Ninety Minutes After Dark, Bread and Cherry Tomatoes First

Ninety minutes in the evening, which makes this the shortest cooking class in the Naples list and the one that fits an evening you have not already given away.

It opens with a glass of local red or white and a starter of bread from the wood-fired oven with fresh cherry tomatoes on it, which is what Neapolitans eat while the oven is coming up to temperature anyway.

Then the dough. A professional chef takes you through kneading and shaping, and the shaping is where the class earns its time: pushing the gas out to the rim with your fingertips so the oven can inflate the cornicione, and never flattening it. You dress your own pizza with what is on the bench and it goes into the oven, where a Neapolitan base is done in the time it takes to have a conversation about it.

You eat your pizza with your wine, in a professional studio rather than a restaurant floor. Apron included, water refilled free, and there is free luggage storage, which matters if you are doing this between checking out and a night train.

Up to fifteen people, taught in English, Italian, French or Spanish.