The sessions currently planned include:

Production of mozzarella cheese
A cookery session on buffalo meat
Cilento white figs: History, harvest, production, consumption
Pizza cilentana: A local variation taught by a local master
Wine: Harvest, production, tasting of local varietals
Fusilli: An afternoon full of awesome pasta
Organic vegetables of the cilento region
Fishing for condiments: We're going to catch some sardines with local fishermen.
The Ancel Keys museum in Pioppi incl. discussion with locals

The whole event will be organised barcamp-style, so everyone who takes part is strongly encouraged to actively engage in planning sessions and getting generally involved, there will be plenty of opportunities to do just that.

The final price will depend on the number and complexity of the sessions, but right now it looks like this:

Participation in all the sessions (2-3 a day)
All meals
All tastings
Transport by coach to and from Naples airport and to all the session sites during the event
5 nights in a three star hotel in S. Marco di Castellabate.
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