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Schedules will vary due seasonally due to weather, available produce,
and holidays.
 Arrival
Day
- Rooms ready at noon
- Lunch at Azienda Seliano
- Tour of the azienda
- Rest and free time
- Dinner at Azienda Seliano
Day 2
- breakfast
- Cooking Class – basic knife skills, “put up” limoncello, tomato sauce as a base for other dishes, ragu for timballo, meat balls and more – at Masseria Eliseo, the Bellelli family’s other farm, down the road
- lunch (prepared in class)
- To Olio Torretta, olive oil press in nearby Battipaglia
- Pizza at historic Pizzeria Negri in Pontecagnano
Day 3
- breakfast
- Departure on a comfortable bus for a full day excursion
- Visit ancient Stabiae – Archaeologist Bob Harned guides you through the Pompeiian-era Villa San Marco, grand home of a super-rich Roman
- Leave for Vico Equense
- Stroll through Vico, next door to Sorrento, including an “aperitivo” gelato, for those who want (I had to squeeze this great ice cream in somehow)
- Lunch at Antica Osteria Nonna Rosa, Vico Equense, famous for its elegant contemporary turns on traditional dishes
- Leave for Vietri sul Mare, the famous pottery town. An hour is enough,possibly more than enough. The bus is always waiting in the main piazza.
- A walk, a passegiata, through medieval Salerno, still a maze of busy shopping streets, plus the 11th century San Matteo Cathedral (he is buried in thecrypt beneath the church). You can walk and shop or sit in a café and watch the passing parade.
- Dinner at Seliano
 Day
4
- breakfast
- Visit Barlotti dairy, see Cecilia’s buffalo milk made into mozzarella, taste buffalo milk yogurt and have a (second) breakfast gelato
- Look at “the beaches of Salerno,” where the Americans landed in WWII
- Visit ancient Greek temples of Paestum with Bob and Arthur
- Paestum Museum – Tomb of the Diver, among other treasures
- Visit a local pasta workshop – all handmade by local women
- Lunch at Masseria Eliseo – buffet of local cheeses, salumi and ricotta-filled crespelle, plus a minestra demo by Arthur, zabaione by Cecilia
- COOKING CLASS – pasta dough turns into fusilli and (cheese) ravioli for dinner, plus bracciole and ragu and dessert for dinner
- Dinner at Seliano, largely prepared in class
Day
5
- breakfast
- Leave on our comfortable bus for the weekly market in Battipaglia
- To Vuccino, to see olive picking on the estate of Enrica De Falco
- Lunch at internationally known restaurant, Locanda di Bu in Nusco, plus a stroll through this beautiful hill town in Avellino
- Return to Seliano
- “Light” Dinner at Seliano
 Day
6
- breakfast
- Cooking Class - Finish timballo, finish limoncello, pizza and fritti day, among other things
- Pizza lunch(prepared in class)
- To nearby Cilento hills, to see an ancient olive oil press and the home of our friends, the Crisci family, and have an aperitivo
- Farewell dinner at Seliano, partly prepared in class
Departure Day
- breakfast
- Departure according to personal schedule, as arranged
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