September 7-14, 2026

Benvenuti a Napoli! Dan and Maria extend a warm welcome as you arrive in the vibrant city of Naples.* Our journey begins with a quintessential Neapolitan experience—a stop for un caffè and a delicious sfogliatella, a pastry that originated in this historic city. From Naples we make our way to the enchanting medieval town of Sant’Agata dei Goti, where our home for the week awaits: the magnificent 17th-century Palazzo Rainone Mustilli.

Nestled in the heart of Sant’Agata, the palazzo is surrounded by rich history and serene beauty. The chants of cloistered nuns can sometimes be heard emanating from the nearby convent. The palazzo is a short stroll from the original Mustilli winery, the birthplace of the renowned Falanghina wine. The Mustilli family, particularly Paola, will be our gracious hosts, offering us an intimate glimpse into their centuries-old winemaking tradition.

In the late afternoon, Paola will lead us on a private tour of the original centuries-old wine cellar, which reaches a maximum depth of over fifty feet and was made by tunneling into the tufo rock. We’ll learn the winery’s history and take part in a wine tasting in the cantina (wine cellar) of the original winery sampling some of the famous Mustilli wines.

After our tasting, we’ll head to a family-run pizzeria located in Sant’Agata’s historic center to start a hands-on pizza-making class. Under the guidance of our pizzaiolo Vincenzo, we’ll knead the dough and learn the secrets behind the perfect crust. Once prepared, the dough will be left to rise overnight, ready to be baked into your very own pizza tomorrow.

Afterward, we’ll return to the palazzo to relax before our welcome dinner, a true farm-to-table experience prepared by Signora Maria, a local contadina (farmer). Her dishes, crafted with ingredients from her farm, promise to be a highlight of our first evening together.**

*The program starts at noon on Monday at Naples Capodichino Airport, regardless of when you arrive in Italy. Dan and Maria will be at the airport arrival area late morning.  If time permits and you are staying in a local hotel, we will do our best to arrange to meet you at the hotel, rather than have you make your way back to the airport.

We suggest that you plan on arriving in Naples before the first day of the program to more fully enjoy the planned excursions from day one. We recommend the following hotels in Naples: Hotel San Francesco al Monte https://sanfrancescoalmonte.it/en/; Starhotels Terminus at https://www.starhotels.com/en/our-hotels/terminus-naples/ and Decumani Hotel de Charme at https://www.decumani.com/it/.

**Note: In Italy, dinner is typically enjoyed later in the evening, around 8 pm or so. We’ll be dining in true Italian style throughout our stay.

Today, we delve into the rich history and culture of Sant’Agata dei Goti. After breakfast, we go on an historical and gastronomic tour led by Rosangela, our very knowledgeable guide eager to share her hometown. As we stroll through the heart of the town’s historical center, Rosangela will share stories of the town’s past and its hidden treasures. Along the way, we’ll stop at family-owned eateries to savor local specialties such as the local taralli called Nfrennule and ravioli made with the prized mela annurca–apples only grown in this area.

Our tour culminates with a lunch traditionally prepared for field workers, known as a colazione. Ours will be prepared by Marisa at her small gastronomic bottega using heirloom and local products. Marisa prides herself in offering products particular to the local farming area that are organically grown and ethically sourced. Our lunch will include a slow-rise bread made with stone-ground native non-GMO grains and an over thirty-year-old sourdough starter. The bread will be used to make two types of sandwiches, one with prosciutto from the famous black pigs of Casertano that are semi-free range and one made with eggs (a pane e frittata) from a native species of ancient hens of the Sannio that are raised strictly free-range.

After this lunch, the afternoon is yours to relax and explore the town at your own pace. In the evening, we make our way back to the pizzeria we were at last night and complete our pizza-making adventure, making pizza with the dough we prepared the night before.

This morning, dress casually and comfortably because we are heading for a hands-on harvesting experience in San Lorenzello, Maria’s birthplace. After breakfast, we make our way to the Fappiano winery. This is a special place for Maria as the vineyards are close to the family land that Maria’s father used to own while she was growing up. This hands-on, immersive experience led by Mario includes harvesting the grapes, observing the grapes being crushed, seeing how the wine is bottled, and touring the cantina (wine cellar). We’ll meet the owner and learn about his award-winning wines, including one awarded Tre Bicchiere by Gambero Rosso.

We will then have an authentic harvest pranzo. These midday meals are prepared by the casalinghe, or homemakers, as it is customary to feed those that help with the harvest. The meal is usually eaten in the vineyards picnic style; but we will be “roughing it” just a bit less by having ours in the farmhouse.

Dinner tonight is at an excellent osteria in the historic center of Sant’Agata, where we’ll enjoy a tasting menu showcasing the best of the region’s culinary offerings, including the much-loved pane cotto.

Today’s adventure keeps us close to our home base but transports us to what feels like a different world, the Sannio countryside. After breakfast, we will be guests of Amelia and her husband Franco at their family-run agriturismo (family-run working farms serving meals made with items grown there) located on a panoramic hill surrounded by lush greenery and centuries-old olive trees and vineyards. Their commitment to organic farming makes the food made with those ingredients truly amazing. They also produce excellent tomato passata, sotto aceti (pickled canned vegetables), jams, and olive oil. We’ll start the day by making bread using local flour.

Amelia and Franco always have a surprise for us as to what we will make in addition to kneading the bread.  Whatever they decide to share with us will be delicious and it will become part of the traditional pranzo that reflects the daily meals of families in the Sannio region.

After returning to the palazzo and resting a bit, we’ll head to Melizzano for dinner at a delightful restaurant with contemporary Mediterranean-style decor in a valley of the Sannio. Large windows offer a beautiful view of the surrounding mountains. The cuisine elevates traditional dishes to new heights and is made from locally sourced, seasonal ingredients by the owner-chef Angelo D’Amico who has worked in top restaurants, both in Italy and abroad.

Today, we explore two villages of the Sannio region, each with its own unique charm. This morning after breakfast, we depart for Cerreto Sannita, a small town of approximately 4,000 people. The town itself dates back a thousand years but the buildings we see date back to “only” 1688 when the town was rebuilt after it was destroyed by a powerful earthquake. We will make our way to the family-owned La Mozzarella d’oro, an excellent local caseificio (a place where cheese is made). Ana Cenicola and her family are opening their laboratorio so we can see milk be transformed into the iconic mozzarella, as well as other specialty cheeses.

After our tour, we will make our way to the Ceramic Museum. Cerreto is known for its master ceramicists and potters who maintain traditional pottery making techniques and color palettes. The museum is housed in a 17^th century building originally built as a convent for cloistered nuns. Through the years, it has also served as a monastery and even a jail. Today, it houses this gem of a museum, the town hall, and a courtyard which is often used for concerts and art exhibits. After a brief tour, we will meet a master potter for a demonstration of these traditional methods. After our visit, we wind our way through the Matese mountain region to the small hamlet of Pietraroja.

Here, we visit a very well-regarded, family-run prosciuttificio (i.e., a place where prosciutto is made). The Di Biase family continues the centuries-old method of producing prosciutto, creating what has become the gold standard in the Sannio region for this delicacy. We will have a tour of the cellars where the prosciutto is cured in a controlled environment. Our lunch will feature their famous prosciutto and other local specialties cooked by the Di Biase family in their surprisingly tiny kitchen. We will dine in the cozy, ancient home turned restaurant/museum that has been lovingly maintained by the family.

On our way home we stop in Telese Terme at the studio of Salvatore Troiano, a talented local artist who transforms clay into modern interpretations of traditional Neapolitan symbols, such as the horn and the Pulcinella mascot. Salvatore’s classically trained in multiple disciplines including sculpting, painting and photography. He embarked on a journey of working with terracotta and creating traditional Pulcinella and the iconic cornicchio (horn) after studying the history of these symbols and their importance in Neapolitan folklore. We love his work.

We return to the palazzo where we’ll rest for a bit before heading out for a rather leisurely evening at a café in Sant’Agata where we’ll have an apericena, light fare with traditional aperitif cocktails such as the spritz. In addition to the traditional spritzes, here you can enjoy one incorporating liqueur made locally from the heirloom mela annurca apples.  The café is a short walk through the historic center in a spot celebrated for its slightly scandalous but rather endearing story (which we won’t spoil here).

Today we delve into the Sannio’s history and get a sense of its antiquity. First, we visit Montesarchio’s Museo Archeologico Nazionale del Sannio, housed inside the Castle of Monetesarchio, which is believed to have been erected in the 8th century. Some of the treasures housed there date back to the 5^th-4^th centuries B.C. Excavations are ongoing throughout the Sannio and ancient artifacts continue to be found. After a private tour of the museum, we go to Benevento, another town that highlights the Sannio’s ancient past.

Our first stop in Benevento though is about a past that is much more recent. For lunch, we will make our way to a local family-run trattoria that is a real hidden gem. They specialize in cucina povera, or peasant food. This style of cooking was born out of necessity and uses affordable and seasonal ingredients cooked using relatively simple techniques. Dishes in this cooking style are different in every region. We will be enjoying traditional cucina povera dishes of the Sannio. Run by a husband-and-wife team (with their daughter helping out), the pride they take in what they serve and their enthusiasm are infectious. Be prepared to be become part of their family!

After lunch, we make our way to the Strega Stabilimento to learn about the iconic herbal liqueur which originated in Benevento. It is a proprietary recipe first made in 1860 and is still only made here. Its unique floral aroma makes it a perfect after dinner liqueur, and an excellent flavoring for desserts, such as the traditional Christmas torrone. We’ll taste the liqueur as well as some of the treats.

Then we make our way to the pedestrian-only area in the center of Benevento. It is there that we will see some of the city’s antiquities and get an appreciation of its historical significance. Benevento is now the province town of the Sannio and dates back to at least 300 B.C. It is believed to have been founded after the Trojan War by Diomedes. The antiquities you will be able to see include the Arc of Trajan erected by the Romans in 114 A.D., one of the best-preserved Roman structures in the Campania region, the Church of Santa Sofia, an UNESCO world heritage site, built c. 760 A.D., and a Roman theater, a semi-circular design originally built to hold ten to fifteen thousand spectators found just about a kilometer from the pedestrian area. Or, if you prefer, you can forego the walk to the theater and continue to stroll through the center, where you can enjoy a coffee, pastry, gelato, or do some shopping.

Then we’ll head back to Sant’Agata where you’ll have a bit of free time before we go to a place in town that is very different from everywhere else we’ve been all week—a hamburger place but slightly Italianized. Afterwards, you are free to enjoy the Saturday night vibe with the locals.

No visit to the Sannio is complete without experiencing a traditional mercato, or outdoor market. On Sunday, Sant’Agata dei Goti becomes even more alive with an outdoor market, where locals shop for everything from fresh produce to artisanal goods, clothing, and more. After breakfast, we’ll spend the morning browsing the stalls, soaking in the vibrant atmosphere and, in all likelihood, picking up a few treasures to take home.

After the mercato, we will have lunch at a restaurant in the heart of Sant’Agata dei Goti, inside the Palazzo Viscardi. This restaurant is the creation of siblings Gabriele and Gianna Piscitelli and offers an elevated dining experience. Chef Gabriele will prepare a creative menu based on seasonal ingredients. The wine selection is extraordinary, and Sommelier Gianna will share her extensive knowledge and provide excellent suggestions.

Later, we’ll stroll on over once more to the cantina of the original Mustilli winery (the site of the wine-tasting on Monday) for another fun hands-on activity, a pasta-making class. Signora Maria will be our guide. We’ll learn the art of crafting pasta by hand, which will be the featured dish of our farewell meal, which will serve as a very nice end to our unforgettable week in the Sannio.

We have our final breakfast together before departing for Naples Capodichino Airport. Time to bid farewell to the Sannio and return home with memories of a week filled with history, culture, and incredible food. Safe travels and arrivederci!