Came here for a cooking school. Located 10 min from downtown Sorrento. Had a snafu w/the res at first but Laura the chef’s daughter pulled some strings and helped us out. We made eggplant parmigiana(not the breaded, deep fried crap drowned in red sauce we are served in the US. These were lightly fried w/mozzarella and bay leaf wrapped inside and parmaggiano reggiano on top. We made hand made pasta w/shrimp and clams and Meditteranean seabass w/shrimp, clams and sauteed zucchini. Dessert was simple pastry dough cake w/strawberry and custard filling. Ago, the chef’s son gave us a grappa and Francesco our handler waited on us and gave us a ride back to our hotel. The meal we helped prepare was served to another couple and was going to be served to the chef’s famil The meal was simple using local, fresh ingredients.