A Prosecco, Two Pasta Shapes and a Tiramisù on Via Medina

Ten people at most, in an air-conditioned professional kitchen on Via Medina, a few minutes from the port and the Castel Nuovo. Two to two and a half hours, depending on how many of you there are.

You arrive fifteen minutes early and start with a glass of prosecco, or a soft drink, and a Neapolitan appetiser. Then a pasta chef takes you through the dough by hand: flour and egg, worked and rested, rolled and cut into two different shapes, using the tools a Neapolitan kitchen actually keeps in the drawer.

The tiramisù masterclass follows, and it comes with its own tasting: limoncello, meloncello, espresso or amaro, depending on what you want at that hour. Beating mascarpone properly is a technique, not a stir, and this is where you learn the difference.

Then you sit and eat both pasta shapes with unlimited water. You go home with a diploma that has the recipes on it as a digital link, and the option to buy the apron you cooked in for eight euros. Luggage storage is free, which matters more than it sounds if you are doing this between a train and a hotel, and there is a discount on your second drink and twenty per cent off a tasting dinner at the operator's restaurant.

Three slots a day: 10:30, 14:00 and 17:30. The kitchen is cool, the class is genuinely family-friendly, and instruction runs in English, Italian, French and Spanish. Not suitable for coeliacs or for anyone with food allergies.