Sorrento: Hands-On Cooking Class with Pasta, Wine & Lunch

Summary

Fresh pasta laughter & lemon tiramisu in Sorrento kitchen

You’ll knead dough by hand in a Sorrento kitchen, fry eggplant while chatting with locals, and finish with homemade lemon tiramisu—plus wine flowing at lunch. It’s hands-on cooking with real stories and laughter, not just recipes. Expect flour on your shirt and maybe a new friend or two by dessert.

Step-by-step itinerary

Day 1 — Hands-on cooking class in Sorrento

• Start cooking class at 10:00 AM or 3:00 PM
• Prepare eggplant parmigiana starter
• Make homemade pasta main course
• Prepare lemon tiramisu dessert
• Enjoy meal with wine

Top questions

What dishes do you make in the Sorrento cooking class?

You’ll prepare homemade pasta, eggplant parmigiana or two pastas depending on the chef’s plan, plus lemon tiramisu with limoncello.

Is wine included during the cooking class?

Yes, local wine is served during your meal after cooking.

How long does the Sorrento cooking class last?

The hands-on experience lasts about 3 hours including lunch or dinner.

Are vegetarian options available?

Yes, vegetarian options are available if you request them when booking.

Is the cooking school wheelchair accessible?

Yes, both transportation options and facilities are wheelchair accessible.

Can small children join the class?

Infants and small children can attend; strollers are welcome.

What time does the class start?

You can choose between a 10:00 am start (with lunch) or 3:00 pm (with dinner).

What’s included

Your day includes all ingredients for three courses—homemade pasta, main course (like eggplant parmigiana), dessert (lemon tiramisu), plus local wine tasting during your meal. Taxes and handling fees are covered too; vegetarian options are available if needed.

What’s the experience like?

There was this sharp sizzle when the eggplant hit the pan—kind of louder than I expected, actually. The kitchen windows were open to a little courtyard, and you could hear scooters somewhere outside, but all I could really focus on was the smell of olive oil and garlic. Our chef (I think her name was Lucia?) showed us how to slice the eggplant just thin enough, and she kept laughing at my clumsy knife skills. “Piano piano,” she said—slowly slowly. I tried to repeat it back but probably sounded like a lost tourist.

We made pasta by hand—my arms are still not over it—and Lucia explained why Sorrento flour is different (something about the air? I didn’t totally get it, but you could taste it). Rolling dough with everyone else at the table felt weirdly intimate; flour everywhere, people comparing shapes, someone’s phone buzzing with a Napoli ringtone. At one point someone spilled wine and nobody cared because we’d already had a glass or two ourselves. The main keyword for me here is “hands-on”—I mean, you really do everything yourself.

Lunch was just what we’d cooked: our own pasta, that baked eggplant parmigiana (cheesy edges still bubbling), and this lemon tiramisu that tasted like summer. There was limoncello in it—I think my face made everyone laugh when I took that first bite. We sat around talking about Naples food traditions, and Lucia told us how her grandmother used to make tiramisu for birthdays. It felt less like a class and more like being invited into someone’s home for the afternoon. I still think about that lemony smell on my hands after washing up.