Your hands will smell like Rome.

This hands-on workshop focuses on three icons—Roman pizza, crispy supplì, and fresh gelato—taught step-by-step in English by an Italian chef. In the best versions of this class, you’re also working in a clean, modern kitchen with a warm welcome and plenty of time for questions, whether your cooking skills are brand-new or already solid.

I especially like two things. First, the class stays small (max 10), so you’re not shouting your questions across the room. Second, you get a real feast: you cook the food yourself, then sit down to eat it with bottomless Italian wine.

One thing to consider: gluten-free options are not included, and the studio warns about traces of gluten and nuts. If you have severe allergies, this may not be the safest fit.

Key Highlights to Know Before You Book

• Three classics, one class: Roman-style pizza, supplì, and gelato, all made from scratch.
• Max 10 people, real coaching: personal guidance from your chef with time to ask questions.
• Bottomless Italian wine throughout: paired with snacks while you cook and with your meal at the end.
• Crispy supplì technique: the crunchy rice croquette with melted mozzarella is the comfort-food star.
• Gelato made fresh: two seasonal flavors, prepared using traditional methods.
• Take-home recipes: chef-approved instructions so you can recreate it later.

Roman Cooking in 3 Courses: What This Workshop Really Feels Like

If you want a Rome experience that’s more than just eating great food, this is a smart pick. You’re not watching someone else work from the next room. You’ll knead dough, shape and fry or cook supplì, and churn or assemble gelato with real guidance, then eat the results while enjoying plenty of Italian wine.

The vibe is casual but focused. You start with a chef introduction and a quick rundown of traditional Roman flavors and ingredients—enough context to help the food click. Then you move into practical steps: what to do, how it should look, and what to fix if something goes off-track.

Also, the chefs rotate. In the past, classes have been led by instructors like Chef Max, Chef Marco, Chef Alessandro, Chef Jacob, and Chef Alex. Whoever you get, the pattern is similar: clear instructions, patience for beginners, and a sense of fun.

Where You Meet on Via della Polveriera (And Why Location Matters)

You meet at Via della Polveriera, 9, 00184 Roma RM. The class ends back at the same meeting point, so you’re not stuck planning a complicated route afterward.

This spot is convenient for sightseeing. One of the nicest practical perks is that the area is close to major landmarks like the Colosseum and the Forum, so you can pair the class with an easy walk or tram/bus hop before or after. And since it’s near public transportation, you’re not forced into a taxi budget.

Also note: there’s no hotel pickup or drop-off. Plan to arrive on your own, then settle in. If you like low-stress logistics, this helps.

What You’ll Do Step by Step: Pizza, Supplì, Gelato

This is structured like a true workshop, not a show-and-tell. You’ll work in sequence, with Roman cooking essentials at the start, then each dish gets its own focused block. Expect hands-on help, plus plenty of time to ask questions as you go.

Roman Pizza Workshop: Making Your Own (Then Baking It)

The pizza part is where most first-timers get that lightbulb moment. You’ll learn the basics of kneading and shaping Roman-style dough, then top your pizza. After that, your pizza is baked, and you get to enjoy what you built.

Even if you’re a beginner, you’re not left to guess. The chef gives guidance during the process and adjusts for the pace of the group. The goal isn’t perfection like a contest—it’s understanding how the dough behaves and how to build a pizza that tastes like Rome.

One small consideration from real experience: one participant wanted a more chewy style similar to Neapolitan crust preferences. If you have strong expectations for crust texture, go in knowing this is Roman-style teaching, not a specific Neapolitan method.

Supplì Class: The Crunchy Rice Croquette With Melted Mozzarella

Supplì is the dish that turns this class from a nice meal into a memory. You learn to make the classic Roman supplì, a crispy rice croquette with melted mozzarella inside.

What I like about this segment is the hands-on feel. You’re shaping, working the filling, and learning the technique that helps the snack go from raw ingredients to that crisp exterior people crave. It’s also an easy way to understand what makes Roman comfort food different from other styles—less fuss, more satisfaction.

And because it’s a snack-format dish, you get a sense of progress quickly. You go from learning the steps to seeing the final texture and cheese pull within the same session.

Gelato From Scratch: Two Seasonal Flavors, Properly Made

You finish with dessert, and it’s not a tiny afterthought. You’ll craft artisanal gelato from scratch using traditional methods, and the menu includes two seasonal flavors.

Depending on the class and what’s in season, you might end up making flavors like strawberry or lemon—those were examples from past sessions. Either way, you’ll be working with fresh ingredients and making gelato as a finished product, not just assembling something pre-made.

I like that the gelato lesson lands after pizza and supplì, because your brain has already learned the workshop rhythm. By dessert time, you’re more confident and you can focus on taste, consistency, and texture.

The Roman Feast Moment: Wine, Snacks, and Your Own Food

The best part of any cooking class is what happens when you sit down and eat what you made. Here, you’ll do exactly that. There are light Italian snacks while you cook, then you enjoy your creations in a cozy setting.

And yes, the wine is part of the experience. You get bottomless Italian wine throughout the class. It’s a big part of the social feel, especially in a small group where conversation naturally starts around what you’re building.

If you don’t drink alcohol, you might still find the class fun and flavorful, but the data here is clear that wine is included as a core element. Plan accordingly.

Small Group Size (Max 10) and Why It Changes Everything

A max group of 10 travelers is not just a number. It changes how the class feels.

In a small group, you can actually watch the chef’s hands, not just the chef’s face. You also get more feedback on small technique issues—how you’re kneading, how you’re shaping supplì, and whether your gelato step is on track.

It also makes meeting people easy. Several past experiences describe the group as relaxed and friendly, which makes sense. When you’re cooking, you’re not stuck with forced silence. Everyone has something to talk about: dough, cheese, texture, and the wine.

English Instruction and How Beginner-Friendly This Really Is

The class is offered in English, and it’s designed to work for both total beginners and experienced cooks. That sounds like marketing fluff until you consider the format: step-by-step coaching plus hands-on work.

From what you can expect, the chef introduces essentials first, then you practice. So you’re not jumping straight into the tricky parts without context. When you’re unsure, the whole setup is built for questions.

If you’re a seasoned home cook, you’ll still get value. You’re learning a specific Roman approach and technique for three dishes in one go, plus tasting and comparing what your versions are like compared to what you already know.

Price and Value: Does $119.48 Hold Up?

At $119.48 per person for about 3 hours, this can be good value if you treat it as a bundled experience rather than just a cooking activity.

Here’s what you’re paying for, based on what’s included:

• Instruction from an Italian chef with personalized guidance
• Ingredients and setup for three full dishes (pizza, supplì, gelato)
• Bottomless Italian wine through the experience
• Light snacks during cooking
• Take-home recipes

If you tried to recreate this day on your own—buying supplies, paying for ingredients, and arranging instruction—it would usually cost more than the ticket. The value is highest if you enjoy learning through doing, and if wine is part of your idea of a fun Rome evening.

Also, this workshop tends to book up (on average, around 45 days in advance). If you’re traveling at a busy time, book earlier so you don’t end up with fewer schedule choices.

Who This Workshop Is Best For (And Who Might Pass)

This is a strong match if:

• you want a hands-on Rome food experience, not just tasting
• you like small groups where you can ask questions
• you enjoy classic Roman comfort foods and want to learn the method
• you want a fun solo activity that still feels social

It may be a poor fit if:

• you need gluten-free meals (not included) or you have severe gluten/nut allergies (traces are possible)
• you avoid alcohol and would rather not have wine as a central part of the experience
• you only care about Neapolitan-style pizza crust characteristics (this class is Roman-style)

Tips to Make Your Class Smooth and Enjoyable

A few practical moves can make the day feel easier:

• Arrive a few minutes early so you can settle in and start cooking without rushing.
• Come with a mindset of learning, not perfection. Roman food is about feel, technique, and taste.
• If you’re sensitive to gluten or nuts, ask questions first. The class notes traces are possible, and that matters.
• Plan your sightseeing before or after, since you’ll end back at the same meeting point.

Also, if you’re the type who loves to take notes, you’ll likely appreciate the take-home recipes. Many people consider that the bonus that lasts beyond the wine.

Should You Book This Roman Pizza, Supplì & Gelato Workshop?

Yes—if you want a lively, small-group Rome experience where you actually make the food. The combination of three dishes, step-by-step coaching, and a sit-down feast with bottomless Italian wine makes it a strong use of your time.

I’d book it especially if you like classic comfort food and want to bring real technique home, not just souvenirs. If gluten-free safety is your top priority, or if you can’t be around traces of gluten or nuts, you should look for a different option.

FAQ

How long is the workshop?

It lasts about 3 hours.

How much does it cost per person?

The price is $119.48 per person.

Is the class in English?

Yes, it is offered in English.

What is the group size?

The class has a maximum of 10 travelers.

Where do I meet the tour?

You meet at Via della Polveriera, 9, 00184 Roma RM, Italy.

Is hotel pickup included?

No, hotel pickup and drop-off are not included.

Are gluten-free options available?

Gluten free options are not included. The class can accommodate most dietary restrictions, but there may be traces of gluten and nuts, so it may not work for severe allergies.

Is wine included?

Yes. There is bottomless Italian wine throughout the experience.

Can I cancel for a full refund?

Yes. You can cancel for a full refund up to 24 hours in advance. If you cancel less than 24 hours before, the amount paid is not refunded.