Bixiga Pasta and Pizza Making Class

Taught by a trattoria chef in Bixiga, São Paulo's historically Italian neighborhood, this three-hour class covers making fresh pasta by hand and stretching São Paulo-style pizza dough. The class walks through the techniques Italian immigrant families brought to the city, from kneading and rolling pasta dough to shaping and topping pizza in the trattoria style common in Bixiga. The menu is savoury throughout, with the finished pasta and pizza eaten together as a shared meal at the end of the session rather than a separate dessert course. Included in the price are all ingredients, equipment, and the chef's instruction, along with the shared meal of the finished dishes; transportation to the Bixiga trattoria and beverages beyond what is served with the meal are not included. The class is hands-on rather than a demonstration, with participants working their own portions of dough throughout, and group sizes are kept small enough for the chef to give individual guidance on kneading and shaping technique. The chef also shares context on Bixiga's Italian immigrant history and how it shaped the neighborhood's food traditions. Dietary substitutions such as gluten-free pasta are limited given the hands-on, flour-based format, so visitors with restrictions should inquire before booking. Instruction is given in Portuguese with some English support depending on the chef.