Cooking Class in Palermo: Fresh Pasta & Tiramisù

You'll use the same wooden tools the chef's grandmother used to make pasta by hand.

A three-hour cooking class in Palermo where you make fresh egg pasta in two shapes, fill ravioli with ricotta and spinach, prepare tiramisù, and eat everything you've cooked with wine and local cold cuts. A local chef teaches you in a small air-conditioned kitchen using traditional tools and ingredients bought that morning from Palermo's historic markets.

The experience

The class starts with a welcome platter of cold cuts and cheese, then moves straight to pasta. You'll roll and shape fresh egg pasta by hand, learning two traditional Sicilian recipes: one tossed with pesto, dried tomato, sheep's ricotta and almonds, and another as ravioli filled with ricotta and spinach. The chef walks you through each step using grandmother's historical tools. The kind that have shaped pasta in this kitchen for decades. Everything happens in a small, air-conditioned ex-storage laboratory that doubles as the teaching space and the dining room.

After the pasta course, you move on to tiramisù, building the layers of coffee-soaked ladyfingers, mascarpone cream and bitter cocoa powder. Once it's made, you sit down to eat: the pasta you shaped, the ravioli you filled, the tiramisù you assembled, all served on the table with local wine. The ingredients are real and local. Nothing is pre-made or brought in from elsewhere. Minimum two people per class.

What’s included

• Welcome platter of cold cuts and cheeses with wine.
• fresh egg pasta with Sicilian pesto, ricotta and almonds.
• fresh ravioli filled with ricotta and spinach.
• tiramisù.
• wine served during the meal.

Before you book

Lasts 3h, runs every day at 11:00 and 17:00, from € 99 per person, with a live guide in English, French and Italian, in groups of up to 6 and with free cancellation up to 24 h before.

Days and timesEvery dayDepartures at 11:00 and 17:00

Book up to4h before

AgesAdult (40 to 70 years) · Youth (18 to 39 years) · Under 18: can't be booked

GroupUp to 6 · max 5 per booking

Live guideEnglish, French and Italian

Meeting point and pickupNo hotel pickup: you go to the meeting point. Ends back at the starting point.

Cancellation and refundsFree cancellation up to 24 h before the start. After that, no refund.

Prices and times updated today

Good to know

Public transport nearbyNot recommended during pregnancy

Operated by Ugochef

Is this one for you?Book this class if you have a free afternoon in Palermo and want to learn by doing rather than watching a demonstration. The small group size and three-hour format fit a half-day break without eating into the rest of your itinerary.

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Top questions

What languages is the tour guided in?

Live guide in English, French and Italian.

Can children come?

Yes. Ticket types: Youth (18 to 39 years). Children under 18 can't be included in the booking.

What's included in the cooking class price?

The class includes a welcome platter of cold cuts and cheeses, the fresh pasta and ravioli you make, tiramisù, and wine served during the meal. You're also provided with all ingredients and the use of the chef's traditional tools.

Do I need cooking experience to join?

No experience is required. The chef teaches you each step, from rolling the pasta dough to filling the ravioli and layering the tiramisù. You learn by doing, using the same techniques the chef has used for years.

Where exactly does the class take place?

The class happens in a small, air-conditioned ex-storage laboratory in Palermo where the chef prepares and teaches. It's also where you'll sit down to eat the dishes you've made, so you move directly from cooking to the table.

How long is the class?

The class runs for three hours, covering fresh pasta in two formats, ravioli, tiramisù, and a seated meal with wine.