Your Own Pizza, Your Own Toppings, Then Tiramisù

Two and a half hours in a restaurant kitchen on Via Giuseppe Zanardelli, a short walk from Piazza Navona, with twelve people at most so the chef can watch everyone's hands.

You start with the dough and learn what a pizza base actually needs: enough water to stay open, enough time to ferment, and fingertips rather than a rolling pin, which crushes the gas out of the rim. Then you dress it with the toppings you choose and it goes into the oven, and comes out as dinner.

The tiramisù is the second half. Yolks beaten with sugar until pale, mascarpone folded in, savoiardi through the coffee for a moment rather than a soak, cocoa over the top at the end and not before.

All the ingredients are provided. You eat your own pizza and your own tiramisù with a glass of wine or a soft drink, water throughout, and finish with a limoncello or a hot coffee.

Taught in English, wheelchair accessible. Vegetarian, nut-free and alcohol-free options are available, and gluten-free pizza on request, though wheat flour is worked in the room throughout and the kitchen cannot be called contamination-free for coeliacs. Arrive ten minutes early for check-in.