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Frantoio

Cooking Class at the Sorrento Oil Mill

I’m a Neapolitan by heart and heritage, and my passion for food has always been deeply rooted in the traditions I grew up with. Ironically, it was while I was living abroad that I truly began to appreciate the flavors and values of my home cuisine. I missed the simplicity, the warmth, and above all, the authenticity of eating the way I was raised — with seasonal ingredients, family recipes, and meals shared around a table.

That experience sparked something in me: a new awareness of what food really means. I started organizing cooking challenges with friends — just for fun — where we’d spend whole afternoons cooking, tasting, laughing, and enjoying each other’s company. These moments reminded me of the beauty of sharing not just food, but stories and culture.

Curious to go deeper, I began asking my mother and uncles for old family recipes — the kind you won’t find in books — so I could keep those traditions alive and pass them on. I love experimenting when I have time, trying new techniques while staying true to the soul of each dish.

Today, I focus on cooking with organic, locally-sourced ingredients whenever possible. I believe in food that nourishes both body and soul — not mass-produced, but carefully chosen. Hosting with Eatwith would be a way for me to bring people into that world: one where every dish tells a story, and every guest feels like family.

Making pasta, ballmeat or eggplant parmigiana

A typical local antipasto

A first course accompanied by a glass of local Campanian wine

Mineral water and soft drinks

Limoncello tasting and other local cream liqueurs

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Cooking Class at the Sorrento Oil Mill

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