Bari Pasta, Tiramisu and Gelato Class: Make and Taste

Sip Prosecco as you master traditional Apulian recipes in a lively Bari kitchen.

A three-hour hands-on cooking class in Bari where you learn to roll fettuccine and ravioli, prepare tiramisu, and distinguish authentic gelato from mass-produced versions, all taught by a locally recognized chef in a restaurant in the heart of the city. The class includes wine and soft drinks, a meal of the dishes you've made, and a visit to a local gelateria to taste real Italian gelato. You take home all the recipes.

The Experience

The class takes place in a welcoming restaurant space in central Bari, where an award-winning chef walks you through traditional Apulian techniques for rolling fettuccine and ravioli by hand. You work alongside other participants in a small group setting, learning how the dough comes together and how to shape each piece. The instruction covers the fundamentals—how the pasta should feel, how thin it should stretch, what the finished edge looks like—so you can replicate it at home.

After you've made the pasta, you move on to tiramisu, building the layers and understanding why the classic Italian dessert works the way it does. Throughout the three hours, you have two glasses of wine or a Prosecco, plus soft drinks available. Once the cooking is done, you sit down to eat the fettuccine and ravioli you've just rolled, tasting the difference between what you made and what comes from a factory. The tiramisu follows as dessert.

The final part of the class takes you to a local gelateria, where the chef helps you recognize what real artisanal gelato looks and tastes like—the texture, the intensity of flavor, how it differs from the mass-produced versions stocked in tourist shops. You taste authentic gelato there, and you leave with printed recipes so you can make the pasta and tiramisu again at home.

What’s included

• Two glasses of wine, one Prosecco or soft drinks.
• the meal of dishes you've prepared.
• a visit to a local gelateria with gelato tasting.
• all recipes to take home.

Good to know

Infant seats availablePets welcomePublic transport nearby

Operated by Cook & Walk Italy

Is this one for you?Book this class if you want to learn by doing rather than watching—you roll the pasta and build the tiramisu yourself, eat what you've made, and leave with the skills to cook it again. The small group size and three-hour format give you time to absorb the techniques without rushing through the day.

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Top questions

What exactly do I make during the pasta part of the class?

You learn to roll fresh fettuccine and ravioli by hand using traditional Apulian techniques, working with the dough from the beginning and shaping each piece yourself under the chef's guidance.

Is the class suitable for someone who has never cooked pasta before?

Yes; the class is designed as a hands-on introduction, and the chef teaches the fundamentals step by step in a small group setting, so beginners and experienced cooks learn together.

What happens after I finish cooking?

You sit down in the restaurant to eat the fettuccine, ravioli, and tiramisu you've made, then the group visits a local gelateria to taste authentic Italian gelato and learn how to spot the real thing.

Are there options for dietary restrictions?

The class can accommodate gluten intolerance and lactose intolerance; mention your needs when you book so the chef can adjust the recipes and ingredients ahead of time.

What language is the instruction in?

The class is taught in English by a live guide throughout the three hours.

Do I get to keep the recipes?

Yes; you take home all the recipes so you can recreate the pasta, tiramisu, and gelato techniques at home after the class ends.