Why a cooking class for two?

When you travel as a couple, you want moments to share, not crowds to navigate. At the work bench you learn, you taste, you get flour on your hands — and you come home with a real technique, a souvenir that outlasts any restaurant dinner.

A real cooking class, not a tourist show

Our classes follow the method our resident chef learned on the professional path of Rina Poletti’s Accademia della Sfoglia: the dough ball, the rest, the rolling pin. If you are curious about where this discipline comes from, read our story.

What you’ll make together

Knead your own dough ball of flour and eggs, one each
While the dough rests, the aperitivo: everyone gathers around a board of cured meats and cheeses
Roll your sfoglia with the rolling pin and shape it, after our resident chef’s demonstration
Sit down side by side at the table: you eat what you made, from the pasta to the dessert, with local wine (one bottle for every four guests)

Choose your masterclass

Tagliatelle Masterclass – Fresh Tomato — our flagship: hand-rolled tagliatelle, a fresh tomato sauce prepared in front of you and, to finish, gelato with a few drops of Traditional Balsamic Vinegar of Modena DOP from Acetaia del Cristo
Tagliatelle Masterclass – Ragù Bolognese — slow-cooked ragù bolognese over your hand-cut tagliatelle
Gnocchi Masterclass — hand-made potato gnocchi, shaped side by side, with fresh tomato or ragù bolognese
Ravioloni Verdi Masterclass – Ricotta — green spinach sfoglia and ricotta-filled ravioloni, sealed four-handed
Farfalle e Garganelli Masterclass — two shapes from a single sfoglia, pinched and rolled by hand, with fresh tomato or ragù bolognese
Risotto Masterclass — risotto giallo alla milanese, stirred to a proper creamy finish, in two versions, Saffron Risotto and Luganega Risotto (the saffron risotto with luganega, the fresh pork sausage of Lombardy): you stir it as a pair, one ladle of broth at a time

Every masterclass lasts about three hours and ends at the table: the dessert is gelato with a few drops of that same balsamic from Acetaia del Cristo — a family acetaia where the balsamic is made from a single ingredient, cooked grape must, aged 25 years in a battery of wooden casks; the cherry-barrel one is fruity and sweet, perfect on gelato.

Designed for couples

Sessions host up to 12 guests: on quieter dates you may share the bench with just one other couple, and sometimes you will have our resident chef all to yourselves, adapting the pace so you can cook comfortably.

Perfect for

Honeymoons on Lake Como
Wedding anniversaries and couple milestones
Valentine’s Day and other romantic occasions
Marriage proposals — on request we can personalise the end of the class

Price and how to book

From €130 per person, sessions up to 12 guests: €130 for the Saffron Risotto, €140 for the Luganega Risotto (pork sausage), €150 for the fresh tomato menus and the ricotta ravioloni, €160 for the ragù bolognese menus. The €130 and €150 menus are vegetarian. Larger private groups on request. No upfront payment: pick your masterclass and your date, send the request and we confirm by email or WhatsApp.

You might also consider

Cooking class for families in Como — if you’re travelling with children or relatives, the version built for the whole family
Private cooking class in Como — your group only and a custom date, ideal for a special occasion

Cooking Class for Couples in Como – A Romantic Experience on Lake Como