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Naples and Campania
Milk Street on the Road: Naples and Campania
October 20 - October 27, 2025
Where
Naples and Campania
Group Size
8-12 Travelers
Duration
8 Days, 7 Nights
When
October 20 - 27, 2025
Price
6,500 USD per person
The freshest buffalo mozzarella. Tomatoes grown on steep terraces overlooking the Bay of Naples. The world’s best noodles from “the city of pasta.” These are the building blocks of the world-famous cuisine of Campania, the southern Italian region that includes Naples, Pompeii, the Amalfi Coast and Mount Vesuvius.
On this exclusive-to-Milk-Street eight-day culinary tour, we get a perspective on Naples and Campania that few visitors ever do. We begin with a crash course in Neapolitan food led by Culinary Backstreets tour leader and Naples native Chiara Garofalo. Then, we head to the countryside to see where the ingredients that feed the city come from. After spending a morning harvesting seasonal produce at a family-owned farm tucked in the volcanic landscape of rural Campania, we’ll meet up with cookbook author and culinary instructor Viola Buitoni, who has arranged special access to some of the region’s best artisanal food producers. Over the course of five days, you’ll visit the producers of buffalo mozzarella, sip wine in the living room of an organic winemaker and watch the production of bronze die-extruded pasta. Back at our home base – a converted monastery perched high in the hills of the Sorrento Peninsula, where we are the only guests – we’ll turn what we’ve found into great meals with Viola’s guidance.
Explore
Meet
Cook
Learn
Eat
Your itinerary
Day 1
Arrive & Meet the Group
Arrive and check into our downtown boutique hotel. We’ll gather in the late afternoon for a stroll, aperitivo and introduction to Naples and our week together, all while enjoying sweeping views of the Bay of Naples and Mount Vesuvius. After our welcome drinks, we’ll continue our pre-dinner walk, or passeggiata, before settling into Mimì alla Ferrovia, a cozy, local dinner spot where third-generation chef Salvatore Giugliano puts a unique spin on the Neapolitan classics he grew up eating and making in this very restaurant. Expect to try ricotta-stuffed squash flowers, linguine studded with seafood, Piennolo tomatoes from the slopes of Vesuvius – you’ll learn more about these rare tomatoes firsthand – the family’s eggplant Parmigiana and house-made babà, rum-soaked cakes, for dessert.
Day 2
Explore the City’s Kitchens
After breakfast at the hotel, we set out for a kind of culinary immersion only Napolitanos know how to provide. Get ready to eat! We’ll get back-kitchen access to bakeries, restaurants and street market stalls to sample babà au rum, sfogliatelle, pizza (of course), caponata, regional cheeses and more. Happily satiated, we’ll take a break from snacking to visit the city’s last market sign painter. Naples is a city that holds tight to its traditions, including hand-painted market signs, nearly all of which are painted by the man you’ll get to meet. To end our day, we head to San Giuseppe della Scalze, a Baroque masterpiece of a church. There we will enjoy local small bites and an exclusive tasting of Campanian wine while we watch a live theater performance.
Day 3
Visit Phlegraean Fields, Taste Wine & Meet Viola
Check out of hotel, transfer to Astapiana via Phlegraean Fields After breakfast in the city, we say goodbye to Naples and head to rural Campania via a stop in Phlegraean Fields. The home of Vulcan, the Roman god of fire, this volcanic zone is a netherworld of crater lakes, ancient waterways, thriving viticulture and seafood farming. To learn more, we’ll visit a family farm located within Cuma Archaeological Park and eat at Le Cantine dell’Averno, a winery on the shores of Lago d’Averno that sources its food from nearby producers. After lunch, we’ll drive south and settle into our new home, Astapiana Villa Giusso. There, Viola will welcome us with a meal her mother always made after long days of travel: a warming chicken soup studded with homemade pasta and salsa verde. You can jump in to help with final preparation or enjoy a restful early evening to prepare for days of producer visits and cooking ahead. Transfer to Campania, check in, and dinner.
Day 4
Take it Easy & Make a Campania Feast with Viola
On our first full day in the countryside, we’ll take it easy to enjoy our accommodations and the beautiful land surrounding them. Breakfast will be leisurely. Spend time walking the estate – which is also a working farm – reading, snacking on the local products Viola has stocked the villa’s kitchen with. It’s a choose-our-own-adventure kind of day that, if you’re feeling like it, could include an impromptu lunchtime cooking lesson. Late in the afternoon we’ll gather in the kitchen to make dinner with Viola.
Day 5
Immerse Yourself in Local Cheese Production
We’ll grab coffee and local pastries early today so we can get started on our mozzarella education. We’re headed to the Barlotti family dairy where we will meet their prized water buffalos and watch the small team turn farm-fresh milk into the freshest mozzarella imaginable. Naturally, that will be followed by a mozzarella tasting and a lunch of more hyperlocal fare, including creamy ricotta and bocconcini, classic Campanian pastas and the farm’s own meat. After lunch, we’ll visit the breathtaking Paestum ruins, a collection of three ancient Greek temples built to honor Hera and Athena. Our last stop for the day will be Casebianche, a natural wine producer nestled in between citrus, olive and fig trees. There we’ll have a wine tasting and snack on the light dishes made for the aperitivo hour. We’ll arrive back home in the late evening, which is yours to enjoy as you like.
Day 6
Taste Italy’s Best Tomatoes & Pasta. Cook with Campania’s Produce
After a breakfast of fresh fruits, breads, cheeses, marmalades, eggs, espressos and more in our hotel’s communal and beautiful kitchen, we’ll head to Gragnano, the birthplace of Italian dried pasta. But we start in the tomato fields with Sabatino Abagnale to learn about his famous tomatoes, the rare Piennolo, one of only three tomato varieties allowed in true Neapolitan pizza. Thanks to the mineral-rich volcanic soil, hot sun and minimal water, these tomatoes are small and intensely sweet. Viola again has arranged special access for us; normally Sabatino does not allow anyone into his fields, but for Viola’s students he’ll make this exception. Our next stop is a tour at Pastificio Faella, widely considered the region’s top pasta producer. Viola has arranged special access for us to tour the facility, learn about the history of pasta in Campania, and hold a cooking lesson in their kitchen. After lunch we’ll walk around Gragnano, a beautiful small hillside town just miles from the famous Amalfi coast and visit its art-filled church dating to 1571. Back at the villa and after a rest, we’ll join Viola for a cooking lesson featuring the pastas, cheeses and vegetables we’ve gathered throughout the week. We’ll celebrate our time together in rural Campania in the large dining room or outside on the hotel patio under the stars. Tomorrow, we return to the vibrant bustle of Naples.
Day 7
Return to Naples & Celebrate the Week
We’ll have one more slow-tempo breakfast at the villa before heading back to Naples. There, you’ll have free time to explore the city on your own, shop or visit a museum before we reconvene for our farewell dinner. This last meal takes place in a private home within the Palazzo dello Spagnolo, one of the city’s most iconic buildings. Our local host will treat you to course after course of Neapolitan staples accompanied by local wines. As we eat, we’ll experience one final Neapolitan tradition: a live concert of traditional songs sung in the local dialect.
Day 8
Say Goodbyes & Depart
Depart for home or extend your stay in Naples. Until the next adventure!
Meet the Crew
We are firm believers in the power of local knowledge. Our guides and the culinary masters and other artisans who are part of our trips all deeply reflect that. Meet some of our local heroes:
Viola Buitoni
Chiara Garofalo
Mena Bufano
Francesco Cuomo
Pasquale De Stefano
Where you'll stay
Hotel Piazza Bellini
This week’s focus on deeply local experiences and places is also well reflected in our choice of accommodation. We always select boutique and independent places, ones inspired by international standards while staying loyal to the area’s local heritage – that’s the balance we seek for more than a good night’s rest. Our group will be staying at Hotel Piazza Bellini, a stunning hotel set in a 16th-century building and former palazzo. The hotel is stylishly decorated, full of pop art design, and conveniently located in the historic Centro Storico.
Astapiana Villa Giusso
Astapiana Villa Giusso, a historical jewel perched on the hills of Vico Equense, offers a luxurious retreat steeped in centuries of charm. Surrounded by lush gardens and panoramic views of the Mediterranean, this historic villa offers a peaceful oasis for relaxation. Elegant rooms feature modern amenities and classic Italian decor, and the infinity pool provides the perfect afternoon refresher. Whether exploring the nearby coastline or simply unwinding in the serene surroundings, Astapiana Villa Giusso promises a rejuvenating getaway in Southern Italy.
Hear what travelers are saying
There is a beautiful rusticity to Campania and Naples that draws me back over and again. It’s the sort of place where the food just feels more visceral, more exciting and there’s always more deliciousness to learn.
J.M. Hirsch, Editorial Director, Milk Street
Viola is a consummate chef and instructor and I've learned so much from her. She connects ingredients, history, and culture through storytelling while demonstrating techniques in an accessible way.
Kimberly L.
Chiara is a fixture in Naples, and this was apparent in all of the interactions we had with locals and artisans. We felt like we were a part of an exclusive look into the way the city operates.
Elizabeth S.
Know before you go
Pricing and Accommodation
The total cost of this trip $6,500. For travelers wishing to have single accommodations during the trip, an additional $1,000 supplement will be due at the time of the final payment. A $500 non-refundable deposit per traveler is required to secure space on the trip. The balance is due 90 days prior to the start of the trip.
Activity Level
Travelers should feel comfortable walking two to four miles each day and remaining on their feet for periods of time. Be prepared to roll up your sleeves and get hands-on during a couple cooking workshops.
Arrival and Departure
For flights in and out of Naples-Capodichino International Airport (NAP), we suggest you arrive anytime by 3 p.m. on Day 1 and depart anytime on Day 8. We’ll provide the option of booking additional nights at our Naples hotel before and/or after the tour, and are more than happy to provide suggestions for things to do and see in the city on your own.
Inclusions
• All accommodation throughout the trip in stylish, boutique hotels. • Professional team throughout the entire experience. • All meals and drinks included in the above activities. • Admission to all proposed activities, locations, and events. • Private coach for visits inside and outside the center city • A hungry group of Culinary Backstreets and Milk Street travelers, excited to explore and bake!
Exclusions
• Private individual arrival & departure transfers • Airfare and transportation to/from the start and end destination • Meals beyond those specified in the itinerary above • Alcoholic beverages other than those served at the table • Accommodations outside those noted, including pre- or post-trip hotel nights • Activities, tours & entry fees not included above • Personal purchases and incidentals at hotels
Dietary Restrictions
We encourage an adventurous palate! We try our best to accommodate dietary restrictions, though ingredients cannot always be substituted or omitted from particular dishes. This trip may be challenging if you adhere to a gluten-free diet. If you have other food allergies or intolerances, please contact us to find out if this is the right trip for you.
Notes on Itinerary
Itineraries and daily schedules are subject to change. We expect to do everything listed in the itinerary, though the order may be rearranged based on weather or other local conditions.
Safety and Sustainability
We have reinforced our commitment to sustainability and safety with new guidelines to assure maximum safety of our guests on our trips while maintaining the quality of the experience. All of our experiences are designed to have minimal impact on the community and environment. For more details on our precautions, read here.
Cancellation Policy
You may cancel 90 days before the start of the trip and receive a full refund minus a $500 per-person service fee. If you cancel on or after 60 days before the start of the trip there is a 50% cancellation fee. On or after 30 days there is a 100% cancellation fee. We highly recommend purchasing travel insurance as we are not able to make exceptions to this policy in cases of family/medical emergency or cases of the trip being canceled (see our Terms and Conditions for full details).
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