St Edmund's

School News

Day 1

Flavours & Fabrication Begins in Italy!

With a very early 5:00 am start, our Sixth Form Leiths and Design & Technology students set off on an exciting journey, boarding a plane to Naples to begin a four-day tour of Flavours and Fabrication in Sorrento, Italy.

Despite the early alarm calls, spirits were high as students embarked on this immersive educational experience, designed to bring classroom learning to life through food, culture, design, and manufacturing. Over the coming days, they will explore the origins of Italian cuisine, witness traditional and modern production techniques, and gain first-hand insight into how flavour, design, and fabrication connect in the real world.

From pasta and olive oil to craftsmanship and cultural heritage, this tour promises unforgettable learning moments—and plenty of inspiration to bring back to school.

The adventure has officially begun—follow along as our Sorrento journey unfolds!

Day 2

Day 2 in Sorrento proved that learning is always better when it’s hands-on… and occasionally covered in pasta sauce.

We kicked off the day with a trip to the legendary Cuomo Pasta Factory in Gragnano—because when in Italy, pasta is basically compulsory. Students began at the Cuomo family museum, discovering how Gragnano’s unique microclimate once made it the perfect place to dry pasta (long before air-conditioning did the job).

The tour continued at the modern production site, where students followed the pasta-making process from start to finish. Watching tonnes of dough transformed into perfectly shaped pasta was a dream come true for our Leiths and DT students, who enjoyed seeing real-life links to food science, design, and manufacturing—plus plenty of “can we make this at school?” discussions.

The experience ended the best possible way: lunch! A delicious first course of Cuomo’s artisanal pasta, served with a seasonal sauce, disappeared very quickly—proof that simple ingredients, done properly, really do steal the show.

Next stop: Frantoio Gargiulo, a beautiful olive oil estate nestled among ancient olive trees. One of the owners led us through the groves, sharing stories of tradition, history, and the many steps involved in producing high-quality olive oil.

Students examined traditional pruning and pressing tools before learning about modern production methods—and, of course, there was tasting. From zesty lemon to indulgent truffle-infused oils, there were plenty of favourites (and a few surprised faces) as students explored how flavour can transform a product.

Day 3

Citrus, coffee, gelato… and a full day of flavour

From lemon groves to coffee roasting and honey production, students explored the tastes of Sorrento before enjoying time in town—and a well-deserved gelato stop.

The day ended with pizza making and a Tarantella show, blending food, culture, and celebration.

A day of flavour, culture, and unforgettable experiences.

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