Cooking class with Pasta, mozzarella and Tiramisu with wine

The best part of this class is its setting. You leave the crowded coast and climb into the hills above Amalfi, where Ferdinando and his family host a relaxed meal on their farm. I like the fresh mozzarella made by hand and the chance to turn simple ingredients into pasta and tiramisu. I also like that the meal includes vegetables from the garden and wine produced on the farm.

The main drawback is location. Despite being sold for Positano, the meeting point is in Pianillo, near Agerola and Bomerano, roughly 1 hour and 15 minutes to 1 hour and 30 minutes from Positano. Transport takes planning, and an infrequent or crowded bus can turn a three-hour class into most of a day.

Key points to know

• Three Italian staples: Prepare mozzarella, handmade pasta, and traditional tiramisu.
• Hosted by Ferdinando and Michael: Expect a friendly, informal class with plenty of jokes and conversation.
• Farm setting above the coast: The property has gardens, animals, rolling hills, and views along the ride up.
• Food is part of the lesson: You eat mozzarella with tomatoes and basil, pasta with vegetable sauce, and tiramisu afterward.
• Allow extra travel time: The meeting point is in Pianillo, not central Positano, and public transportation is not frequent.
• Good value if you can reach it easily: At $72.56 per person, the class includes food, wine, instruction, and about three hours on the farm.

A farm kitchen above the Amalfi Coast

This is not a quick pasta demonstration in central Positano. It is a trip into the hills, to Via degli Ontanelli 13 in Pianillo, where the family farm provides the backdrop for the cooking.

That distinction matters. The Amalfi Coast is famous for steep roads, limited parking, and buses that do not always run on your preferred schedule. The class itself lasts about three hours, but your total outing can take much longer if you are staying in Positano, Amalfi, or another coastal town.

The ride is part of the appeal. As you climb, the coast opens into mountain views, and the setting becomes quieter and more rural. The property has gardens and animals, and the meal uses produce grown there. You get a slice of inland Campania that is easy to miss if you stay only on the shoreline.

Ferdinando is the main host, with Michael and other family members helping with the class. The tone is social rather than formal. Music, jokes, wine, and conversation are part of the experience, so this works best if you enjoy meeting people while you cook.

Making mozzarella before lunch

The class begins with mozzarella. You learn the basic technique for working the cheese until it reaches the right texture and consistency, then eat it with tomatoes, basil, and vegetables from the garden.

This is a particularly good choice for a hands-on class because mozzarella feels both familiar and surprisingly physical. It is not just a matter of mixing ingredients in a bowl. You handle the cheese, shape it, and see how a few simple components become the soft, fresh cheese served all over southern Italy.

The starter is simple: mozzarella, tomatoes, basil, and garden vegetables. That simplicity is the point. Fresh mozzarella does not need a heavy sauce or elaborate garnish. The quality of the ingredients does most of the work.

You should keep your expectations realistic, though. The class is designed as a shared activity, not a private lesson where one person completes every step. Depending on the group and the way the class is organized, you may have limited time doing each task yourself. The experience is more about taking part, watching the technique, and eating together than mastering every detail.

Pasta, from dough to the table

Next comes the pasta. The description refers to homemade ravioli, tagliatelle, and handmade noodles at different points, so you should expect a fresh-pasta lesson rather than one fixed shape guaranteed for every session.

You work with local ingredients and learn the basic process of making pasta from scratch. Ferdinando is known for keeping this part approachable, which is useful if you have never made pasta before. The finished dish is served with an organic vegetable sauce, matching the farm setting and keeping the meal light enough for the courses that follow.

Pasta making is often the highlight for families and first-time cooks. A child who wants to learn to make pasta can take part, and the activity suits couples, friends, and solo visitors who like a communal table.

The tradeoff is that you may not leave with a full set of precise written instructions. The recipes are available through Instagram, but the class is not built around a printed recipe packet or detailed technical workbook. If you want to repeat the dishes at home, take notes and pay attention to quantities, timing, and texture as you work.

Tiramisu with a family recipe

The final cooking task is tiramisu. You prepare the familiar layers of ladyfingers, cream, and coffee, following a traditional family recipe described as grandma’s recipe.

This is a smart ending for the class. Tiramisu requires less time at the stove than many Italian desserts, so it can be assembled while the other food is being finished. It also gives the group something sweet to share after the savory courses.

The mood here is playful. Some people may sneak a taste of the ladyfingers or cream during preparation, and the informal style makes the class feel more like cooking with an outgoing Italian family than attending a strict culinary course.

If you are looking for pastry-school precision, this will feel casual. If you want a warm, easy dessert you can try again at home, it is a useful lesson. The strongest value comes from the combination of food, setting, and company.

The meal is the real payoff

After the cooking, you sit down to eat what the group has prepared. The planned menu includes mozzarella with tomatoes, basil, and garden vegetables; handmade noodles with organic vegetable sauce; and traditional tiramisu.

Wine from the farm accompanies the meal. Wine is also part of the social rhythm during the class, although anyone under 18 is not served alcohol under Italian law. The drink is included as part of the experience, not as a separate tasting course, so do not expect a formal lesson in vintages or winemaking.

The meal makes the $72.56 price easier to judge. You are paying for about three hours of instruction and activity, a full meal, wine, a farm visit, and the chance to meet other people. In a popular destination as expensive as the Amalfi Coast, that is a fair price if you can reach the meeting point without a costly taxi.

The transport can change the calculation. One couple paid $135 for a taxi after missing the bus from Amalfi to Agerola. That single ride costs more than the class itself. A bus can be much cheaper, with a round trip reported at about 10 euros per person, but it may be crowded, require a change in Amalfi, and involve standing.

Getting to Pianillo from Positano

The meeting point is Via degli Ontanelli 13, 80051 Pianillo NA, Italy. The activity ends at the same place.

From Positano, do not assume that a class marketed toward Positano takes place in town. The journey can take about 1 hour and 15 minutes to 1 hour and 30 minutes. From Amalfi, you need the bus toward Agerola, and the class location can be confusing to find. Tell the bus driver where you need to get off rather than relying only on a map.

Public transportation is nearby, but service is not frequent. Missing one bus can leave you waiting a long time. A missed stop once sent a participant all the way to Amalfi, though Ferdinando was able to help reschedule that person for a later class.

The return trip also needs attention. The bus back to Positano may require a change in Amalfi, and buses can be packed. If your schedule includes a ferry, dinner reservation, or another timed activity, leave a generous buffer.

Some people have enjoyed reaching the farm by e-bike from Positano, but that option requires your own rental and comfort with the area’s steep roads. The supplied information confirms that this has been done, but it is not a provided transfer.

Group size and teaching style

The maximum group size is 40, though some sessions are much smaller. A group of about 12 creates a more intimate feel, while a full class could mean less time with your hands on the food.

That difference is important. The strongest reason to book is the welcoming atmosphere created by Ferdinando, Michael, and the family. They keep people talking and laughing, which helps solo visitors and couples meet others quickly.

The weaker point is structure. You may not receive a long technical explanation of every recipe, and not everyone will complete every part of every dish. If your top goal is to learn professional pasta technique in detail, look for a smaller specialist workshop.

If your goal is to spend a happy afternoon cooking, eating, and talking in a beautiful rural setting, the relaxed format works in its favor. You can still learn useful methods, but the day is designed as an experience, not a certification course.

Who should book this cooking class

I would recommend it to families, couples, friends, and solo visitors who enjoy informal food experiences. It is especially well suited to anyone who wants a break from the busy coast and likes the idea of visiting a working family property.

Families should find the recipes accessible. A child interested in cooking can take part in pasta making, tiramisu, and mozzarella preparation, though the class still involves travel and a fairly long day.

It is also a good pick for people staying in Agerola or Bomerano. For them, the location is far less of a burden, and the class becomes an easy local outing.

I would be more cautious if you are staying in Positano and have only one free afternoon. The bus connection can be slow and confusing, while a taxi can be expensive. Do not book this class on the assumption that it is a short walk or quick ride from Positano.

Booking, timing, and cancellation

Confirmation is provided at booking, and the experience is offered in English. It accepts mobile tickets, which makes arrival simpler once you have the address and transport plan sorted out.

Free cancellation is available until 24 hours before the start time. Cancellations or changes made less than 24 hours ahead are not refunded or accepted, so check the bus schedule before that deadline.

The class is booked, on average, 32 days in advance. That suggests you should reserve early if your dates are fixed, especially during the busy Amalfi Coast season.

Should you book it?

Book this class if you want a social farm-to-table afternoon, not a tightly scripted culinary course. The mozzarella, pasta, tiramisu, garden produce, wine, and family welcome make it a memorable food experience, and the price is reasonable once transport is handled.

Think twice if you need central Positano access, detailed written recipes, or guaranteed one-on-one instruction. The smart move is to check the bus route first, allow extra time, and treat the mountain journey as part of the outing. If you do that, this can be one of the more personal and enjoyable ways to connect with food on the Amalfi Coast.

FAQ

Where does the cooking class take place?

It takes place at Via degli Ontanelli 13, 80051 Pianillo NA, Italy, in the hills near Agerola and Bomerano.

Is the class actually in Positano?

No. The meeting point is in Pianillo, outside Positano. The journey from Positano can take about 1 hour and 15 minutes to 1 hour and 30 minutes.

How long does the experience last?

The cooking class lasts approximately three hours.

What food will I prepare?

You will prepare fresh mozzarella, homemade pasta, and traditional tiramisu. The pasta may be presented as ravioli, tagliatelle, or handmade noodles depending on the class format.

What food is served afterward?

The sample menu includes mozzarella with tomatoes and basil, vegetables from the garden, handmade noodles with organic vegetable sauce, and traditional tiramisu.

Is wine included?

Yes. Wine produced on the farm accompanies the meal and is part of the experience. Anyone under 18 will not be served alcohol under Italian law.

Is the class offered in English?

Yes. The experience is offered in English.

How many people can join?

The maximum group size is 40 people. Some sessions may be smaller.

Can I cancel for a refund?

Yes, if you cancel at least 24 hours before the experience start time. Cancellations or changes made less than 24 hours in advance are not refunded or accepted.