Itinerary Details are listed below:

You will meet our local English-speaking driver at your accommodation/cruiseship to start the Tour:

PAESTUM:

Paestum, with its Doric temples and intact ring of walls, is a major archaelogical site and, perhaps even more, a stunning spectacle of majesty and grandeur in the variation of light, particularly impressive at evening and sunset. The rediscovery of Paestum and its monuments took place in the middle of the 18th century, when groups of architects began the patient labor of drawing the temples of the city. Poseidonia (the original name of Paestum) was founded by Sybaris, a powerful and opulent city built by Achaean colonists on the Ionic Gulf. The highlights of the Paestum archaelogical area are the Basilica and the temples. The Basilica is enneastyle (nine columns on the front) and had a cella divided into two aisles, preceded by a vestibule, and followed by an adytum (probably the site of the treasury of the temple). The original characteristics of this structure become evident through a comparison with the nearby so-called Temple of Neptune. Dating from roughly a century later, it offers clear evidence of the development of the Doric order in Magna Graecia and the acceptance of influence deriving from the great architectural models of the homeland. Some scholars feel it was dedicated to Hera, while others prefer the theory of Zeus. Its fame is due to its excellent state of preservation.

PAESTUM MUSEUM:

Across from the archaelogical area, the on-site museum displays some metopesremoved from the Temple of Hera and some fine tomb paintings from the 4th and 5th century B.C.; not to be missed the beautiful paitings of the Diver's Tomb, whose depiction of a diver in midair is thought to represent the passage of life to death.. Hundreds of Greeks tombs were recently discovered at Paestum, yielding a trove of paitings and clay figures.

MOZZARELLA DI BUFALA:

On Paestum area you can have a taste for the most exquisite Mozzarella di Bufala made from the milk of local buffalo. Unlike cow's milk, buffalo's milk has no carotene, so the cheese it yields is whiter. It also has almost twice the fat of cow's milk, which produces a creamier cheese, and its flavor is more pronounced, a little gamier. To make Mozzarella di Bufala, the fresh milk is cultured with whey from the previous day's production and coagulated with rennet. After the curds form, they are allowed to ripen for several hours in their whey, then they are transferred to boiling water and heated until they are stretchable. Workers reach into the hot water and deftly mold the malleable curd into balls. The sooner it is eaten after that, the better. The residents around Naples pride themselves on their access to still-warm Mozzarella and say that by the time it gets to Rome, it is too old. With our Tour, you'll have the chance to visit a dairy along the way and taste the true Mozzarella di Bufala

At the end of the Tour, back to Your accommodation/cruiseship in Sorrento or Naples with our driver.

THIS TOUR WILL OPERATE RAIN OR SHINE, SO BE PREPARED FOR ALL WEATHER CONDITIONS.