Free-Flowing Wine, One Pizza, Three Hours in Chiaia

The class runs inside a restaurant on Piazza Amedeo, in Chiaia, which is the well-dressed end of Naples and about as far in feel from the Quartieri as the city gets while staying central. The metro stops in the square.

Three hours, twelve people at most, and a local chef who teaches the traditional method and only that. The operator is unusually blunt about it: instruction that departs from the traditional recipe is explicitly not on offer. You will learn how Neapolitan pizza is made in Naples, not how to adapt it.

You work the dough from scratch, learn what the chef looks for at each stage, dress the base with fresh local ingredients and bake it. Then you sit down and eat it as a proper meal, with wine that keeps being poured rather than measured out by the glass.

Substitutes are available for allergies and preferences, but the demonstration stays on the version with gluten, dairy and eggs, and the kitchen cannot promise no cross-contamination. Not recommended for vegans, or for anyone with egg, lactose or gluten intolerance. Taught in English. Food is included for people taking the class, not for anyone accompanying them.