Rome: Pasta & Tiramisu Cooking Class with Local Chef

Summary

Roll dough by hand, sip prosecco, laugh with new friends in rome

You’ll roll fresh pasta by hand in a lively Roman kitchen, learn secret tips for creamy tiramisu with a generous splash of Tia Maria, and share laughs over local wine with your chef and new friends. From hands-on lessons to tasting your own creations (plus a final shot of limoncello), this cooking class in Rome leaves you full—in every sense.

What’s the experience like?

The first thing I noticed was the clatter of bowls and someone’s laughter echoing off the tiled walls—felt like walking into a friend’s kitchen, not a classroom. Our chef (I think her name was Giulia?) handed me an apron and winked, “Don’t worry, everyone messes up their first dough.” The smell of coffee and something sweet hit me right away—turns out that was the Tia Maria for our tiramisu. I tried to say “mascarpone” properly; Giulia grinned but didn’t correct me. There were six of us, all strangers at first, but by the time we started cracking eggs for pasta, it felt like we’d known each other longer.

I’d never made pasta from scratch before—honestly thought it would be harder. My hands got sticky fast (should’ve floured them more), but rolling out those long ribbons of fettuccine was weirdly calming. We learned how to make carbonara and cacio e pepe sauces—the real Roman way, no cream allowed. Giulia explained why while pouring us each a glass of prosecco. She told stories about her grandmother’s kitchen in Trastevere; I could almost picture it from the way she described the old wooden table and Sunday lunches. The whole place smelled like pepper and cheese by then, which is not a bad thing at all.

While our tiramisu chilled in the fridge (extra boozy—she wasn’t shy with the Tia Maria), we sipped local wine and swapped travel stories. Someone asked if limoncello counted as dessert or just a dare; nobody really answered but somehow my glass kept getting refilled. Eating what we’d made together around that big table felt different than just ordering food—you know? Maybe it was the wine talking but I still think about that creamy tiramisu sometimes when I’m back home staring at supermarket desserts.

Step-by-step itinerary

Day 1 — Learn to cook pasta and tiramisu

• Start with a glass of prosecco
• Make traditional tiramisu
• Chill tiramisu in fridge
• Make fresh fettuccine pasta
• Prepare carbonara or cacio e pepe sauce
• Enjoy local wines while cooking
• Eat your pasta and tiramisu
• Drink a shot of limoncello
• Receive free recipe ebook

Top questions

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

The masterclass lasts around three hours in total.

Is this cooking class suitable for kids or families?

Yes, families are welcome! Alcohol-free options are available for children.

What dishes will I learn to make during this Rome cooking class?

You’ll make handmade fettuccine pasta with carbonara or cacio e pepe sauce, plus creamy tiramisu.

Are drinks included in the Rome cooking class?

Yes, prosecco, local wines, limoncello, water, and soft drinks are included.

Can you accommodate gluten-free or vegan diets?

No, unfortunately gluten intolerance and vegan diets can’t be accommodated due to the menu.

Is there hotel pickup included?

No hotel pickup is included; public transport options are nearby.

Will I get recipes to take home after the class?

Yes! You’ll receive a free recipe ebook after your cooking class.

Where is the Rome cooking class held?

The class takes place in a real Roman kitchen near central Rome; exact location may vary slightly but is always close by.

What’s included

Your day includes unlimited refreshments like water and soft drinks; hands-on lessons making both fresh pasta (with carbonara or cacio e pepe sauce) and creamy tiramisu with Tia Maria (or alcohol-free); glasses of prosecco and local wine as you cook; a final toast with limoncello; all guided by an expert local chef in an authentic Roman kitchen—and you’ll leave with a recipe ebook to keep those flavors alive at home.