Amalfi: Prepare fresh pasta, mozzarella and tiramisu

The best part of this three-hour class is that you make a full Italian meal by hand, then sit down and eat it in a family farmhouse high above the Amalfi Coast. You will prepare tiramisu, fresh mozzarella, and tagliatelle, with chef Valentino and his son Giovanni helping guide the group.

I like the setting and the generous meal. The farmhouse has belonged to the Acampora family for generations, and the homemade wine, local ingredients, and relaxed table service give the class a personal feel. I also like that the recipes are hands-on, rather than a cooking demonstration where you simply watch.

The main consideration is getting there. The meeting point is in Pianillo, above Positano, and several guests found that they needed to plan their bus or taxi ride carefully. The class itself is about three hours, but you should allow extra time for the journey.

Key points at a glance

• A full three-course meal: Make caprese with fresh mozzarella, vegetable tagliatelle, and tiramisu, then eat everything you prepare.
• A family-run farmhouse: The Acampora family has cared for this property for generations, creating a warm setting rather than a formal cooking school.
• A high Amalfi Coast location: The farmhouse overlooks the coast, with an additional scenic viewpoint a short walk away.
• Three practical cooking lessons: You learn separate techniques for pasta, mozzarella, and tiramisu, with equipment and aprons supplied.
• Good value at $78.64: The price includes lunch or dinner, drinks, homemade wine, bottled water, and all cooking equipment.
• Plan transportation early: The class starts at Via Radicosa 42 in Pianillo, near Agerola, and the experience ends at the same meeting point.

A farmhouse above the Amalfi Coast

This is not a cooking class in central Positano. The meeting point is at Via Radicosa 42, 80051 Pianillo, a mountain-area location above the famous coastal towns.

That difference matters. You trade some convenience for open views, quieter surroundings, and a setting tied to the food you are preparing. The farmhouse has been run by the Acampora family for centuries. It was also a place where the Neapolitan poet Salvatore Di Giacomo found inspiration for Luna d’Agerola.

You do not need to know the poem to enjoy the setting, but the detail helps explain why this class feels more personal than a standard restaurant lesson. You are not simply being moved between a kitchen and a dining room. You are spending the afternoon at a long-running family property where food, farming, and local life are closely linked.

The interior is described as cozy, and the class can feel especially comfortable for families and couples. Groups meet one another around the worktables, so the mood is social. That can be a plus if you like chatting while you cook. If you prefer a quiet, private lesson, the group format may feel less tailored.

First course: mozzarella and caprese

The mozzarella lesson is one of the most unusual parts of the experience. The cheese comes from milk produced by a cow raised and cared for on the farm, giving the lesson a direct connection to the property.

You will work with the mozzarella equipment provided by the hosts, then use the finished cheese in a caprese starter. The sample preparation combines pieces of mozzarella with salad leaves and cherry tomatoes, seasoned with extra virgin olive oil, salt, and oregano.

This is a useful lesson because mozzarella can seem simple until you try to shape and handle it yourself. The class gives you a chance to see the process behind a familiar Italian dish, then taste the result while it is fresh.

The food is not presented as a tiny tasting portion. The meal is intended to feed the group, and the supplied food includes the prepared starter, main course, and dessert. If you are hungry after the class, this is more satisfying than an activity that ends with one small sample.

Making tagliatelle from scratch

The pasta lesson is likely to be the most active part of the afternoon. You will prepare tagliatelle using a fresh pasta machine, with the hosts showing you each stage before you repeat it yourself.

The finished pasta is served with aubergines, courgettes, and fresh cherry tomatoes. It is a straightforward sauce that keeps the focus on the pasta rather than burying it under heavy seasoning.

I like this part of the menu because it gives you a recipe you can realistically repeat at home. You are not being asked to reproduce a complicated dish with hard-to-find ingredients. Fresh pasta, seasonal vegetables, and tomatoes are simple enough to remember, and the machine lets you see how the dough becomes strands.

The class is interactive, but the amount of personal instruction can depend on the size of your group. The activity allows up to 50 participants, which is a large possible maximum for a hands-on lesson. Some sessions may be much smaller, and one reported group had only five people, but you should not assume every date will be intimate.

Families are well suited to the pasta portion. The teaching style is patient, and children and teenagers can take part rather than being left on the sidelines. The equipment and aprons are supplied, so you do not need to bring cooking tools.

Tiramisu with Nonna Maria’s recipe

The dessert lesson starts the meal rather than ending it. You will prepare tiramisu from scratch using the family recipe associated with Nonna Maria.

The dessert has the familiar structure of ladyfingers dipped in coffee, layered with cream, and finished with cocoa. It is a good choice for a group because the process is easy to follow and does not require advanced pastry skills.

The coffee flavor may matter if you are bringing children or anyone who dislikes coffee. One family found the finished tiramisu appealing even though several members normally do not like coffee. Still, the recipe clearly uses coffee, so it is worth mentioning any food concerns before booking.

Preparing the tiramisu early also gives it time to rest while you work on the cheese and pasta. The class is organized around making several dishes in sequence, then bringing them together for the meal. That helps the three hours feel like a complete food experience rather than three unrelated mini-lessons.

Homemade wine and a relaxed meal

Homemade wine is included, along with bottled water and soda. The wine is served during the cooking and meal portions, adding to the informal family-table atmosphere.

You must be at least 18 to receive alcoholic drinks under Italian law. The class does not appear to depend on drinking, so younger participants can still take part in the cooking and eat the meal, but they will not be served wine.

At the end, the hosts prepare and serve the food you made. The sample menu is:

• Caprese with fresh mozzarella, salad leaves, cherry tomatoes, olive oil, salt, and oregano
• Tagliatelle with aubergines, courgettes, and cherry tomatoes
• Tiramisu with coffee-dipped ladyfingers, cream, and cocoa

This format is good value because the activity is both a lesson and a meal. At $78.64 per person, you are paying for roughly three hours of instruction, food, drinks, equipment, and a scenic farmhouse setting. Compared with paying separately for lunch and a cooking lesson, the price is reasonable, especially if you value the chance to make all three dishes yourself.

The meal also gives you time to slow down. Amalfi Coast sightseeing can involve crowded roads, steep routes, and tight schedules. Sitting down with the group after the work is finished provides a welcome change of pace.

Valentino, Giovanni, and the family welcome

Valentino is frequently identified as the main host, while Giovanni helps with the teaching and group interaction. Their roles can vary by session, but both names are associated with the class.

Valentino is described as patient, humorous, and generous with the food. Giovanni is known for helping make the experience lively, including for younger participants. The family atmosphere is central to the class. Children from the family may also be involved, giving the lesson a less formal feel than one led by a restaurant chef alone.

English is the offered language. That makes the recipes and demonstrations accessible to English-speaking visitors, though the class still has a social, mixed-group quality. Some sessions include people meeting for the first time, so you should be comfortable sharing a table and working alongside others.

The hosts also offer practical help beyond the cooking itself. After one class, Valentino pointed participants toward a nearby viewpoint overlooking the coast. In another difficult transportation situation, he drove a group toward Ravello and stopped at a scenic point along the way. Do not treat this as a guaranteed transfer service, but it shows the personal character of the family hosting the class.

Reaching Pianillo from the coast

Transportation deserves careful attention. The farmhouse is in Pianillo, near Agerola, rather than in the center of Positano or Amalfi.

Several useful details come from the experience itself. Some people took the bus to Agerola and found the farmhouse about a five-minute walk from the bus stop. That route can work well, but you should check the current timetable and stop details before setting out.

Taxis are another option, but the mountain location means you should arrange your ride in advance and leave a time cushion. One group had a taxi cancel, which caused a real problem before the host stepped in. That kind of help may happen, but it is safer to plan as if you must handle your own transport.

Give yourself more time than the journey appears to require. Coastal roads can be slow, and arriving late could mean missing the first part of the tiramisu or mozzarella preparation. The experience ends back at the meeting point, so you should also know how you will return before the class begins.

Who will enjoy this cooking class most

This is a strong pick if you want to do more than take photographs of the Amalfi Coast. You will suit the class best if you enjoy food, hands-on activities, and a relaxed family setting.

I would especially consider it for:

• Families with children or teenagers
• Couples looking for a shared activity away from the busiest coastal towns
• Food lovers who want to learn fresh pasta and mozzarella techniques
• Visitors who appreciate local hospitality more than a polished restaurant production
• Anyone wanting a substantial meal included with a three-hour activity

It may be less suitable if you need a private class, dislike group activities, or have a tight schedule with no room for transport delays. The location is scenic, but it is not the easiest place to reach on a quick stop between Positano and Amalfi.

Food restrictions must be reported when booking. That is important because the menu includes dairy, wheat, coffee, and other ingredients. The hosts can then address your needs before the class rather than after the meal is prepared.

The property allows service animals and is near public transportation. Confirmation is provided when you book. The maximum group size is 50, although the actual number on your date may be smaller.

Is the $78.64 price fair?

For this area, the price makes sense if you plan to eat the meal and take part in all three lessons. You receive the ingredients, cooking equipment, aprons, nonalcoholic drinks, wine, and the prepared meal. You also get the setting and time with the host family.

The strongest value is the range of food you make. A pasta-only class may offer more detailed instruction in one technique, but this experience gives you a starter, main course, and dessert in one visit.

The tradeoff is that a larger class could mean less one-on-one attention. Since up to 50 people may be accepted, the experience will not always feel like a private kitchen lesson. Its appeal comes from the family setting, shared table, and broad menu rather than from advanced culinary training.

You can cancel for a full refund if you do so at least 24 hours before the start time. Cancellations or changes made within 24 hours are not refunded or accepted, so make your transport plans before the final day.

FAQ

Where does the cooking class take place?

The meeting point is Via Radicosa 42, 80051 Pianillo, in the Agerola area above the Amalfi Coast. The activity ends back at the same meeting point.

How long does the experience last?

The class lasts approximately three hours.

What will I cook?

You will prepare tiramisu, fresh mozzarella, and tagliatelle. The sample meal includes caprese, tagliatelle with aubergines, courgettes, and cherry tomatoes, plus tiramisu.

Are food and drinks included?

Yes. The experience includes the meal, bottled water, soda, and alcoholic beverages. Homemade wine is served as part of the experience.

Is alcohol served to people under 18?

No. People who have not reached the legal drinking age in Italy, which is 18, will not be served alcoholic drinks.

Is the class offered in English?

Yes. English is one of the listed languages for the experience.

How many people can join the class?

The maximum group size is 50 participants. The actual group can be smaller.

What happens if I need to cancel?

You can receive a full refund if you cancel at least 24 hours before the experience start time. Cancellations or changes made less than 24 hours before the start time are not accepted and are not refunded.

Should you book it?

I would book this class if you want a meal, a cooking lesson, and a family-run setting in one outing. The fresh mozzarella, pasta machine, Nonna Maria’s tiramisu, homemade wine, and coast views give it more character than a standard kitchen workshop.

Before booking, solve the transportation question first. If you can reach Pianillo comfortably and allow extra time, this is a warm, good-value way to spend an afternoon above the Amalfi Coast. If your schedule is packed or you want private instruction, choose something closer to your base.