Cooking class with Pasta, mozzarella and Tiramisu with wine

The best part of this experience is the setting: you leave the crowded coast and head uphill to a family farm in Pianillo, near Agerola. There, Ferdinando and Michael guide you through fresh mozzarella, handmade pasta, and tiramisu, followed by a meal with farm wine and garden vegetables.

I like two things here. First, the food is hands-on, with simple ingredients and plenty of laughter. Second, the class feels tied to the family home, garden, and mountain setting rather than a polished cooking studio. The main drawback is the location: despite the Positano label, the meeting point is about an hour or more away by public transport.

Key points at a glance

• Three Italian staples: Make mozzarella, fresh pasta, and traditional tiramisu in one roughly three-hour session.
• Hosted by Ferdinando and Michael: Expect a warm, lively teaching style with jokes, music, and stories about the food.
• A farm above the coast: The setting includes gardens, animals, rolling hills, and wide views during the trip uphill.
• Food from the class becomes your meal: Start with mozzarella, tomatoes, basil, and garden vegetables, then eat the pasta and tiramisu you helped prepare.
• Plan transportation carefully: The meeting point is Via degli Ontanelli 13 in Pianillo, not central Positano.
• Good value at $72.56: The price includes instruction, a full meal, wine for adults, and a distinctly local setting.

A farm cooking class, not a Positano town activity

The first thing to understand is geography. The class is sold in connection with Positano, but it starts at Via degli Ontanelli 13 in Pianillo, 80051, above the Amalfi Coast. The ride from Positano can take about one hour and 15 minutes to one hour and 30 minutes, depending on your connection and traffic.

That distance is not just an inconvenience. It is also the reason the class feels different from a cooking lesson held in a restaurant kitchen. You are heading into the hills, to a family property surrounded by gardens, animals, and open views. The journey gives you a glimpse of the upper Amalfi Coast, but you must treat the trip as part of the day.

The class lasts about three hours and is offered in English. The maximum group size is 40, although some sessions may feel smaller. One group described a class of 12, which is a much more personal size than the official maximum. If having close individual attention matters to you, ask about the expected group size before booking.

Meeting Ferdinando and Michael

Ferdinando is the main host named in the experience, and Michael often helps with the class. Their style is friendly and informal. Music may play while you work, and the atmosphere is built around conversation, jokes, and sharing food with people from different countries.

That social side is a major part of the value. This is not a silent demonstration where you sit at a counter and watch a chef do everything. You are there to get your hands involved, meet new people, and enjoy a long meal afterward.

At the same time, expectations matter. The hands-on work may not be equally divided among everyone. Some people leave feeling they have learned enough to repeat the dishes at home. Others find that each person does only a small part of the preparation and that the experience works better as a social meal with cooking than as a serious technical course.

If your main goal is professional-level pasta instruction, this may feel light. If you want to make food, laugh with a group, and enjoy a family farm in the hills, the format should suit you well.

Making mozzarella with tomatoes and basil

The class begins with mozzarella. Ferdinando demonstrates the basic process and the techniques needed to get the right texture and consistency. The work is simple in concept but satisfying because you can see the cheese change as you handle it.

The planned starter is mozzarella with tomatoes and basil, along with vegetables from the garden. This is a good match for the setting. Instead of a complicated dish with a long ingredient list, you get a fresh combination where the quality of the cheese and produce matters most.

Mozzarella was one of the most praised parts of the meal. The cheese is made during the class and served fresh, rather than brought in ready-made from a shop. That makes this section especially worthwhile for families and first-time cooks. You do not need advanced skills to take part, and children can enjoy the physical side of shaping the cheese.

Keep in mind that the amount of individual work can depend on the group. You may help with a stage of the process rather than make a full ball of mozzarella from start to finish. Still, the lesson gives you a useful look at a southern Italian staple that is often taken for granted on restaurant menus.

Rolling pasta and preparing the main course

Next comes the pasta. The class description refers to homemade ravioli and tagliatelle, while the sample menu lists handmade noodles with an organic vegetable sauce. The safest expectation is a fresh handmade pasta lesson, with the exact shape or preparation depending on the day.

Michael is often involved in this part, and one of his strengths is making the process feel approachable. Pasta from scratch can sound intimidating, but the class presents it as a job you can manage with basic ingredients and a little patience. You learn how dough is formed, worked, and cut into noodles.

The planned main course is handmade pasta with organic vegetable sauce. The ingredients are local and straightforward, which keeps attention on the pasta itself. This is not a place to expect a long menu of meat, seafood, or elaborate restaurant sauces. The appeal is the freshness of the dough and the pleasure of eating something you helped prepare.

The class description uses the word ravioli, so ask for clarification if filled pasta is the specific skill you want. The sample menu points more clearly to handmade noodles or tagliatelle. That small difference is worth noting before you book, especially if you are comparing this with a class devoted entirely to filled pasta.

Tiramisu from a family recipe

The final preparation is tiramisu. You learn how to build the familiar layers of ladyfingers, cream, and coffee-flavored ingredients using a traditional family recipe described as grandmothers recipe.

This part is especially easy to enjoy because it requires less time at the worktable than pasta. Some people may be tempted to taste the ladyfingers or cream before the meal is served. The finished dessert is part of the planned menu, so you get to try it after the cooking is complete.

Tiramisu also rounds out the class nicely. You are not making three versions of the same type of dish. Instead, the session covers cheese, pasta, and dessert, giving you a broad taste of home-style Italian cooking in one afternoon.

As with the other dishes, the goal is not a formal pastry qualification. You will get a clear introduction to the components and method, but the amount of individual practice may vary with the group size.

Eating what you made with farm wine

After the preparation, you sit down to eat. The planned meal includes the mozzarella starter, handmade noodles with vegetable sauce, and tiramisu. Vegetables from the garden add another connection to the property, and the food is served in the same relaxed spirit as the class.

Wine produced on the farm accompanies the meal. Adults may be served wine or prosecco during the experience, while anyone under 18 cannot be served alcohol under Italian law. If you are traveling with children, the cooking itself remains the main activity, but the wine portion is for legal-age participants only.

This meal is where the experience makes the most sense as a whole. At $72.56 per person, you are not paying only for a recipe sheet or a short demonstration. You are paying for instruction, ingredients, a three-course meal, wine for eligible adults, and time at a family property in the hills.

The price is reasonable if you value the setting and hospitality. It is less compelling if you only want to learn exact recipes and techniques. Recipes are available afterward through social media, but one person found the class did not provide enough detailed instruction to feel fully confident recreating everything at home.

The transportation problem you should solve first

Transportation is the biggest practical issue. The class does not end in Positano. It ends back at the Pianillo meeting point, so you must arrange your own return.

Public buses can keep the cost low. One option described in the experience is a bus journey costing about 10 euros per person round trip, but the service is not frequent. The route may require a change in Amalfi, and buses can be packed, with some people standing.

The bus stop can also be easy to miss. Tell the driver where you are going and pay close attention to the stop, especially if you are unfamiliar with the upper Amalfi Coast. A missed stop once resulted in a passenger continuing to Amalfi, though the host was able to help reschedule that person for a later class.

Taxis offer more convenience but can be expensive. A taxi from Amalfi to the farm was reported at 135 euros, which can wipe out the value of the class for a couple. Do not assume a ferry to Amalfi will connect neatly with the bus to Agerola. A missed bus can create a costly problem.

You can also reach the area by bicycle, if you are comfortable with the roads and hills. One couple used electric bikes from Positano and enjoyed the ride, but this should be treated as a personal transport choice rather than a standard part of the experience.

My advice is simple: map the complete route before booking. Check the return bus, allow extra time, and do not rely on the last possible connection. The class is roughly three hours, but your total outing will be much longer once you add the ride up and back.

Who will enjoy this most

This class is a strong choice for couples, families, and solo visitors who like food with a social side. It is also a good fit for children interested in cooking. One family booked it because their 10-year-old wanted to learn pasta making in Italy, and the combination of simple food, family hosting, and a relaxed home setting worked well.

It suits you if you care about:

• Meeting local hosts rather than cooking in a formal school
• Eating a full meal after the lesson
• Seeing a quieter area above the main coast
• Learning several basic Italian dishes in one sitting
• Sharing wine and conversation with a mixed group

It may not suit you if you need a highly structured lesson, a guaranteed small group, or detailed written instruction for every recipe. It also makes less sense if your schedule in Positano is tight. A class that begins in the afternoon can take up most of the day once transport is included.

The experience is offered in English, which makes the instruction accessible to international visitors. Confirmation is provided at booking, and the activity has mobile tickets. Free cancellation is available up to 24 hours before the start time. Inside that window, cancellations and changes are not accepted.

Should you book the Pianillo cooking class?

I would book this if you want a friendly farm meal with cooking built into it, and you are willing to spend extra time getting there. The fresh mozzarella, pasta, tiramisu, garden produce, and local wine create a satisfying package for the price.

I would skip it if you think you are booking a cooking class in central Positano or if you need a short, tightly managed lesson. The location is the key detail. Plan the transport first, then decide.

For most people, this is best viewed as a half-day or longer outing into the hills, not a quick activity between Positano sights. If that sounds appealing, Ferdinando and Michael offer a warm, memorable way to connect food, family hospitality, and the Amalfi Coast countryside.

FAQ

Where does the cooking class start?

The meeting point is Via degli Ontanelli 13, 80051 Pianillo, Italy. The activity ends back at the same meeting point.

Is the class actually in Positano?

No. Although it may appear in searches for Positano activities, the class takes place in Pianillo near Agerola, above the Amalfi Coast.

How long does the experience last?

The cooking class lasts approximately three hours, not including the time needed to travel to and from Pianillo.

What dishes will I prepare?

You will prepare fresh mozzarella, handmade pasta, and tiramisu. The description refers to ravioli and tagliatelle, while the sample menu specifies handmade noodles with organic vegetable sauce.

Is wine included?

Yes. The meal is accompanied by wine produced on the farm. People under 18 cannot be served alcoholic beverages in Italy.

How many people can join?

The maximum group size is 40 people. Some sessions may be smaller, but a small group is not guaranteed.

Can I cancel for a full refund?

Yes, if you cancel at least 24 hours before the local start time. Cancellations or changes made less than 24 hours before the experience are not accepted and are not refunded.