A Bench Each, a Tiramisù You Top Yourself

The class happens above the Trionfale market, one of the largest covered food markets in Rome, up the graffiti stairs on Via Andrea Doria. Twelve people, three hours, of which two are hands-on.

Everyone gets their own workstation with a full set of tools, which is the difference between making pasta and watching someone else make it. You work through three things.

Fettuccine: dough by hand, rested, rolled and cut, which is the fastest way to learn how much flour is enough. Ravioli: rolled thinner, filled with ricotta, and sealed one at a time until you stop losing filling. Then tiramisù, and here the class does something the others do not: you finish yours with a choice of toppings, so no two come out the same.

The meal around it includes homemade chips and bruschetta before, and unlimited local wine throughout, with soft drinks for younger participants. Then you sit down inside or on the terrace and eat everything you made.

A cookbook goes home with you.

Up to twelve guests, taught in English by an Italian chef. Wheelchair accessible throughout, and the restaurant is air-conditioned, which in a Roman August is not a footnote. Fully suitable for vegetarians and pescatarians, with gluten-free and dairy-free versions available if you say so before the class. Arrive ten minutes early.