Venice: Pasta & Gelato Cooking Class with Wine by St Mark's

Summary

Venetian pasta making gelato tasting and tuscan wine near st mark’s

You’ll knead pasta dough by hand in a welcoming Venetian kitchen near St Mark’s Square, guided by a local chef who shares family stories and tips. Taste Tuscan wines as you shape ravioli and fettuccine together, then learn how real gelato is made from scratch before sharing your creations over laughter and new friends.

Step-by-step itinerary

Day 1 — Pasta and gelato cooking class

• Put on apron at Venice cooking school
• Learn to make ravioli and fettuccine
• Discover authentic Italian sauce-making
• Feast on handmade pasta with sauces
• Taste Tuscan wines from host's farm
• Attend educational gelato-making class
• Taste fresh artisanal gelato

Top questions

Where is the pasta & gelato class held in Venice?

The class takes place at a cooking school in central Venice near St Mark’s Square.

Is lunch or dinner included in this cooking class?

Yes, lunch is included if you book the morning session; dinner if you book the afternoon session.

What types of pasta will I learn to make?

You’ll make ravioli and fettuccine using traditional tools like rolling pins and pasta guitars.

Are drinks provided during the class?

Tuscan wine, water, and soft drinks are included for participants of legal drinking age.

Will I get recipes to take home?

A recipe booklet in English is available upon request so you can recreate dishes at home.

Is public transportation nearby?

Yes, there are public transportation options close to the cooking school location.

Can pregnant travelers join this activity?

This experience is not recommended for pregnant travelers.

Is this class accessible for people with limited mobility?

No, unfortunately it is not accessible for those with limited mobility or using crutches.

What’s included

Your day includes all ingredients for hands-on pasta and gelato making near St Mark’s Square, guidance from a local chef, Tuscan wine throughout your meal, water and soft drinks, plus lunch or dinner depending on your session time—and an optional recipe booklet to take home your newfound skills.

What’s the experience like?

The first thing I noticed was the flour dusting my fingers — it clung everywhere, even under my nails. We were just a short walk from St Mark’s, but inside this cozy cooking school, the city noise faded. Our chef, Marco, had this way of rolling his Rs when he said “ravioli” that made me smile. He showed us how to work the dough with our palms (“not too hard!”), and honestly, I thought I’d mess it up. Turns out, pasta dough is forgiving — or maybe Marco was just being kind.

I didn’t expect to laugh so much with strangers over ricotta filling. At one point, someone asked if we could drink the wine yet (the answer was yes), and suddenly glasses were clinking. The Tuscan wine tasted earthy — not sweet like I imagined — and paired weirdly well with the buttery sage sauce we made for our fettuccine. Marco told stories about his grandmother’s kitchen in Florence while we shaped tortelli, and I tried to repeat “pommarola” like he did. He grinned at my accent but let it slide.

Making gelato was simpler than I thought — just milk, sugar, patience. The smell of vanilla filled the room while we waited for it to freeze. When we finally tasted it (still half-soft), it was nothing like what you get in tourist shops; colder on the tongue, less sugary somehow. There was a recipe booklet at the end if you wanted it — I grabbed one but haven’t dared try at home yet. Maybe someday.