Top Class in Fettuccine, Ravioli, and Tiramisu

About this tour

Roll up your sleeves in a Rome kitchen to learn the craft of Roman pasta-making and tiramisu. Over three hours, you'll shape fettuccine sheets by hand, fill ravioli with ricotta, and master the layered sweetness of tiramisu alongside a professional chef. Work with quality ingredients and proper kit, finishing with your creations plated up alongside wine or soft drink. No prior cooking background required—just genuine interest in how Italians actually do it.

Highlights

• Hand-roll fettuccine from dough to finished sheets
• Fill and seal ravioli with fresh ricotta using traditional method
• Build authentic tiramisu layer by layer
• Choose your pasta sauce: tomato-basil, cacio e pepe, or amatriciana
• Eat what you've made with included wine or juice
• Learn from working Roman chefs in intimate setting

What to expect

Expect to work at a proper kitchen station with all equipment laid out. The chef will demonstrate each technique—stretching pasta dough, crimping ravioli edges, whipping mascarpone—then you'll replicate it. There's flour dust, a bit of mess, and the satisfaction of seeing your shapes come out roughly right. The tiramisu work is methodical: soaking biscuits, layering cream, dusting cocoa. Around two hours in, you'll plate everything up, pour a drink, and sit down to eat what you've actually made. It's unglamorous and honest work.

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