San Marzano Tomatoes, a Peel, and a Wood-Fired Oven

The same lab, two minutes from the Duomo, and a version of the class that leans on the ingredients and the technique rather than the show.

The dough comes first, from scratch, and then the sauce, which you make yourself from San Marzano tomatoes. San Marzano are grown in the volcanic soil south of Vesuvius, they are the tomato the Neapolitan pizza rules call for, and knowing what to do with a tin of them is worth as much as the dough.

Then the peel. Loading a pizza onto a wooden peel and getting it into a wood-fired oven without folding it in half is a skill in itself, and doing it yourself is the difference between watching a class and taking one.

Tiramisu follows: separating the yolks, whipping the mascarpone, layering, and the cocoa on top. Limoncello comes with it.

There is a local fresh starter to begin, and a wine, beer or soft drink with the pizza.

Three hours, in English, Italian, French or Spanish, with all the ingredients and equipment, and a personalised certificate with the recipe.

Under-18s need a parent or guardian. Prams fine, service animals allowed. No pick-up.