You Make the Gelato Too, Not Just Watch It Being Made

Most classes advertised as pizza and gelato put you to work on the pizza and sit you down for the gelato, which the chef makes in front of you. Here you do both. The gelato is a recipe you prepare step by step, not a demonstration you watch with a spoon in your hand. That changes what you leave with. Pizza dough is forgiving and you can improvise your way through it at home. Gelato is not: the proportions and the temperature decide the result, and doing it once with someone correcting you is worth more than any video. The chef is a working local professional, the ingredients are good, and the group is small enough for the instruction to be individual rather than broadcast. At the end you eat what you made. The kitchen is at the Gusto Restaurant on Via Giuseppe Zanardelli, a few minutes' walk from Piazza Navona, so it slots into an afternoon in the old centre without a journey either side. Arrive ten minutes before the start for check-in. Late arrivals may miss part of the class.