Fresh pizza plus wine beats most tours. In Milan, this hands-on class has you making Neapolitan-style pizza and tiramisù from scratch, guided by Michelin-trained chefs, with Prosecco and Italian red poured as you work. It’s a short, social, very edible way to learn how Italians actually do it.

I love the hands-on rhythm: you learn Neapolitan pizza dough from scratch, including the shaping moves that separate good pizza from truly great pizza. I also love that the lesson starts with tiramisù, so you assemble your own portion, let it rest, and then enjoy it right after the oven work.

One thing to consider: at just two hours, the focus is technique you can repeat at home, not a long, days-long fermentation plan.

Key highlights to know before you go

• Two classics, one session: pizza dough + individual tiramisù, made from scratch in the same class
• Chef-led, small-group feel: you get step-by-step help and can keep up without feeling rushed
• Wine is part of the experience: Prosecco plus Italian red during the cooking and/or tasting
• Hands-on teaching: you do the work, not just watch the chef do the work
• Clear takeaways for home cooks: many past participants left with the confidence to make pizza and dessert again

What You’ll Learn in 2 Hours (And What You Won’t)

This is a straightforward, practical class. You’ll make both items from the ground up: pizza dough (the real heart of the pizza) and tiramisù (the dessert everyone thinks they can do, until they try it the Italian way).

In two hours, you won’t do an all-day project. That’s actually a benefit if you’re touring Milan and want a real skill without eating your entire evening. You’ll focus on the steps that create results: dough texture, shaping, baking timing, and the logic behind resting tiramisù so it sets properly.

Meeting the Chef and Getting Set Up in a Real Milan Kitchen

The class meets at Via Lodovico Settala n.1. Ring at number 18. If you’re using the subway, the nearest stops are Porta Venezia or Repubblica. You can also walk from Milan Cathedral (about 2 km, roughly 25 minutes on foot), which is a nice option if you want your appetite to build as you go.

Once you arrive, the tone is warm and focused on instruction. Past classes have been led by chefs such as Denisse, Francesco, and Liù/Liu, and the common thread is clear teaching in English. Several participants also mentioned an assistant helping out, which matters when you’re kneading, shaping, and moving toward the oven without losing your place.

Small-group setup is a big deal here. When there are fewer people, you can ask questions and get corrections on what you’re doing—especially for dough handling. That’s when a “fun activity” turns into a skill you’ll use later.

Neapolitan Pizza Dough: The Steps That Actually Change the Pizza

Pizza dough sounds simple until you try it. That’s why this class is valuable even if you’ve made pizza at home before. The chef’s emphasis is on technique: what the dough should look and feel like, and why each step matters.

You start with the dough process and move toward shaping. Expect to work hands-on—kneading, learning how to handle the dough without tearing it up, and getting comfortable with the kind of stretch Italians aim for when they want a lively crust. The goal isn’t just to make a pizza that’s edible. It’s to make one that has the right balance of chew, structure, and bubbles.

A few details that show up repeatedly in participant feedback:

• Instructions are broken down clearly in English.
• The chef explains what to look for in the ingredients and texture.
• People leave feeling confident to repeat the method at home.

There’s also a practical timing advantage. In at least one session, pizzas went into the oven early, giving time to eat and enjoy rather than waiting forever. That matters in a class that’s only two hours—your enjoyment depends on how smoothly the oven schedule works.

Tiramù First: The Dessert That Teaches You Patience

You’ll begin with tiramisù. The class has you make the cream, assemble your own individual portion, and then let it rest in the fridge while you shift to the pizza.

Starting with tiramisù is smart teaching. It builds a “while it rests, you learn the next thing” flow. More importantly, it gives you the one ingredient Italians insist on: time. If tiramisù isn’t given the chance to set, it can taste great but won’t have that sliceable, spoonable structure you want.

You’re not just assembling a pre-made dessert. You’ll do the cream and layering yourself. Participants often describe the tiramisù as delicious and specifically highlight the hands-on work as part of what makes the class fun.

If you’re the kind of person who thinks cooking is mostly about recipes, this part changes your mind. You start understanding how resting transforms texture—how a dessert can go from creamy to properly set through nothing more than good timing.

Building Your Pizza: Toppings, Assembly, and Bake Timing

Once the dough is ready, you shape it, add toppings, and bake your pizza. The class keeps things focused so you don’t get lost in choices. You learn how to assemble without turning your pizza into a soggy open-face pie.

This is also where the chef’s explanations come in. One of the repeated themes from past participants is that the instructor doesn’t just say do this. They explain the difference between making a good pizza and a truly great one—what goes wrong when dough is handled wrong, and how to avoid the common pitfalls.

Bake timing is part technique, part feel. Even if you don’t have a world-class oven at home, you’ll come away knowing what “done” looks like and why your oven acts the way it does. That knowledge is what turns your next homemade pizza from a one-off experiment into something you can trust.

Wine Pairing With Prosecco and Italian Red

This class includes wine tasting. You’ll enjoy Prosecco and Italian red while you cook and/or taste what you made.

You don’t need to be a wine expert to enjoy this part. The pairing is friendly and social: it turns the class into a meal experience, not a classroom exercise. If you do like wine, this is a simple way to explore Italian flavors without picking bottles on your own.

If you don’t drink wine, the data doesn’t clearly say whether non-drinkers can substitute something else. So it’s worth considering your comfort level if you’re planning to take this class purely for the food.

Sitting Down Together: Your Dinner Is the Results

At the end, you sit down and enjoy what you made. That’s a key point: you’re not rushing through cooking and then getting sent away with a brochure. You’re eating as you learn.

Pizza can be surprisingly filling, and that’s another reason I like this class. Even in a short session, you’ll walk away with that Milan feeling of having a proper dinner, not just snacks.

The convivial setup is part of the value. People mention laughing, sharing the process, and feeling like the class is more than a task list. When the oven timing is handled well, you get to enjoy the meal at a good pace.

Price and Value: Is $77 Fair for Milan?

At $77 per person for a 2-hour class, the value is in what’s included, not just in the cooking.

You’re paying for:

• A professional chef with Michelin-star experience (so you’re getting technique, not generic “how to mix ingredients” help)
• A small-group environment
• Dinner featuring pizza and tiramisù that you make
• Wine tasting with Prosecco and Italian red

If you tried to recreate this on your own in Milan, you’d spend money on ingredients, possibly rent tools or baking setup, and still wouldn’t get the hands-on coaching that helps you make dough and bake it well. Plus, you’d lose the social element and the simple structure of having someone guide the timing.

So for many people, this isn’t just a cooking activity. It’s a cost-effective dinner plus a skill session. The best part is you can repeat it later, at home, with less guesswork.

Vegetarian and Gluten-Free Options (And How to Plan)

The class offers vegetarian and gluten-free options available on request. If you have dietary needs, message ahead so the chef can prep appropriately.

This matters because pizza dough and dessert ingredients can be tricky to adapt. When the option is pre-arranged, you’re more likely to get a version that fits the spirit of the dish, not a last-minute compromise.

If you’re traveling with others who eat differently, this is a rare case where the experience can still work for everyone without turning the class into a chore.

Finding Via Lodovico Settala on Time (Without Stress)

If you’re starting from Milan Cathedral, plan for about 25 minutes on foot. The route is doable, and it’s a decent way to walk off your morning itinerary.

Or take the subway. The closest stops are Porta Venezia or Repubblica. When you arrive, ring at number 18. It’s the kind of place where showing up ready matters—so I’d avoid rolling in at the last second.

Who Should Book This Class (And Who Might Skip It)

This class fits best if you want:

• A hands-on food experience in Milan that’s actually useful afterward
• A short evening that still feels like a real meal
• An activity that’s friendly for couples, families, and groups
• English instruction with clear steps and Q&A time

I’d especially recommend it if you’re tired of food tours that end at a counter. Here, you create the food. You’ll probably leave with a new standard for pizza and tiramisù, and that’s a good thing.

If you’re expecting a deep, multi-day fermentation and dough-science course, you might find two hours limiting. But if you want the practical foundation and the confidence to cook again, the time window works.

Tips to Recreate It at Home Without Making It Complicated

You’ll leave with technique, not just a memory. Still, it helps to keep a few home rules in mind.

• Focus on dough feel, not just measurements. The class teaches what the dough should do as you handle it.
• Treat resting like an ingredient. Your tiramisù should have time to set.
• Bake hot if you can. Pizza is forgiving only when the heat is serious.
• Don’t overload toppings. Neapolitan-style success often comes from restraint.

Also, consider asking your chef if they share recipes after the class. Several participants mentioned receiving recipe information after their session, which is perfect for practicing later instead of relying on memory.

Should You Book the Pizza and Tiramisu Cooking Class?

If you want a fun, genuinely hands-on Milan experience with dinner at the end, I’d book it. The mix of pizza dough technique, individual tiramisù assembly, and Prosecco plus Italian red makes this feel like more than a class. It’s a full evening built around learning, cooking, and eating what you made.

Book it sooner rather than later if you’re traveling with a group or have dietary needs that require advance coordination. And if you’ve ever thought, I want to cook Neapolitan-style pizza at home, this is one of the most direct ways to pick up the moves that make the difference.

FAQ

How long is the Pizza and Tiramisu cooking class in Milan?

It lasts 2 hours.

What is the price per person?

The price is $77 per person.

What’s included in the experience?

You’ll get dinner with pizza and tiramisù, wine tasting, and a class with a professional chef in a small group.

Is the class taught in English?

Yes, the instructor teaches in English.

Do they offer vegetarian or gluten-free options?

Yes, vegetarian and gluten-free options are available on request.

Is there a free cancellation option?

Yes, you can cancel up to 24 hours in advance for a full refund.