While the Pasta Dries, You Learn Gelato

Fresh pasta has to rest before it is cooked, and in most classes that gap is dead time filled with small talk. Here the chef uses it: while your fettuccine and ravioli are drying, there is a gelato-making demonstration, and the gelato you watch being made is the one you eat at the end. Three hours in a properly equipped cooking school in Trastevere. It opens the Italian way, with an aperitivo: a plate of cured meats and cheese and a glass of prosecco, taken with the chef and the rest of the group before anyone starts working. Sitting down together first is what turns a class into an evening. The cooking is two shapes, fettuccine and ravioli, made from scratch, and two sauces, one red and one white, built from whatever the chef found in season that week. Then you sit down and eat it, with plenty of wine, and the gelato afterwards. If you would rather make pizza, choose the Pizza Making Class option when you book. That version is pizza from scratch, unlimited wine and beer, and a dessert with Nutella on it. Run by Devour Tours. Meet in Piazza di San Giovanni della Malva, in the square in front of the church, fifteen minutes before the start. Your guide will have a red bag or a Devour Tours sign.