Our cooking experience at the vineyard begins with Capafresca Spumante rosè as a welcoming aperitif. Ester, a member of the family will escort you throughout our organic vineyard, vegetable garden (seasonal vegetables used for the cooking class) wine cellar and storage cellar. Our Gulf of Naples menu includes Capri style ravioli (served fried and also in Piennolo tomato sauce) Neapolitan eggplant parmigiana and our very own Almond cake made with Sorrento lemons. Participants will have the opportunity to actually make their own dough, fill and shape the ravioli, assemble the eggplant parmigiana and make the cake from scratch. Lacryma Christi del Vesuvio DOP Superior white 2017, Lacryma Christi del Vesuvio DOP rosè 2018, Lacryma Christi del Vesuvio DOP Superior red 2017 and Lacryma Christi del Vesuvio DOP Riserva 2014, will be served during the cooking class and meal. Conclusively passito will be served with dessert. The entire experience will last roughly four hours and guests are welcome to stay around and enjoy their own private time in our peaceful vineyard.