Small-group pasta-making class (max 8) in a Roman home kitchen teaching cacio e pepe, carbonara, and tiramisu from scratch. Includes lunch with all food made in class and wine pairing. One of Rome's most highly-rated cooking experiences.
This small-group cooking class takes place in a private apartment kitchen in central Rome, offering a more intimate and residential experience than a commercial cooking school. Classes are capped at eight participants, allowing for hands-on instruction at every stage rather than observation from a distance.
The three-hour session covers three core dishes of cucina romana: cacio e pepe, which requires only three ingredients but demands precise technique to achieve a creamy, lump-free sauce; carbonara, made with guanciale (cured pig cheek), eggs, and Pecorino Romano without cream; and tiramisu, the classic Italian dessert assembled from savoiardi biscuits, mascarpone, espresso, and marsala. The instructor guides participants through dough-making for pasta where applicable, sauce techniques, and the cultural history behind each dish.
Following the cooking session, all participants sit together for lunch, eating the dishes they prepared alongside wine pairing — typically a carafe of Frascati or another Lazio white for the pasta courses and a Montepulciano or Roman red to accompany a supplementary course. The communal meal format encourages conversation between participants and the host, making this as much a social experience as a culinary one.
The class is conducted in English. Dietary substitutions are possible with advance notice for most dishes — all three core recipes are naturally meat-free apart from the guanciale in carbonara, which can be omitted on request for vegetarians. The apartment location is typically within the centro storico or Trastevere areas, both easily reached by foot or taxi from major accommodation zones. All ingredients, wine, and recipe cards to take home are included in the price.
| Price | €70-90/person |
|---|---|
| Duration | 3h |
Weather through the year in Italy
Best time Shoulder Worth avoiding
Average daytime temperature in °C. Figures are for Italy.
Highlights
- Hands-on instruction in cacio e pepe, carbonara, and tiramisu in a private Roman apartment kitchen
- Small group maximum of eight participants ensures individual attention at every step
- Communal lunch of all dishes prepared in class, with Lazio wine pairing included
- Recipe cards for all three dishes to take home and reproduce with standard kitchen equipment
- Instructor provides cultural context on the history and technique behind each classic Roman recipe
Tips for visiting
- Book well in advance — apartment classes with a maximum of eight fill quickly, especially in spring and autumn
- Notify the host of dietary restrictions at booking, particularly for carbonara (contains guanciale) if vegetarian
- The exact apartment address is provided after booking confirmation; arrange accommodation in central Rome or Trastevere for easy access
- Wear comfortable clothes you don't mind getting flour on — aprons are provided but pasta-making can be messy
- Arrive a few minutes early; the host typically provides a brief introduction before the cooking begins
Frequently asked questions
Is the class suitable for complete beginners?
Yes. The instructor tailors instruction to the group's experience level. Most participants have no prior pasta-making experience; techniques like hand-rolling and sauce emulsification are introduced from first principles.
Can vegetarians take the class?
All three core dishes can be adapted for vegetarians with advance notice. Carbonara is normally made with guanciale (cured pork cheek); a vegetarian version without meat can be prepared on request. Cacio e pepe and tiramisu are naturally vegetarian.
Where in Rome does the class take place?
The class is held in a private apartment in central Rome, typically in the centro storico or Trastevere. The exact address is provided after booking confirmation.
Is wine included?
Yes, wine pairing is included with the post-cooking lunch. A selection of Lazio wines is typically served alongside the pasta courses and dessert.
What do participants take home?
All participants receive printed recipe cards for all three dishes prepared in class. The techniques taught are designed to be reproducible at home with standard kitchen equipment.