Amalfi Coast: Pizza Making Class & Farmhouse Sea View Lunch

Summary

Neapolitan pizza class in Amalfi gardens with local wine and sea air

You’ll walk terraced gardens on the Amalfi Coast, pick fresh herbs for your own Neapolitan pizza, then stretch dough and bake with a local chef overlooking the sea. Taste local wine and Limoncello as you eat in the garden. This is a day for slow moments, laughter, and flavors you’ll remember long after you leave.

Step-by-step itinerary

Day 1 — Pizza making and garden tour

• Tour terraced gardens and lemon grove
• Learn about sustainable farming practices
• Hand-pick fresh vegetables and herbs
• Prepare dough, mozzarella, and tomato sauce
• Stretch dough and shape pizza
• Taste pizzas made by pizzaiolo
• Bake pizza in wood-fired oven
• Enjoy pizza with local wine and Limoncello

Top questions

Is this Amalfi Coast pizza class suitable for vegetarians?

Yes, vegetarian options are available if requested at booking.

Does this cooking class include drinks like wine or coffee?

Yes, local wine, Limoncello, bottled water, and Neapolitan coffee are included.

Are children allowed at this pizza making class?

Children must be over 7 years old; no kids under 8 can join.

Can people with gluten intolerance join this tour?

No, unfortunately gluten-free options cannot be accommodated.

How do we get to the farmhouse for the class?

The location is accessible by public transportation nearby; no hotel pickup is included.

Will we make our own mozzarella during this class?

Yes, guests prepare fresh mozzarella from scratch as part of the experience.

Is there a lot of walking or stairs involved?

Yes, there are stairs and uneven surfaces; not suitable for those with walking difficulties or wheelchairs.

What’s included

Your day includes a guided tour of terraced gardens where you'll pick ingredients for your pizza before making fresh mozzarella and tomato sauce from scratch. The hands-on cooking class comes with all pizzas made during the session plus local wine, bottled water, authentic Limoncello from the Amalfi Coast, Neapolitan coffee at lunch in the garden overlooking the sea—and you'll take home an original recipe and a cooking diploma too.

What’s the experience like?

“Don’t eat all the basil!” That’s what our pizzaiolo joked as we wandered through the lemon grove above the Amalfi Coast, pinching leaves between our fingers. The smell — sharp and green — stuck to my hands. I didn’t expect to be so into picking tomatoes, but there’s something about seeing your lunch still on the vine. Li laughed when I tried to say “mozzarella” in Italian — probably butchered it, but nobody seemed to mind.

We made everything from scratch: dough that felt soft but sticky (harder than it looks), mozzarella that squeaked a bit when you pulled it apart, tomato sauce that actually tasted sweet. Our guide showed us how to stretch the dough just so — not too thin or you’ll rip it, not too thick or it won’t bake right. I never realized how much your hands matter in making real Neapolitan pizza. The wood-fired oven was already hot; you could hear it crackling every time someone slid their pizza in.

Sitting outside with my pizza, glass of local wine catching the sun, I kept glancing at the sea below. It was quieter than I expected — just some distant chatter and birds over the garden wall. We tried Limoncello after (stronger than I thought), and Neapolitan coffee that cut right through all the cheese. I still think about that view sometimes when I’m back home making toast instead of pizza. Not quite the same.