A Prosecco on Arrival, a Limoncello on the Way Out

Two and a half hours in a hotel kitchen on Via Firenze, a short walk from Via Nazionale and the Repubblica metro, with a glass of prosecco in your hand before anything else happens.

The chef speaks English and takes you through two shapes. Fettuccine: the dough, the resting, the rolling and the even cut. Ravioli: rolled thinner, filled and sealed by hand, which is the part that takes practice.

They are served differently and that is deliberate. The fettuccine come with the sauce you choose, so you taste what a sauce does to a ribbon. The ravioli come with butter and sage, which adds almost nothing and is precisely why it is used: with a filled pasta the filling is the dish, and anything heavier buries it.

Tiramisù follows, and then you eat everything with wine or a soft drink and bottled water, finishing with a limoncello or a coffee.

Up to fourteen guests, wheelchair accessible throughout. Note that the sauces are prepared by the chef in advance rather than made during the class.