Learn all about the very best of Italian cuisine on a food technology school trip to Naples and Sorrento!
When you think of Italian cuisine, most of the dishes you think of come from the area around Naples and Sorrento. This, and the way that the local cuisine truly makes the most of the region’s exceptional produce, this is the perfect destination for a food technology school trip.
During your trip, you’ll learn the secrets of traditional pizza-making, visit a working mozzarella farm, take a class in ice-cream making or enjoy a tour of an olive oil factory. This area offers some exciting opportunities for Italian, geography and classical studies too, if you were considering making your trip cross-curricular to open it up to more students.
Suggested Itinerary (4 days, 3 nights)
| Day | Morning Summary | Afternoon Summary | Evening Summary |
|---|---|---|---|
| 1 |
Flight from the UK |
Transfer to accommodation On arrival, explore the local area on foot or public transport |
Evening meal |
| 2 |
Ice cream making class |
Visit a working mozzarella farm |
Evening meal |
| 3 |
PIzza making experience |
Visit to a traditional olive oil factory |
Evening meal |
| 4 |
Visit to a local market |
Transfer to the airport for return flight to the UK |
|
- 3 nights' half-board accommodation
- Airport taxes and passenger duty at current rates
- Airport transfers in resort
- ATOL protected return flights from the UK
- Comprehensive travel and medical insurance
- Detailed information pack
- Free staff place ratio 1:10
- Itinerary planning service
- Pizza-making experience
- Use of coach for local excursions
- Vamoos travel app - giving you access to all your trip documents on your phone or tablet
- VAT at current rates to tour operators
Curriculum Links
GCSE
- Where and how ingredients are grown, caught and reared
- Distinctive features of international cuisine
- International cuisine: cooking methods and equipment
- Traditional and modern variations of recipes
- Using microorganisms in food production
Key Stage 3
- Understand the source, seasonality and characteristics of a broad range of ingredients
