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Naples: Pasta & Tiramisu Cooking Class with Local Chef

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Free cancellationTravelers' pick

1/30

Duration3h

GroupUp to 100

LanguagesEN · IT +2

Mobile ticketAccepted

Neapolitan pasta making and tiramisu class hands-on with chef

You’ll step into a real Neapolitan kitchen in Naples, knead pasta dough by hand with a local chef guiding you, taste fresh ricotta and San Marzano sauce as you cook, and layer your own tiramisu before sharing everything around the table. Expect laughter, floury hands, and stories that linger long after lunch ends.

Step-by-step itinerary

Discover regional ingredients
Make fresh pasta dough by hand
Prepare Fettuccine Alfredo
Make ricotta-filled ravioli
Cook San Marzano tomato sauce
Assemble tiramisu dessert
Taste your freshly prepared meal
Listen to chef's food culture stories

The Experience

You walk through this narrow street in Naples — scooters buzzing past, laundry flapping overhead — and suddenly you’re inside a kitchen that smells like flour and tomatoes. Our chef, Giulia, handed us aprons right away. She had this way of laughing at my clumsy attempts to pronounce “ricotta” (I still can’t get it quite right). The table was already dusted with flour, bowls of fresh ricotta and Parmigiano set out like little treasures. I didn’t expect to feel nervous about cracking an egg, but here we are.

We started kneading dough for fettuccine — it’s stickier than you think, especially when your hands are warm. Giulia showed us how to feel when the dough was ready (“like your earlobe,” she said, tugging her own). The San Marzano tomatoes for the sauce smelled sweet and sharp at the same time. There was this moment where everyone just went quiet, focused on rolling out ravioli; you could hear the rain tapping on the window outside. I liked that part.

Making tiramisu got messy fast — coffee everywhere, cocoa dust on my shirt. But assembling those layers felt almost meditative after all the pasta action. We sat down together at a long wooden table (Giulia poured us wine — just one glass each) and tasted everything we’d made. Eating ravioli you’ve actually folded yourself is weirdly satisfying. Giulia told stories about her grandmother’s kitchen while we ate; I tried not to finish my tiramisu too fast but failed completely.

I left with flour under my nails and a QR code full of recipes on my phone. On the walk back out into Naples, the city felt different — maybe just because I was full, or maybe because I’d finally learned what “al dente” really means.

What’s included

Your day includes hands-on pasta and tiramisu making from scratch alongside a professional Neapolitan chef (with hat and apron), preparation of both Alfredo and San Marzano sauces, unlimited water plus your choice of soft drink or one glass of wine or beer, tasting all dishes as your meal at the end, free luggage storage during class time, a personalized diploma to remember it by, plus digital access to every recipe so you can try it again at home.

Good to know

Stroller friendlyInfant seats availablePets welcomePublic transport nearbyInfants must sit on laps

Operated by Naples bay tour