Paestum is known for Italy's best buffalo mozzarella because of the highest animal welfare standards practiced here. We'll visit local cheesemakers to learn about the entire process. 

At sunset, we'll visit the 3,000-year-old temples of Paestum with an archaeologist. 

We'll travel to Melito Irpino for a full-day cooking class at Antica Trattoria di Pietro, which has been open since 1934. First, we'll forage for the local herbs that define their cooking, then spend the day in the kitchen with Anita Di Pietro and her parents as we learn the traditional recipes of Irpinia. 

We'll travel into the mountains of the Cilento National Park to forage for wild asparagus and truffles. Led by a local truffle hunter and his dogs, we'll learn how the landscape comes alive in spring and how its bounty is translated to the traditional springtime dishes. 

In preparation for Easter, visit a local farm to see how pecorino cheese is made, then bake with local women to paper the traditional Easter pies of Southern Italy. 

Enjoy a free, relaxing day with an Easter dinner at the Borgo. You can attend church in nearby small villages and walk in the hills if you like. 

For Pasquetta, Italians head to the countryside the day after Easter for picnics. We'll spend the day on the Cilento Coast, exploring the sea and the small villages. 

After breakfast at 10 am, our van will transfer the group back to Naples.