Two classics, one hands-on kitchen lesson. You’ll learn Neapolitan pizza dough from scratch and assemble a tiramisu step by step, then eat it with a red-and-white Italian wine tasting.

I especially like the way the chef teaches the why, not just the how. In this class, chefs like Francesco and Liù/Lui focus on technique, timing, and the common pitfalls, so your pizza comes out closer to what you expect from Napoli-style crust.

One thing to consider: with only 2 hours, the pace is tight. You’ll need to stay with the flow, especially while the tiramisù sets in the fridge and you move on to dough and baking.

Key highlights worth showing up for

• Neapolitan pizza technique from scratch with dough and hands-on shaping
• Tiramisu assembled during class, then tasted after it sets in the fridge
• Wine tasting included with both red and white Italian wines
• Small-group, English instruction with strong chef coaching (Francesco and Liù/Lui are named in feedback)
• Take-home recipes booklet so you can repeat the process at home
• Michelin-level experience behind the teaching (the chef’s background is repeatedly emphasized)

Neapolitan pizza lessons in Milan: what you’re actually learning

Milan is full of great pizza, but this class targets the Napoli-style method. That matters because Neapolitan pizza is about more than toppings. You’re learning the dough behavior, the texture, and the logic behind each step, so you can tell the difference between a merely good pizza and a truly great one.

The chef’s teaching style is practical: you get explanations for what changes when you change hydration, handling, and timing. That turns the class into a skill-building session, not just a meal.

If you’re the kind of person who buys a pizza in Italy and then wonders why it tastes different at home, this is the right direction. You’ll leave with a process you can repeat, not just a memory of flavor.

The 2-hour schedule: tiramisù first, then pizza dough and baking

The flow is smart and efficient. You start by making the tiramisu cream and assembling it. While it chills in the fridge to set, you shift to pizza dough and prep, so you’re always doing something with your hands.

Once the dough work begins, you’ll make your own pizza. You’ll bake it in the class setting and then eat what you made, alongside the tiramisù once it’s ready. That “make, wait, bake, taste” rhythm is one of the reasons the lesson feels satisfying even though it’s short.

The big practical point: the tiramisù sets during pizza preparation. So don’t worry if you feel like you’re pausing; the schedule is built so you’re productive the whole time.

Wine tasting with both red and white Italian wines

This isn’t a token tasting. The class includes a selection of Italian wines covering both red and white options, alongside your meal.

For me, pairing a cooking class with wine tasting is a win because it helps you slow down at the right moments. You’re eating the results of your work, and the wine gives you something to pay attention to beyond taste alone.

Also, since you’re making two classic Italian dishes, red and white options make the pairing feel natural. You can experiment as you eat: lighter sip with the lighter notes, and then switch as the flavor profile deepens.

Just be aware that you’ll be drinking while you’re learning. If you prefer to stay totally focused on hands-on technique, pace yourself.

A chef who teaches technique, not just recipes

What stands out in the feedback is how consistently the instruction stays clear and structured. Chefs in this class, including Francesco and Liù/Lui, are repeatedly described as patient, friendly, and attentive, with English instruction that’s easy to follow.

I like that the teaching covers the differences between good and great pizza. You don’t just get a method; you also learn what can go wrong and how to avoid it. That includes small practical details that affect texture and outcome.

If you care about doing things right, this class rewards that mindset. You’re in a clean, well-run kitchen/classroom environment, and you get personal attention in a small-group setting. The goal is that you can walk out and understand what to change next time.

Dinner you make yourself: pizza and tiramisù on the same plate

The meal is the whole point, and you’re not stuck waiting for food delivery. You make the pizza and the tiramisu, then you eat your creations.

That changes the experience. When you assemble the tiramisù cream and then taste it after chilling, you learn how the texture and structure develop. And when you bake your own pizza, you get immediate feedback on dough handling and baking results.

It’s also more fun than it sounds on paper. The class structure turns a typical dinner into a mini project with a payoff. You can be proud without needing to be a kitchen expert.

The take-home recipes booklet (and why it matters)

You get a recipes booklet at the end. This is the difference between a one-time food experience and something you can actually reproduce.

I find these booklets most useful when they capture the logic behind each step, not just the ingredient list. In this class, the teaching focuses heavily on technique and pitfalls, so the booklet is likely to support what you practiced rather than replacing it.

Even if you don’t replicate everything perfectly at home, you’ll have a baseline. And that’s what makes it worth doing while you’re in Italy, when the methods and flavors are fresh in your memory.

Price and value: is $73.64 worth it?

At $73.64 per person, you’re paying for a lot more than “cooking demo vibes.” You’re paying for:

• a professional chef-led, small-group lesson
• hands-on instruction for both pizza and tiramisù
• the dinner you create
• a wine tasting with red and white Italian wines
• a recipes booklet to take home

Two hours doesn’t sound like much, but the package is dense. You’re not only learning; you’re also eating what you learn, and you’re doing it in a guided environment with quality ingredients and active coaching.

If you compare it to paying separately for a dinner plus a class plus wine, the math starts to look fair. The value is especially strong if you want technique you can use again, not just a meal for the trip.

Where you might feel it’s less worth it is if you only care about eating and don’t want to do anything hands-on. This class is built for participation.

Where to meet in Milan: Via Lodovico Settala 1, ring number 18

Meeting point details matter for a smooth start, and this one is specific. You meet at Via Lodovico Settala n.1, and you should ring at number 18.

Getting there is straightforward by public transit. The nearest subway stops are Porta Venezia or Repubblica. If you’re walking from Milan Cathedral, it’s about 2 km, roughly a 25-minute walk.

Practical tip: arrive a few minutes early. In a small class setup, being on time helps the chef keep the schedule tight, especially because tiramisù and dough timing both matter.

Who should book this class (and who might skip it)

This experience fits you if you want a hands-on Milan activity that’s practical, not just sightseeing. It’s ideal for food lovers who enjoy learning technique, and for couples or friends who like doing something together and then eating the result.

You’ll also like it if you’re traveling with basic cooking interest but want a clear upgrade in skills. The instruction style described for Francesco and Liù/Lui leans toward explanations, corrections, and answering questions.

You might skip it if you hate wine tastings or don’t want any alcohol at a lesson. You might also prefer a longer format if you want deeper practice beyond a 2-hour window.

Should you book this pizza and tiramisu class?

I’d book it if you want one of the most hands-on food experiences in Milan—and if you care about learning technique you can repeat later. The combination of pizza-making, tiramisu assembly, and a red-and-white wine tasting makes it a full evening meal experience, even though it’s only two hours.

It’s also a good value for the amount you do and the quality of instruction described in feedback, including chefs like Francesco and Liù/Lui and their focus on step-by-step guidance.

If your goal is simply to eat, check whether you’d enjoy rolling up your sleeves. If yes, this is a strong pick.

FAQ

How long is the cooking class?

The experience lasts 2 hours.

What dishes will I make?

You’ll make a Neapolitan pizza from scratch and a tiramisu.

Is there a wine tasting included?

Yes. The class includes a wine tasting with a selection of Italian wines, including both red and white.

Is the class taught in English?

Yes, the instructor provides English instruction.

Where is the meeting point?

You meet at Via Lodovico Settala n.1, and you should ring at number 18. The nearest subway stops are Porta Venezia or Repubblica.

Do I get anything to take home?

Yes. You receive a recipes booklet.

Can I cancel for a refund and is pay-later available?

You can cancel up to 24 hours in advance for a full refund. You can also reserve now & pay later.