Cooking class near Cernobbio

Why this is the easy choice from Cernobbio

Of all the villages on Lake Como, Cernobbio is the one closest to us. We're in central Como, on Via Teresa Ciceri, a short walk from the lakefront and the Duomo — and from Cernobbio that's a journey of roughly ten minutes. If you're staying at one of the grand hotels along the water, you can swap the polished hush of the lobby for a flour-dusted table and a genuinely local afternoon, then be back in time for an evening by the lake.

This suits Cernobbio guests particularly well. The village is elegant and quiet; our class is the opposite kind of pleasure — sleeves up, hands in the dough, a spritz in the other hand. You get the contrast without a long day of travel.

How to reach us from Cernobbio

The town sits about 3 km north of Como, so getting here is genuinely quick. You can:

• Bus — line C10 runs along the lake into Como in around ten to fifteen minutes; get off near Piazza Cavour and we're a few minutes' walk inland.
• Ferry — the most scenic option in good weather, with a short crossing to Como's central pier, then a stroll to Via Teresa Ciceri.
• Taxi or car — about ten minutes by road; there's paid parking near the centre.
• On foot — the lakeside walk from Cernobbio to Como takes around thirty to forty minutes and is a lovely way to arrive.

We'll send clear directions when we confirm your booking, and we teach in English and French as well as Italian, so language is never a barrier.

What to combine it with

Make a half-day of it. Spend the morning at Villa d'Este or in the gardens of Villa Erba, take the lakeside path or the ferry into Como, then join us in the early afternoon. Afterwards you're a few steps from the cathedral, the funicular up to Brunate and the cafés of Piazza Cavour. For more ideas on filling the rest of your stay, see our guide to things to do in Como.

What you'll cook

Each guest kneads their own panetto of flour and eggs. While it rests we run a spritz lesson — you build your own Aperol or Campari spritz and drink it as the aperitivo. Then you roll the sfoglia by hand with a wooden matterello, shape your pasta, and everyone sits down to eat what they made, finishing with gelato dressed in a few drops of Traditional Balsamic Vinegar of Modena DOP. The method comes from Rina Poletti's Accademia della Sfoglia. Choose your dish on the Tagliatelle masterclass or the green ravioloni masterclass, or read about our story and the method.

Practical details

The class costs 150 euro per person, runs for about three hours, and takes up to twelve guests per session. Larger private groups are welcome at a special rate on request. There's no upfront payment — send us a request and we'll confirm by email or WhatsApp. Have a look at the dates on our booking page or check the FAQ if you have questions.

You might also like

• A cooking class for couples — ideal for a romantic stay on the lake.
• A private cooking class — your own session for a special occasion.
• Cooking classes on Lake Como — how to reach us from anywhere on the lake.