Lecce: Pasta & Tiramisu Cooking Class with Wine Tasting

Summary

Make ravioli and tiramisu in Lecce’s heart with local wine

You’ll dive straight into Lecce’s kitchen culture—mixing dough by hand, sipping local wine as you learn real Apulian recipes from a welcoming chef. Expect laughter over imperfect ravioli, stories shared around homemade tiramisu, and recipes to bring home so you can relive those flavors (and memories) long after you leave.

Step-by-step itinerary

Day 1 — Hands-on Apulian cooking class

• Arrive at cooking class in Lecce
• Learn to make fresh ravioli
• Prepare fettuccine from scratch
• Make classic tiramisu dessert
• Enjoy three glasses of wine
• Drink Prosecco or soft drinks
• Sit down to eat prepared dishes
• Receive authentic recipes to take home

Top questions

What dishes do you make in this Lecce cooking class?

You’ll make fresh ravioli, fettuccine from scratch, and classic tiramisu under guidance from a local chef.

Is wine included during the cooking class?

Yes, three glasses of fine local wine plus one Prosecco or soft drinks are included.

Where is the cooking class held in Lecce?

The class takes place in the heart of Lecce city center with an expert local chef.

Are recipes provided to take home?

Yes, you’ll receive authentic Italian recipes after the class so you can recreate everything at home.

Is this class suitable for kids or people with food intolerances?

The experience welcomes children under 4 years old and can accommodate lactose or gluten intolerance if needed.

How big are the groups for this cooking class?

The groups are small for a more personal experience—exact numbers may vary but expect an intimate setting.

What’s included

Your day includes all ingredients for making ravioli, fettuccine, and tiramisu from scratch alongside a friendly local chef in central Lecce. You’ll enjoy three glasses of regional wine plus Prosecco or soft drinks during your meal together. Recipes are provided so you can try everything again at home before heading back out into town.

What’s the experience like?

Flour dust was already floating in the air when I walked into the kitchen in Lecce — I could smell something buttery and warm, even before our aprons were on. Chef Marta grinned at us like she’d been waiting all morning. She asked where we were from, then handed me eggs and made a joke about my “pasta face” (not sure what that means, but I laughed anyway). The other travelers were just as lost as me at first — nobody really knew how to pinch ravioli edges right. Marta kept saying “piano, piano,” so we slowed down and tried again.

The afternoon sunlight came through the window in these weird golden stripes while we kneaded dough for fettuccine. My hands got sticky and I had flour on my jeans (nobody else seemed to care about messes either). At one point Marta poured us each a glass of local Primitivo — it was deeper than anything I’ve had at home. She told us stories about her grandmother making pasta on Sundays, and suddenly it felt less like a lesson and more like being part of someone’s family for a bit. We took turns trying to pronounce “fettuccine” right; Li laughed when I tried to say it in Italian — probably butchered it.

I didn’t expect the tiramisu part to be so… calming? The mascarpone was cold and soft between my fingers, and the coffee smelled almost smoky. We all sat together at this long wooden table afterward, plates full of our own ravioli and fettuccine (mine looked wonky but tasted perfect with the sauce). The wine kept coming — three glasses plus a little Prosecco toast at the end. Someone started humming softly; I still think about that view out the window while we ate dessert. Recipes tucked into my bag for later, but honestly it’s those tiny moments that stuck with me most.