An activity the whole family enjoys

Teenagers love getting their hands in the dough, and parents appreciate an activity with no screens that ends at the table, in front of a dish made with their own hands. Our sessions host up to 12 guests: a family of 3, 4 or 5 often has the work bench to itself.

This is not a tourist show, but a real cooking class: 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. The story is told on our story page.

From what age?

The minimum age is 14. By that age, teenagers have the fine motor skills to roll the sfoglia, cut tagliatelle and seal ravioloni without frustration. Below 14, the class becomes hard for them and for the rest of the group — write to us if you would like a private session with some adaptation.

What you’ll do 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
Watch our resident chef’s demonstration, then roll your sfoglia with the rolling pin
Shape the pasta, each your own
Sit down together and eat what you made, from the pasta to the dessert

Choose your masterclass

Tagliatelle Masterclass – Fresh Tomato — our flagship: tagliatelle with fresh tomato sauce and, at the end of the meal, gelato with Traditional Balsamic Vinegar of Modena DOP from Acetaia del Cristo, which intrigues the kids too
Tagliatelle Masterclass – Ragù Bolognese — slow-cooked ragù bolognese, the dish that puts every generation in agreement
Gnocchi Masterclass — hand-made potato gnocchi, with fresh tomato or ragù bolognese: a dough that forgives and rewards the very first try
Ravioloni Verdi Masterclass – Ricotta — green spinach sfoglia and ricotta-filled ravioloni: filling and sealing are made for teamwork
Farfalle e Garganelli Masterclass — two shapes from a single sfoglia: pinching farfalle is the gesture teenagers enjoy most
Risotto Masterclass — risotto giallo alla milanese in two versions, Saffron Risotto and Luganega Risotto (the saffron risotto with luganega, the fresh pork sausage of Lombardy): stirring it, ladle after ladle, is a little lesson in patience

Every masterclass lasts about three hours. 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.

How much does it cost?

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. A family of four choosing a €150 menu pays €600. Included: apron, ingredients, the aperitivo with cured meats and cheeses, the final meal, local wine at the table for the adults (one bottle for every four guests) and gelato with 25-year-aged Traditional Balsamic Vinegar of Modena DOP from Acetaia del Cristo. For extended families or larger private groups we offer private formats on request. No upfront payment — we confirm your date first.

Good to know for families

Classes in English, French and Italian
Duration: about 3 hours
10 minutes’ walk from Como historic centre
Adaptable for allergies and dietary needs (please tell us at booking)

You might also consider

Cooking class for couples in Como — the romantic version for two
Group cooking class in Como — for extended families and larger parties, with private formats

Cooking Class for Families in Como – Hand-Rolled Pasta to Share on Lake Como