Amalfi Coast: Pasta, Mozzarella & Tiramisu Cooking Class

Summary

Handmade pasta and tiramisu in a sunlit Amalfi farmhouse kitchen

You’ll cook fresh tagliatelle, stretch warm mozzarella from local milk, and build tiramisu using Nonna Maria’s recipe in an Amalfi farmhouse kitchen with coast views. Enjoy homemade wine as you relax between courses, learning from locals who treat you like family. It’s not about perfection — it’s about laughter, sunlight, and real flavors you’ll remember long after.

Step-by-step itinerary

Day 1 — Cook and taste Amalfi specialties

• Arrive at authentic farmhouse
• Enjoy view of Amalfi Coast
• Learn to prepare tiramisu
• Relax tasting homemade wine
• Prepare fresh mozzarella
• Make tagliatelle with vegetables
• Taste all organic products

Top questions

Is this Amalfi cooking class suitable for kids?

Yes, infants and small children can join with a pram or stroller.

Are vegetarian options available during the class?

The menu features vegetable tagliatelle; notify dietary needs when booking.

Does the experience include lunch or dinner?

Yes, your meal is included after cooking together.

What dishes will I learn to make?

You’ll prepare tiramisu, fresh mozzarella, and tagliatelle with vegetables.

Is wine included in this Amalfi cooking class?

Yes, homemade wine is served during the experience for guests 18+.

Where does the class take place?

The cooking class is held at an authentic farmhouse above the Amalfi Coast.

Are there public transport options nearby?

Yes, public transportation options are available near the farmhouse.

Can I bring my service animal?

Service animals are allowed at this activity.

What’s included

Your day includes all cooking equipment (for pasta, mozzarella, tiramisu), aprons to borrow so you don’t worry about flour everywhere, homemade wine for adults plus bottled water and soft drinks for everyone else. Lunch or dinner is part of it too — everything made from organic farm ingredients right there on site before heading back down toward town.

What’s the experience like?

You kind of tumble out of the car and there it is — the Amalfi Coast, all blue haze and lemon trees, way down below. We’d barely said hello to our host (Antonio, who’s got that easy laugh you only hear from people who grew up here) before he was handing us aprons and shooing us into this old stone kitchen. The windows were wide open, so you could hear chickens somewhere, and the light on the tiled counter was just… well, I tried to take a photo but it didn’t really catch it. There’s a smell — basil, maybe? Or just everything fresh at once.

We started with tiramisu (I know, dessert first — Antonio winked and said Nonna Maria always did it that way). He showed us how to layer the coffee-soaked ladyfingers without making them soggy; I definitely overdid mine but nobody cared. While that chilled, we sat outside with homemade wine — honestly, I’m still not sure what grapes they use here but it tasted like summer afternoon. The mozzarella part was next: warm milk straight from their own cow (Li tried to pronounce her name — “Bianca?” — and everyone laughed except the cow). It’s softer than any cheese I’ve had at home.

The pasta machine looked older than me but worked like magic. Rolling tagliatelle with flour everywhere felt less like cooking and more like playing around with friends you just met. The vegetables for the sauce came from right outside; someone’s nonna was picking tomatoes while we cooked. Lunch itself was loud and messy in the best way — plates passed around, olive oil dripped on the tablecloth, nobody worrying about phones or schedules for once. You eat looking out over those cliffs and think: yeah, this is why people come here.