Bari: Pasta & Tiramisu Cooking Class with Gelato Tasting

Summary

Make pasta by hand in bari then taste real gelato with locals

You’ll roll fresh pasta by hand with a Bari chef, fill ravioli, layer up classic tiramisu, then taste real gelato at a local spot—all in one afternoon. Expect laughter over floury hands, plenty of wine included, small group warmth, and new tricks you’ll want to try back home.

Step-by-step itinerary

Day 1 — Hands-on Apulian cooking class

• Learn to make fresh fettuccine and ravioli
• Prepare classic tiramisu dessert
• Discover how to recognize real artisanal gelato
• Enjoy two glasses of wine and soft drinks
• Sit down to eat your prepared dishes
• Visit local gelateria for gelato tasting
• Receive recipes to take home

Top questions

Is this cooking class suitable for beginners?

Yes, the class is hands-on and beginner-friendly—the chef guides you through every step.

Does the experience include food and drinks?

Yes, meals are included along with two glasses of wine or soft drinks plus Prosecco.

Where does the class take place in Bari?

The class is held at a locally loved restaurant in central Bari.

Are gluten or lactose intolerances accommodated?

Yes, gluten intolerance and lactose intolerance can be accommodated if noted in advance.

Is there a visit to a real gelateria included?

Yes, after cooking you’ll visit a local gelateria for authentic gelato tasting.

Can children join this cooking class?

Children under 4 years old can join; specialized infant seats are available.

Is pickup provided for this tour?

No hotel pickup is mentioned; public transportation options are nearby.

Will I get recipes to take home?

Yes, all recipes from the class are provided so you can cook them again at home.

What’s included

Your afternoon includes all meals prepared during class (handmade pasta dishes and tiramisu), two glasses of wine or soft drinks plus Prosecco if you fancy it, guidance from an award-winning local chef in Bari’s center, recipes to keep forever, and an authentic gelato tasting at a neighborhood gelateria before heading off into your evening.

What’s the experience like?

We were already elbow-deep in flour when Chef Marco grinned at my hopelessly uneven fettuccine. “No stress—pasta is forgiving,” he said, and honestly, I needed to hear that. The kitchen smelled like warm semolina and something sweet—maybe the mascarpone waiting for tiramisu later. There was music from the street outside, accordion maybe? Or just someone humming. I lost track because we were all laughing when Sara tried to pronounce “raviolo” (Li laughed too—probably butchered it worse than me). You could tell Marco loved teaching; he kept showing us how to feel the dough instead of just watching it.

I didn’t expect the wine to flow so early, but there it was: two glasses each, plus a little Prosecco if you wanted. The ravioli filling was creamy and herby—can’t remember everything that went into it except ricotta and something green. After we layered up our tiramisu (I got cocoa powder everywhere), Marco started talking about gelato—how real stuff melts fast and tastes like actual fruit or nuts, not just sugar. He even made us close our eyes and smell the difference between vanilla beans and that fake extract stuff. It’s weird how much you notice when someone local points it out.

Sitting down together to eat what we’d made felt like some kind of family dinner, even though we’d only met an hour ago. My pasta wasn’t pretty but tasted right—chewy in a good way. Afterward, we wandered out into Bari’s old streets for a gelateria visit (included in the class), where the pistachio gelato actually tasted like pistachios—not green syrup. The owner smiled when I tried my Italian (“un piccolo, per favore”) and handed me a tiny spoonful before scooping my cup. Still think about that first cold bite on my tongue while the evening air smelled faintly of sea salt and coffee from somewhere nearby.