Rome Cooking Class 2-in-1: Make Fresh Pasta and Tiramisu Together

About

Join this fun, small-group, family-friendly cooking class to discover how to make two iconic Italian creations: fresh pasta and tiramisu. You’ll be a master by the end of it. And full to the brim. An ideal day in Rome if you ask us. To begin, learn how to make tiramisu step by step with the help of your local expert chef. Follow their guidance using the freshest local ingredients, and you’re well on your way to enjoying one of the staples of Italian cooking. Next up, you will learn how to make pasta from scratch. Roll your sleeves up and prepare to get floury. Shape, roll, and knead your dough until it’s ready to be sliced and cooked. Pair it with pizza and enjoy alongside traditional Italian drinks, including 2 glasses of prosecco, 2 glasses of wine, and a shot of limoncello, while you’re cooking too! At the end of the class, enjoy your creations with your new friends and chef, and you’ll also go home with an e-book of recipes so you can prepare your own pasta and tiramisu at home.

Good to know

• Public transportation options are available nearby
• Suitable for all physical fitness levels
• Please note: the meeting point may occasionally change. If it does, we’ll inform you in advance—both locations are just a 5-minute walk apart.
• We’re unable to accommodate guests with coeliac disease, gluten intolerance, lactose intolerance, or vegan diets, as the class menu includes gluten and dairy products.
• If you have any dietary needs or restrictions, please let us know before the experience.
• This experience isn’t suitable for infants. If they join, they must stay on an adult’s lap since no separate seat or workspace is available.
• Participants under 18 will be served soft drinks instead of alcoholic beverages.

Cancellation

For a full refund, cancel at least 24 hours before the scheduled departure time.

Frequently asked

• What is the cancellation policy?+

  For a full refund, cancel at least 24 hours before the scheduled departure time.

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