Naples Pasta and Gelato Cooking Class

About this tour

Roll up your sleeves in a Neapolitan kitchen for three hours learning to shape pasta and churn gelato from scratch. A local chef walks you through making tagliatelle and ravioli by hand, dressing them with proper sauces, then pivots to gelato—discovering what separates the real thing from ice cream. You'll taste what you've made alongside others who showed up hungry to cook, finishing with a diploma and the muscle memory of two dishes you can replicate at home.

Highlights

• Hand-roll tagliatelle and ravioli using traditional Neapolitan methods
• Learn gelato fundamentals and the science behind authentic texture
• Pair your pasta with classic sauces prepared during the class
• Taste a local appetiser mid-session with included drink
• Take home a chef's diploma and hat as proof of your new skills

What to expect

Arrive at a working kitchen in Naples where you'll don an apron and chef's hat. The first hour covers pasta: the chef demonstrates dough mixing, rolling, and shaping, then you take over—hands in flour, feeling the dough's response. Next comes sauce work and a pause to eat a local appetiser with your drink. The final stretch is gelato: you'll learn ingredient ratios, churning technique, and taste the difference between proper gelato and supermarket alternatives. Everything you make gets plated and shared with the group.

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