Cooking class with Pasta, mozzarella and Tiramisu with wine

The best part is far above the coast. This three-hour cooking class takes you from Positano’s busy waterfront to a family farm in the hills near Agerola, where you prepare fresh mozzarella, handmade pasta and tiramisu before sitting down to eat with wine. I like the warm family hospitality, especially from Ferdinando and Michael, and I like that the food uses simple, fresh ingredients, including produce from the garden.

The main drawback is the address. This experience is marketed with Positano, but the meeting point is in Pianillo, near Agerola and Bomerano, not in Positano itself. The ride can take about one hour and 15 to 30 minutes from Positano, and infrequent buses can turn a three-hour class into most of a day.

Key points at a glance

• A family farm in Pianillo: The class takes place at Via degli Ontanelli 13, in the hills above the Amalfi Coast.
• Three Italian staples: You work with fresh mozzarella, handmade noodles and traditional tiramisu.
• Hosts who make the difference: Ferdinando leads the class, with Michael and other family members helping create a lively, friendly mood.
• Food from the property: Tomatoes, basil, vegetables and other simple ingredients are used in the meal.
• Wine with the meal: Wine produced on the farm accompanies the food, though anyone under 18 cannot be served alcohol.
• Plan the ride carefully: Public transportation is possible, but the bus schedule is limited and connections can be slow.

Why this cooking class is not really in Positano

The most important fact is also the easiest to miss: you do not meet in Positano. The official meeting point is Via degli Ontanelli 13 in Pianillo, 80051, in the Agerola area.

That matters because Positano and Agerola sit in very different places. Positano is on the coast, while Pianillo is up in the hills. The ride is part of the appeal, with mountain roads and fine views, but it takes planning. From Positano, the trip can take roughly 75 to 90 minutes, and the return journey may require a bus change in Amalfi.

You can reach the area by public transportation, but do not treat the bus as a quick shuttle. One route described for the trip uses a bus from Positano toward Amalfi, followed by a connection toward Agerola. The return may involve the same route in reverse. A reported round-trip bus cost was about 10 euros per person, but the bigger issue is timing.

Buses can be crowded, and some people may need to stand. A missed connection can leave you waiting for a long time. One couple missed the bus after arriving in Amalfi by ferry and paid 135 euros for a taxi to reach the class on time. That is a strong reason to check the timetable before booking, leave plenty of margin, and avoid combining this class with a tight ferry schedule.

The meeting point can also be a little confusing to find. If you plan to use the bus, make sure the driver knows your stop. One participant missed the stop and ended up in Amalfi, though Ferdinando helped arrange a later class in that case. That kind of flexibility is useful, but I would not count on a schedule change every time.

Arriving at the family farm

Once you reach Pianillo, the setting changes the tone of the day. The class takes place at a family home and farm, surrounded by gardens, animals and rolling hills. It feels removed from the crowded coast, which is exactly why the long ride can be worthwhile.

You are not simply placed in a restaurant kitchen. The experience centers on the family property and its food. Fresh vegetables from the garden appear in the meal, and the cooking is tied to the place around you. Several parts of the class take place in a relaxed home setting, with music, conversation and wine adding to the social mood.

Ferdinando is the main host and teacher. He is described as funny, welcoming and generous with his time. Michael, his nephew, also plays an important role, particularly during the pasta and tiramisu preparation. Their personalities are a major part of the experience. You are likely to remember the jokes and stories almost as clearly as the recipes.

The class can attract solo visitors, couples and families. One family booked it for a 10-year-old who wanted to learn how to make pasta from scratch. That is a good sign for families with children who enjoy hands-on activities, although the material provided does not specify a minimum age for participation.

The maximum group size is 40 people. That is worth noting. Some sessions have been described as more intimate, including one group of 12, but you should not assume every date will be that small. A larger group may mean less individual time with the ingredients.

Making mozzarella before lunch

The first food lesson focuses on mozzarella. Ferdinando demonstrates the traditional method and explains how to reach the right texture and consistency. The process gives you a direct look at an important part of southern Italian food culture, where fresh cheese is not just something taken from a package at the market.

The sample starter is mozzarella with tomatoes and basil, served with vegetables from the garden. This is a simple plate, but simple is the point. Fresh mozzarella needs very little help. When the cheese is good and the tomatoes are ripe, the dish shows why Italian cooking often depends more on ingredients than complicated technique.

The mozzarella lesson is also one of the most praised parts of the class. Ferdinando brings humor to the demonstration, which helps keep the group engaged while he explains the craft. You should expect a practical introduction rather than an advanced cheese-making course. The information provided does not promise that each person will produce a full ball of mozzarella independently.

That distinction applies to the whole class. Some descriptions present the experience as very hands-on, while one disappointed participant felt that each person did not get enough time making the food. In a larger group, you may watch some steps as well as perform others. If your goal is a serious technical workshop, ask about the group size and level of individual participation before you book.

Rolling pasta with local ingredients

The pasta portion is likely to be the main event for anyone who has always wanted to make noodles from scratch. Michael helps guide the process, and several people found the method easy to follow. The class uses local ingredients and finishes the pasta with an organic vegetable sauce.

There is a small inconsistency in the description. The overview refers to homemade ravioli and tagliatelle, while the sample menu calls the main course handmade noodles. The safest expectation is fresh handmade pasta or noodles, not a guaranteed ravioli-making session. If filled pasta is the specific skill you want, confirm the day’s recipe before you go.

The appeal here is not only the finished plate. Making pasta gives you a skill you can try at home, and the class is presented as simple enough for beginners. You will work with the dough, shape the noodles and then eat the result as part of the group meal.

At the same time, the class may not provide a complete recipe lesson in the formal sense. One participant felt the recipes were available through social media but that the class itself did not teach enough to repeat each dish confidently at home. If you want detailed measurements, timing and written instruction, bring a phone or notebook and ask questions as you work.

That said, this is not a dry demonstration. The combination of music, flour, jokes and shared work creates a social activity. You are likely to meet people from different countries, and the communal cooking makes conversation easy. For many people, that relaxed atmosphere is worth more than a perfectly structured culinary course.

Layering tiramisu with a family recipe

The final recipe is tiramisu, prepared with a traditional family recipe. The class covers the creamy layers and gives you a sweet finish to look forward to while the other food comes together.

Tiramisu is a smart choice for a group class. It is familiar, requires no elaborate equipment and can be assembled while other dishes are being prepared. The lesson appears to be more practical than a simple dessert tasting, though, again, the amount each person does may depend on group size.

A few details make this part feel less formal and more like cooking with relatives. One group admitted to snacking on the ladyfingers and whipped cream during the preparation. That is not a flaw. It tells you the class has a relaxed rhythm rather than strict kitchen-school discipline.

If you want to reproduce the dessert later, pay attention to the order of the layers and the texture of the cream. Take notes while Michael or Ferdinando explains the method, since the experience may not provide a detailed printed recipe.

Sitting down to eat what you made

After the preparation, you sit down for the meal. The sample menu includes mozzarella with tomatoes and basil, vegetables from the garden, handmade noodles with organic vegetable sauce and traditional tiramisu.

This meal is part of the value. At $72.56 per person, you are paying for instruction, food, a farm setting, hosting and wine, not just a plate of pasta. The class lasts about three hours, so there is enough time to cook, talk and eat without feeling rushed.

Wine produced on the farm accompanies the meal. Some sessions include house Prosecco while cooking and red wine with dinner. That detail may vary by the day’s service, but the experience clearly includes local wine as part of the hospitality.

Anyone under the legal drinking age in Italy, which is 18, will not be served alcohol. The tour information does not specify a substitute beverage, so families should ask what nonalcoholic options are available.

The food itself is intentionally straightforward. You are not attending a polished tasting menu with elaborate plating. You are eating fresh food prepared by the group, using ingredients tied to the property and the region. That makes the meal feel personal, though diners expecting a restaurant-style culinary production may find it modest.

How much value does $72.56 offer?

At $72.56, this class is fairly priced if you value the full outing: the cooking lessons, the meal, the wine, the family setting and the chance to spend time in the hills above the coast.

The value is strongest for people who want an experience rather than a formal certificate or professional-level training. Ferdinando’s hospitality and the setting receive more praise than any single technical lesson. The food is fresh, the atmosphere is warm, and the class creates an easy way to meet other people.

The value drops if you must pay for a last-minute taxi. A 135-euro taxi, even when split between several people, can change the economics of the day. The class itself is not responsible for the cost of getting there, so transportation belongs in your budget.

You also need to value your time. A three-hour activity can take five or more hours from Positano once you add the bus ride, waiting and transfers. From Agerola or nearby Bomerano, the calculation looks much better. From Positano, it is a full outing rather than a quick afternoon class.

The experience is booked about 32 days ahead on average, so popular dates may disappear before your trip. Since free cancellation is available until 24 hours before the start time, you have some flexibility, but changes or cancellations inside that 24-hour window are not accepted for a refund.

Who will enjoy this class most?

I would recommend it to:

• Couples who want a relaxed food activity away from the coast
• Families with children interested in pasta or Italian cooking
• Solo visitors who enjoy meeting people around a shared table
• Food lovers staying in Agerola, Bomerano or nearby hill towns
• Anyone who values local hospitality more than formal culinary instruction

I would be more cautious if you are staying in Positano and dislike long bus rides. I would also think twice if you need a precise, step-by-step course that lets every participant prepare every dish from start to finish.

The class is a particularly good fit for a family celebration or a special day during an Amalfi Coast trip. It offers something different from viewpoints, ferries and crowded lanes. The ride is part of the day, and the mountain setting gives you a different sense of the region.

Practical tips before you book

Check the map carefully. Search for Pianillo or Agerola, not only Positano, and confirm how you will reach Via degli Ontanelli 13.

Check the SITA bus schedule for both directions. Do not rely on a final bus that leaves immediately after the class, since delays and missed stops are possible.

Leave extra time from Amalfi. A ferry arrival may not connect neatly with the bus to Agerola, and a missed connection can be expensive.

Tell the driver where you need to get off. This is especially important if you are unfamiliar with the hill roads and stops.

Ask about the pasta shape for your date. The description includes ravioli, tagliatelle and handmade noodles, so the exact lesson may differ.

Bring a phone for notes and photos. The class is social and informal, and you may want to record the dough method or dessert steps for later.

If you are under 18, plan on a nonalcoholic drink. Alcohol is not served to anyone below Italy’s legal drinking age.

Should you book this Amalfi Coast cooking class?

Book it if you want a friendly, food-centered day on a family farm, and if the trip from the coast does not bother you. Ferdinando, Michael and the farm setting give the class its real character. The fresh mozzarella, handmade pasta, tiramisu and local wine make a satisfying meal, while the mountain ride adds a different view of the Amalfi area.

Skip it if you need a cooking school in central Positano, a small guaranteed group or intensive instruction for every participant. The distance is the big issue, and the group size can reach 40 people.

For most people staying in Agerola or nearby, this is an easy recommendation. From Positano, book only after checking the bus connections and accepting that the cooking class is a full half-day commitment. With that expectation, the price offers good value and the experience can become one of the more personal food memories of your trip.

FAQ

Where does the cooking class meet?

It meets at Via degli Ontanelli 13, 80051 Pianillo NA, Italy.

Is the cooking class located in Positano?

No. The meeting point is in Pianillo, near the Agerola and Bomerano area. The experience is promoted for visitors to the Amalfi Coast, but it is not held in Positano itself.

How long does the experience last?

The cooking class lasts approximately three hours.

What dishes will I prepare?

The class covers fresh mozzarella, handmade pasta or noodles, and traditional tiramisu. The description also refers to ravioli and tagliatelle, so the exact pasta preparation may vary.

Is wine included?

Yes. Wine produced on the farm accompanies the meal, and some sessions may include Prosecco while cooking. Alcohol is not served to anyone under 18.

What food is included in the meal?

The sample menu includes mozzarella with tomatoes and basil, vegetables from the garden, handmade noodles with organic vegetable sauce and traditional tiramisu.

How many people can join the class?

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

Is public transportation available?

Yes. The meeting area is near public transportation, but buses can be infrequent and crowded. Getting there from Positano may require a connection through Amalfi.

Can I cancel for a refund?

You can cancel at least 24 hours before the start time for a full refund. Cancellations or changes made less than 24 hours before the experience are not accepted for a refund.