Positano: Home Cooking Class with Garden Pasta & Tiramisu

Summary

Make ravioli & tagliatelle in a positano home with garden picks

You’ll step into a real Positano home for a hands-on pasta class with locals who treat you like family. Pick fresh ingredients from their garden, learn to make ravioli and tagliatelle by hand, and finish with homemade tiramisu—all paired with local wine and laughter around the table. If you’re after warmth and genuine connection (plus limoncello), this day stays with you.

Step-by-step itinerary

Day 1 — Cooking class and tasting in Positano

• Arrive at local's home
• Welcome aperitif with local products
• Pick fresh ingredients in garden
• Learn to make ravioli pasta
• Prepare tagliatelle noodles
• Cook three authentic recipes together
• Taste caprese salad and grilled vegetables
• Enjoy fresh pasta dishes with wine
• Make traditional tiramisu dessert
• Taste homemade liqueurs

Top questions

How long does the Positano cooking class last?

The lesson lasts around 3 hours including meal time.

Is lunch included in the cooking class?

Yes, lunch is included along with drinks such as wine and limoncello.

What types of pasta will we make during the class?

You’ll prepare two kinds: ravioli (with your choice of filling) and tagliatelle noodles.

Do we pick our own ingredients from the garden?

Yes, you’ll collect fresh vegetables and herbs together from their garden before cooking.

Are children allowed in the cooking class?

Yes, children are welcome; infant seats are available if needed.

Is there an appetizer or dessert included?

You’ll start with appetizers like caprese salad and end by making tiramisu together.

Are drinks provided during the experience?

You’ll be served prosecco on arrival plus local wine during lunch and homemade liqueurs after.

Where does the cooking class take place?

The class is held at a local resident’s home in Positano.

What’s included

Your day includes welcome appetizers with prosecco, hands-on time picking vegetables in the garden, all ingredients for making ravioli and tagliatelle by hand alongside locals sharing family recipes, plus dessert (tiramisu), plenty of local wine throughout lunch, soft drinks if you prefer them, homemade limoncello to finish—and all set inside an actual Positano home where everyone treats you like part of their story.

What’s the experience like?

Ever wondered what it’s like to actually cook inside someone’s kitchen in Positano, not just watch from the sidelines? I didn’t know what to expect when we rang the bell—just that the smell of basil and something sweet drifted out before we even stepped in. Our hosts greeted us like old friends, with glasses of prosecco and a plate of olives so salty I kept reaching for more. There was this easy laughter as we tried to pronounce “tarallucci” (Li laughed when I tried to say it in Italian—probably butchered it), and suddenly it felt less like a class and more like Sunday at someone’s house.

The best part? We actually went into their garden, baskets in hand, picking tomatoes still warm from the sun and rocket leaves that made my fingers smell peppery. The air was sticky but breezy—typical Amalfi coast mood swings—and you could hear distant scooters whining up the hill. Back inside, flour dust everywhere, we learned how to make ravioli from scratch. They showed us how to press the dough just thin enough (I definitely messed up my first try). Our guide told stories about her grandmother teaching her these same steps, which made me pause—there’s something grounding about that. We also made tagliatelle, twisting them into little nests while someone snuck tastes of ricotta filling.

I’m not sure what I expected from dessert but making tiramisu together felt almost meditative. There was this quiet moment as we layered espresso-soaked biscuits—everyone focused, nobody talking much except for one joke about caffeine keeping us up all night. Lunch itself was loud again: plates passed around, wine poured generously, limoncello at the end that burned just right. I still think about that first bite of ravioli—soft, creamy, tasting both new and familiar somehow. And then there were stories about Positano itself, little details you don’t get on tours—like why everyone waves at each other from balconies. So yeah, if you want a cooking class in Positano that feels real (and includes lunch with locals), this is it.