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A private pasta and tiramisu cooking class with genuine unlimited wine.
A private cooking class for your group only, making real pasta and tiramisu, with genuine unlimited wine.
This is a private cooking class for your group only. Real, genuine pasta and tiramisu are made from scratch, with unlimited wine included.
A popular starting point — every Voyzo itinerary is fully customizable, so we'll shape the order and stops around your group.
Meeting point in Rome.
Genuine hands-on Italian cooking.
Genuinely included.
No other travelers.
Back to your hotel, home, or the airport — whenever your day wraps up.
A private cooking class for your group only, making real pasta and tiramisu, with genuine unlimited wine. This is a private cooking class for your group only. Real, genuine pasta and tiramisu are made from scratch, with unlimited wine included.
Making fresh pasta by hand is one of the oldest, most hands-on parts of Italian home cooking, and it's a genuine skill rather than a formality — getting the dough's hydration and the rolling technique right is most of what separates a good plate from a forgettable one, which is exactly what a from-scratch class is built to teach.
Tiramisu, the dessert half of this class, comes with a real and still-unresolved rivalry attached. The Veneto region credits the restaurant Le Beccherie in Treviso, where Ada Campeol is said to have created an energizing dessert after giving birth, with the recipe formalized there by 1972. But the neighboring region of Friuli-Venezia Giulia makes its own documented claim — a 1959 recipe recorded by Norma Pielli at an inn in the Alpine town of Tolmezzo — and in 2017 the Italian government officially recognized tiramisu as a traditional specialty of Friuli, a decision Veneto's own regional governor publicly disputed. The dispute has gone as far as being raised in the Italian Senate, and it's genuinely unsettled rather than a simple matter of one region being right.
Whichever region actually invented it first, tiramisu's name translates loosely to "pick me up" — a nod to the coffee and sugar that give it its lift — and making it alongside fresh pasta, with wine included through the session, turns a single class into a real cross-section of two very different corners of Italian home cooking.
Every Voyzo tour is a starting point — tell us what you have in mind and we'll build it.
