetti alla chitarra and caprese.
Food & wine tour — farm and dairy
Half a day between a lemon grove, homemade limoncello, a mozzarella demonstration, Provolone del Monaco DOP and pizza for lunch.
In the kitchen with Chef Tony
A minute from Piazza Tasso: welcome prosecco, handmade pasta, a main and dessert, then you sit down and eat together.
Mamma’s cooking experience
In Massa Lubrense, in a family kitchen: peninsula recipes taught by the mamma, then lunch or dinner together.
Gnocchi class
The shortest and the cheapest: you make potato gnocchi by hand in a historic villa on the peninsula, then eat them.
Pizza Menu — cooking class
A pizza menu in the kitchen with our local partner: dough, toppings and the oven, then you eat together.
Pasta & Meat Menu — cooking class
The full land menu: handmade pasta and a Campanian meat main course.
Pasta & Fish Menu — cooking class
The sea version: handmade pasta and fresh fish, with the catch of the day.
The flavours of the peninsula.
The produce and dishes that come back in every food and wine experience in Sorrento, with locals and their families.
The pizza Margherita
Flour, water, time: Neapolitan dough only makes sense once your hands are in it, with the pizzaiolo beside you.
The wines of Campania
Lachryma Christi del Vesuvio, Fiano, Aglianico, Asprinio: ancient grapes that tell you about volcanic soil, explained glass in hand.
Provolone del Monaco DOP
The cheese of the Monti Lattari, aged and just sharp enough, alongside fior di latte and ricotta made that morning.
Handmade pasta
Gnocchi, ravioli, scialatielli: the movement takes half an hour to learn and stays with you — and at the table you eat what you made.
Tastings of local produce
Bruschetta with extra-virgin olive oil, cured meats, tomatoes and local cheeses: no tourist menus, only what is made here.
Lemons and limoncello
Delizia al limone, tiramisù and the house limoncello: how every food experience from Sorrento ends.
The questions our guests
ask ViTA most
These are the questions people ask before booking a food & wine experience from Sorrento. Ask yours.
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Food & wine, the answers.
The practical details before you book — and if something is missing, ask in chat.
How long do the experiences last?
Where do we meet?
Can I book as one person?
Is wine included?
How do I flag allergies or restrictions?
Can I do it in the evening?
How do I book? Can I cancel?
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Villa Rubinacci
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Tell me your date and how many you are. checks the available slots and confirms in chat.