Scialatielli or Caprese Ravioli, in Emanuela's Kitchen

This is a private class in a private house. Emanuela cooks in her own kitchen west of the centre, high enough for the windows to take in the Bay of Naples, and you get the exact address with your booking confirmation rather than on the listing.

Three hours, up to ten people, and only your group. What you make depends on the season and on what you ask for: fresh pasta, pizza, ravioli filled caprese-style with mozzarella, tomato and basil, or scialatielli, the short thick strands from the Amalfi coast made with milk and a little basil in the dough. Scialatielli look old and are not: a chef down the coast invented them in the 1970s, and they went from new idea to regional fixture inside a generation.

The recipes come from her family rather than from a syllabus, which shows up in the small decisions: how long the sauce actually needs, when to stop adding flour, what to do with what is left over.

Then you sit and eat what you made, with a glass or two of local wine, and finish with tiramisù and her homemade limoncello.

Book the optional market tour and you start earlier, at the corner of Piazza Carità, and walk the Pignasecca with her first, buying what you are about to cook. Hosted in English and Italian. A vegetarian version and dietary adjustments are possible with notice at booking.