First Impressions of Napoli

Our Napoletana Pizza cooking class was created to give students a sample of the incredibly complex flavours of Napoli. Much of the inspiration behind this class was built behind the experience of my first day in Napoli

The trip to began on a rainy Sunday morning in early October. The rocket train from Rome blasted south across the countryside at 300km per hour, giving us a very quick introduction to the softly clouded mountain countryside.

The city itself was in a state of quiet, local football club SSC Napoli was playing Atalanta BC at midday and many of the nearby pedestrians stopped to watch the match on screens from the streets.

The first stop was right near the train station for a Sfogliatella, an amazingly flaky pastry stuffed with warm sweetened ricotta. The steam of the pastry against the rain coupled with the snowstorm of powdered sugar remains one of my most cherished food memories of all time .

Since tourism season had just ended, the lull made it easy to slide through the city to 7 different pizzerias in 8 hours. Each pizzeria was unique in its own way, and the things learned that day remain as the foundations of 100% of my time behind the pizza peel.

My first day in Napoli was a whirlwind of flavours and new encounters , an experience that we try to re-capture at the Faema Culinary Academy for all our first time students. Be sure to check out our schedule and special events sections, and be sure to book in for your next date night, birthday party, or special event to enjoy a comprehensive taste of Southern Italy .

JOIN US JUNE 26th FOR THE NEXT PIZZA NAPOLETANA CLASS!!! SPOTS ARE FILLING UP QUICKLY SO SIGN UP ASAP!