Price: $4,350 (subject to a 12 person minimum)
(Airfare and travel insurance not included)
Arrival in Naples, Italy. We meet with our group the next day – September 3 – at about 10 or 11 am at a centrally located beautiful hotel in Naples (TBD) – so we suggest that you arrive one day earlier to get over jet lag and rest. (To do this, depart from the US on Sept. 1 in order to arrive in Naples on Sept. 2)
Meet with the group at around 10/11 am in the lobby of the hotel. You will start your Italian journey with a welcome by Portland Food Adventures’ Chris Angelus and Host Chef Rick Gencarelli, followed by a pizza brunch. In the early afternoon, your experienced and entertaining local guide will meet you and take you on a walking tour of Naples through the historical center and the greatest avenues of Naples. The grandiosity of this city’s countless royal buildings and spectacular churches is a great surprise to the first-time visitor. The Duomo is the spiritual centerpiece of Naples. We will also visit ancient neighborhoods and hear some of the magical tales of Naples’ historical characters. Sample some of the local specialties of Neapolitan cuisine at our welcome dinner. Sleep in Naples.
Today we will further our focus on Neapolitan food exploration with Chef Rick with a visit to the local food markets. Our culinary tour of Naples will then take us on a tasting journey of some of the most revered delicacies of this part of Italy, such as local pastries and Neapolitan coffee, according to Italians (and not only) the best in the world! At night we will savor the breathtaking views of Naples at dinner with our group. Sleep in Naples.
No visit to Southern Italy would be complete without a visit to Pompeii, the ancient Roman settlement that was destroyed in A.D. 79 by the explosion of Mt. Vesuvius and remained covered in thick protective ash until its excavation began at the end of the 1700s. After the visit, you will be transferred to your hotel just outside Sorrento where you will spend the next three nights. Check in, and enjoy a picturesque dinner with some of the most beautiful scenery of the trip complementing your meal before retiring after a full day. Sleep above Sorrento.
Today be ready to jump into an all-day food exploration. You will start with a great wine tasting directed by a chef and sommelier, who will introduce you to the finest wines of the Campania region and will tell you interesting wine stories while visiting the vineyards. The wine tasting will be followed by a unique and memorable cooking class. With Chef Rick, you will learn how to make a typical Italian full menu and enjoy your dinner all together. Sleep above Sorrento.
Today you will have some time in the morning to explore Sorrento then you will enjoy a real Neapolitan pizza-making lesson at a stunning private residence. You will have yet another dinner in a gorgeous restaurant overlooking the breathtaking bay of Naples. Sleep above Sorrento.
A scenic drive along the coast takes us to Ravello, a town that is known for its ravishing gardens and stupendous views. Afterwards you will visit Amalfi, with time to enjoy a gelato or tour the Catedrale di Sant’Andrea, which is a combination of Sicilian, Arabic, and Norman architecture on the outside and pure baroque on the inside. In the afternoon, you will be transferred to a charming hotel in Paestum. Sleep in Paestum
This morning you will visit the famous water buffalo farm, where they produce buffalo mozzarella cheese known worldwide. We will enjoy an opportunity to taste these special cheeses and have lunch at the farm. In the afternoon you will tour the Greco-Roman city of Paestum. Here, the ancient temple of Hera, built in 550 B.C., has been painstakingly preserved through the ages. We will enjoy our farewell dinner. Sleep in Paestum
The group will be transferred to Naples airport for their flight out or for the beginning of their European extension – upon booking your flight, please make sure your flight leaves NO earlier than 12 noon.
About Chef Rich Gencarelli of Lardo and Grassa
Anyone who loves food and lives in the Portland area is most likely familiar with Chef Rick Gencarelli. Rick used the talent and knowledge he honed working at Shelburne Farms in Vermont and a number of stops at Todd English restaurants to open up his Lardo food cart, which quickly rose to the top of the food cart world in Portland. After two years developing and perfecting his locally-sourced sandwiches in the cart, he opened the first Lardo restaurant, which eventually led to the three locations in Portland now. Along with his Grassa concept, showcasing fresh on-premise made pasta with delicious sauces that are the signature of Rick’s culinary style and success. The other ingredient is that he’s a really nice guy. And who better to travel to Italy with than one of Portland’s patron saints of fresh and flavorful, who just happens to be Italian?
This trip ends two days before our trip with Chef Aaron Barnett of St. Jack to Geneva, Lyon and Annecy. We can help you coordinate the two journeys for a spectacular 16-day excursion with two of Portland’s best chefs! Or, the whole month of September: We’ll be in Spain with Chef Jose Chesa of Ataula starting September 21!