Gnocchi, Pasta, Tiramisù and Wine Class

Dinner starts before the oven. This Milan class is a proper evening plan: you’ll roll up your sleeves for fresh pasta, shape gnocchi, and end with tiramisù plus Italian wine tasting.

I especially love the way the chef teaches in small, clear steps, so you’re doing the work, not just watching. I also like the intimate max 20-person setup, which makes it easy to chat with others while you cook.

One catch: the tiramisù needs time to set in the fridge, so you should expect to stay for the full rhythm of the class and meal, not just a quick snack stop.

Key Highlights You’ll Care About

• Three-course, hands-on cooking: ravioli, gnocchi, and tiramisù from scratch
• Tiramisu timing: assembly first, then fridge set so you can finish later
• Cheesy truffle gnocchi technique: baked for a lightly crunchy top
• Wine tasting included: both white and red Italian wines during the meal
• Flexible diets: vegetarian, vegan, and gluten-free options are available

Milan After Dark: Why This Pasta Class Is a Great Evening Choice

Milan can feel like a city where everyone’s rushing between sights. This experience gives you a calmer payoff: you get to slow down and cook, then eat what you made. It runs about 3 hours, and that’s a sweet length for a day that already includes Duomo photos and aperitivo plans.

The setup also makes it social in a real way. With a group cap of 20 and English instruction, it’s the kind of class where you can ask questions, trade small cooking tips, and actually meet people without shouting over a crowd. It’s also offered in English, so you’re not piecing together your entire evening from hand gestures.

If you enjoy learning through doing, this is a strong match. You’ll handle dough, stuffing, shaping, sauce, and final assembly. And if you’re new to cooking, the tone is practical and forgiving—more guided workshop than test.

The Class Starts With Tiramù: Assembly, Cream, and the I-Need-Time Step

Most cooking classes jump straight into pasta. Here, you begin with tiramisù completely from scratch. That’s smart because it teaches you how the dessert actually comes together: you make the cream and then assemble your own tiramisù.

Then comes the part that separates good tiramisù from rushed tiramisù: it needs to set. Your assembled tiramisù will need a couple of hours in the fridge, so the class uses time well. You work on your other dishes while the dessert does its thing, which means you’re not stuck waiting around with nothing to do.

This timing also teaches you a key Italian food lesson: the best results often come from simple steps done at the right pace. If you’ve ever had tiramisù that tasted like it was assembled five minutes before eating, you’ll appreciate why this class plans for rest time.

Fresh Pasta From Scratch: Ravioli, Sauce, and Real Technique

After tiramisù, you move into the heart of the evening: fresh pasta from scratch. You’ll learn step by step how to make pasta dough, prepare a sauce, and cook your pasta properly. That last part matters more than people think. Even if your dough is great, pasta can turn out gummy or bland if timing and cooking water aren’t right.

You’ll also make ravioli. The filling is ricotta and Parmigiano, and the finished ravioli is served with a roasted fresh cherry tomato sauce. This is a classic combination—creamy cheese with bright, sweet-tart tomatoes—and it’s also a very repeatable flavor profile for home cooking.

Vegetarian, vegan, and gluten-free options are available. That’s a big deal in a pasta class because it means you’re not just handed a separate plate. You can choose an alternative that fits dietary needs while still learning the flow of the meal.

English instruction helps here, too. When dough gets sticky or you’re unsure about thickness, clear guidance saves time and avoids waste. The chefs behind the class—names you might encounter include Denisse, Francesco, Lara, and Erika—are known for being patient and explaining each step with easy-to-follow instruction.

Gnocchi Night: Shaping, Truffle Sauce, and the Crunchy Top

Then you get to gnocchi, which is where a lot of people either shine or panic. You’ll make them from scratch and learn how to shape them correctly. The payoff is real: gnocchi is comfort food, but it’s also technique-heavy enough that learning it is memorable.

Your gnocchi experience includes a truffle sauce, and you’ll also bake your own dish. The result is cheesy gnocchi with a slightly crunchy top, which is the kind of texture contrast that makes the whole meal feel restaurant-level even though you made it yourself.

The class structure helps you here: you’re not just learning one move. You’ll see how the dough becomes dumplings, how sauce ties everything together, and how baking changes the final texture. Once you’ve seen the transformation in front of you, gnocchi stops feeling like a magic trick.

For dietary needs, again, options are offered. If you choose vegan or gluten-free, you’ll still learn the core steps and sauce logic, so you leave with more than just a full stomach—you leave with a framework.

Truffle, Wine, and the Milan Mood: Pairing the Meal

Food classes in Milan often come with wine. This one goes a step further with a real wine tasting during the meal, including both white and red top-class Italian wines.

Wine tasting in a cooking setting isn’t just for show. It changes the pace of the evening. You’ll taste while you work and while you eat, so the experience feels like dinner at a friend’s place that happens to have a chef and clean aprons.

Some nights also include a welcome of sparkling wine, and you might notice extra-friendly pours as the vibe builds. Either way, plan to pace yourself. Cooking is hands-on, and gnocchi dough is not the time to overdo the first glass.

What You Actually Get at the Table: A Clear Menu Flow

This meal follows a logical sequence that keeps things moving and avoids the classic cooking-class problem where you make one item and then wait. You’ll build the whole dinner yourself, including mains and dessert.

Here’s the menu in practical terms:

• Ravioli stuffed with ricotta and Parmigiano, with roasted fresh cherry tomato sauce
• Truffle gnocchi, finished with a truffle sauce and baked so the top gets a light crunch
• Tiramisù, made from scratch and assembled early to allow it to set

That flow is great for first-timers because you practice multiple techniques. You learn how to handle dough, fill and shape ravioli, craft a sauce, then shift to gnocchi shaping and baking. Dessert comes first in prep, but it lands at the right moment once it has time to firm up.

Vegetarian, Vegan, and Gluten-Free Options That Don’t Break the Evening

A lot of classes say they offer alternatives. The real question is whether those alternatives feel tacked on. Here, the promise is that vegetarian, vegan, and gluten-free options are available for the dishes you prepare.

For you, that means two things:

1) You can focus on learning the cooking methods instead of worrying about what you’re missing.

2) You can enjoy the meal as a unified experience, not as separate consolation food.

If you have a dietary restriction, this is one of those details worth taking seriously when you’re booking. Pasta classes can be surprisingly hard to adapt, especially around gluten and dairy. This one explicitly builds options into the menu plan.

Finding the Kitchen: Via Lodovico Settala and Easy Transit Access

Logistics matter. This class starts at Via Lodovico Settala, 1, 20124 Milano, and it ends back at the same meeting point. That keeps things simple at the end of the night when you’re hungry and slightly sticky from flour.

It’s also near public transportation, which is a big help in Milan, where getting around is easy but can still eat time. Since the experience is offered in English and starts in a fixed location, you won’t lose your evening hunting for the right door.

You’ll receive a mobile ticket, which is handy if you’re already juggling maps, transit apps, and photos for the next big stop.

Pricing and Value: What $83.44 Buys You (and Why It’s Not Just a Meal)

At $83.44 per person, you’re not paying only for dinner. You’re paying for guided instruction, multiple dishes from scratch, and wine tasting.

Here’s the value breakdown in normal-person terms:

• You get hands-on cooking time across several Italian staples (pasta, gnocchi, tiramisù)
• You eat what you make, including a plated menu with ravioli and truffle gnocchi
• You also get white and red Italian wine tasting during the evening
• The class is capped at up to 20 people, so you’re not lost in a huge group

If you’ve ever paid for a food tour where you sample bites and then leave hungry, this is different. You leave full and confident with techniques you can try again. That last part is what makes the price feel fair.

Also, the booking pattern shows this is a popular slot in the Milan calendar. On average it’s booked about 37 days in advance, so if your schedule is tight, I’d lock in early.

Who Should Book This Cooking Class?

This is a good fit if you want:

• a proper hands-on Italian food experience, not just a tasting
• a fun dinner plan on your Milan night off
• an English-friendly setting with clear explanations and plenty of practice
• a small-group evening where you can meet people without pressure

It’s especially great for couples, solo travelers, and anyone traveling with a friend who loves food. One-on-one cooking isn’t the goal here—the group dynamic is part of the charm—but the chefs are set up to help you succeed even if you’re starting from zero.

Should You Book It? My Practical Recommendation

Book this class if you want an evening that feels both authentic and useful. The combination of fresh pasta skills, gnocchi technique, and tiramisù made from scratch is a strong learning mix, and the wine tasting adds a grown-up touch without turning it into a party.

Skip it only if you’re looking for a quick, casual snack stop. Because tiramisù needs fridge setting time, this experience works best when you’re ready to enjoy the full sequence and linger a bit.

One last smart move: arrive on time and wear something you don’t mind getting a little flour on. You’re in the dough world now.

FAQ

How long is the cooking class in Milan?

It lasts about 3 hours.

What is the price per person?

The price is $83.44 per person.

Is the class offered in English?

Yes, it is offered in English.

How many people are in the class?

The class has a maximum of 20 travelers.

What dishes will we make?

You’ll make tiramisù, fresh pasta, including ravioli, and gnocchi, plus sauce components for the dishes.

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

Yes. The dishes have vegetarian, vegan, and gluten-free options.

Where does the class meet?

The meeting point is Via Lodovico Settala, 1, 20124 Milano MI, Italy.

Is wine included?

Yes. You get a wine tasting with both white and red Italian wines.

What is the cancellation policy?

You can cancel for a full refund up to 24 hours in advance. Confirmation is received at booking, and changes made less than 24 hours before the start time aren’t accepted.