Cooking Class on Lake Como

One class, the whole lake within reach

Lake Como is shaped like an upside-down Y, and its towns are scattered along three long arms of water. That can make planning a day out feel complicated — but a pasta class needn't be. Mani in Pasta is in central Como, at the south-west tip of the lake, a few minutes' walk from Piazza Cavour, the Duomo and the ferry quays. It is the one point everyone on the lake can reach easily, by boat, train or car, which is exactly why it makes such a good fixed point in a Lake Como itinerary.

This is a small, genuinely hands-on session: each guest kneads their own panetto of flour and eggs, rolls the sfoglia by hand with a wooden matterello, and shapes their own pasta. There is no audience and no demonstration-only cooking — you do the work, and you eat what you make. Sessions are taught in English and French as well as Italian, so it suits international visitors well.

How to reach us from around the lake

From the central and northern towns, the ferry down to Como is the loveliest way to arrive and lets you skip the car entirely. From Milan the train takes around 40 minutes to Como; from Lecco, on the eastern arm, trains and the lakeside road both bring you in. Rough guidance, always worth checking against the live timetables:

• Bellagio — around an hour by fast ferry, or roughly an hour by car. See cooking class in Bellagio.
• Varenna — train via Lecco, or ferry across to the western shore. See cooking class in Varenna.
• Menaggio & Tremezzo — ferry down the western shore, or about 45 minutes by car. See Menaggio and Tremezzo.
• Cernobbio — about ten minutes by car or a short bus ride; the nearest of all. See Cernobbio.
• Lecco — around 40 minutes by train or car down the eastern arm. See Lecco.

What to build your day around

Because we sit in the historic centre, the class slots neatly into a day on the water. Arrive earlier to walk the lakefront promenade, ride the Brunate funicular for the view over the lake, or wander Como's old streets and silk shops; afterwards the evening passeggiata along Piazza Cavour is a short stroll away. The class runs about three hours, so a late-morning or afternoon slot leaves the rest of the day free for the boat back. Our things to do in Como guide has more ideas.

What you'll cook

While your dough rests there is a spritz lesson — you build your own Aperol or Campari spritz and drink it as the aperitivo — before you roll and shape your pasta. Everyone finishes at the table, with gelato dressed in a few drops of Traditional Balsamic Vinegar of Modena DOP. Choose your shape from the four masterclasses: Tagliatelle with fresh tomato (our flagship), Tagliatelle with ragù Bolognese, green Ravioloni with ricotta, or Farfalle and Garganelli with ragù. The method comes from Rina Poletti's Accademia della Sfoglia, where our resident chef trained.

Practical details

The class is 150 euro per person, for up to 12 guests per session, and lasts about three hours. Larger private groups are welcome at a special rate on request. There is no upfront payment: send a request and we confirm your date by email or WhatsApp. See how it works or read the FAQ before you book your class.

You might also like

• Cooking class from Bellagio — the practical guide for the lake's central hub.
• Cooking class from Cernobbio — the closest lakeside town to us.
• Our story and the method — how we learned to roll the sfoglia by hand.