A Hands-On Cooking Class for Tremezzo & Tremezzina Visitors

From the gardens of the Tremezzina

Few stretches of Lake Como are as photographed as the Tremezzina — the botanical theatre of Villa Carlotta, the lakeside terraces of the Grand Hotel Tremezzo, and the short hop to Isola Comacina, the lake's only island. It is a coast made for slow mornings among camellias and azaleas. What it does not give you is something to take home and make again. That is where we come in: a half-day in the kitchen, hands in the flour, learning a real technique you will use long after the holiday.

We are not in Tremezzo — we are in central Como, at the south-western tip of the lake, a few minutes' walk from the Duomo and Piazza Cavour. For a day already built around villas and ferries, a class in town slots in neatly.

How to reach us from Tremezzo

The western shore connects to Como mainly by water and by road:

• By fast ferry: the quick hydrofoil from Tremezzo to Como takes around 50 minutes and drops you in Piazza Cavour, on the lakefront — we are a short, flat walk inland from there.
• By bus: the C10 line runs the western shore down to Como; allow around an hour or a little more depending on traffic and the day.
• By car: roughly 35–40 minutes along the lake road in light traffic. Use a car park near the centre and reach us on foot.

Our afternoon sessions suit garden visitors well: see Villa Carlotta or walk the Greenway del Lago in the morning, then come down to Como to cook. Tell us your ferry and we'll point you to the best session time.

What to pair it with

The Tremezzina rewards a full, unhurried day:

• Villa Carlotta for the gardens and the sculpture gallery, then a coffee on the terrace.
• The Greenway del Lago, the gentle lakeside walking path threading the villages.
• Nearby Lenno and Villa del Balbianello — the headland villa seen in James Bond and Star Wars.
• An afternoon class with us in Como, then the ferry home along the lit shore. See more ideas in our things to do in Como guide.

What you'll cook

You knead your own panetto of flour and eggs; while it rests there's a spritz lesson — build your own Aperol or Campari spritz and drink it as your aperitivo. Then you roll the sfoglia by hand with a wooden matterello, shape your pasta, and sit down to eat what you made, finishing with gelato topped with a few drops of Traditional Balsamic Vinegar of Modena DOP. Choose your dish: the flagship Tagliatelle with fresh tomato, Tagliatelle with ragù Bolognese, green Ravioloni with ricotta, or Farfalle and Garganelli with ragù.

Practical details

Classes are 150 euro per person, run about three hours, and take up to 12 guests; larger private groups are arranged at a special rate on request. There's no upfront payment — send a request and we confirm by email or WhatsApp. Sessions are taught in English and French as well as Italian. When you're ready, book your cooking class or read how it works first.

You might also like

• Cooking classes across Lake Como — the overview for every shore.
• Cooking class from Menaggio — your nearest neighbour on the western shore.
• Private cooking class in Como — for couples, friends or a family group.