Gelato and Fettuccine Pasta Cooking Class in Rome Piazza Navona

You make the gelato and pasta. The restaurant cooks and serves them

A gelato and fettuccine pasta cooking class in Rome's Piazza Navona where you learn to make both from a professional gelato maker and pasta instructor, then sit down to eat your creations with wine or beer and bruschetta at Ristorante Tucci. The class runs 2.5 hours with a welcome glass of Prosecco, hands-on instruction in Italian techniques, and a full meal built around what you made yourself.

The experience

You arrive at Ristorante Tucci in Piazza Navona with a welcome glass of Prosecco. The class splits into two parts: first, you learn to make gelato using a recipe from a local Roman artisan gelato shop, working alongside a professional gelato maker who shows you the technique and the proportions so you can make it at home. Then you move to fettuccine pasta, rolling and cutting it by hand, learning the steps that turn flour and eggs into the shape you'll eat in minutes.

Once your pasta is made, the restaurant's kitchen takes over the cooking while you're seated at a table. You're served bruschetta and your choice of wine or beer (or water if you prefer). When the pasta is ready, the waiters bring it out. Cooked in the sauce you chose: tomato, pesto, carbonara, or cacio e pepe. Then comes the gelato you made, served as dessert. The whole experience is built so you do the skilled work and the restaurant handles the heat and timing, which is how a 2.5-hour class leaves you fed and not rushed.

The class is in English with a live guide. Children from age 7 are welcome, and families often book it together. Public transportation stops are nearby if you're coming from elsewhere in Rome.

What’s included

• Gelato and fettuccine pasta you make yourself.
• a welcome glass of Prosecco.
• bruschetta appetizer.
• a glass of wine or small beer of your choice (or water).
• bottled water.
• live English-language instruction.
• cooking and plating of your pasta and gelato by the restaurant kitchen.

Before you book

Days and timesEvery dayDeparts at 13:00

Book up to1h before

AgesAdult (18 to 64 years) · Senior (65 and older) · Child (7 to 17 years) · Under 7: can't be booked

GroupUp to 10

Live guideEnglish

Meeting point and pickupNo hotel pickup: you go to the meeting point. Ends back at the starting point.

Cancellation and refundsFree cancellation up to 24 h before the start. After that, no refund.It may be canceled if the minimum number of travelers isn't reached. If that happens, you're offered another date or a refund.

Prices and times updated 3 days ago

Good to know

Public transport nearby

Operated by Eatalian Cooks

Is this one for you?You do the hands-on work (making the gelato and rolling the pasta), while the restaurant handles the cooking and service, which means you get the skill and the meal without the stress of timing or heat. This works well for food lovers who want to learn a technique they can use at home, and for families looking for something more interactive than a typical cooking demonstration.

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Top questions

Can children come?

Yes. Ticket types: Child (7 to 17 years). Children under 7 can't be included in the booking.

Can I choose which pasta sauce I want for my fettuccine?

Yes. When your pasta is cooked, you choose between tomato sauce, pesto, carbonara, or cacio e pepe, and the kitchen prepares it that way.

What's included in the class besides the food I make?

The class includes a welcome glass of Prosecco, bruschetta, a glass of wine or small beer (or water), and bottled water throughout. The pasta and gelato you make are cooked and served as your meal and dessert.

Is this class hands-on, or do I watch a demonstration?

You make both the gelato and the fettuccine pasta yourself with instruction from the professional gelato maker and pasta instructor. The cooking happens in the restaurant kitchen after you finish shaping the pasta.

How long does the whole experience take?

The class runs 2.5 hours from arrival to dessert, including the welcome drink, both cooking segments, and the seated meal.