Ride the high-speed train to Naples for a focused, three-hour pizza-making class led by a master pizzaiolo. Learn traditional dough, bake in a wood-fired oven and finish with a waterfront lunch facing Vesuvius.
More ways to explore the area's outdoor wonders
The station platform smells of diesel and espresso as the high-speed train pushes out of Rome, giving you an hour to watch fields blur into coastal hills.
Difficulty
easy
Duration
3 hours
Fitness Level
Minimal fitness required; be comfortable standing and doing light kneading and bending for about an hour.
Wildlife
History
Neapolitan pizza’s modern form coalesced in 18th–19th century Naples; the craft of the pizzaiuolo was inscribed by UNESCO as intangible cultural heritage in 2017.
Conservation
Support small, local restaurants and avoid single-use plastics; small-scale food tourism helps coastal neighborhoods economically but requires mindful waste practices.
Reserve your spot on the Pizza Class in Naples from Rome via High Speed Train today and enjoy a trusted, highly rated experience designed to help you make the most of your adventure.
Bring a small bag for train essentials
High-speed trains have luggage racks but keep a daypack for water, ID and your ticket; you’ll board and disembark quickly.
Wear closed-toe shoes
You’ll stand near hot ovens and move between work stations—sturdy, closed shoes reduce risk from spills and hot charcoal.
Declare dietary needs ahead
Inform the operator of allergies or dietary restrictions when booking so ingredients and substitutions can be prepared.
Arrive 15 minutes early at Naples Centrale
Meet your driver by the mermaid fountain at platforms 23–24 to avoid missing the private transfer to the pizzeria.
Comfortable closed-toe shoes
Protects feet around hot ovens and during short walks between station and pizzeria.
Light daypack
Holds ticket, ID, water bottle and any purchases from markets.
Portable water bottle
Keeps you hydrated in warm months while you wait or walk along the lungomare.
summer
Phone or compact camera
Capture dough work, oven shots and the view of Vesuvius from the waterfront.