Verona: Pasta & Tiramisu Cooking Class with Wine

Summary

Roll pasta by hand in Verona then master tiramisu over wine

You’ll step right into a real Verona kitchen to make fresh pasta by hand (yes, you’ll get flour everywhere) and layer up classic tiramisu with help from a local guide. There’s plenty of wine flowing while you cook — plus Prosecco on arrival — before everyone sits down together for lunch or dinner. It’s relaxed, hands-on, and honestly feels like joining an Italian family for an afternoon.

What’s the experience like?

It’s funny — I thought I knew what “fresh pasta” tasted like, but that first bite in Verona changed my mind. We ducked out of the busy streets and into this warm restaurant, where our guide (Francesca — she had flour on her apron already) handed us glasses of cold Prosecco before we even took off our jackets. The kitchen smelled like tomato leaves and something sweet, maybe mascarpone. I was honestly nervous about kneading dough in front of strangers, but Francesca just grinned and showed me how to press the heel of my palm into the flour. Turns out it’s messier than it looks on YouTube.

There were a few of us — a couple from Belgium, two sisters from Milan, me fumbling with the rolling pin. At one point Francesca told us the difference between pasta fresca and secca, and I tried to repeat it in Italian (“pasta secca?”), which made everyone laugh because apparently my accent is hopeless. We filled ravioli with ricotta and spinach, pinching the edges closed so nothing leaked out during cooking. The sauce was bubbling on the stove behind us — tomato for fettuccine, butter and sage for the ravioli. The windows fogged up a little from all the steam.

I didn’t expect to enjoy making tiramisu as much as I did. There’s something about layering those coffee-soaked biscuits that feels almost meditative (and yes, I snuck a taste of the mascarpone when no one was looking). When we finally sat down together at this long wooden table, plates steaming and glasses filled again — red or white, your choice — it felt less like a class and more like some kind of big family lunch. Someone played music quietly in the background; I think it was Lucio Battisti? Anyway, I still think about that first forkful of tiramisu sometimes when I’m back home.

Step-by-step itinerary

Day 1 — Pasta and tiramisu cooking class

• Arrive and receive Prosecco
• Tour behind the scenes
• Tie apron and enter kitchen
• Prepare pasta dough and dishes
• Learn to make tiramisu
• Enjoy meal with wine

Top questions

Is this pasta & tiramisu class held in central Verona?

Yes, it's held in a popular restaurant located in central Verona.

Do I need cooking experience to join?

No experience is needed; you'll get step-by-step guidance from your local instructor.

Are drinks included during the class?

Yes, you'll enjoy a welcome glass of Prosecco plus free-flowing red or white wine (or non-alcoholic options).

What dishes will we make during the class?

You’ll prepare fresh fettuccine with tomato sauce, ravioli stuffed with ricotta & spinach (with butter & sage), and classic tiramisu.

Is lunch or dinner included after cooking?

Yes, after cooking you’ll sit down together to eat everything you’ve made along with drinks.

Can dietary restrictions be accommodated?

Yes, including gluten-free options—just let them know when booking.

Is the location wheelchair accessible?

Yes, all areas are wheelchair accessible including restrooms and entrances.

Is transportation provided to the restaurant?

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

What’s included

Your experience includes step-by-step guidance from an English-speaking local chef in central Verona, all ingredients for making two types of fresh pasta plus classic tiramisu, a welcome glass of Prosecco on arrival followed by unlimited red or white wine (or soft drinks), and finally sitting down together for either lunch or dinner to enjoy everything you’ve cooked before heading back out into Verona’s old streets.