Knowledge and Flavors

About this tour

Spend six to eight hours exploring Cilento's edible and archaeological treasures with a local guide. You'll trek through working farms and producers—olive groves, buffalo mozzarella dairies, fig orchards, wineries—tasting as you go. Then visit Paestum's Greek-Roman ruins and the National Museum to understand 2,500 years of the region's layered history. Lunch and snacks showcase what the land yields, built on the Mediterranean diet's principles.

Highlights

• Taste extra virgin olive oil straight from pressing
• Meet buffalo mozzarella makers at their vats
• Walk through ancient Paestum temples and columns
• Sample Cilento white figs and regional wines
• Explore National Museum's Greek and Roman treasures
• Lunch featuring local produce and heritage recipes

What to expect

Your guide collects you in an air-conditioned vehicle and drives to the first producer—a working farm or artisanal facility. You'll see production firsthand: olives pressed, milk curdled, figs dried. Each stop includes tasting and the story behind what you're eating. Mid-tour, you'll visit Paestum's archaeological site with a dedicated guide explaining the temples, tombs and city layout. The museum follows, displaying pottery, sculptures and artefacts that anchor the ruins in time. Lunch happens partway through, set in a local spot serving seasonal dishes rooted in what you've sampled that morning.

Good to know

Wear comfortable shoes for walking ruins and farm ground. The route is wheelchair accessible and prams are welcome. Bring water and sun protection for outdoor sections. Six to eight hours includes transport time between stops—not all active exploration.