Cooking Classes in Italy: Pasta, Pesto and Pizza

Cooking classes in Alghero are hands-on pasta workshops held in rural houses and farmhouses around Olmedo, a short drive from the centro storico. Expect to make malloreddus, ravioli and tagliatelle from scratch, cook a simple sauce, and then eat the results with a glass of Cannonau or Vermentino.

Five cooking classes in Amalfi and the villages around it, from pizza and fresh pasta in Scala to a four-course menu in a panoramic garden above Amalfi. Each entry sets out what you make, where the class is held and what comes with it, so you can match the format to your skill level and the time you have.

A hands-on pasta and risotto class in Bellagio runs around three hours and ends with a sit-down lunch of what you have made. Here is what the class covers, how the group format works, and what to weigh up before booking.

Bergamo has three distinct cooking-school formats: two-evening courses, single-theme dinner sessions and themed single-date labs. Pick by what you want to cook, whether you will work in a pair or a group, and whether you will sit down to eat the results.

Bologna's cooking schools range from a single pasta session to a full professional course in fresh pasta. Here is what each format teaches, where the schools sit and which price tier matches the commitment you want to make.

Cagliari's cooking-class listings split into two very different products: short hands-on sessions for visitors and months-long professional courses in chef, pastry, bakery, pizza and gelato work, listed with Cagliari as one of many Italian sedi. Here is what each one covers and what to ask before you pay a deposit.

Catania cooking classes come in two shapes: demonstration lessons where the teacher cooks and you taste, and hands-on courses where you work at the bench. Here is what each teaches, why the La Cucina dei Colori menu shifts with the season, and how to pick a class that fits your trip.

Como's cooking classes split into two clear types: small-group pasta and risotto masterclasses where you roll and cut your own sfoglia, and weekly classes at a working cookery school. Here is what each teaches, how big the groups are, what it costs and how booking works.

Cortina d'Ampezzo's cooking sits where Italian and Tyrolean traditions meet, so a class here is as likely to involve butter, rye and dumplings as pasta. This guide explains what such a class involves and which questions settle whether a hands-on or demonstration format suits you.

Lucca cooking classes split into two clear types: short hands-on sessions where you make fresh pasta, pizza or pastry, and a structured evening course at a school on Via del Fosso with seven themed modules. Here is what each format teaches, who it suits and how to book.

Cooking classes in Manarola are small-scale and built around Ligurian cooking: pesto pounded in a mortar, fresh pasta, and often a shared meal at the end. Pick pesto-only for a short session, a pasta class for a proper skill, and book before you travel in summer.

Montepulciano cooking classes split into two useful types: short pasta sessions built around pici, ravioli and tagliatelle, and longer classes that end in a full Tuscan meal. Compare them by what you make, how long you stand at the counter and whether wine is in the fee.

Cooking classes in Noto are countryside affairs: a farmhouse kitchen outside the baroque centre, a host who cooks what the season gives, and a table where you eat what you made. Here is what the class covers, how the day runs and how it compares with longer formats elsewhere in south-east Sicily.

Pisa's cooking-class listings mix half-day pasta sessions with months-long professional courses, and they are not interchangeable. Here is how to tell a farmhouse experience from a career training programme, and which practical details to pin down before you book.

Positano cooking classes split into two useful types: hands-on pasta and mozzarella sessions inside the village, and farmhouse lessons above the coast that add a farm visit and a full meal. Here is what each format teaches, who it suits and how to pick one for your day.

Three cooking classes around Ragusa, three different days: a three-hour agriturismo menu with a tasting, three hours with a chef and a set lunch, or a two-hour pasta and arancini session finished with a six-course dinner. Here is what each teaches, how long it runs and which suits your trip.

Ravello's best-known cooking class runs out of a family home above the Amalfi Coast, where you cook dishes like parmigiana di melanzane and torta al limone and then sit down to eat them. Longer programmes move between Amalfi, Sorrento, Agerola and Gragnano. Here is how to match the format to your trip.

Cooking classes in Rimini split into two very different things: short themed evenings at the city's hotel school and longer vocational training. This guide explains what each format teaches, what a session actually covers, and the questions that decide whether a booking suits a visitor with one free evening.

Cooking classes in San Gimignano come in two useful shapes: a three-hour pizza workshop where you shape and bake your own dough, and a four-hour pasta class in the countryside working through long and filled shapes. Compare what you do with your hands, group sizes and how you pay before you book.

Cooking classes in Siena split into two clear formats: a walkable lesson in the centro storico, or a longer day in a countryside kitchen with a garden and small groups. Here is what each one teaches, what you cook, what the final meal includes and which questions to ask before you book.

Sorrento's cooking classes split into four clear types: pizza in a wood-fired oven, fresh pasta, vegetable and Neapolitan classics, and seafood from the Gulf. Compare what each one teaches, how long it runs and what the fee covers before you book.

Most cooking classes in Taormina follow the same shape: a walk through the fish and produce markets, then a hands-on lesson in fresh pasta and Sicilian dishes, then a full lunch of what you made. Here is what each part involves and how to pick the format that suits you.

Cooking classes in Verona come in three useful shapes: a short hands-on session where you eat what you make, a long intensive course built around one technique, and an estate class outside the city. Match the format to your time and your kitchen ambitions before you book.

Cooking classes in Italy range from a few hours of pasta rolling to a full week of gluten-free baking or a professional pasta master. Choose by length, region and class size.

Pasta-making classes in Italy come in three shapes: a three-hour hands-on class in Florence, a week-long course in Padua with accommodation, or a two-week professional training in Florence or Lecce. Here is what each costs, what you make, and who it suits.