School Food Technology Trips to the Bay of Naples

Students will have an opportunity to learn how to make this sweet Neapolitan speciality at a local cookery school. Struffoli are small balls of dough which are deep fried and then drizzled with honey or other sweet ingredients and decorated with coloured sprinkles. The dish is often served at Easter or Christmas when the balls can be stacked to look like a Christmas tree.

Now famous throughout the world pizza is said to have originated in Naples. Students get hands-on learning how to make pizza dough at a local cookery school. After watching the pizzaiolo make and cook pizzas in a wood-fired oven with their chosen toppings the group will enjoy a pizza dinner at the school. The dinner can be combined with a Tarantella Show of traditional regional dancing.

Students will learn will how to make these popular small potato dumplings from scratch at a local cookery school. Get hands –on preparing, rolling and cutting the dough to create this popular Italian speciality. Different sauces will accompany the dish and everyone gets to sample the finished product.

During the lesson the Gelataio will explain what techniques and ingredients are used to make good ice cream, including local products typical to the region. Students can assist with the preparation of the raw materials, the freezing process and ultimately tasting the freshly produced ice cream. At the end of the demonstration, each guest will get to taste the ice cream an everyone gets a certificate.

Signora Maria will give a warm welcome to her family farm.  She will give a unique demonstration of the traditional method of making mozzarella cheese by hand. The visit includes seeing the wine cellar and an old olive mill.

Visit a farm producing extra virgin olive oil using traditional production techniques. The tour starts with a visit of the olive grove. The group will then visit the mill dating from 1849 to understand the traditional technique of processing the olives. There is then a visit to the modern mill and finally a tasting of olive oil and typical products.

The production of ‘limoncello’ lemon liqueur dates back to ancient times, and traditional methods of manufacture are handed down from generation to generation. It gets it unique flavour from the lemons of the region with pale yellow very juicy flesh. The skins have a special fragrance due to the concentration of the essential oils present.