Palermo: Pasta & Tiramisu Cooking Class with Wine

Summary

Palermo hands-on pasta making and tiramisu with wine

You’ll knead fresh pasta dough in a real Palermo kitchen, laugh over tiramisu mishaps, and share a homemade meal with local wine alongside new friends. From your first sip of Prosecco to the last spoonful of dessert, it’s all hands-on — and honestly more fun (and tastier) than you might expect.

What’s the experience like?

The first thing I noticed was the clatter — pans, laughter, someone humming behind the counter. The restaurant in Palermo wasn’t fancy, but it felt alive. I got handed an apron (mine was way too big) and a glass of Prosecco that fizzed up my nose when I tried to sip too fast. Our chef, Marco, had flour on his shirt and a grin like he knew what we were in for. He showed us the difference between two kinds of flour — one silky, one almost gritty — and I still can’t remember which is for fettuccine and which is for ravioli, but my hands definitely remember the sticky dough.

We kneaded until our arms hurt (or maybe that was just me), then rolled out sheets so thin you could almost see the light through them. Marco kept saying “piano, piano” — slow down — but honestly I was just trying not to tear mine. There’s something about working elbow-to-elbow with strangers that makes you talk about weird things; by the time we started stuffing ricotta into ravioli, I’d learned way too much about someone’s cat back home in Leeds. The tomato sauce simmered somewhere behind us — smelled like basil and garlic, nothing like the jarred stuff I buy.

Tiramisu came after. It’s messier than it looks on Instagram. My cocoa dusting ended up everywhere except on top (Marco laughed at that). We finally sat down together around a long wooden table, plates steaming. Wine got poured — red for some, white for others — and nobody cared if your pasta was perfect or not. Eating what you made hits different; maybe it’s pride or just relief you didn’t ruin dinner for everyone else. I still think about that first bite of ravioli with butter and sage.

Step-by-step itinerary

Day 1 — Cooking class with pasta and tiramisu

• Arrive and receive Prosecco
• Tour behind the scenes
• Tie apron and enter kitchen
• Learn to prepare pasta dough
• Make fresh pasta dishes
• Prepare classic tiramisu
• Enjoy meal with wine

Top questions

How long does the Palermo pasta & tiramisu cooking class last?

The exact duration isn’t listed but includes full pasta and tiramisu preparation plus a shared meal at the end.

Is wine included in this Palermo cooking class?

Yes, both Prosecco on arrival and wine (red or white) are served with your meal.

What dishes do we make during the class?

You’ll make fresh fettuccine with tomato sauce, ravioli stuffed with ricotta & spinach with butter and sage sauce, plus classic tiramisu.

Are there vegetarian options in this cooking class?

The menu includes vegetarian dishes like ricotta & spinach ravioli and tomato sauce pasta.

Is this cooking class suitable for beginners?

Yes, step-by-step guidance is provided so anyone can join regardless of experience level.

Where does the Palermo cooking class take place?

The class is held inside a popular restaurant in central Palermo; details are given after booking.

Does this tour include pickup from my hotel?

No hotel pickup is included but public transportation options are nearby.

What’s included

Your day includes all ingredients for making fresh fettuccine pasta and ricotta-spinach ravioli from scratch, step-by-step guidance from an experienced chef inside a working Palermo restaurant kitchen, a welcome glass of Prosecco when you arrive, classic tiramisu prep (with plenty of cocoa), plus red or white wine served with your homemade lunch or dinner before heading out into the city again.