Agriturismo in Campania with Restaurant, Cooking Classes

Farm stays in Campania sit on some of the most fertile land in Italy, much of it volcanic. Tomatoes from the Sarno plain, lemons on the Amalfi terraces, buffalo mozzarella from the Sele river flats and wine from the slopes of Vesuvius all come from within an hour of Naples.

The main areas

The Amalfi Coast and the Sorrento peninsula have lemon and olive terraces above the sea, with farms reached by steps and hairpins; prices are high and the views justify them. The Cilento, further south, is a large national park with beaches, hill villages and far lower rates — this is where the Mediterranean diet was first documented. Inland, Irpinia and Sannio around Avellino and Benevento are cool, green wine country producing Taurasi, Greco di Tufo and Fiano. The Sele plain is buffalo country.

What these farms produce

• Buffalo mozzarella made the same morning at dairies that keep their own herd
• Amalfi and Sorrento lemons, and the limoncello made from the peel
• San Marzano tomatoes, grown on volcanic soil below Vesuvius
• Taurasi, Fiano and Greco di Tufo from small inland estates
• Access to Pompeii, Herculaneum and Paestum, all within reach of a farm base

Timing and access

April to June and September to October are best; the coast is crowded and expensive in July and August, while the Cilento and Irpinia stay manageable. Lemons are picked almost year round, with the main Amalfi harvest in spring. Winters are mild on the coast.

Naples has a large airport and a fast rail link to Rome in just over an hour. The coastal roads of Amalfi are slow, narrow and heavily restricted in summer; if you base yourself there, check with the host how parking and access actually work before booking.

In Campania we have 116 farmhouses, including 47 with swimming pool, 90 with restaurant and 55 pet friendly.