The medieval hill town of Nusco is about an hour inland from the Amalfi Coast, but it seems a million miles from that fabulous stretch of touristy beaches. Here, locals make cheese in small family dairies and hunt for wild mushrooms and black truffles in the surrounding woods; and a few years ago, a talented young chef named Antonio Pisaniello earned a Michelin star for the authentic, delicious cuisine served at his tiny restaurant, La Locanda di Bu.
Now Pisaniello has opened a cooking school, Cena (cenaschool.com), featuring the characterful cucina of this verdant landscape. Courses are tailored to students, from novice to professional, and last from a day to more than a week. Curricula might include preparing handmade pastas and local vegetable and meat dishes, as well as visiting award-winning local wineries and artisanal food makers. The facility includes a professional kitchen accommodating a maximum of 16 students and a contemporary restaurant beside it for dining. For those who prefer a full immersion course, six simple bedrooms offer breathtaking views of the countryside beyond.