Fresh pasta, mozzarella, and tiramisu on the Amalfi Coast sounds fancy. The interesting part here is the setting: an old family farm above the coast with hands-on teaching and a real meal at the end. You’ll learn from the Acampora family’s kitchen culture, and you’ll even hear connections to the poet Salvatore Di Giacomo and his poem Luna d’Agerola.

I especially like the hands-on flow: you make the food step-by-step instead of watching from the sidelines. I also like that the class treats the ingredients like a story—mozzarella starts with the farm’s own cow’s milk, and the tiramisu follows Nonna Maria’s recipe. A possible drawback: this is a relaxed, family-run experience, so if you want nonstop action the whole time, you may find parts a bit slow.

Key things to know before you go

• Small-group feel with a maximum of 50 people, plus plenty of space to work at the tables
• Tiramisu from scratch using Nonna Maria’s recipe, not a shortcut dessert
• Farm mozzarella lesson made with milk from the farm’s own cow
• A three-course style meal built around Caprese, tagliatelle, and tiramisu
• Local wine tasting after dessert prep, with an 18+ rule for alcohol service
• Views built into the day, including a short-walk viewpoint mentioned by prior participants

A family farmhouse above the coast: the setting matters

This experience starts at Via Radicosa, 42, 80051 Pianillo NA, Italy. From there, you’re welcomed into a working farmhouse above the upper Amalfi Coast. The Acampora family has run the farm for centuries, and the place is tied to poet Salvatore Di Giacomo, who wrote Luna d’Agerola after resting there.

You should expect a cozy, lived-in vibe rather than a glossy demo kitchen. The location is also part of the point: when you’re cooking heavy classics like pasta and tiramisu, it helps to have that wide coast view in the background.

One more practical note: the farmhouse is described as off the beaten path and on a mountain top. That usually means hills and uneven paths, so wear shoes you can walk in without drama.

The real plan: Caprese, tagliatelle, and tiramisu in sequence

The class is roughly 3 hours, and the rhythm is clear. You’ll start with dessert prep, then move to cheese, then to pasta, and finally you’ll eat what you make—starter, main, and dessert.

Here’s the menu style you should look for:

• Starter: Caprese

Morsels of mozzarella with salad leaves and fresh cherry tomatoes, seasoned with extra virgin olive oil, salt, and oregano.

• Main: Tagliatelle with vegetables

Tagliatelle served with a sauce of aubergines, courgettes, and fresh cherry tomatoes.

• Dessert: Tiramisu

Two layers of ladyfingers dipped in coffee, topped with cream and cocoa.

I like this structure because it mirrors how Italian home cooks build a meal. Instead of one skill and a snack, you get three distinct techniques that cover dairy, grains, and dessert assembly.

Tiramisu from scratch with Nonna Maria’s recipe

Many cooking classes teach sauce or pasta and then hand you a store-bought dessert. This one starts with tiramisu, and that changes the whole feel of the day. You’ll be taught how to prepare tiramisu from scratch, following the famous Nonna Maria recipe.

Practically, that means you’ll handle the core tiramisu steps: dipping ladyfingers in coffee and building the two-layer structure with cream, then finishing with cocoa. It’s the kind of lesson that helps you understand what makes tiramisu work: timing for the ladyfingers, a steady hand for layering, and enough confidence to make it look like it belongs in your kitchen, not just the instructor’s.

After you finish the dessert work, you relax while tasting homemade wine. It’s a nice break in the middle—your hands are tired from rolling, mixing, and assembling, and then you get to slow down with something local.

Mozzarella lesson: farm milk to Caprese plate

Next comes mozzarella, and this is where the class earns its keep. The mozzarella you make comes from the farm’s own cow’s milk, raised and cared for on site. That detail isn’t just marketing—if you’re paying attention, it’s the difference between cheese as a product and cheese as a process.

The experience includes mozzarella equipment and an apron, so you can expect a hands-on session rather than a lecture about cheese theory. You’ll then taste the results as part of the Caprese starter.

I like that the mozzarella fits the menu perfectly. You’re not just learning a random skill; you’re learning the exact ingredient that ends up in your lunch.

Fresh tagliatelle: the skill you’ll actually repeat

Then you’ll prepare tagliatelle, and you’ll do it the fun way: hands-on, interactive, and built for you to repeat at home. The class includes a fresh pasta machine and pasta-making equipment.

Tagliatelle is a smart choice for a cooking class. It’s not as delicate as some filled pastas, but it’s still practical to learn. You’ll get enough practice with dough handling and cutting so you come away with more confidence than if you’d only learned a sauce.

Once you’ve cooked, you’ll taste the tagliatelle you made, topped with a sauce using aubergines, courgettes, and cherry tomatoes. Those vegetables bring the Amalfi-style freshness you expect from the region, and the flavors also help balance the richness of dairy and coffee dessert.

Who teaches you: Valentino and Giovanni bring the energy

The class is hosted by members of the family. In many of the best moments, you’ll hear from Valentino, with Giovanni also mentioned by name in the teaching mix. Both come across as warm, funny, and patient, and that matters more than people expect.

Cooking is a skill. Teaching is a patience test. From what you can expect here, you’ll get clear instruction, plenty of encouragement, and a group rhythm that makes it easy to join in—even if you’ve never made pasta before.

Some participants also mention a sense of humor that keeps the class from feeling stiff. That’s not just entertainment. It helps you stay relaxed while working with dough and cheese, which can get messy fast if you’re tense.

Meals included, and yes, it adds up

The tour includes bottled water, soda/pop, lunch, dinner, and alcoholic beverages. You’ll also have aprons and the equipment you need to make pasta, mozzarella, and tiramisu.

One practical thing to notice: food and drink are part of the value. At $78.64 per person for about 3 hours, you’re not just paying for a lesson. You’re paying for ingredients, equipment time, and the fact that you eat what you cook.

Also, alcohol is included, but Italy’s legal drinking age rule applies. Anyone under 18 won’t be served alcoholic beverages. If you’re traveling with mixed ages, this is a simple, predictable setup.

And because the class is limited (maximum 50 people), the pace can stay human-scale. You’re not stuck waiting in a line while the instructor moves on without you.

Value for money: why this price feels fair

Let’s talk value without the fluff. You’re paying about $78.64 for:

• A hands-on cooking class covering pasta + mozzarella + tiramisu
• Three-course style eating built from the skills you learn
• Included drinks, including wine tasting
• Use of special equipment (pasta machine and cheese/dessert tools)
• A teaching experience led by a local family, not a traveling demo team

In other words, you’re not paying just for a ticket. You’re paying for the ingredients and the teaching time, plus the fact that you leave with a meal that’s actually satisfying.

If you’re already budgeting for food on the Amalfi Coast, this can be a strong deal. Even if you eat out elsewhere, it’s hard to find a meal plus a serious hands-on lesson in the same package for that price range.

Getting there from Positano and what to plan for

This tour is located at Via Radicosa, 42, 80051 Pianillo NA, Italy. That’s not exactly “walk off the beach and arrive.” It’s a mountain-area farmhouse, and you’ll want to plan transport early.

Good news: it’s near public transportation. Some participants specifically mention taking a bus to Agerola and then walking about 5 minutes to the class meeting area. That’s the type of travel plan that works well on the Amalfi Coast, where direct routes can be tricky.

My tip: build extra time into your schedule. Even with decent public transit, you’re dealing with hills and walking. If you schedule this right before a tight ferry or a long bus connection, you’ll feel rushed. If you treat it like an anchor activity, you’ll enjoy it more.

Who should book this cooking class (and who might skip it)

This class is a great fit if you want:

• A hands-on Amalfi Coast food experience
• To learn three core Italian skills instead of one
• A family-style atmosphere with food you eat right away
• Views as part of the day, not a bonus after you’re done

It may not be ideal if you’re the type who hates waiting around between steps. One negative note you should take seriously is that a couple parts felt a bit dry for someone who expected more engagement every second. Still, most people describe it as fun, interactive, and full of laughter.

Also, tell them about food restrictions at booking. If you need changes, that’s the moment to be clear so the instructors can plan.

Should you book Amalfi: Prepare fresh pasta, mozzarella and tiramisu?

I’d book it if your idea of a great Amalfi day is practical cooking plus a real meal, in a family-run farm setting with strong coast views. This experience hits the sweet spot of value: you learn, you taste, and you leave with three recipes worth trying again.

Skip it only if you know you want nonstop high-energy pacing. If you’re okay with a relaxed rhythm and you’re excited to get your hands dirty with pasta dough and dessert assembly, this is an excellent use of 3 hours.

FAQ

How long is the cooking class?

It runs for about 3 hours.

How much does it cost?

The price is $78.64 per person.

Where does the experience start?

The meeting point is Via Radicosa, 42, 80051 Pianillo NA, Italy. The activity ends back at the meeting point.

Is the class offered in English?

Yes, it is offered in English.

What will I cook during the class?

You’ll make fresh tiramisu from scratch, mozzarella, and tagliatelle.

What food is included in the meal?

You’ll have a starter (Caprese), a main (tagliatelle with vegetables and cherry tomatoes), and dessert (tiramisu).

Is wine included?

Yes, alcoholic beverages are included, but service follows Italy’s legal drinking age rule (18+).

Can I bring a service animal?

Service animals are allowed.

Is there a maximum group size?

Yes, the experience has a maximum of 50 travelers.

What if I have food restrictions?

You must notify the provider at the time of booking if you have food restrictions.

Is free cancellation available?

Yes. You can cancel up to 24 hours in advance for a full refund.

What do I receive for tickets?

You receive a mobile ticket.