Imagine starting your day at your Sorrento hotel, where you're met by your private driver, ready to take you on a journey along the winding coastal roads to a picturesque location overlooking the Positano coast. As you arrive, the breathtaking views of the azure sea and colorful cliffside houses set the scene for a truly unforgettable experience.
Greeted by your private pizza chef, a master of the Neapolitan pizza craft, you're eager to learn the secrets behind this iconic dish. The chef begins by sharing the characteristics of a true Neapolitan pizza: a thin, soft, and chewy crust, topped with San Marzano tomatoes, fresh mozzarella cheese, basil leaves, and a drizzle of extra virgin olive oil. With each ingredient carefully selected for its quality and authenticity, the Neapolitan pizza embodies centuries of tradition and culinary expertise.
With the stage set, it's time to roll up your sleeves and get hands-on with the pizza-making process. Guided by the expert eye of your chef, you learn the art of stretching and shaping the dough, achieving the perfect thickness and texture for the base of your pizzas. As you spread the vibrant tomato sauce, sprinkle on the creamy mozzarella, and adorn your creations with fragrant basil leaves, you feel a sense of pride in crafting a pizza that pays homage to its Neapolitan roots.
But the creativity doesn't stop there. With an array of fresh and locally sourced toppings at your disposal, you experiment with flavor combinations, from classic Margheritas to inventive creations inspired by the flavors of the Amalfi Coast.
As the pizzas bake in the wood-fired oven, filling the air with an irresistible aroma, you gather around the table to feast on your culinary creations. Accompanied by a selection of local appetizers and cheeses, each bite is a symphony of flavors that transports you to the heart of Italian cuisine.
To complete the meal on a sweet note, you're treated to a decadent dessert paired with homemade limoncello, crafted from the zesty lemons that flourish in the sun-drenched orchards of the Sorrento Peninsula.
As the sun begins to dip below the horizon, casting a golden glow over the coastline, you reflect on the magic of the day—the laughter shared, the skills learned, and the bonds forged over the love of pizza. With memories to last a lifetime, you bid farewell to your panoramic pizza paradise, returning to your Sorrento hotel with a newfound appreciation for the artistry and tradition of Neapolitan cuisine.
HIGHLIGHTS:
• Private roundtrip transportation from and to your hotel in Sorrento.
• Morning or afternoon hands-on pizza experience with personal chef
• Learn the secrets how to make an perfect pizza dough
• Appreciate your pizzas accompanied by appetizers, vegetable, dessert
DETAILS
Duration:
4 hours (approx.)
Departure Time:
Morning - for pizza class with lunch
or
Afternoon - for pizza class with dinner
Pick up and drop off point:
At the lobby of your hotel or rent villa in Sorrento
Price will include:
- Private roundtrip transportation with Private Mercedes vehicle and Professional English speaking driver.
- Private Neapolitan Pizza cooking class
- Tasty Pizza meal with beverage
Exclusions:
Gratuities (optional)
Important:
Please advise us of any food allergies
Notes:
More of 6 persons rates on request.
F.A.Q.
- What is the real history of Neapolitan Pizza?
The history of Neapolitan pizza traces back to Naples, Italy, where it originated. The traditional Neapolitan pizza, known as "pizza Napoletana" in Italian, has a long and rich history dating back to the 18th century.
It is believed that pizza as we know it today evolved from earlier flatbreads consumed by the ancient Greeks, Egyptians, and Romans. However, the modern Neapolitan pizza as we recognize it originated in Naples, particularly in the poorer areas of the city, where vendors sold flatbreads topped with simple ingredients like tomatoes, cheese, oil, and garlic.
The Margherita pizza, a classic Neapolitan pizza topped with tomatoes, mozzarella cheese, basil, and olive oil, is often cited as the quintessential example of Neapolitan pizza. Legend has it that the Margherita pizza was created in 1889 by pizzaiolo (pizza maker) Raffaele Esposito to honor Queen Margherita of Savoy, who was visiting Naples at the time. He garnished the pizza with ingredients representing the colors of the Italian flag—red (tomatoes), white (mozzarella cheese), and green (basil). Whether this story is entirely accurate or more of a marketing ploy, the Margherita pizza remains an iconic symbol of Neapolitan culinary tradition.
In 1984, the Associazione Verace Pizza Napoletana (AVPN) was founded in Naples to preserve and promote the authentic Neapolitan pizza tradition. The AVPN established strict guidelines for what constitutes a true Neapolitan pizza, including specifications for ingredients, dough preparation, and cooking methods. According to these guidelines, authentic Neapolitan pizza must be made with specific types of flour, tomatoes, mozzarella cheese, and other ingredients, and it must be cooked in a wood-fired oven at a high temperature for a short period.
Today, Neapolitan pizza has become renowned worldwide, with pizzerias in many countries striving to recreate the authentic taste and texture of this iconic dish. It is celebrated not only for its delicious flavor but also for its cultural significance and historical roots in the city of Naples.
- What is the difference between Napoli and normal pizza?
"Napoli" pizza, also known as Neapolitan pizza, and "normal" pizza can differ in several key aspects, primarily in their ingredients, preparation methods, and characteristics. Here's a breakdown of the main differences:
- Origin and Tradition:
--Napoli Pizza: Originating from Naples, Italy, Napoli pizza has a rich tradition dating back centuries. It follows specific guidelines set by the Associazione Verace Pizza Napoletana (AVPN) to preserve its authenticity.
--Normal Pizza: "Normal" pizza, often associated with American or international pizza chains, encompasses a broader range of styles and variations influenced by different regions and culinary preferences.
- Ingredients:
--Napoli Pizza: Napoli pizza typically uses simple, high-quality ingredients. The dough is made from a specific type of flour, water, salt, and yeast, resulting in a soft, chewy crust. San Marzano tomatoes and fresh mozzarella cheese are commonly used for the sauce and toppings, along with other traditional ingredients like basil and extra-virgin olive oil.
--Normal Pizza: Normal pizza can feature a wide range of ingredients and toppings, catering to diverse tastes and preferences. While traditional toppings like tomato sauce, cheese, and various meats and vegetables are common, the choices are often more varied and may include non-traditional ingredients such as barbecue sauce, pineapple, or chicken.
- Preparation and Cooking:
--Napoli Pizza: Napoli pizza is traditionally hand-stretched to achieve a thin, slightly uneven crust, with a thicker, airy edge known as the cornicione. It is cooked in a wood-fired oven at very high temperatures (around 800-900°F or 430-480°C) for a brief period, usually less than 90 seconds. This rapid cooking process results in a blistered, charred crust and a soft, tender interior.
--Normal Pizza: Normal pizza can be prepared using various methods, including hand-tossing or rolling out the dough to achieve the desired thickness. It may be cooked in different types of ovens, such as gas or electric ovens, conveyor belt ovens, or brick ovens, at lower temperatures and for longer durations compared to Napoli pizza.
- Appearance and Texture:
--Napoli Pizza: Napoli pizza typically has a soft, chewy crust with a charred and blistered exterior. The center of the pizza is often soft and slightly moist due to the high hydration of the dough and the brief cooking time.
--Normal Pizza: Normal pizza can vary widely in appearance and texture depending on the style and preferences of the pizza maker. It may have a thicker or thinner crust, a softer or crispier texture, and a broader range of toppings and flavor profiles.
In summary, while both Napoli pizza and "normal" pizza share the basic elements of dough, sauce, cheese, and toppings, they differ significantly in their traditional methods of preparation, ingredients, cooking techniques, and overall characteristics. Napoli pizza adheres to strict standards to preserve its authenticity and heritage, while "normal" pizza encompasses a broader range of styles and variations influenced by regional and cultural preferences.
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