Wine Tasting Apicella Cellars

The Apicella family for generations cultivated the land and until the early ’70s produced excellent table wine. Then Giuseppe decides to create his own label and bottle the wine he produces. The first year to be commercialized is that of 1977, about 3000 bottles of Tramonti red wine, which give way to the Giuseppe Apicella winery and thirty years of success.

Apicella is the historic brand of viticulture of the Amalfi Coast. The first to bottle the wine at Tramonti, a true agricultural center and a garrison for the biodiversity of the territory, has always balanced its production with a traditional and unrepullated style.

Tasting begins with a visit to the historic family vineyard A ‘Scippata prefillossera, a pergola far from the winery 5 minutes on foot. Then we continue with the visit of the winery with an explanation of the production process, fermentation of red and white wines, stabilization and aging. Tasting of wines in production accompanied by typical products of Tramontini (cheeses, cold meats, rusks).

Wine Tasting Basileo Winery

The history of our family winery began many years ago, initially with the construction of the agricultural building between 1820 and 1880, including the old cellar. In 1880 our great-grandfather, Lorenzo Basileo, started the production of wines and created “La Cantina Basileo”. These old and trusted methods continue today, including hand harvesting. Located about 400 meters above sea level, the sloping terraces covered with traditional wooden pergolas show an environment in harmony with nature. The production of Basileo, all red wines, consists of: the first line called TERRAE MARIS containing “TINTORE” wine in percentage lower than “Piedirosso” and finally, the third line formed by reserve, stored in oak barrels.

Tasting begins with a visit to the vineyard and the cellars to finish with the tasting of three wines accompanied by indigenous foods produced directly.

Wine Tasting Tenuta San Francesco

In 2004, to relive an ancient winemaking tradition, the S. Francesco a Tramonti farm was born, the green heart of the Amalfi Coast. The farm covers about eight and a half hectares and produces wines from the grapes of three local historical families: the Bove, the D’Avino, the Giordano. The equipped cellar at the end of 2004 beginning of 2005 is equipped with all modern technologies; placed in the historic farm of the Di Palma family and makes use of the advice of the winemaker Carmine Valentino di Avellino.

Tasting begins with a visit to the pre-philloxera historical vineyards (300-500 years), the seventeenth century cellar, with TASTING wines of 3 DOC wines – Amalfi Coast – Tramonti bbinati to “panzanella” (bread salad made of “bread” biscottato “- bread with double wholemeal flour, fresh tomatoes and basil) accompanied by fresh mozzarella and ricotta, aged cheeses and cured meats.

Wine Tasting Reale Agricultural Company

Suspended over time, in the charming village of Gete, you will follow paths to discover the vineyards of the Royal Company. A tour that will reveal you much more than you can imagine and will leave you the desire to return. The path in the vineyard will guide you to the discovery of the autochthonous vines with a free foot, cultivated a few kilometers from the sea, since the 1920s. Along the way you will observe the strains with a free foot. Rare and ultracentenarians, with powerful and intertwined branches, give precious fruits with particular characteristics.

You will learn the secrets of native wines, you will discover their peculiarities and the processes that lead from the fruit to the glass.

The Tasting begins with a visit to the centenary vineyard on a free visit to the 4th century Rock Chapel and back to the winery to visit the exhibition and production cellar. Wine tasting at the Osteria Reale combined with typical dishes of our territory.
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Cellar Tour (lunch included)

Full day dedicated to tasting the DOC wines of Tramonti. We will visit two wineries in the morning after visiting the vineyard and the winery will have lunch tasting typical products. In the afternoon transfer to another winery and after visiting the vineyard and the winery the day will end with a tasting of three wines always paired with typical products.

Cheese testing

Tasting begins at 09:00 am when the Antica Latteria allows customers to access the laboratory to see the production of Fior di Latte. The goal that characterizes the company, since its inception in 1998, is to direct the production activity and the company management to modernity with the aim of satisfying the most attentive consumers to the quality of the product and the service. Today, all the production is directed to the right balance between the contribution of technology and respect for the flavors of the best coastal tradition. Fundamental to ensure the high quality standards that Antica Latteria di Tramonti imposes, is the choice of raw materials, constantly hygienically controlled.

The start of the visit is mandatory at 9.00, not later. A small presentation welcome will be organized, with the explanation in the language of a guide. Guests will be given a KIT cover head and shoe cover, to be able to enter the laboratory – The visit will last up to 15 minutes – in order not to slow down our production. After the visit of the laboratory, the customers will settle at the dairy sales point, where they will taste the products; a dish with fior di latte, ricotta, and smoked provola will be prepared for the guests.

“Re Fiascone experience” happy hour in red

The tomato “Re Fiascone” is an ancient tomato from the 1800s, which was rediscovered by the ACARBIO Association. In 1878 it was dedicated to King Umberto I of Italy and named after him. A few years later, in 1889, the tomato of King Fiascone was used on the famous pizza Margherita (dedicated to his wife, the queen). Today, during a social project, this ancient variety is saving the terraces of the Amalfi Coast from degradation and abandonment.

The tasting will consist of:
“Pagnotto” with the ancient Re Fiascone tomato
“Pagnotto” with Roman Garum
Local wine that serves “red wine” from the ancient Tramonti vine
About our special ingredients:
• Our “bread” is our homemade bread, based on naturally leavened fermentation and ancient types of cereals. It is a bread of the past, tasty, healthy, ecological and socially friendly.
• “Garum” – the ancient Roman specialty, a type of fish sauce that has been served in all variations and types. For the Romans, there was no food without Garum. Usually, the flavor of the sauce is complemented by nuts and herbs.
• Local wine

“A Brunch da Re” between handmade pasta, ancient grains and tomato

The tomato “Re Fiascone” is an ancient tomato, which was rediscovered by the Association ACARBIO. In 1878 it was dedicated to King Umberto I of Italy and named after him. A few years later, in 1889, the king Fiascone tomato was used on the famous pizza Margherita (dedicated to his wife, the queen of Italy).

Menu

The tomato that is worth tasting. The tomato that makes tomato tastings appetizing.

Bruschetta with home-made “Pagnotto” and the ancient Re Fiascone tomato
Homemade red pasta with Re Fiascone, Rucola and ricotta tomato
Re Fiascone dessert (sweet tomato with King Fiascone)
The ACARBIO Association is very proud of this special creation that you will surely love
Red wine
“Concerto” single local liquor

Special ingredients:
The “Pagnotto” is homemade bread, based on fermentation with natural yeast and ancient types of cereals. It is a bread of the past, tasty, healthy, ecological and socially friendly.

Paste with the ancient flavors

TASTING OF THE ORIGINAL ROMAN CUISINE IN THE AMALFI COAST
The ACARBIO Association has revisited the Roman cuisine present in Amalfi Coast revisited and adapted to today’s tastes.
Bruschetta with “Garum” (Ancient Roman tradition: Garum is a fish sauce that has been served in all variations and types. For the Romans, there was no food without Garum.)
Hors d’oeuvres will be served, with home-made bread made with natural yeast.
“Ndunderi” with sausage “Garum”, walnuts and parsley or vegetarian version of the Ndunderi (the “Ndunderi” are the pasta of ancient Rome.Tasty and characteristic, they are made remaining faithful to the original recipe.A base of spelled, milk and spices, this will bring you back to the tastes of the Old Empire). The pasta will be seasoned with Garum romano, a typical Roman fish sauce, along with walnuts and parsley, to enhance its flavor. Vegetarians will be served Ndunderi seasoned with lemons from the Amalfi Coast, a production spread on the Amalfi Coast since the Middle Ages.
• Ancient cheese – tasty cow’s milk cheese lying on a fern
• Dessert / “Lac Uvam” with jam (sour milk with jam)
• Drinks: wine, water, limoncello
The liqueurs are all from Tramonti, the “house of wine” of the Amalfi Coast.

The Liqueurs of the Amalfi Coast tradition (Limoncello, Concerto and more…)

Tramonti is also well known for the production of Limoncello, Concerto, Mandarinetto and many other liquors of our tradition …

Tasting: Laboratory visit and explanation of the liquor production process. Historical notes on the origins. At the end will be made the tasting of liqueurs combined with sweets typical of the place.

Lemon Tour

Tramonti is a land rich in cultures of excellence. On our territory we produce not only DOC Costa D’Amalfi and Castagne grapes, but the valley, kissed by the sun, allows the production of high quality lemons from the PGI (Protected Geographical Indication) mark. And it is here that we organize our visit of the Limoneti. The colors, the perfumes are similar but substantially different from the Amalfi Coast. The inebriating nature that surrounds the Limoneti makes this experience unique.

After the visit you will taste typical products paired with Lemon that enhances and makes unique products of our territory.

Cooking Class

At 10:30 am arrival at the Agriturismo “Il Tintore”. Greetings and a small welcome drink. Then delivery of the baskets that will be used for the collection of seasonal products directly in the vegetable garden. At the end, what has been collected is taken to the kitchen and the preparation begins.

First of all it is explained how to make the pasta by hand (Gnocchi or Tagliatelle) with the details of the quantity of ingredients and then proceed to the dough. Then the guests prepare the sauce with what they have collected in the vegetable garden. With the same products we prepare a second and TUTTI A TAVOLA…

Lemon in Mediterranean cuisine

At 10:30 am arrival at the Agriturismo “Il Tintore”. Greetings and a small welcome drink. Then delivery of the baskets that will be used for the collection of seasonal products directly in the vegetable garden. At the end, what has been collected is taken to the kitchen and the preparation begins.

This cooking class has been designed to give guests the opportunity to experience an experiential journey through the excellence of our territory.

First of all it is explained how to make the pasta by hand (Tagliatelle al Limone) with the details of the quantity of ingredients and then proceed to the dough. Guests will become the protagonists of dishes whose basic ingredient will be the Lemon at the end of the preparation TUTTI A TAVOLA…

Pizza course plus Wine Tasting

At 17:30 arrival at the Royal Farmhouse. Visit of the centenary vineyard with a free foot. Continuation of the visit to the exhibition and production cellar with the explanation of the wine production methods.

Then we move into the restaurant and prepare the ingredients for the dough illustrating the processing method. Then each customer prepares to taste his pizza tasting it with our wines in combination TUTTI A TAVOLA…

Pizza course

At 18:30 arrival at the Royal Farmhouse. WELCOME DRINK

Then we move into the restaurant and start preparing the ingredients for the dough illustrating the processing method. Then each customer prepares to taste his pizza tasting it with our wines in combination TUTTI A TAVOLA…

Pastry course

At 10:00 am arrival at “PASTICCERIA DA ANGELO” presentation of the structure. Selection of ingredients and preparation of custard.

After preparation to choose between “BABA”, “DELIZIA A LIMONE”, “SFOGLIATA NAPOLETANA” and explanation of the ingredients and manipulation.

At the end there will be the tasting with a combination of typical liqueurs of the territory.