Mozzatura, a Six-Hundred-Year-Old Way to Cut Dough

Three hours in a restaurant kitchen, at either the Prati venue on Via Sforza Pallavicini or the one on Via della Panetteria near the Trevi Fountain, depending on the departure.

You get an apron and start at the beginning, with the dough: which flour, how much water, why it needs time. The chef then teaches mozzatura, the six-hundred-year-old technique of cutting the rested dough into portions by hand rather than with a blade, which stops the gluten from tearing and is the reason the pieces hold their shape.

You open your own base, dress it as a Margherita, and it goes into the oldest wood-fired oven in Prati, where a pizza cooks in the time it takes to watch it.

Then gelato, with wine and soft drinks that keep coming while you eat what you made.

Up to fifteen guests, taught in English by a local chef, suitable for all fitness levels.

Substitutes are available for allergies and preferences, but the teaching stays on the traditional recipe with gluten, dairy and eggs, and the kitchen cannot promise no cross-contamination. Not recommended for vegans, or for anyone with an egg, lactose or gluten intolerance.