Learn to make the Original Neapolitan Pizza in a historical “Pizzeria”
Learn to make pizza with the help of members of one of the best known restaurant families in the city. Then we go to the Pizzeria where we’ll learn pizza-making from Patrizio Acunzo whose family has delighted patrons with their deep fried delicacies since 1938, and who have been making pizzas for more than 50 years.
We’ll learn about: the brick oven (formerly wood burning, now gas); how to choose the best ingredients, mix them correctly to make the perfect dough; how to roll out the dough to make a round pizza; all the different in toppings; baking the pizza and of course eating the pizza.
By the end of the lesson you will be pleasantly surprised to have learned to make an authentic Neapolitan pizza which you can prepare for your family and friends once you’re back home!
Lunch and wine included
Stefania R.
Stefania R.
Sam Gamgee Manager
We finally understood why in Napoli pasta becomes another dish: we went to Gragnano, the world capital of maccaroni. Here it is a matter of lifestyle. In the ancient pasta factories, they have told us everything about the secrets of the dough and it seemed to eat a plate never tasted before.
Jim Gordon
Zuzi Oulette
Giovanna Amitrano
Giovanna Amitrano
We finally understood why in Napoli pasta becomes another dish: we went to Gragnano, the world capital of maccaroni. Here it is a matter of lifestyle. In the ancient pasta factories, they have told us everything about the secrets of the dough and it seemed to eat a plate never tasted before.
Jim Gordon US tourist
Sam Gamgee Manager
Zuzi Oulette