10:00 Once arrived at the School we will wait until last person booked in for the day?s lesson has arrived. Sara will ask us to wear the school?s apron, the Chef?s paper hat, the gloves and listen to the day?s lesson introduction, that is the menu we will be working on. Generally menus are focused on Mediterranean recipes and Neapolitan typical dishes including local appetizers ( arancini di riso or ricotta fritters ) pasta ( gnocchi, lasagna, ravioli ) sauces, fish and local desserts such as tiramisu, lemon delite or babà.
11:15 A first short break allowing us time to taste the appetizer just prepared and drink a nice Prosecco wine with. Don?t forget the lesson is non a demonstration, it is hands-on which means that Chef Rosaria will not allow us not to have hands on flavour ?.
13:00 the menu is now ready and we can all seat and eat what we have prepared , tasting a good Campania doc wine ( red or white , no matter ) and end with a good Neapolitan espresso coffee and limoncello lemon liqueur.
2:00 Full enough after the delicious lunch but happy to have learned how to cook a typical Neapolitan menu, we will be taken back to the Hotel where we will rest by the swimming-pool or just relax by reading a lessons are daily all year round.