A Tomato Sauce Borrowed from Dolce & Gabbana

Two and a half hours in a pizzeria on Via Simone de Saint Bon, in Prati, a few streets from the Vatican walls and well outside the tourist grid.

You make three things. Fettuccine by hand, from the flour up. A tomato sauce the chef traces back to a Dolce & Gabbana recipe and treats as the class's centrepiece. And gelato, which surprises most people by being achievable at home.

The teaching principle is stated up front and is unusual: everything is done with tools most people already have in their own kitchen. No pasta machine, no ice cream churn, nothing you would have to buy afterwards. That is what makes the class portable, and it is why beginners and confident cooks both get something out of it.

Everyone has their own workstation and an apron. Appetisers come first, and there is wine or beer for adults with soft drinks and water throughout. Then you eat everything you made.

Up to fifteen guests, taught in English, suitable for all ages and every level of experience. Service animals welcome.