Home / Route
Napoli · andata e ritornoThe route, one plate at a time
Seven days round trip from Naples along the Tyrrhenian coast: Sorrento, Palermo, a day at sea, Livorno for Florence and Civitavecchia for Rome. Every evening the kitchen serves the dish of the region you visited.
-
1Day
Naples
Campania, Italy
Embark 16:00 · sail 19:00Settle into your cabin, then have dinner in the pasta bar as the ship leaves the bay.
Tonight: Ragù napoletano, slow-cooked for eight hours, served with ziti spezzati.
-
2Day
Sorrento
Campania, Italy
08:00–17:00Lemon groves on the cliffs and a pasta-making session at the table of a local family.
Tonight: Gnocchi alla sorrentina, potato gnocchi baked with tomato, mozzarella and basil.
-
3Day
Palermo
Sicily, Italy
08:00–17:00A street-food walk through the old markets and a hands-on arancini class.
Tonight: Pasta con le sarde, sardines, wild fennel, raisins and toasted breadcrumbs.
-
4Day
At sea
Tyrrhenian Sea
Full day on boardThe main Pasta Academy day: a long class with the head chef, from egg dough to filled ravioli.
Tonight: Tagliatelle you made yourself, with butter and sage, or a light tomato sauce.
-
5Day
Livorno
Tuscany, Italy
08:00–18:00Day trip to Florence, then an afternoon Chianti tasting in the hills on the way back.
Tonight: Pappardelle al cinghiale, wide ribbons with a Tuscan wild-boar ragù.
-
6Day
Civitavecchia
Lazio, Italy
08:00–17:00Day trip to Rome. Back on board for the farewell dinner.
Tonight: Cacio e pepe, pecorino, black pepper and pasta water, nothing else.
-
7Day
Naples
Campania, Italy
Disembark 08:00A last espresso and cornetto at breakfast before you go ashore.
This morning: Espresso & cornetto, the Neapolitan way to say goodbye.