Questions about this site

An independent research desk with no stake in any tour on it. Nobody here guides, cooks, hosts or sells a single experience on these pages, and there are no bylines because there is no travel diary behind the site. The work is opening every live booking page for a food tour or cooking class in Naples, one at a time, comparing what each one actually contains, and writing the differences down. Tasting lists, group caps, meeting points and dietary policies belong to the operator's own listing and are attributed there. Food and city facts come from the primary source, UNESCO for the pizzaiuolo inscription and the Associazione Verace Pizza Napoletana for the dough rules, rather than from another travel page.

No. This site sells nothing, holds no places and takes no payment. It is not a booking desk. Every card here opens the operator's own listing, and the booking, the confirmation email, the meeting point, the dietary note and the cancellation window all live on that side. If you have already booked, your confirmation email is the document that matters, not anything printed here.

Through affiliate commission. The links to tours carry a partner tag, and if you book after clicking one, the booking platform pays us a share of the commission it already earns from the operator. You pay exactly what you would pay arriving at that listing directly, because our cut comes out of the platform's margin rather than being added to your ticket. It is disclosed in the footer of every page, and the affiliate disclosure names the platforms involved and sets out the full arrangement.

No, and none has been offered the chance. Nothing here is sponsored, there is no advertising, and no placement is for sale. Where a category leads with one tour, that tour is the most-reviewed one in its category, which is a rule anyone can check against the numbers on the cards: the street food hub leads with a walk holding 4.9 across 5,699 reviews, and the classes hub with one holding 4.9 across 3,599. The lineup would look identical if the money stopped tomorrow. No page here was written from a free place on a tour, a press invitation or an operator's hospitality, and no operator has been given sight of a page before it went live.

It is the floor, not a quote: the cheapest option on that tour at the moment the listing was read. Your real number depends on the date, the season, how many of you are coming and the country you are booking from, which is also why the same tour can display a different figure in a different currency. Across the eleven tours the per-person from-prices run $33 to $175, with most of the market between $35 and $69. Every card opens the listing, and the listing is always the authority on what you will be charged.

Every rating and review count was read on two independent passes rather than taken from one screen. Two reads agreeing is the bar for printing a figure, which sounds fussy until you watch a review count drift between a cached result and the page it points at. When the two do not agree, the figure simply does not get printed. It is not averaged, not split down the middle and not quietly taken from whichever source looked better. That rule has already cost this site a listing: one private tour is sold by the same host on both booking platforms, and on the second one the price moves with group size, so no from-price for it could be pinned down twice and it carries no card at all. The eleven tours here carry 15,423 traveller reviews between them, and that total is the sum of the real per-listing counts rather than an estimate.

The spread inside that total is shown rather than smoothed, because scale and intimacy are opposite businesses. The street food walk with a local guide is the most-booked food experience in the city and holds 4.9 across 5,699 reviews. The fully private tour has 141, because one host can only take one table at a time. A big number means a route tested by thousands of travellers; a small one usually means a small operation, not a worse afternoon. Two listings here hold a perfect 5.0, one across 540 reviews and one across 337, and both are premium small-group walks.

Roughly monthly, and that is a working cycle rather than a promise stamped on a page. From-prices are baked into the cards at build time, so they go stale in a way a live listing never does: a seasonal rate, a group discount or a currency shift can all move a number between refreshes. That is why no page here treats its own price as final, why every card opens the listing, and why a correction from a reader or an operator gets acted on before the next scheduled pass. Ratings and review counts are re-read on the same cycle, and they only move upward in volume anyway.

Three tests, all of which a tour has to pass. It has to be a real food tour or cooking class in Naples, Italy, with a published route or menu and a running schedule. It has to be genuinely bookable right now by an individual, on a live product page. And its figures have to survive being read twice. Seventeen listings were read and eleven are shown. Five of the six that are not shown were held back on trust grounds: all five carried fewer than twenty reviews, and two of those also sat below 4.0, one of them rated 3.0 on a single review, which is not a base anybody can compare against a walk with thousands. The sixth is a duplicate of a tour already on the site, sold by the same host on the second platform at a price that changes with group size, so the card uses the listing whose figures could be confirmed on two passes.

Because it is the honest comparison, and leaving it out would be the fastest way to lose a reader. Eating well in Naples costs almost nothing if you do it yourself: about two euros for a pizza a portafoglio at the famous windows, three to six for a fried cuoppo, around two for a sfogliatella, twelve to fifteen euros for a full circuit. The self-guided route lays that walk out stop by stop, free, with the Sunday closures marked. What a paid tour adds is a guide who orders in local Italian, skips the queue that eats an hour of your day, and tells you why the frittatina exists. That case is worth making on its merits, so it is made that way.

All eleven of them, free, up to 24 hours before the start. That is unusual enough to be worth stating plainly instead of burying in small print: holding a place early costs you nothing but the click, and the small-group tours genuinely cap out on weekends and on days when several cruise ships are in. The cancellation terms on the listing you book are the ones that bind, and they are the version to read before you pay. If an operator ever changes its policy, the card changes with it.

No, and it is worth being blunt about it: we hold nothing and can move nothing. Your reservation sits with the operator and the platform you booked through from the moment you paid. Amendments, cancellations, refunds, allergy notes, mobility questions and a running-late message all go through the confirmation email you were sent, which carries your reference and a message button that reaches the people actually running your tour. Writing to us first only costs you time. A weather or schedule change on the day belongs to the operator as well, and its listing is the only place that will know.