Rome Cooking Class: Market Tour, Pasta Making & Tiramisu

Summary

Rome food class with market walk, pasta making and dessert

You’ll wander Rome’s markets for fresh ingredients before learning to make hand-rolled pasta and classic tiramisu with local chefs. Expect laughter over floury hands, stories from your hosts, and plenty of wine at lunch. It’s not just a cooking class — it feels like joining someone’s Roman kitchen for an afternoon you’ll remember.

What’s the experience like?

“In Rome, we say the best pasta starts at the market,” Chef Marco grinned as he handed me a basket that smelled faintly of basil and wet stone. I’d just met him outside the Campo de’ Fiori stalls, where locals were already arguing about artichokes (I think that’s just how they talk here). We poked around for zucchini blossoms and I tried to pronounce “carciofi” — Li laughed when I tried to say it in Mandarin too, so I guess I was hopeless either way. The air was thick with the scent of ripe tomatoes and something frying nearby. You can’t fake that kind of morning.

After our little detour through cobbled streets — Marco pointed out a faded fresco above a bakery I’d never have noticed — we landed in the sunlit kitchen studio. Aprons on. Hands in flour. There’s something weirdly calming about kneading dough while someone tells you family stories in half-English, half-Italian. We rolled out fresh pasta for fettuccine and cavatelli (my shapes looked like tiny sea creatures), then battered zucchini flowers for an appetizer. The Roman herbed artichokes were out of season but honestly, nobody seemed to mind much — there was prosecco, after all.

I didn’t expect to laugh so much over tiramisu assembly or spill flour on my jeans (no regrets). The kitchen filled up with the smell of coffee and sweet cream as we layered dessert together. Lunch was loud and easy: plates passed around, wine poured without asking. Marco told us which sauce went with which pasta — apparently this is a big deal here — and explained why water-based dough is better for vegans (I’d never thought about it before). By the end I felt like I’d been let in on some family secret, even if my ravioli were lopsided.

Step-by-step itinerary

Day 1 — Hands-on cooking and market tour

• Shop fresh produce at local market
• Walk through Rome's historic center
• Learn to make fresh pasta from scratch
• Prepare antipasto and two pasta sauces
• Make tiramisu dessert

Top questions

Is this Rome cooking class suitable for families?

Yes, lessons are family-friendly and children are welcome.

Does the class include lunch or dinner?

Yes, your meal is included after the cooking session.

Are drinks provided during the experience?

Prosecco and wine are included with your meal.

Do we visit a local market during this cooking class?

You’ll visit a local market except on Sundays or afternoon classes when it’s closed.

Is the location wheelchair accessible?

Yes, all areas and surfaces are wheelchair accessible.

What dishes will we learn to cook?

You’ll make two types of fresh pasta, two appetizers (like zucchini blossoms), and tiramisu dessert.

Is vegan pasta available in this class?

Yes, water-based vegan pasta is part of the menu options.

How do we get to the cooking studio?

The studio is accessible by public transportation; pickup isn’t included but it’s centrally located.

What’s included

Your day includes a guided walk through Rome’s local market (except Sundays or afternoons), hands-on cooking instruction from local chefs in a central studio, all ingredients for two pastas plus appetizers and tiramisu dessert, as well as prosecco and wine served with your meal—lunch or dinner depending on your booking time.