Gragnano & Vesuvius Food Tour
Excursions & day trips

Gragnano & Vesuvius Food Tour

Free cancellation
Language: English
Mobile voucher accepted
Duration: from 4 hours to 8 hours
Do this because
  • Guaranteed specialist guided visit to a pastificio and local Sorrentine farm
  • Pasta and mozzarella tasting
  • Locally-sourced lunch
  • Sample prize-winning wines
  • Expert guide with unrivalled knowledge of Gragnano and produce
What to expect

Showcasing the best food and wine from the Bay of Naples, this tour will quench any foodie's hunger for Italian produce. You'll travel to Gragnano - where the legendary pasta is made - to visit ‘Pastificio' Ducato D'Amalfi for a tasting of pasta and mozzarella. Then it's on to Le Lune del Vesuvio winery for a light lunch and wine tasting.

Head into the hills above the Bay of Naples to a town with an age-old pasta making tradition – Gragnano. The town's celebrated air-dried pasta will be your first talking point as you drop in at the ‘Pastificio' Ducato D'Amalfi, where a virtual and guided tour will precede an ‘aperipasta' with mozzarella tasting, too.

Once you've worked up a thirst, we'll head to the Le Lune del Vesuvio winery. Their vineyard grows on the slopes of Mt Vesuvius and has produced some of the very best wines in Italy thanks to its rich, volcanic soils. Here, we'll sample some of it's prize-winning vino before sitting down for a locally-sourced lunch.

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What's included
  • check Transport
  • check Guide
  • check Admission fees
  • check Winery tour and wine tasting
  • check Local delicacy tasting
  • check Demonstration
  • check Virtual reality tour on the history of the Gragnano pasta factory
  • check Lunch
What to remember
  • Please advise us of any allergies or food intolerances in advance
  • Bring suitable footwear
  • Subject to weather conditions
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Provider
tui-supplier+tui-holding-spain-s-l@musement.com
Booking fee
Good news! No extra fees are applied to this booking.
Cancellation policy
Receive a 100% refund if you cancel up to 1 day before the experience begins.

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