How long is the class?

This is a 3 Hour hands-on workshop that covers both pasta-making and tiramisu preparation.

Are dietary restrictions accommodated?

Notify the operator ahead of time about allergies or dietary needs so instructors can attempt reasonable accommodations.

Is prior cooking experience required?

No—this class is beginner-friendly and focuses on practical technique you can repeat at home.

What language is the class taught in?

Language details are not provided; contact the operator if you require instruction in a specific language.

Should I book in advance?

Yes—classes in the Navigli area fill, particularly in summer and during weekend markets and festivals; reserve early.

Hands-On Pasta & Tiramisu Class in Milan's Navigli

Q: What is the meeting point?

The class meets at Pasta e Vino Come 'Na Vorta Navigli, Ripa di Porta Ticinese, 3-5, 20143 Milano MI, Italy.

On a warm afternoon in Milan’s Navigli district, the Ripa di Porta Ticinese canal steps hum with aperitivo chatter and the scent of frying garlic. Here, at Pasta e Vino Come 'Na Vorta Navigli (Ripa di Porta Ticinese, 3-5, 20143 Milano MI, Italy), the city’s appetite for precise technique and casual conviviality meets in a hands-on pasta and tiramisu class that unpacks Lombardy flavor across three lively hours. This 3 Hour workshop slips you behind the counter of a locally loved Milanese restaurant where a chef guides you through dough, filling and finish. You’ll learn to make fresh egg pasta from scratch—kneading, resting, and rolling dough into sheets—then shape classic forms like tagliatelle and filled ravioli. Sauces focus on balance and seasonality common to the region: butter-and-sage finishing, bright tomato ragù adjusted to local olive oil, and timing the pasta so it finishes in the sauce. The tiramisu session demystifies mascarpone, correctly whipped yolks, espresso soaking and the final dusting of cocoa that turns technique into texture. The class is as much about story as it is about technique. You’ll work at marble counters and wooden boards, use an espresso machine the restaurateurs rely on, and sip a glass of local wine to sample how acidity and tannin shift with each bite. The setting is distinct: cobbled Ripa di Porta Ticinese streets and a vista of the Navigli canal—part of a waterway network that Milan reconfigured with input from Leonardo da Vinci—give the lesson a sense of place that a sterile cooking studio cannot match. Practical takeaways are immediate: recipes you can repeat at home, plating tips to make a simple tiramisu look refined, and timing strategies so al dente pasta and warm sauce arrive together. The experience suits travelers who want to slow down sightseeing for a food-centric cultural hour, families and groups that value participation, and food lovers eager to fold local wine into the tasting. Why book this over a sit-down meal? Because it turns passive tasting into practiced skill. You leave with more than a memory—you leave with muscle memory for pasta dough and a reliable tiramisu method. For visitors based anywhere in Milano, this class offers a culinary door into the city’s rhythms: work with your hands, eat what you make, and then step back out into the Navigli evening with a new recipe—and a new story to tell. Plan to arrive 10–15 minutes early to settle in; casual clothes and an appetite are ideal. After class, walk the nearby canals to digest—you’ll find vintage shops, aperitivo bars and riverside cafes that carry the same straightforward flavors you just learned to make. Reservations are recommended during summer and festival weekends. Bring a camera for candids.

About Cooking Europe

Cooking Europe is a Rome-based culinary touring company specializing in hands-on cooking classes and food tours across Italy, Spain, and France. Founded to connect travelers with authentic local cuisine, Cooking Europe partners with local chefs and family-run restaurants to deliver immersive lessons, tastings, and market visits.

Across Paris, Madrid, Bari, Milan, Verona and Rome, experiences range from pastry workshops to traditional pasta classes, paella lessons, and neighborhood wine tastings. Each experience focuses on practical techniques, regional ingredients, and cultural context—participants bake croissants in Paris, master paella in Madrid, and learn family pasta recipes in Bari and Milan.

Cooking Europe’s offerings combine practical instruction with convivial dining: small-group formats, step-by-step guidance, and generous tastings paired with local wines. Classes highlighted in Rome include authentic Roman dishes and a Trastevere wine tour, while Italian cities feature pasta and tiramisu workshops. In Madrid guests explore markets and enjoy jamón ibérico, croquetas, and sangria-centered cooking sessions.

Safety, authenticity, and quality are prioritized through collaborations with vetted restaurants and experienced instructors. Booking information, exact meeting points, and dietary accommodations are provided at reservation to ensure clarity and comfort. Reviews and features on curated travel platforms highlight the company’s consistent focus on flavor, technique, and memorable mealtime moments.

For travelers seeking a practical, flavorful way to learn regional recipes and taste local specialties, Cooking Europe offers a straightforward selection of culinary experiences rooted in real kitchens and neighborhood food culture. Trip highlights: Paris Croissant, Madrid Food Tour, Bari pasta, Milan Pasta, Verona Pasta, Madrid Paella featured.