Upon your arrival you are welcomed by Sabina into the charming late 19th-century house, a true masterpiece of taste that combines Libery Floral style and contemporary Design.
Enter upstairs, in the large professional kitchen overlooking the roof garden and pergola, where Chef Salvo teaches you how to “get your hands in the game.”
You receive your personal equipment: apron and hat, your workbench complete with pastry board, utensils and ingredients;
You start with Mother Yeast, which Salvo has been curating for 20 years;
You prepare your fried pizza dough;
While waiting for leavening time you prepare your toppings, tomato sauce, mozzarella, ricotta, cold cuts;
Break with homemade bread topped with Italian Extra Virgin Olive Oil, accompanied by glass of wine;
Prepare your three pizzas to fry: two “Montanara” pizzas one with tomato sauce and pecorino cheese, one with fresh tomato and basil and a calzone stuffed with ricotta cheese, fior di latte, salumi;
Together we enjoy the pizzas sitting at the table in the picturesque pergola in front of Vesuvius with a glass of wine.
We will leave with a sweet surprise and Neapolitan coffee prepared together!