You leave with real dough skills. This Milan class gives you Neapolitan pizza technique from scratch and a full wine tasting with your meal, all led by an English-speaking chef with Michelin-star experience. Expect a relaxed, practical kitchen vibe that teaches you the why behind each step, not just what to do.

Two things I love about it are the chef-led pizza instruction and the fact you get to eat the food you make right there. You also build tiramisù in a smart flow—assemble first, then chill—so the class stays busy instead of waiting around. The only drawback to consider is that it’s a compact 2-hour session, so if you want tons of downtime or slow pacing, this format may feel a bit quick.

Key Highlights at a Glance

• Neapolitan-style pizza dough skills from scratch, with real “tips and pitfalls” guidance
• Chef-led tiramisù: cream, assembly, then chilling so you can taste it later in class
• Wine tasting included: both red and white Italian wines paired with your meal
• Small-group setting for more direct attention in the kitchen
• Recipes booklet to take home, so you can recreate it later

Why This Pizza and Tiramisu Class Works in Milan

Milan can be all fashion windows and sleek design. This experience is different. It puts you in a working kitchen rhythm where you learn techniques you can actually repeat at home, from dough to dessert.

The big win is that it’s not a passive tasting. You make the Neapolitan pizza and the tiramisù yourself, then you eat them. That turns the class into something practical, not just a nice meal with a show.

Getting There: Via Lodovico Settala 1 Without Guesswork

Meet at Via Lodovico Settala n.1, and ring at number 18. It’s set up for easy arrival rather than a confusing “follow the crowd” scavenger hunt.

Transit is straightforward. The nearest subway stops are Porta Venezia or Repubblica. If you’re already in central Milan, you can also walk from Milan Cathedral—about 2 km and roughly 25 minutes at a normal pace. Either way, you can plan with confidence and show up not-stressed, which helps because you’re going to jump right into dough and dessert.

The 2-Hour Flow: Tiramisù First, Then Pizza Dough and Baking

The class has a clear sequence, and that’s part of the value. You start with the tiramisu cream and then assemble your tiramisù. After assembly, the dessert goes into the fridge to set while you move on to pizza dough.

That timing matters. Pizza dough needs attention, and tiramisù needs chilling. By doing both, the schedule keeps moving and you don’t get stuck watching the clock. When your tiramisù is ready, you taste it as part of the meal you made.

Then comes the pizza part: you work the dough, form your pizza, bake it, and enjoy it. You’re not just learning “how it should be done,” you’re doing it under instruction so you can correct errors while they’re still easy to fix.

Making Authentic Neapolitan Pizza: Technique You Can Use Again

The pizza lesson is the heart of the class. You learn how to make authentic pizza from Napoli from scratch, and the chef explains the tricks that separate decent homemade pizza from the real deal.

What I like most is the focus on details and process. You’re guided through steps in a way that makes sense, including what to watch for and what can go wrong. That’s exactly what you want if your past pizza attempts have been hit-or-miss—because the fix usually isn’t a mystery ingredient. It’s usually handling, timing, and technique.

The chef’s professional background is also a plus. In the experience description, the instructor is said to have worked in Michelin-starred restaurants. In practice, that shows up as confident instruction and clear explanations. You get an environment where asking questions doesn’t feel awkward, and you can learn the logic behind each step.

For your home cooking, the lasting value is that you leave understanding the difference between a good pizza and a truly great one. You’re not just collecting a recipe—you’re collecting judgment about dough.

Tiramisù That Actually Sets: Smart Timing, Good Results

Tiramisu can be frustrating at home because it often tastes good right away but turns out too loose later. Here, you build it during the class and assemble it first, then chill it so it sets before you eat.

That means your first bite is the payoff moment, not an experiment. You’ll taste your tiramisù after it has had time to set in the fridge, and you’ll understand what the texture is supposed to be. That kind of success makes it easier to recreate the dessert later without guessing.

You also start by making the tiramisu cream, then you assemble. That order helps you learn the components rather than treating it like a vague “mix until done” task. If you’ve ever wondered why one tiramisù tastes lighter while another feels heavy, this process-based approach makes the differences easier to spot.

Wine Tasting With Red and White Italian Picks

This class doesn’t stop at cooking. It includes a wine tasting with a selection of Italian red and white wines. The idea is simple: you eat what you made, and you pair it with wines chosen for the moment.

The wine tasting is included in the experience price, and it’s a meaningful add-on. Without it, you’d leave with two recipes and full stomach. With it, you also leave with a more complete Italian meal arc: cooking, eating, tasting, and comparing flavors as you go.

If you don’t consider yourself a wine person, that’s okay. The format here is about enjoying the experience with a guided selection, not about memorizing grape varieties.

What You Eat: Dinner Made From Your Own Work

Your included dinner is straightforward and satisfying: pizza and tiramisù, plus the wine tasting. You don’t just “sample.” You eat the food you made.

This is one of those experiences that feels good value for money because the payoff is immediate. You aren’t waiting for a separate restaurant meal after class. You finish cooking and then enjoy the results right away.

And since the class is small-group, it tends to feel less rushed than larger factory-style cooking demos. You get time to work at your pace while still keeping the schedule moving.

The Chef and Teaching Style: Clear, Patient, Hands-On

The instructor is a key reason this class earns strong marks. English instruction is offered throughout, and the teaching style is built around clarity and personal attention.

In the information you’re given, the chef has worked in Michelin-starred restaurants. In real-world feedback, instructors like Francesco and Liù/Lui are described as friendly, attentive, and good at explaining the steps in a way that sinks in.

That matters because pizza and tiramisù both reward technique. If you’re left guessing, you might end up with a dough ball that looks right but behaves wrong. If the chef explains what to watch for—texture, timing, and pitfalls—you leave with skills that transfer.

Price and Value: What You’re Really Paying For at $73.64

The price is listed as $73.64 per person for a 2-hour session. On paper, that can look like “just a cooking class.” In practice, you’re paying for several things at once:

• Hands-on instruction from a professional chef with Michelin-star experience
• Ingredients and dinner built around what you make
• Wine tasting with both red and white Italian wines
• A take-home recipes booklet

So the real value isn’t only the food. It’s the guidance that helps you recreate it. If you’ve ever bought cooking ingredients and then still felt stuck, you’ll appreciate paying for technique and structure instead of just items.

Also, the time matters. Two hours is short enough to fit into a busy Milan day, but long enough to make real progress: you assemble tiramisù, work dough, bake pizza, and eat everything.

Who Should Book This Class (and Who Might Want to Skip)

This is a great fit if you:

• Want a hands-on food experience in Milan that goes beyond tasting
• Like learning real technique, not just getting a recipe
• Prefer small-group instruction where you can ask questions
• Want both dessert and dinner, plus a wine tasting, without juggling multiple plans

You might think twice if:

• You need a super slow, laid-back schedule with lots of waiting time
• You don’t want to get your hands dirty (this is a working kitchen experience)

Should You Book This Milan Pizza and Tiramisu Class?

If you want a memorable Milan moment that’s practical, book it. The combo of Neapolitan pizza technique, tiramisù assembly that sets properly, and included Italian wine tasting makes it feel like a complete evening, not a quick gimmick.

If your top goal is a peaceful meal with minimal effort, it may be more than you want. But if you like the idea of leaving with skills you can use at home—plus a recipes booklet—this is the kind of class that earns its spot on your itinerary.

FAQ

FAQ

How long is the cooking class?

It’s listed as a duration of 2 hours. Starting times can vary, so you’ll need to check availability for the specific slot you want.

What is the price per person?

The price is listed as $73.64 per person.

Where do I meet for the class?

You meet at Via Lodovico Settala n.1, and you ring at number 18.

What’s the closest subway access?

The nearest subway stops listed are Porta Venezia or Repubblica.

How far is it to walk from Milan Cathedral?

It’s about 2 km away, roughly 25 minutes on foot.

Is the class taught in English?

Yes. The class is listed as instructor English.

Do I make both pizza and tiramisù?

Yes. You learn how to make Neapolitan pizza from scratch and also make tiramisù.

When do I taste the tiramisù?

You assemble it and then it sets in the fridge, and you taste it after it sets.

Is wine tasting included?

Yes. Wine tasting is included, featuring a selection of Italian red and white wines.

What’s included in the ticket besides cooking?

The included items are dinner with your pizza and tiramisù, wine tasting, and the class with a professional chef in a small group. You also receive a recipes booklet.

Can I cancel for a refund?

Yes. The experience offers free cancellation up to 24 hours in advance for a full refund.