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cluded (1/2 water + ¼ wine or alcohol free drink
Food and Wine included) 5th Day: Amalfi Coast
Right after the breakfast we departure to the
tour in Campania 3rd Day: Vesuvius and Pompeii excavations Amalfi Coast. First we will stop to Belvedere of
7 days After the breakfast in the hotel, a departure for Positano, known as the “vertical city” for its con-
the visit of the National Park of Vesuvius. Accom-
formation that sees it develop perched on a hill,
panied by a guide inside the park we will pass perpendicular to the sea. Characteristic are also
1st Day: Arrival in Naples through the pathway of Gran Cono having an the many stairways which from the high part of
Arrival in Naples, transfer in hotel. Free time at unique experience, for the emotion of walking the city permit to go down and arrive on sea. We
disposal. Dinner and overnight. along the crater of an active Vulcan and for the continue the visit on Amalfi Coast, this coast city
view that we can enjoy in a good part from Cam- characterized by one seaside and a long way of
2nd Day: Naples pania to Lazio. shingle beach. We will visit its amazing cathedral
Breakfast in hotel. In the morning we will vis- At the end of the visit we will stop in one farm- along the shore and the paper factory with the
it the historic Center: the Church S. Chiara with house on the slopes of Vesuvius for the lunch. annexe museum. Free lunch.
the cloister, the Duomo of S.Gennaro, the quart This zone is rich with typical products, which be- This afternoon we will enjoy a beautiful lemon
of S.Gregorio Armeno and the glimpses that sur- came unique for the characteristic fertility of the tour. We will start with the guided visit of a lim-
round it. Free lunch. In the afternoon we will land. Here were born the famous grapes men- oneto with the spiegation of the way of cultiva-
proceed our panoramic tour of the city taking a tioned from Sallustio and Plinio, testimony of one tion of the “Lemon Amalfi COast” I.G.P.
break at Plebiscito Square. Here we could taste very old tradition: the Falanghina of Vesuvius, On the arrival a small refreshment will be served. Business Proposals in Campania
a coffee in one of the historic café of the city: il the Fowtail, called Caprettone, and the Piediros- A visit of the center of collect which protects the
Gran Caffe’ Gambrinus. so of Vesuvius. From these grapes was brought process of production and elaboration of the
This evening we will participate at one cooking the famous Lacryma Christi (Doc from 1983). “Lemon Amalfi COast”I.G.P. Visit of the artisan li-
class of pizza in one Neapoli0tan historic pizza Vesuvius is also the reign of the “tomato of pien- quor factory “Terra di limoni” with a presentation
place equipped with a wood oven, in the imme- nolo”, a tomato of bunch, by around shape and of the production process of the “Limoncello”.
diate area of Margellina. So, it is a pizza place, not lace tip, used in so many typical recipes. Next is the degustation of typical local liquors.
so far from the seacoast and, finished the pizza The tour includes: visit of a typical Vesuvian cel- Every participant will be honored with a small
class, we could also enjoy in a walk near the sea, lar, starter, first course, sweet and degustation of container of “Limone Costa d’Amalfi” I.G.P.
arrive until the Castle of Ovoaor eat an ice cream 5 wines (Lacryma Christi of Vesuvio DOC White, Return to hotel, dinner and overnight.
in one of the locals in via Caracciolo. Rose and Red vintage, Lacryma Christi of Vesu-
During the pizza cooking class- with the help of vio DOC Red “Reserve” sealing wax vend. 2012, 6th Day: Excavations of Paestum and Cilento
the pizza maker - we will personally prepare the Passito del Vesuvio e Sparkling Rose’ Aglianico Breakfast in hotel and departure to Paestum,
pizza Margherita following all the steps, from “CAPAFRESCA”). where we will visit the Archeological Excavations,
the realization of the dough until the cooking In the afternoon departure to Pompeii and visit which has impressing examples of temples in
in the wood oven. You are not going to see only of the Excavations which have restitute the re- Doric style.
the preparations of the Neapolitan pizza but you mains of the antique cities buried under ashes, Here we will find a sublime magic: the unmistak-
are going to discover some secret: which flour lapilli and mud during the eruption in 79 AC. Re- able taste of the buffalo mozzarella DOP.
is good to use, which yeast, how much time is turn to the hotel. Dinner and overnight. The tour includes: guided visit of the Paestum
needed for the dough to rest, how should be temples, lunch in a typical cellar, a vision of the
spread, which tomato to use, when should the Menu degustation elaboration of the mozzarella, the plant of the
oil need to be added and so many other things. -starter with typical products of the zone: sala- transformation of the yogurt, the buffalo breed-
And you will hear the story of this unique dish, mi, provolone, casatiello and tomato of piennolo ing, the museum of the village civilization with
which in all over the world are trying to replicate bruschetta, eggplants and olives roasted on bre- more than 1000 pieces and the leather shop.
it but only in Naples remains in its kind. ad baked in a wood oven. Return in hotel, dinner and overnight.
Return in the hotel and overnight. Wine surved with Lacryma Christi del Vesuvio
White DOP (100 % caprettone grapes) or Christi 7th Day: Naples / Departure
Curiosity: one of the legends tells that the coffee, del Vesuvio SUPERIORE White DOP (caprettone Breakfast in hotel and transfer to the airport for
in Naples, became a cult thanks to Maria Caro- grapes 100%), Rosato DOP (100% piedirosso) and the return flight.
lina from Habsburg, doughter of Maria Teresa Rosso DOP (100% piedirosso) or Rosso SUPERIO-
from Austria and wife of the king Ferdinando IV. RE DOP (100% piedirosso).
When the queen moved to live under Vesuvio, -Spaghetti of durum wheat with a tomato of pien-
at Wien the refined Kaffeehaus were already in- nolo sauce and basil served with Lacryma Christi
stitutions. It was like that so they started to tick Riserva (80% piedirosso and 20% aglianico aged
also in the capital of the Borbonic Reign. From in French oak barrels from 18 to 24 months).
the historic coffees in Naples, the one that has -Neapolitan pastier made with ricotta, wheat and
survived until today is the Gran Caffè Gambri- white fruit, served with Capafresca Spumante
nus, on the angle between the square Trieste Rosato (100% aglianico) and Passito Bianco IGT.
and Trento and the Plebiscito Square. Entering
in the Gran Caffè Gambrinus is like you make a 4th Day Sorrento and Gragnano
jump in the history. Its history begins with the Breakfast in hotel.
Unifying of Italy in the 1860. During the years Departure to Gragnano, the city of pasta. In Grag-
it became the good salon of the good Naples. nano, the wheat is over 500 years the main re-
Furniture in liberty style, stucco, marbles, art source of the local economy: some artisan pasta 185
operas and walls decorated with the most im- factories can be visited like the one that we pro-
portant Neapoletan landscapes. The actual seat, pose in this delicious tour where in a hall deco-
where still today you can breath that environ- rated with pgotos from the period and antique
ment a little retro, was inaugurated in the 1890. furniture used by the Pastai in the 800s you could
In its halls were alternated intellectuals, artists, taste an unforgettable lunch with a splendid au-
nobles and presidents. Today Gambrinus is an thentic taste.
obligatory stage for every visitor of the city. For In the afternoon we proceed to Sorrento. Here
a breakfast, a lunch, an appetizer, but mostly for we will explore the magical streets of the city and
the coffee, shaken also. will be curious for the local painting activities. Fi-
Cooking class duration: around 2 hours. The nally we will enjoy in a breath-taking views of
lesson includes: 0dinner based on the pizza the Neapolitan Gulf from the amazing Torquato
Margherita from every single participant, mixed Tasso Terrace.
starter based on frying and dessert, beverage in- Return in hotel, dinner and overnight.
Eno-Gastronomia, il meglio della regione Wines & Gastronomy, the best of region