One Dough, Three Sauces, Opposite the Opera House

The class runs inside a working restaurant on Via San Carlo, directly across from the Teatro San Carlo and a short walk from Piazza del Plebiscito. Two minutes from the taxi rank, five from Municipio metro, seven on foot from the cruise port, which makes it one of the easier classes in Naples to reach with luggage still on you.

Two and a half hours, and the structure is theory then hands. The chef starts with the ingredients and what makes them work: which flour, why eggs at room temperature, how you can tell fresh from tired ricotta by looking at it. Then you make the dough yourself and cut it.

What comes out is a trio: the same pasta finished three different ways on one plate, the sauces cooked by the chef while you watch. Three sauces on one dough is how you actually learn what a sauce does, which a single plate never shows you.

Tiramisù is the second half, one per person, and then a coffee and a drink, alcoholic or soft. Extra drinks and extra toppings cost more. The apron goes back at the end unless you buy it.

Up to fifteen people, taught in English by the restaurant's own chef.