Fresh pasta and tiramisù in three hours.

This hands-on class is a great way to get off the tourist treadmill and into real Italian cooking, with fettuccine, ravioli, and a homemade tiramisù all on the menu. I love that you learn at the table with Italian chefs who keep things friendly and step-by-step, often seen with instructors like Carlotta and Lori. I also love the payoff: you sit down with wine, then eat what you made, ending with coffee and limoncello. One thing to consider is that while you’ll make the pasta and tiramisù, you do not make the sauces in the same way you prep the dough.

You’ll start with tiramisù, then tackle two kinds of pasta from scratch. It’s set up for different experience levels, and the group stays small enough (up to 18) that you’re not just watching.

Key points to know before you go

• Three dishes, one meal: tiramisù first, then fettuccine, then ravioli—followed by the meal you cooked.
• Sauce choices are simple: pick your fettuccine sauce from Cacio e Pepe, Tomato and Basil, or Amatriciana.
• Ravioli filling uses classic dairy flavors: pecorino and ricotta, finished with butter and sage.
• Drinks are part of the experience: wine or soft drink, plus water, then limoncello or coffee.
• Small-group feel: max 18 travelers, with chefs circulating to keep you moving at a good pace.
• Family-friendly vibe: kids around age 11 have enjoyed it alongside adults.

Price and Logistics: does $83.44 feel fair?

At $83.44 per person for about 3 hours, this class can feel like “yes, that’s a lot” until you look at what’s included.

You’re paying for more than a meal. You’re paying for:

• ingredients and prep for three separate items (tiramisù, fettuccine, ravioli),
• instruction in English,
• a finished sit-down portion with wine or a soft drink, plus water,
• and the classic Roman send-off: a shot of limoncello or hot coffee.

The value is strongest if you’re the type of traveler who wants something practical you can recreate at home. If you’re only looking for a fancy dinner, you might get similar food elsewhere for less. But if you want a skill—how to shape ravioli, how to work with fresh pasta dough, how tiramisù actually comes together—this price starts to make sense.

Where it happens: Via Giuseppe Zanardelli 14 (near Navona)

You’ll meet at Via Giuseppe Zanardelli, 14, 00186 Roma RM and the experience ends back there. The location is described as near public transportation, which matters because Rome can be a “walk or wait” city depending on traffic and crowds.

This isn’t a bus tour. You’re expected to make your own way to the class space. The upside: you’re not burning time shuttling around town. The tradeoff: you’ll want a solid plan for getting there on time—especially if you’ve got a busy day near Navona.

The 3-hour flow: what you actually do in sequence

The class is structured like a relaxed cooking sprint. You choose your start time (multiple options across the day), then you show up, meet your chef host and group, grab an apron, and get to work.

Here’s the real order of operations:

1) Tiramisù lesson first

You’ll begin by assembling your tiramisù (the class approach emphasizes getting hands-on early). You’ll use coffee and get a proper sense for the layers and timing so the dessert ends up tasting right, not just looking pretty.

2) Fettuccine from scratch

Next comes dough work. You’ll learn to make fresh fettuccine, then you’ll eat it with a sauce you choose.

3) Ravioli from scratch

Then you move to stuffed pasta: ravioli, with a filling guided by your chef using seasonal ingredients. After they’re made, they’re finished for you with butter and sage.

4) Sit, drink, and eat what you cooked

Once you’ve finished cooking, you’ll sit down with a drink and enjoy your meal. The dessert is part of the final stage, so it feels like a full experience, not a quick snack.

5) Finish with limoncello and coffee

You end with the tiramisù you made, plus coffee and limoncello.

In short: it’s a “make, then eat” class. That pacing is one reason people leave smiling.

First lesson: making tiramisù step by step

Starting with tiramisù is smart. Dessert is forgiving in the best way: you learn texture, layering, and timing early, without feeling like every mistake is immediately visible in boiling water.

In this class, tiramisù comes with:

• the tiramisù you assemble yourself,
• then a closing pairing of coffee and limoncello (and you’ll get to choose a shot of limoncello or hot coffee).

What I like about this approach is that tiramisù gives you quick confidence. By the time you switch to pasta dough, you’re already in cooking mode. One instructor example that came up often is Maria, who helped make the class feel easy even for people who didn’t cook much. In one case, she even offered an ingredient alternative for someone who didn’t want coffee flavors in the tiramisù.

If you’re a first-timer, that kind of flexibility matters.

Fresh fettuccine: dough, shaping, and your sauce choice

The class doesn’t treat fettuccine like a side quest. You make fresh fettuccine from scratch, then eat it with a sauce choice from three Roman-friendly favorites:

• Cacio e Pepe
• Tomato and Basil
• Amatriciana

Here’s the key practical bit: the class includes the fettuccine with your chosen sauce, but it does not position sauce-making as part of what you do at the table. That keeps the class doable within three hours and also explains why the focus stays on pasta technique rather than a full professional kitchen workflow.

What you’ll learn from fettuccine is the base skill of fresh pasta:

• working dough until it’s the right feel,
• shaping thin noodles so they cook evenly,
• and understanding how fresh pasta behaves differently from dried pasta.

Even if you never plan to become a pasta chef, this is the kind of technique that makes home cooking feel less intimidating.

Ravioli time: filling, shaping, and the butter-sage finish

Ravioli is where the class earns its name. Stuffed pasta looks harder than it is, but it’s still craftwork: you need patience, and you need good guidance.

In the class, ravioli features:

• a filling that uses ricotta and Parmigiano (and the menu description also references pecorino in the ravioli filling),
• then cooking finished in butter and sage.

You’ll be guided through preparing the filling from seasonally available ingredients, which keeps things tied to real Italian cooking instead of a bland, classroom-only script.

The butter-sage finish is also a great “home-friendly” lesson. Once you’re back, you can replicate that simple sauce style quickly, even on a weeknight.

Drinks and the sit-down meal: wine, water, limoncello, coffee

This class doesn’t end when the clock hits. You cook, then you eat like adults.

Included beverages:

• a glass of wine or soft drink,
• water,
• and at the end, a shot of limoncello or hot coffee.

The wine isn’t just decoration. It slows the pace down for a moment, so the meal feels like a real Roman evening rather than a rushed cooking lab.

One small note: extra drinks or food are not included, so if you’re the type to keep ordering more wine, plan for that cost separately.

Small group instruction: why it feels hands-on (not like a show)

With a maximum of 18 travelers, you’re usually in that sweet spot where the chef can check on individuals without the room turning chaotic. And the vibe from multiple instructor names points to a consistent style: attentive, practical teaching with plenty of encouragement.

Different chef styles showed up in the experience descriptions—Carlotta and Lori are both described as fun and engaging, and Leo is mentioned for clear instruction. Mimi also comes up as an especially strong teacher for people who want a chill, confidence-building class.

If you’re traveling with kids or non-cooks, that matters. There’s enough structure to keep everyone moving, and enough flexibility that you’re not left behind.

The main drawback to plan for: sauces are not something you cook

One clear consideration: you do not learn to make the sauces in the hands-on way you make the pasta and dessert.

This isn’t a hidden trick. It’s part of how the class stays accessible and safe. Sauce prep like the full traditional versions often requires staff handling beyond what a group can do at the table.

So if you’re thinking you’ll leave with a full Roman sauce masterclass, adjust your expectations. You’ll still choose your fettuccine sauce (Cacio e Pepe, Tomato and Basil, or Amatriciana), but your role is the pasta and tiramisù work.

Portion size and expectations

Most people leave very happy with what they make and eat. But one comment did call out that portions could be a bit bigger.

Here’s how I’d translate that for you:

• The meal is designed as a learning meal, not an all-you-can-eat banquet.
• If you’re very hungry (or you like big portions), eat a light lunch before class or plan a second stop after.

Rome nights are long. You’ll likely want dinner after anyway, and this class gives you a very solid start.

Who should book this class in Rome?

This is a strong pick if you want:

• a rainy-day plan that doesn’t feel boring,
• a fun group activity that’s not just photos and history,
• and a hands-on skill: fresh pasta and tiramisù.

It also works well for families. There are examples of participants bringing a child around age 11 who enjoyed it, and the class format is set up so adults and teens can participate without needing advanced cooking knowledge first.

If you’re a serious foodie and want deeper sauce technique, you might find the sauce limitation frustrating. But for most travelers, the pasta-and-dessert combo is exactly the kind of authentic, practical memory that lasts longer than a plate of something you could order anywhere.

Should you book 3 in 1 Cooking Class near Navona?

I’d book it if you fit one of these:

• You want to go beyond sightseeing and take home real skills.
• You’re traveling with someone who likes hands-on activities (even if they’re a beginner).
• You want a complete meal experience—tiramisu + fettuccine + ravioli, plus wine, then limoncello or coffee.

I’d think twice if:

• You only care about eating, not learning.
• You expect to cook the full traditional sauces with advanced technique.
• You’re hoping for a huge portion meal with lots of extras.

If you’re on the fence, here’s the simplest way to decide: ask yourself whether you want to spend three hours learning how to make fresh pasta and tiramisù. If the answer is yes, this class is a very satisfying use of time near Navona.

FAQ

Do I choose the start time, or is there only one option?

You can choose from a range of start times throughout the day when booking.

Is the class offered in English?

Yes, the class is offered in English.

How long is the experience?

It runs for about 3 hours.

How big is the group?

The class has a maximum of 18 travelers.

Where do I meet the chef?

You meet at Via Giuseppe Zanardelli, 14, 00186 Roma RM, Italy.

What do I make during the class?

You make tiramisù first, then fresh fettuccine, and finally ravioli from scratch.

Do I make the sauces too?

No. You choose your fettuccine sauce, but sauce-making is not included as part of what you do during the class.

What drinks are included?

You get a glass of wine or a soft drink, plus water. At the end, you also get a shot of limoncello or hot coffee.