Local Traditions • 6 min read

A Cooking Class in Como in English (and French): What to Expect

“Do I need to speak Italian?” is the first question almost every visiting guest asks. The answer is simple: no. Every one of our cooking classes in Como runs in English, in French and in Italian, from the welcome to the last forkful. The resident chef guides you step by step, with hands and with words, in a small group. Here is what a session looks like, from start to finish.

A hands-on pasta-making masterclass in Como, Lake Como — rolling fresh sfoglia by hand

What language the class is taught in

The class is taught in English, in French and in Italian. You do not need a single word of Italian: no important instruction relies on the local language. The resident chef – trained at Rina Poletti’s Accademia della Sfoglia – explains each gesture while doing it, so you follow with your eyes and your hands, not just your ears. If the table mixes languages, we switch back and forth without fuss: the dough, after all, is the language everyone shares.

Where we are: a short walk from Como’s centre

Our kitchen is at Via Teresa Ciceri 10A, 22100 Como, about a 10-minute walk from the historic centre and the lakefront. Easy to reach on foot from the Como San Giovanni and Como Nord Lago stations. We ask you to arrive 10 minutes before your time: aprons are provided, so bring only your hands. All the practical details are on our how it works page.

A small group, always

We work with up to 12 guests per session. That is a choice, not an accident: with a small group the chef can correct your rolling pin, check the thickness of your sfoglia and answer your questions – in English or French – without anyone falling behind. No big classes, no queues: just one table, a few pairs of hands and real attention. A session runs about 3 hours.

What you will make, step by step

Each guest gets their own panetto of flour and eggs and kneads it by hand. While the dough rests, everyone gathers around a board for the aperitivo with cured meats and cheeses; then the chef rolls out the sfoglia with the wooden pin and it is your turn. The spritz is not on the masterclass menu, but if you are curious just ask: we will gladly show you how to make one. Depending on the masterclass you choose, you shape tagliatelle, gnocchi, ravioloni, farfalle or garganelli, or learn to stir a proper risotto. All of it explained in English, French or Italian, gesture by gesture. The five masterclasses:

What you will eat at the end

You sit down at the table and eat what you made with your own hands, with local wine at the table, one bottle for every four guests. You finish with gelato and a few drops of Traditional Balsamic Vinegar of Modena DOP aged 25 years, from Acetaia del Cristo. The recipes then arrive by email, so you can make everything again at home, in your own language.

Key takeaways

  • Classes run in English, French and Italian: you do not need to speak Italian.
  • The resident chef guides you step by step, showing every gesture.
  • Small groups: up to 12 guests, about 3 hours.
  • Address: Via Teresa Ciceri 10A, Como, a 10-minute walk from the centre.
  • You make and eat your own pasta, with an aperitivo of cured meats and cheeses, local wine and gelato with 25-year-aged Traditional Balsamic Vinegar of Modena DOP.

Ready, in any language

Whether you speak English or French, the experience is the same: hands in the dough, real attention, no barrier. If you still have practical questions – timing, allergies, how to get there – the answers are in our frequently asked questions. To lock in a date, all you need is the booking form.

Book a cooking class in Como

In English, French or Italian: hand-rolled pasta, an aperitivo with cured meats and cheeses, local wine at the table and gelato with 25-year-aged Traditional Balsamic Vinegar of Modena DOP, all in one session.

Book a class Back to Journal

Min age 14 • Up to 12 guests • No upfront payment — we confirm your date and arrange payment. Read booking policy.

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