ROME
114 Tours Reviewed
Pasta and spritz in one Roman afternoon. This class is built around handmade pasta and a drink-forward spritz session: you start with an Aperol spritz, then roll, cut, and cook fresh pasta while you mix 3 spritz cocktails and hang…
Spaghetti and stories in the same place. This hands-on class near the Spanish Steps turns Rome’s food legends into something you can actually do with your own hands. You’ll make fresh pasta from egg and flour, then go straight into…
Fresh pasta in Rome is strangely satisfying. This hands-on class turns your time near Piazza Navona into something you actually take home: you’ll learn to make Aperol Spritz and shape fresh pasta dough step by step, then sit down together…
Three spritzes, one great pasta plan. This is one of those Rome experiences that feels fun first, then surprisingly useful. You’ll tackle handmade pasta with a local chef and learn three classic spritzes (Aperol, Hugo, and Limoncello) with a professional…
Fresh pasta in Rome tastes better when you make it. This small-group class turns fettuccine, ravioli, and tiramisù into a full Roman dinner at your own station. You start with a welcome spritz plus cheese-and-pepper chips, then cook, eat, and…
This evening class is a simple recipe for a great night out. I like that you make fettuccine from scratch with a real Italian chef, then finish with tiramisu you can be proud of. It also helps that the wine…
Pasta making gets way more fun in Rome. In this class, you learn fettuccine in the heart of Piazza Navona, with the Renaissance fountains and a view from the restaurant adding serious charm to a very hands-on meal. I love…
Fresh pasta in Rome is fun. This class turns it into a skill you can actually repeat at home, taught by instructors like Fabrizio and Olga in English inside Palazzo Grazioli near the Pantheon and Piazza Venezia. You’ll learn the…
Fresh pasta beats hunger. This small-group cooking class in Rome, set in a popular restaurant near Vatican City, turns sightseeing energy into a hands-on evening. I like that you’re taught from scratch by an experienced local chef, and I also…
