THE REGION'S WINES

Campania is the land of the red wine Aglianico a big red, powerful and with its own personality when young. It is an ideal wine to accompany barbecued lamb and sausages. When properly aged it is a gentle and elegant wine. See also Taurasi Wines, (from Aglianico grapes), the only DOCG wine of southern Italy.

The Piedirosso (Red Foot), from the red color of the stem, the second important red of the region, Smooth, fruity and elegant light red wine. This is the basic grape in a blend to obtain the Lacryma Christi Del Vesuvio, translated as "Tears of Christ".

And, last, the old Roman wine called Falerno, made from the primitivo grape, the wine of the Roman Emperors, we can say the first wine of the modern era that got the DOC. We also have four very good white wines, Fiano di Avellino, Greco di Tufo, Falanghina and Coda di Volpe.

Itinerary 2:

THE CAMPANIA FELIX

The beautiful hills of Sorrento offer the most stunning and fascinating views and wonderful opportunity to glimpse local life. This morning we begin by heading out towards Saint Agnello for a visit to a typical Sorrento olive grove and oil mill where Imma, the young daughter of the owner, Raffaele, will tell us everything we need to know about olive oil. Imma is a real “professor“ in this field! Every time I meet her she surprises me: I never know what colour her hair will be today!

The Sorrentine peninsula is also famous for fresh cheeses just like Mozzarella. So I suggest a visit to a diary farm where owner Salvatore is happy to meet you. He will tell you all there is to know about making ricotta and mozzarella cheeses. He will, of course, make us sample his cheeses. He is quite a character.

Soon enough we will arrive at The Tramonto Rosso (Red Sunset), a family-run restaurant, located just in front of my house, where we’ll spend a couple of hours for our lunch and wine pairing. To name a few dishes: We begin with starters, there are different kinds of salamis, cheeses, grilled vegetables and olives, directly form the farmer’s production; followed by savouring pasta and zucchini, and mixed meats like sausages, lamb, beef and chicken. Shouldn’t forget about the locally produced salad. We will drink a regional white wine with starters and pasta, and, a red to pair with the meats. Gennaro, I have known him for 25 years, will offer us a shot of his home made Finocchietto Liqueur--a liqueur made from wild fennel seeds--or simply enjoy a Limoncello.

We will return to Sorrento and to my shop and spend a couple of hours here where I can demonstrate some local wines to you. We will discuss various regional wines and taste the Campania wines with local cheeses, hams and breads. Later, let me accompany you through town and point out to you the perfect pizza place for tonight’s dinner: It is a very good Neapolitan pizza restaurant called the Verdemare.

Itinerary 3:

THE AVELLINO/BENEVENTO WINE COUNTRY

You’ll be enchanted by the beauty of the countryside here gentle rolling hills covered in lush vineyards and inviting olive groves. We will visit a vineyard with vines that are over 150 years old that still produce a fantastic Aglianico wine; they're considered a national archaeological treasure. From mid-September through mid-October, growers harvest this particular grape variety, so we might able to taste the ripe grapes directly from the vines.

We will then continue to the Taburno Winery where Pippo, the winemaker, and Erminio, the winery manager, will guide us through a tasting of some regional wines. We'll enjoy the traditional provolone cheese and local ham with the tasting.

Around lunch time we will be going to a farmhouse where Lina and her three daughters, Viviana, Valeria and Anna, will delight our palates with an incredible lunch! Her starters are always a surprise; followed by two kinds of home made pastas. One might include porcini mushrooms, which I personally adore. There's also a mixed barbecue meats with vegetables, ending with a home made dessert, coffee and a very pleasant home-made liqueur. And, of course, with all the meals we will enjoy their own Aglianico wines.

In this part of Campania people are very friendly and genuine, always pleased to meet foreign guests. Be prepared to encounter spontaneous hospitality that gives you much more then what you paid for!

Not enough yet? On the way back to Sorrento we'll stop at a traditional nougat factory. The Garofalo family has been in this business for 4 generations, collecting hundreds of awards. Of course there is plenty to sample this local speciality.

Hands-on Cooking Class

If you are a fan of Italian cuisine, I think you should take this opportunity and learn, in a day, a typical Neapolitan menu: A starter, a first and a second course and a dessert. How about it?

Most of the dishes can be easily made at home and the ingredients can generally be found in your home country. Biagio and Camilla will show you that these dishes are surprisingly simple to prepare and unforgettably flavorful; you will certainly impress your future guests!

Your program will give a balanced knowledge to acquire the main techniques for dressing the plates, making a fresh dough for pasta, pizza and bread, learn about fish,
vegetables and meat, ending by creating fresh and delicate pastry. Your lunch or dinner
will be what you prepared during the class. Buon apetito!

Depending on which class you attend (morning or afternoon) I can host you in my wine shop for a private, more intimate, consultation and wine tasting to prepare a perfect pairing scenario for your hands-on cooking class. That should be fun!