You go home able to make tagliatelle. And tiramisù.
Which Roman kitchens hand you the rolling pin and which sit you down to watch. What a Florence class with the wine left open really costs. Whether the Naples pizza bench is worth the train south. Reviews of the cooking classes you can book across Italy.
The four Italian kitchens people book before anything else.
A Roman three-course bench, a Florence table with the Chianti open, a Neapolitan oven and a farm up in the Tuscan hills. What each one costs, and what the people who cooked there say.
- 01The Roman evening3 in 1 Cooking Class near Navona: Fettuccine, Ravioli & TiramisuFettuccine, ravioli and tiramisù in one three-hour sitting, a street from Piazza Navona. The busiest kitchen on the site.
02The cheap onePasta Cooking Class with Unlimited WineRolling, cutting, eating, and the Chianti keeps coming. It carries more traveller reviews than any other class in Italy.
03The Naples benchPizza-Making Workshop with Drink and AppetizerWet dough, San Marzano, a wood oven, and a pizzaiolo telling you your stretch is wrong. This is where the pizza comes from.
04The day in the hillsFlorence Pizza or Pasta Class with Gelato Making at a Tuscan FarmA working farm above Florence: pizza or pasta, gelato churned at the end, and the drive out included.
Rome cooks three ways. Pick the room, then the evening.
A Roman class runs about three hours and ends with you eating what you made. What changes is the room: a bench where the wine stays open, a two-course kitchen with the dessert everyone came for, or an oven instead of a rolling pin.
Rome rolls fettuccine. Bologna rolls sfoglia. Naples does not roll at all.
Six Italian cities worth planning an evening around, and what the kitchens in each are actually teaching.
Tagliatelle by hand, then the tiramisù everybody came for.
Nearly every Italian class teaches one fresh pasta and one dessert. The ones worth paying more for add a second shape, a wood oven, or a gelato base churning while you eat.
In Naples the dough is the lesson and the oven does the rest.
Neapolitan dough carries more water than anything you make at home, which is why it is slapped and stretched rather than rolled. The classes run beside the oven in the old centre, and out on the Sorrento farms they have you make the mozzarella first.
Italy’s most-booked cooking classes.
Every class we have reviewed →The kitchens more travellers sit down in than any others, and what earns each of them the bench.
1
Pasta Cooking Class with Unlimited Wine
In a 1200s medieval tower near Brunelleschi’s Dome, an English-speaking chef such as Andrea, Victoria, Antonio, or Valentino guides you through three fresh pastas and matching sauces. You cook, eat everything, and enjoy Tuscan wine or unlimited soft drinks during this three-hour Florence class.
From · $21
Read our review →
2
3 in 1 Cooking Class near Navona: Fettuccine, Ravioli & Tiramisu
from $83
3
Florence Pizza or Pasta Class with Gelato Making at a Tuscan Farm
from $145
4
Pasta & Tiramisu Cooking Class with Unlimited Wine
from $56
5
Pasta Cooking Class with Unlimited Wine
6
Pizza-Making Workshop with Drink and Appetizer
from $39
7
Pasta & Tiramisu Class with Fine Wine by the Vatican
from $41
8
Authentic Pizza Making Class in Naples with Appetizers and Drink
from $59
9
Pasta Making Class with Wine, Limoncello, and Dessert
from $48
Florence teaches pasta at noon and pizza on a hillside at four.
The cheapest class worth taking in Italy is in Florence and it pours Chianti until you stop. Half an hour up into the hills there is another one with a wood oven, an olive grove and gelato churned while you eat.
Every Florence class →What an Italian cooking class actually costs.
Every class on the site, grouped by what you pay for the bench. The most-reviewed kitchen in the country charges twenty-one dollars.
Group benches in Rome and Florence, most of them with the wine included and a dessert at the end.
The three-course standards: two pasta shapes, tiramisù, and the farm classes that drive you out of town.
Private chefs, evenings in somebody’s own kitchen, and the full days in the hills.
Three things an Italian kitchen teaches that nowhere else does.
Cooking classes run everywhere. A sheet of sfoglia rolled thin enough to read through, a dough left too wet for a domestic oven, and a gelato base churned warm do not.
The sfoglia
Two ingredients, a wooden board and a pin the length of your arm. In Emilia the sheet is rolled until a newspaper reads through it, then rolled up and cut into tagliatelle about a centimetre wide. Once somebody has shown you what the wrist is doing it takes twenty minutes. A machine makes a tighter, flatter pasta and every teacher here will tell you so.
- 1Pasta Making Class with Wine, Limoncello, and Dessert★★★★★★★★★★ 4.9 · 3,177 reviews
- 2Pastamania – Florence Pasta Making Class★★★★★★★★★★ 5.0 · 3,050 reviews
- 3Enjoy Spritz and Pasta Making in Piazza Navona★★★★★★★★★★ 5.0 · 1,681 reviews
The Neapolitan base
Neapolitan dough holds far more water than anything you would try at home, which is why it is slapped out flat rather than rolled. Ninety seconds at four hundred degrees blisters the rim and leaves the centre soft enough to fold in four. Naples teaches it standing at the oven; Sorrento teaches it on a farm, after the mozzarella.
- 1Florence Pizza or Pasta Class with Gelato Making at a Tuscan Farm★★★★★★★★★★ 5.0 · 6,801 reviews
- 2Pizza-Making Workshop with Drink and Appetizer★★★★★★★★★★ 4.9 · 5,411 reviews
- 3Authentic Pizza Making Class in Naples with Appetizers and Drink★★★★★★★★★★ 5.0 · 3,178 reviews
Gelato, the real thing
Gelato is churned slower and served warmer than ice cream, which is why it tastes so plainly of whatever went into it. Florence and Rome usually bolt the lesson onto a pasta class: the base goes into the machine before you sit down and comes out with the coffee.
- 1Florence Pizza or Pasta Class with Gelato Making at a Tuscan Farm★★★★★★★★★★ 5.0 · 6,801 reviews
- 2Premium Pizza & Gelato Preparation Class with Wine★★★★★★★★★★ 4.9 · 1,306 reviews
- 3Pizza or Pasta Class with Gelato at a Tuscan Farm★★★★★★★★★★ 4.9 · 1,181 reviews
Four Italian kitchens that fill weeks ahead.
A class here seats eight to twelve people at one bench and the good ones run twice a day at most. These four take more bookings than anything else on the site, which is exactly why you cannot walk into them.
- 01Pasta Cooking Class with Unlimited WineThe most reviewed class in Italy, and the cheapest one worth taking. One bench, two sittings a day.
- 023 in 1 Cooking Class near Navona: Fettuccine, Ravioli & TiramisuThree courses a street from Piazza Navona. A dozen seats, and the evening sitting goes first.
- 03Pizza-Making Workshop with Drink and AppetizerThe Naples workshop everybody arrives having already heard about. One oven, fixed slots.
- 04Florence Pizza or Pasta Class with Gelato Making at a Tuscan FarmA farm above Florence with its own minibus out of town. When the van is full the day is closed.
An Italian kitchen seats eight. Say who you are before you book.
A bench of twelve strangers is a different evening from a chef in a private flat, and both are different again from a class that starts at a market stall at nine in the morning. Children, vegetarians and anyone who wants to be taught rather than entertained should choose the room first.
By what you make, and who you make it with
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