Fratelli Group Travel
TRAVEL & TOURS
Day 4: AMALFI Coast to Amalfi
Amalfi is a town in a dramatic natural setting below steep cliffs on Italy’s southwest coast. Between the 9th and 11th centuries, it was the seat of a powerful maritime republic. The Arab-Norman Sant' Andrea cathedral at the heart of town, with its striped Byzantine facade, live s to tell the tale of this era. Today , upon arrival, you will have a short guided tour and then some leisure time to discover the beauty of this wonderful coastal resort or to explore the area.
Your tour director will give you a brief orientation of the village before setting you free to enjoy its wonder. Later we will continue our journey to visit Ravello, one of the highest points on the Amalfi Coast with spectacular views of the tourquoise Meditterraean sea below. We will visit Villa Rufolo, 13th Century villa with it’s wonderous gardens and magnificent views of the coastline below. Take some time to relax and people watch in one of the many
many memories of fun days, wonderfully interesting meals shared with friends, but a bit more culture to add to our already cultured consciousness, but above all the recollection of an impressive and wonderful journey on the ITALIAN PENINSULA.
September 20-30, 2022
Days 7, 8, 9: - The Island of Ischia 6/1, 6/2, 6/3 , Arriving on the Island 5/31 afternoon—depart 6/4 day 10
Ischia is a volcanic island in the Gulf of Naples, Italy. It's known for its mineral-rich thermal waters. Hot springs bubble up at Maronti Beach, in the south. East, Roman remains lie beneath the sea floor at Cartaromana Beach. The beach has views of medieval Aragonese Castle, linked to Ischia by a stone bridge. Nearby, 18th-century Palazzo dell’Orologio houses the Sea Museum, devoted to Ischia’s fishing tradition.
Wednesday morning, June 1, for those interested, we will include (at no cost) a 3 hour motorboat tour around the Island with a stop at Sant'Angelo. We would do it in the morning so then you will have the rest of the day free. The hotel has a semi-covered thermal pool and an outdoor natural pool, a beach and a private platform .
This islet on Ischia’s beautiful east coast has the medieval castle of Aragonese as the icing on the cake. From the port, it’s a half-hour walk past hotels, pizzerias and the lush Pineta Mirtina Park (or a 7-minute drive). Crossing the causeway to the islet is a visual treat, and there’s a lift that you can take to the castle’s main area. If you’re fit, a network of carved stone paths and tunnels leads you to many different spots on the islet to explore. Tickets to the castle are around €10, with guided tours available.
For the full brochure (PDF), tour application and terms and conditions, please click this link. (link will open in new window)
Tasting menu (sample menu below subject to change with seasonal availability)
Antipasto appetizer with local products: salami, provolone cheese, "casatiello" (a savory bread), and bruschetta with heirloom Piennolo tomatoes on bread baked in a wood-burning oven, paired with Lacrima Christi del Vesuvio Bianco DOP (100% Caprettone), Rosato (100% Piedirosso), and Rosso (100% Piedirosso).
Pasta made with durum wheat flour and embellished with a sauce made from heirloom Piennolo tomatoes and basil, paired with Lacrima Christi Riserva (80% Piedirosso and 20% Aglianico, aged in French oak barrels for 18 - 24 months).
Pastiera Napolitana, a traditional dessert featuring sweetened ricotta, candied fruit, and boiled wheat berries, paired with Capafresca Spumante Rosato (100% Aglianico) and Acquavite di Albicocche del Vesuvio, our apricot distilled (grappa). Supper will be on your own this evening and overnight in Sorrento.
Upon entering the factory, each participant will receive a personal Kit with a smock, paper hat, and shoe covers to wear for sanitary measures. Your visit will begin with some information about the first step of production: the milk. Then you learn how they begin to process the milk step by step. You will also be introduced to some other varieties of cheese apart from the mozzarella. There will be time to also try your hand at making your own mozzarella. Then afterwards taste the products in the “Tavernetta” of the factory; a relaxing place of with Orange and Lemon trees. Later transfer back to the hotel with free time at leisure in the afternoon. Dinner (included) with wine ,water and coffee and overnight in Sorrento.
Day 6: Sorrento – Napoli /Fire & Food /Ischia
The city of Naples is thought to be one of the oldest continually inhabited cities on the planet, but its recorded history began when Greek settlers established colonies in the area during the second millennium B.C. Later, another colony, called Parthenope, was founded by more Greek colonists from the Aegean island of Rhodes during the ninth century B.C. Parthenope eventually declined, however, and the true beginning of Naples (as such) was found in the new Greek settlement called Neapolis during the sixth century B.C. Today will be quite an interesting day for all.
FIRE: Pozzuoli / Today we will visit the Campi Flegrei , home of the Roman god Vulcan. The Phlegraean Fields are a large volcanic area situated to the west of Naples. It was declared a regional park in 2003. Lying mostly underwater, the area of the caldera consists of 24 craters and volcanic edifices. The name, literally burning fields, refers to the highly volcanic nature of this area. Although none of the volcanoes here are technically considered "active" today, there's still plenty of seismic activity as one can see. The ground moves, the earth shakes, and scalding, stinking steam rises from hissing fissures in one of the most seismically active volcanic landscapes on Earth. [Sofia Costanza Brigida Villani Scicolone, or Sofia Loren is a native of Pozzuoli.]
Food : Pizza Lunch An often recounted story holds that on 11 June 1889, to honor the Queen consort of Italy, Margherita of Savoy, the Neapolitan pizza-maker Raffaele Esposito created the "Pizza Margherita", a pizza garnished with tomatoes, mozzarella, and basil, to represent the national colors of Italy as on the Italian flag. Today a “pizza” Margherita lunch would definitely be in order! We will stop at one of the 100s of pizzerie located throughout Naples to savor this treat in its original birthplace.
Later this afternoon we will board our water-craft transport to the Island of Ischia for the next three days of fun and relaxation. Upon arrival we will check in to our hotel and have some time to refresh and change before supper. Tonight supper (included) will be at as local restaurant within walking distance of our hotel. Wine, water and coffee included. Overnight in Ischia.
Day 1: Departure USA to Naples, Italy
This evening’s direct trans-Atlantic flight to Naples Italy will depart from Newark Liberty International Airport. Meals and entertainment are aloft. Arrival in Naples May 27, 2022 at approx. 8:00 am.
Day 2: NAPLES – SORRENTO
Arrival and pickup at NAPLES, Capodichino Airport or Napoli Centrale Train Station (if you have arrived on your own). After collecting all the passengers we will begin our day with a panoramic city tour of Naples including Mergellina, Castlel dell’Uovo, the Galleria and Piazza Plebescito. Some freetime for lunch (on your own) in Naples. Time permitting we can make a stop for a wonderful Neopolitan Espresso and the famous “Sfogliatella” pastry invented in this region.
The great theater actor and author, Eduardo De Filippo once said, “When the night falls and your heart sinks deep, eat a sfogliatella and your heart will soar!” The fragrance and scent of warm puff pastry, filled with sweet ricotta cheese and enriched with a few pieces of candied fruit, are delicacies that can bring anyone back at peace with the world and its contradictions.
Tonight supper (included) will be at a local restaurant in Sorrento with regional seafood dishes; wine, water and coffee included. After supper tonight we can stroll around the old village of Sorrento for some free Limoncello tastings. Overnight in Sorrento. (D)
Day 3: SORRENTO - HERCULANEUM —The SLOPES of MOUNT VESUVIUS
This morning, after breakfast, we will journey to the remarkable and extraordinary city of Ercolano at the foot of Mount Vesuvius; the volcano responsible for the destruction of this city and the surrounding area of the Bay of Naples. FOR THREE DAYS IN AUGUST of 79, death rained down on the Roman towns surrounding Mount Vesuvius, as the volcano’s epic eruption laid waste to everything in its path. Buried a few days after Pompeii, the small but wealthy village of Herculaneum, on the north side of the volcano, had more time to panic and evacuate than its more famous neighboring city. The eruption eventually covered the town in up to 60 feet of ash and mud, making the excavations of the site labor intensive and complicated, but safekeeping the ancient city in a remarkable state of preservation. Even wood was preserved at Herculaneum. Afterwards we will begin our ascent of the slopes of Mount Vesuvius. Along the way we will be stopping at a local winery and agriturismo for much needed refreshments of food and wine tasting. This will be our lunch (included) of the day. Here we will sample the unique Lacrima Christi (tears of Christ) wines, paired with local products from the slopes of Mount Vesuvius. The tastings are held on the terrace (weather permitting) under the slopes of (Her Majesty) Mount Vesuvius with the Mediterranean Sea in the distance.
Sorrento Limoncello is known for its exceptional quality, and as such, many tourists hope to sample some of this liqueur while in the Sorrento area. As the name would imply, limoncello in general is a lemon-flavored liqueur. It has an alcohol content of 35 percent at the least and the very best is, arguably, that which is made from Sorrento lemon peels. Local factories in the Sorrento area employ traditional methods in order to render their special liqueur. As a digestive, limoncello is typically chilled and served after dinner. That's not the only way that it can be served, however. More and more cocktails are starting to feature it as an ingredient. Among the liqueur's main attractions is the fact that while it imparts plenty of lemon flavor, it is not as bitter or sour as lemon juice.
Ischia is one of the most picturesque islands in the Bay of Naples, part of the Campanian Archipelago. Besides offering exotic sceneries with flowing hills and rocky beaches, it’s famous for thermal spas and natural springs.
Your hotel will be a 5***** Star luxury resort hotel with many amenities.
The next three days on Ischia will be unstructured for you to relax and enjoy your time . Relax, enjoy the beaches, the pools and the spas that the Island has to offer. As always breakfast is included but the rest of the time, except for our last evening, will be yours free to choose from one of the many restaurants, trattorias , osterias or bars to have meals on your own. For the seafood lovers there is an amazing amount from which to choose. For those who are not fond of the bounty of the sea the restaurants also offer meat, poultry and vegetarian fare. At this point instructions for the next day departure will be given.
At the docks, the busy port town greets you with shops, bars, cafés and parked taxis along Banchina Olimpica and Via Iasolino. Choose from the many terraces for coffee or gelato with the view. Your journeys in Ischia start from the compass rose-styled roundabout at the junction of Via Porto and Via Iasolino. The sidewalks are narrow and it can get busy with whizzing scooters, so take care. Take Via Osservatorio past the Palazzo Reale di Ischia (Royal Palace of Ischia) for a quiet, tree-shaded walk.
You can enjoy a soothing spa treatment at many thermal spas that dot Ischia’s coast. Sant’Angelo and its Fumarole Beach has plenty of choices, some of which are luxurious and upscale. These include the Spa Aphrodite Apollon and the Romantica Resort & Spa, among others. Up in the northeast and around Forio, popular thermal gardens include Poseidon and Negombo. If you’re pressed for time, the closest to Ischia Porto is the Castiglione thermal park with its 10 naturally heated pools. All-day access is from €27.
The volcanic island of Ischia is blessed with fertile soil and a perfect climate for viniculture. Wine making here dates back to the Ancient Greeks, and the Romans even once dubbed it the ‘Land of Wine’. The types of grapes used are indigenous to the island. One of the best places to sample the variety of Ischian wines is at Casa D’Ambra, a wine house in the southern part of Forio. Their vineyards are scenic and overlook the bay, and their facility has been producing wines for generations, since 1888.
Day 10: Ischia to Naples, Pozzuoli
Today we depart this little piece of paradise on earth to begin our journey back to the world and reality! We board our water craft back to the mainland. Here we will check-into our hotel for the night as our flight leaves the next morning. After check in the balance of the day will be free to explore or shop for those last minutes items. From our hotel it is a very short drive to the International Airport of Naples called Capodichino. Dinner included with wine, water and coffee. Overnight in Naples.
Day 11: Naples / USA—Departure Day, Sunday, June 5
Today, we bid not farewell, but Arrivederci (see you again) as you board your transfer back to Naples Airport homebound or train station for the continuation of your journey. Upon boarding, not only will you be carrying
DAY 5:– Mozzarella Making Class
After breakfast, once again, a transfer will transfer to a typical CASEIFICIO (Cheese Factory) nearby Sorrento. A special tour in the factory will take place with an English speaking tour escort. During this time you will discover and witness the production of Mozzarella and other typical cheese of this region. The term mozzarella derives from the procedure called mozzare which means "cutting by hand", separating from the curd, and serving in individual pieces, that is, the process of separation of the curd into small balls. It is appreciated for its versatility and elastic texture and often called "the queen of the Mediterranean cuisine", "white gold" or "the pearl of the table". The classic “Mozzarella di Bufala” is made strictly from milk of the water Buffalos. The history of water buffalo in Italy is not settled. One theory is that Asian water buffalo were brought to Italy by Goths during the migrations of the early medieval period. Another theory is that water buffalo were brought from Mesopotamia into the Near East by Arabs and then introduced into Europe by pilgrims and returning crusaders.
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