Three Nights/ Four Day Cooking Program with Luxury Accommodations
Thursday - Sunday (Program no. 2)
Alternative package offered Monday - Thursday (Program No. 1)
Description of the Cooking School
Following its philosophy of the Mediterranean tradition, in the steady quest of the high-quality and creating a connection between the tradition and the modernity, Don Alfonso has just opened a brand new cooking school in 2008.
A passion for cooking pushed the Laccarino family towards restaurateur consulting, to teach caterers wishing to excel the secrets to success of the menu, of haute cuisine, of service, of wines, and of the Don Alfonso 1890 organization.
Their dishes are based on three principles: Mediterranean character, first class quality of the raw ingredients and modern food styling.
For Don Alfonso, TO INNOVATE in the kitchen is very important but they want to create their own unique identity…they begin with the land... in a larger sense... that is not only the vegetable garden but is a combination of values such as customs, gastronomical traditions, products taken from the land and from its artisans... without artisans that make quality they would not have interesting products created from the territory.
The menu begins with phrases by Eduardo De Filippo: "Only after having studied, thorougly analyzed and respected tradition, we have the right to put it aside, always with the knowledge that we are in debt towards it, at least, after having cleared our minds. Naturally, if we remain tied to the past, life that goes on becomes life that stops but, if we use tradition as a springboard it is obvious that we shall jump higher."
They are extremely open to all that is "new" when it comes to new techniques and technology as well as products. Looking back in the past they realized that "innovations" become successful if they are tied to the land (the larger sense one).
If you think about pasta and tomatoes, for example, today they are a part of a consolidated Italian tradition, but back then, when they were first introduced, they were very new products.
The tomato was unknown until the discovery of America in 1492 and it was by chance that it was used in the kitchen.
Durum wheat pasta has controversial origins, it's beginnings are a mystery. Arabs introduced us to alittrya, "vermicello", a small worm-like spaghetti made by hand, obtained by using dried durum wheat, a precious food source for nomadic people. But the golden age for pasta production begins in the XIX century: the first marks of this product are Sicilian, but it is Naples that passionately produces it, making it their prime item.
Pasta and tomatoes are an example that "new" becomes "tradition" if it transforms into excellency on the territory (and therefore on the land, in a larger sense). If innovating is fundamental... land (in a larger sense) is the cradle where innovation is developed and nourished until it is turned into a tradition.
It is difficult to speak of Sant'Agata sui Due Golfi without mentioning Don Alfonso 1890. The restaurant and hotel are right in the center of the village, on the street corso Sant'Agata, at house 13, and they are both gourmet holiday institutions on the Sorrentine Peninsula.
For those unaware of its existence, Sant'Agata sui Due Golfi is the small capital of the Sorrentine Peninsula, the latter acting as a divide between the two most stunning gulfs in Italy: the Gulf of Naples and the Gulf of Salerno.
You can reach Sant’Agata via a road that starts at Sorrento and stretches across roughly 10 kilometers of hills. It may be a challenging path, but when you arrive at the top of the hills you will be repaid tenfold for your effort by the breathtaking view which enchants anyone who sees it.
Lemon and olive orchards, vineyards, vegetable gardens; a foaming blue sea and an impenetrable, perfumed Mediterranean forest; a pleasant climate during any season: these are the cornerstones of Sant'Agata sui Due Golfi and of the Don Alfonso 1890 restaurant and relais. Coming to Don Alfonso in Sant’Agata is not only an occasion for an authentic gourmet holiday between Sorrento and the Sorrentien Peninsula, but also for cultural and gastronomic tours surrounded by the unforgettable landscapes between the Gulf of Naples and the Gulf of Salerno.
On top of that, the sea is beautiful, and the beaches of Massa Lubrense, Nerano, Marina del Cantone are enchanting. In addition, the bays of Jeranto, Recommone and of Crapolla, can be reached by foot, following scenic routes amidst Mediterranean forests and ancient watchtowers, as they are only a few kilometers from the Don Alfonso 1890 restaurant and relais.
The Marine Protected Area of Punta Campanella which protects the land and sea at the edge of the Sorrentine Peninsula, is a must-see, and offers both excursions by foot and by boat.
Your itinerary for the 3-day program:
1st day (Thursday)
Arrival and accommodation in the suites; free night on your own to explore the area
2nd day (Friday)
After a good night's rest, you'll wake up to a glorious breakfast served from 8 am to 9 am before partaking in your first morning cooking lesson at 9:30 am.
Enjoy lunch based on the courses prepared during your lesson and at 1:30 pm you are free to explore the area on your own for the remainder of the day.
Cooking Lesson Subject:
Introduction to the Don Alfonso’s cooking philosophy, through supported photos and videos
Durum semolina flour pasta. Its history displayed through pictures of the 20th century.
Preparation and tasting of the recipes
3rd day (Saturday)
Breakfast is served from 8:00 am - 9:00 am
Cooking class from 9:30 am - 1:30 pm
Free afternoon to explore on your own enjoying the area or lounge by the pool.
7 PM - Visit to the wine cellar followed by an aperitif on the patio
8 PM - Dinner based on the the menu “ La Degustazione”, served with regional wines.
Cooking Lesson Subject:
Fishes: the most important species of the Mediterranean Sea and their main features.
Clean, thread and cooking methods (traditional cooking “Acqua Pazza”, modern cold cooking).
4th day (Sunday)
Breakfast served from 8 am to 8:45 am
Cooking class from 9 am - 12 pm
Check-out: by 12.45 pm
Final Cooking Lesson Subject:
The great Neapolitan art of pastry making.
In the end of the lesson tasting of the recipes.
Price per person for the 3-day course with accommodations (Thursday - Sunday course):
Junior Suite, double, single occupancy - rate of 1800 euro per person; Junior Suite, double occupancy - rate of 1500 euro per person.
(Non cooking students are welcome to share a room for an extra charge of 175 euro per night ).
Suite, double as single, at the rate of 2100 euro per person;Suite, double, at the rate of Euro 1700 euro per person
(Non cooking students are welcome to share a room for an extra charge of 250 euro per night).
Minimum of 4 and a maximum of 10 participants per week
Terms & Conditions:
A 15% deposit payment and a major credit card is due to confirm your programs at Don Alfonso and is non-refundable unless the class is canceled by the school itself for unforeseen reasons at which time your payment will be returned in full. No exceptions will be made to this policy and we highly advise you to purchase travel insurance in the event of emergency, illness, change in your itinerary, accident or act of God, which we are not responsible for covering.
Alternative Transporation Options and Side Excusions!
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