Rome: Gelato & Fettuccine Cooking Class Piazza Navona

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Free cancellationExcellent quality

1/18

Duration2h 30m

GroupUp to 10

LanguagesEN

Mobile ticketAccepted

Handmade gelato and pasta in Rome’s lively piazza with locals

You’ll make fresh fettuccine and real Italian gelato in a cozy Rome restaurant steps from Piazza Navona—with help from a local chef who keeps things light. Taste your own creations over wine and bruschetta while soaking up the piazza’s energy. It’s hands-on, sometimes messy, always fun—and you’ll leave remembering those little moments more than any recipe.

2h 30m

Step-by-step itinerary

Gelato and Fettuccine Cooking Class

Arrive at Ristorante Tucci
Receive welcome glass of Prosecco
Make Italian artisan gelato together
Learn to make fettuccine pasta step by step
Hand pasta to kitchen for cooking
Be seated and served bruschetta appetizer
Choose wine or beer to drink
Enjoy cooked fettuccine pasta dish
Eat gelato made during class

The Experience

The first thing that hit me was the smell—like sweet cream and something floral—drifting out of Ristorante Tucci right on Piazza Navona. I’d walked past this spot before but never thought I’d end up elbow-deep in flour here, trying to shape fettuccine without turning it into a sticky mess. Our guide, Silvia, handed us aprons and grinned, “Don’t worry, nobody gets it perfect the first time.” I believed her. The marble tables were cool under my hands and outside you could hear someone busking on violin, which felt very Roman somehow.

We started with gelato (I know—dessert first). The chef explained the difference between real Italian gelato and ice cream while we whisked eggs and sugar. My arm got tired faster than I’d admit. There was this moment where everyone just stopped talking for a second to smell the vanilla—maybe silly but I still remember it. Then came the pasta: flour everywhere, laughter when someone dropped an egg yolk on their shoe (not me for once). Silvia showed us how to cut the dough into ribbons; mine looked more like shoelaces but she said they’d taste just as good.

After handing our trays off to the kitchen staff (they cook your pasta for you), we sat down at a table by the window with bruschetta and a glass of wine. The bread had that charred edge and garlic bite—I could have eaten ten. When our plates came back out, steaming with cacio e pepe sauce (my pick), I realized how much better food tastes when you’ve made it yourself—even if it’s not pretty. We finished with our own gelato, which was smoother than I expected. Maybe beginner’s luck or maybe just good guidance.

What’s included

Your day includes all ingredients for making fettuccine pasta and artisan gelato, a welcome glass of Prosecco on arrival, bruschetta appetizers, your choice of wine or beer with lunch, bottled water throughout, plus help from a local chef at Ristorante Tucci right on Piazza Navona before heading out into Rome again.

Good to know

Public transport nearby

Operated by Eatalian Cooks