Morning transfer to Gragnano where the ancient art of making pasta from durum wheat has a very long tradition – started more than 500 years ago. Visit a pasta factory to learn all the secrets of this pasta, really one of the best in Italy thanks to the locally prepared semolina and spring water from the area, slow-dried thanks to Gragnano’s climatic characteristics ( much slower than commercial pasta and sun-drying pastas) and bronze die. A ” hands-on “ cookery session will follow. The local ladies will share the best pasta sauces recipes and show how to stuff pasta with a variety of local fresh produce , seafood and meats. Lunch featuring pastas the participants have helped to prepare will follow, accompanied by cheeses , vegetables and wine from the Campania region .