Gnocchi, Pasta, Tiramisù and Wine Class

Three dishes, one Milan kitchen, and good wine. You’ll learn fresh pasta basics, tiramisu from scratch, and gnocchi in an English-led class that feels social without being chaotic.

I love the step-by-step teaching that gets you hands-on fast, so you’re rolling, filling, shaping, and assembling instead of just watching. I also like that every dish has vegetarian, vegan, and gluten-free options. The only real drawback is the tiramisù timing, since your dessert needs a couple of hours to set while you cook the rest.

Key Highlights You’ll Actually Care About

• Tiramisu starts first: you build the cream and assemble it early, then let it chill while you cook.
• Hands-on pasta work: fresh dough, shaping, and cooking are part of the process—not a demo.
• Gnocchi with truffle sauce and a bake: you’ll make it from scratch and finish it for a crisp top.
• White and red Italian wine tasting: the class comes with wine, and it helps turn dinner into a real occasion.
• Small group (max 20): easier for questions, and it’s a straightforward way to meet other travelers.

Fresh Pasta, Gnocchi, and Tiramisu in One Milan Evening

This class hits the Milan sweet spot: comfort food, classic technique, and a relaxed evening pace. In about three hours, you’ll go from raw ingredients to a full meal of ravioli, gnocchi, and tiramisù, with wine in the mix.

What makes it especially practical is that the instruction focuses on repeatable steps. You’re not just learning what to eat in Italy. You’re learning how to make it when you’re back home, with enough guidance to avoid the usual first-time pasta traps (too dry dough, uneven thickness, bland sauce).

Via Lodovico Settala Check-In and the Evening Flow

You start at Via Lodovico Settala, 1, 20124 Milano MI. The activity ends back at the same meeting point, so you don’t have to plan an awkward “where do we go now?” scramble at night.

The evening is designed for group cooking, with a maximum of 20 people. That matters because you’ll have time for questions and quick feedback as you move between stations—pasta dough, fillings and sauce, then gnocchi shaping and finishing.

Tiramisu From Scratch: Cream, Assembly, and Fridge Waiting

Your class begins with tiramisù made from scratch. You’ll make the cream and assemble your own tiramisù, then it goes in the fridge to set for a couple of hours.

This is smart planning. While it chills, you can focus on the savory work: fresh pasta dough and ravioli, then gnocchi. You’ll effectively be cooking two parts of dinner at once—taste-wise, it’s a win. The only patience test is waiting for dessert when you can already smell it.

Ravioli and Fresh Pasta Dough: How to Get It Right

After the tiramisù is assembled, you move into fresh pasta from scratch. The class walks you step by step through dough basics and how to handle it properly, including advice on getting pasta to cook correctly instead of ending up gummy or underdone.

You’ll also prepare ravioli. The filling you’ll make is ricotta with Parmigiano, and your ravioli get served with a roasted fresh cherry tomato sauce. That combo is classic for a reason: creamy cheese + bright tomatoes is hard to mess up, even if your first few folds aren’t museum-perfect.

One of the strongest themes in the experience is clear guidance. Multiple chefs named in past sessions—like Denisse and Francesco—are described as patient and focused on explaining each step in a way that makes sense for beginners. If you’ve never rolled pasta before, this is the kind of class where you can leave feeling capable.

Truffle Gnocchi and the Cheesy Bake

Next comes gnocchi, made from scratch. You’ll learn how to form it properly, then you’ll work with a truffle sauce that ties the whole plate together.

Then comes a detail that really elevates the meal: you bake your own dish so the top gets a little crunchy. That’s not just showy. Baking adds texture contrast, which keeps gnocchi from feeling one-note. It also gives you a real sense of completion because you can see the dish transform in the oven.

If you’re thinking about what to order for dinner in Milan, this part is a good model. Italian cooking often rewards you for doing things in the right order: simmer the sauce, cook the pasta properly, and finish with the right heat for texture.

Wine Tastings: White, Red, and Pairing Logic

Your class includes a wine tasting featuring both white and red Italian wines. This is more than a casual add-on. It turns the cooking session into a full dinner experience, which is exactly what you want on a trip day.

The practical value here is pairing intuition. As you taste, you start to connect flavors: how the brighter elements of tomato sauce behave next to crisp white wine, and how truffle and baked richness can lean into red. It’s not about turning you into a sommelier. It’s about learning what Italian flavors naturally want.

And yes, people talk about wine generously being part of the atmosphere. Either way, the key is to drink at your own pace while you’re cooking—Italy’s best rule is simple: enjoy, then focus.

Vegetarian, Vegan, and Gluten-Free Without Missing the Point

This class includes vegetarian, vegan, and gluten-free options for the dishes you make. That’s huge, because many cooking classes treat dietary changes like an afterthought.

The value for you is confidence. You can book without feeling like you’ll end up with a separate, less satisfying meal. And because the class is hands-on, you’re not stuck with just a plate that looks different. You’re still participating in the cooking process.

A smart approach: ask questions early about what ingredients or steps are adjusted for your dietary needs. Even if you’ve cooked before, substitutions change dough behavior and texture. Getting that straight from the chef helps your results stay close to what you came for.

Small-Group Dynamics: Meeting People Without the Hard Sell

This is a group experience, and with a max of 20 people, it has enough structure to feel welcoming. If you’re traveling solo, cooking alongside others is often easier than trying to force conversation in a bar. You’ll already be discussing the same thing—how to shape pasta, how the sauce should smell, whether your dough feels right.

You’ll likely notice the “low-key, homely” vibe described by past participants: less formality, more real working-at-the-counter energy. Chefs circulate, explain steps, and keep things moving while still giving you time to try again if your first attempt isn’t perfect.

Price Breakdown: Why $83.44 Can Be a Smart Deal

At $83.44 per person for about three hours, this isn’t a cheap activity on paper. But it works as value because you’re paying for three things at once: guided cooking instruction, the meal you produce, and wine tasting.

Think of what that replaces. In Milan, you’d normally pay for dinner plus a cooking experience. Here, you’re doing both, and you get technique you can repeat later. If you care about food as culture, that’s the kind of expense that tends to feel worth it.

The best part: the instruction aims to be usable at home. Clear recipes and cooking tips are often what people remember most, because they turn a one-night dinner into a skill you’ll use again.

Tips Before You Go (So You Leave Proud)

Come ready to work with your hands. Fresh pasta and gnocchi reward attention. If your apron (or sleeves) get messy, that’s part of the deal.

A few practical moves:

• Go in with a normal appetite. You’ll cook, then eat what you make.
• Ask about dough texture. Pasta success often comes down to feel, not measurements.
• Plan to taste as you go. Wine and sauce flavors build during the session, not only at the end.
• If you’re gluten-free or vegan/vegetarian, speak up early about your preference so adjustments are clear from the start.

If you’re the type who likes to understand what’s happening, this class will feel satisfying. If you just want an easy night out, the active format might take a little getting used to—but it’s still a fun way to spend time in Milan.

Should You Book the Gnocchi, Pasta, Tiramisù and Wine Class?

Book it if you want a real Milan evening with hands-on cooking, classic dishes, and a built-in dinner plan. It’s a strong fit for couples and friends, but it’s also ideal if you’re solo and want an easy way to meet people while doing something structured.

I’d hesitate only if you hate active instruction or you’re short on time. It’s not a quick food tour where you stroll and snack. You’ll cook. You’ll wait for tiramisù to set. Then you’ll eat.

If you’re curious about making fresh pasta, want a repeatable tiramisù method, and like the idea of gnocchi with truffle sauce (plus a crunchy baked finish), this class is a very solid use of an evening in Milan.

FAQ

Where is the meeting point for the class?

The class meets at Via Lodovico Settala, 1, 20124 Milano MI, Italy, and it ends back at the same meeting point.

How long does the experience last?

It runs for about 3 hours.

Is the class offered in English?

Yes, the experience is offered in English.

What dishes will you make?

You’ll make fresh pasta from scratch, ravioli, gnocchi, and tiramisù from scratch.

Does the class include wine tasting?

Yes. It includes a wine tasting with both white and red top-class Italian wines.

Are there vegetarian, vegan, and gluten-free options?

Yes. All dishes prepared in the class have vegetarian, vegan, and gluten-free options.

How large is the group?

The class has a maximum of 20 travelers.

Are service animals allowed?

Yes, service animals are allowed.

Can I get a refund if my plans change?

You can cancel for a full refund up to 24 hours in advance. Free cancellation is available, but cancellations within 24 hours of the start time are not refunded.

Do I need a printout for the ticket?

You’ll receive a mobile ticket.