In Season With Lucie Cutting on ABC Radio Hobart 774
Sunday June 22, 2025
In my latest In Season On Sundays guest spot with Lucie Cutting, I shared how to make gnocchi with a recipe and method I learnt from Gabriella Acampora who runs a B&B in the tiny town of Agerola, perched high on the edge of the rugged hills above the Amalfi coast, south of Naples.
We chatted about the place, the experience and the multi-million dollar views up and down the Amalfi Coast.
Here’s the audio recording of the segment. Sadly the sound quality is a little muffled this time, although you can still hear it quite clearly.
Image: Marti in Gabriella’s kitchen at Nido Degli Dei. A commercial kitchen with a rustic feel.
Three days in Agerola and Gabriella’s cooking lessons
The village of Agerola is set on the clifftops above the Amalfi Coast, south of Naples.
Because of its location, it has expansive, multi-million dollar views. It’s also a charming spot, but when you walk to and along those clifftops, it’s difficult to put into words how the height and expanse across the Mediterranean make you feel. Like flying on solid ground.
You stand looking through the mist and clouds, down, south and across to the town of Amalfi and beyond, then north to Portofino in a broad panoramic sweep. I spoke briefly about the experience in the chat with Lucie, so here are some of the photos I took on that magical three days in Agerola.
There are a few B&Bs in Agerola and our foodie experience, with three cooking sessions over three nights was at Nido Degli Dei, which translates to Nest of the Gods. This is the traditional B&B (NOTE: Not Air B&B, which slips off the tongue during the segment) that Gabriella runs with her husband, Federico. While Gabriella manages the B&B – and she runs a tight ship, making sure things go smoothly each day.
I cooked with Gabriella and the lovely couple who were there on the same cooking program as me – Mary-Carol and Ron from the US. Over the three nights we made gnocchi, lemon cake (a lemon tart), cannelloni – using crepes instead of pasta, and baked chicken thighs with lemon rind and rosemary. Gabriella served salads and sides with each of those as well. Everything was delicious!
On one day we were taken to lunch at a winery under Mt Vesuvius, aptly named Cantina del Vesuvio. It included a wine tasting, tour of the vineyards and winery as well as a degustation lunch on the gorgeous terrace. Mary-Carol, Ron and I chose the premium wine selection to go with the food, and it was all very delicious.
Of course, we took a bottle of sparkling back to Nido Degli Dei to have as a pre-dinner aperitivo that night.
The next day we enjoyed a mozzarella making lesson from a master of the craft, who runs La Fattoria del Castello in Agerola. The milk comes from local cows and the result is delightful!
Then another yummy lunch was served with local Prosecco. Of course!
And see that little bottle I’m holding? It contained a lemon flavoured olive oil, which I carried home with me and still use it for olive oil today.
There’s so much more I could share about this experience, but for now, here’s the recipe card from ABC Hobart’s In Season. Check the page out for this, and other great recipes from Tassie-based foodies.
Here’s the ABC In Season recipe file – or you can find the recipe on my website, here and the Napoletana sauce as well.
It’s a place I’d highly recommend visiting.
Happy cooking!
Want to hear more episodes? The first three can be listened to here.
