About this tour
When Lily from our BugBitten team tried this cooking class just off Ponte Milvio in central Rome, we found ourselves actually making pasta and tiramisu rather than just watching. You start with a glass of prosecco, then spend two and a half hours learning Southern Italian maccheroni and tiramisu from a local chef in a properly fitted kitchen. The neighbourhood sits on Rome's more lived-in side—close to the Tiber and accessible by public transport—and you'll eat everything you've cooked straightaway, drinks and coffee included.
Highlights
- Each person makes their own pasta and tiramisu, not just tasting samples.
- Welcome prosecco kicks off the class; non-drinkers get an orange drink instead.
- You make the Aperol Spritz yourself using proper bartending tools.
- Meal happens right after—you're eating warm tiramisu you've just assembled.
- Close to the Tiber riverside; area feels genuinely local, not touristy.
- Air-conditioned kitchen; recipes sent after so you can recreate it at home.
- Group's small enough that the chef actually guides your hands through techniques.
What to expect
Lily walked in, got handed a prosecco, and within minutes was tying an apron. The kitchen's compact but properly equipped—nothing held us back. The chef moved us through making the Spritz first (a solid demo of how to layer and pour), then pivoted to pasta. Maccheroni isn't fiddly; you're rolling and shaping, which feels repetitive but oddly satisfying. The tiramisu stage is where concentration kicks in—layering, timing the mascarpone, not oversaturating the ladyfingers.
Then you sit down and actually eat your work. That mattered more than we expected. The meal's served indoors or out depending on the day; we lucked out with a table where you can see across to the river. It's not a Michelin moment, but it's your food, warm, and you remember exactly how to remake it. Coffee wraps things up. The whole thing runs tight—two and a half hours, no padding.
What travellers say
- You actually make and eat your own pasta and tiramisu same day.
- Bartending-style Spritz tutorial, not just pouring prosecco.
- Small groups; chef corrects technique, not just talks.
- Recipes emailed after; actually reproducible at home.
- Genuine local neighbourhood vibe near the Tiber.
- Non-drinkers get a proper alternative Spritz, not sidelined.
- Not suitable for gluten intolerance, nut allergies, or vegans.
- Two and a half hours standing in a kitchen; can tire.
- Peak times book out fast; smaller groups mean fuller classes.
- Gratuities not included; budget extra for your guide.
Themes summarised by our team from public information about this tour. Verify specifics on the operator's page before booking.
Good to know
Hands-on beats demo-watching every time. You'll walk out knowing how to make decent maccheroni and tiramisu, not just having watched someone else do it. The Spritz lesson is a nice bonus—professional technique you wouldn't normally pick up. Small groups mean the chef actually corrects your grip and pacing. Recipes follow by email. If you've got kids who eat dairy and gluten, they can join; non-drinkers get a proper alternative Spritz.
No gluten-free option, no nut-allergy accommodations, and vegans won't find a workaround here—it's a dealbreaker if that's you. The class runs two and a half hours standing and working; if you've got dodgy knees or back, factor in fatigue. It's in a working kitchen, so it gets warm even with air con. Group size matters—a full class means less one-on-one attention. Peak times (weekends, school holidays) fill fast. Gratuities aren't included, so budget a bit extra.
Bring nothing special—aprons provided. Prosecco and one drink during the meal are in; coffee at the end too. All ingredients and kit are covered. Public transport gets you there easily. Prams fit if you're bringing infants; service animals welcome.
Tour sold and operated by Viator via Viator. Descriptions on this page are original BugBitten summaries written by our team — not copied from the operator. Prices and availability are confirmed at checkout.