Pizza starts with discipline, not luck. In this Milan class, you make Neapolitan pizza and classic tiramisu from scratch, then sit down and eat what you made, and you get an included wine tasting with both red and white. I also like that the teaching focus is practical, with step-by-step technique, and that the chef has a Michelin-level background. One thing to consider, it is a tight 2 hours, so if you hate busy schedules or need very slow pacing, you may want to choose a different activity.

You meet at a straightforward spot in central Milan, then work hands-on in a clean, organized kitchen setting with an English-speaking chef, such as Francesco or Liù, depending on the session. The format moves fast, tiramisu first so it can set in the fridge while you tackle pizza dough and baking.

Key Things to Know Before You Go

• Neapolitan pizza technique, taught like a craft, not a shortcut
• Tiramisu assembled then chilled, so you taste it at the right moment
• Wine tasting included, with both red and white Italian wines
• Small-group class with an English instructor, easy to ask questions
• Recipe booklet to take home, so you can repeat the results later

Finding the Kitchen at Via Lodovico Settala, Ring 18

Plan on arriving a few minutes early. Your meeting point is Via Lodovico Settala n.1, ring at number 18. The location is easy to reach by subway, with the nearest stops Porta Venezia or Repubblica.

If you want to walk, it is about 2 km from Milan Cathedral, roughly a 25-minute stroll. That can be a nice way to get oriented in Milan first, but if you arrive hungry and on time, subway is the calmer option.

Also note the class ends back at the meeting point, so you are not stuck figuring out a separate drop-off.

A Fun Two-Hour Timeline That Feels Like Food, Not Lectures

This is a 2-hour hands-on cooking class. You are not just watching. You are making two Italian favorites, pizza and tiramisu, and then tasting everything you create.

The day runs in a smooth sequence:

1. Start with tiramisu preparation.
2. Assemble the tiramisu, then it chills in the fridge.
3. While it sets, you move to pizza dough and shaping.
4. You bake your pizza, then you eat it.
5. You finish by tasting the tiramisu once it has set.

Because the schedule is built around chilling time and bake time, it works well even if you are a beginner. The pace may feel concentrated, but it also means you leave with full stomach confidence, not just a lesson.

Tiramisu First: Building the Cream and Assembling With Purpose

The class starts by focusing on tiramisu, and that is a smart choice. You will make the cream and then assemble it. The key point is that the tiramisu needs time to set in the fridge, so your timing is planned for you.

What I like about this approach is that you are not stuck waiting around. You get a real task right away, then you switch gears to pizza dough while the tiramisu chills. It keeps the energy up, and you still get the satisfying pay-off of tasting it at the right texture.

As you work, pay attention to the small steps, because tiramisu is all about consistency. Your instructor explains what you are doing and why, so even if you have never made it before, you can follow the logic behind each stage.

Pizza Dough and Baking: Getting Neapolitan Results Without Guesswork

When it is time for pizza, you jump into the dough. The class is designed around making authentic Neapolitan pizza from scratch, with an emphasis on technique and the reasoning behind each step.

A big value here is the teaching style. The chef is described as having worked in Michelin starred restaurants, and that matters because you get more than a recipe card. You get guidance on what to watch for and the common pitfalls that separate decent pizza from truly great pizza.

A few practical things to expect in the pizza portion:

• You make your dough from scratch rather than relying on ready-made bases.
• You learn the methods that affect texture and bake results.
• You bake your own pizza, so you can connect technique to outcome immediately.
• You eat your creations at the end, which turns the lesson into a meal.

Also, Neapolitan pizza is not just about toppings. It is about the dough handling and heat. The class teaches that difference, and you will likely leave understanding why some home attempts end up thick, dense, or underbaked.

What the Wine Tasting Adds to Dinner

You also get an included wine tasting featuring a selection of Italian wines, with both red and white. This is not a separate event you squeeze in. It is built into the overall experience, pairing with your time at the table.

How to get the most from the tasting:

• Sip slowly between bites so you can notice how the wine changes the flavor of the food.
• If you are the type who likes to learn, ask simple questions in English. The format is small group, so it is usually easy to get conversation going.

Wine can turn a cooking class into something more social. Even if you do not consider yourself a wine person, the tasting makes dinner feel like you are truly doing this like an Italian meal, not only cooking.

Clean Kitchen, Small Group, English Instruction That Actually Helps

This is offered as a class with a professional chef in a small group. That small-group setup is where a lot of the value hides. When you are working with dough, timing, and assembling desserts, you need real feedback.

The instruction is in English, so you can focus on technique instead of translating steps in your head. Reviews also highlight instructors who are patient, communicative, and easy to talk to, including Francesco and Liù.

If you are traveling solo, this setup can feel comfortable. If you are a couple, it can turn into a shared activity where you both get hands-on instead of watching one person work.

Dinner With What You Make, Plus a Recipe Booklet

You are included for dinner with both pizza and tiramisu, and you eat everything you prepare. That matters more than it sounds. Cooking classes sometimes end with food that is mostly someone else’s. Here, you should expect the food to be your work.

You also take home a recipes booklet. That is a big deal if you want to recreate the results. A booklet makes it easier to remember what you did, and it helps you repeat the method instead of only remembering the final taste.

Price and Value in Milan, Around $73.64 Per Person

At $73.64 per person, this is not an impulse buy if you are trying to stretch a budget. But it can be good value for the Milan math, because you are paying for more than ingredients.

You are paying for:

• Hands-on instruction from a professional chef with Michelin starred restaurant experience
• A full meal based on your own cooking, pizza plus tiramisu
• An included wine tasting with red and white Italian wines
• A recipe booklet you can use later
• A small-group setting with English instruction

If you were to price these separately, the class starts to look more reasonable. Even if you only care about the food, the wine tasting and dinner included reduce the add-ons cost. If you love learning practical cooking techniques, the value jumps again, because the real payoff is in what you can do after the class.

Who This Class Suits Best, and Who Might Prefer Something Else

This cooking class is a great fit if you want an authentic, hands-on Milan experience that is still doable in a short time window. It also works well if you like Italian food and want to understand technique, not just assemble toppings and call it pizza.

You might enjoy it most if:

• You are comfortable in a kitchen setting and want to learn by doing
• You want a dessert lesson and a savory lesson in one outing
• You like pairing food with wine and tasting through flavors
• You want a meal you can take part in, not only observe

You might choose a different option if:

• You need a very leisurely schedule
• You prefer purely sightseeing over food-focused activities
• You want a class longer than 2 hours to practice at a slower pace

Should You Book This Milan Pizza and Tiramisu Class?

I think it is worth booking if you want a high-skill, practical food experience in a short time. The biggest strength is the combination of Neapolitan pizza technique, tiramisu that you prepare and taste at the right time, and an included wine tasting.

If you are a foodie, a cooking-curious traveler, or simply someone who gets excited by making real dough and real dessert, you will likely leave happy and confident. Just go in with realistic expectations for a tight 2-hour schedule, and you will get the full experience: make it, bake it, eat it, and take the method home.

FAQ

What is the duration of the Milan pizza and tiramisu cooking class?

The class lasts 2 hours. Starting times vary, so you need to check availability for the schedule.

Where does the class meet in Milan?

You meet at Via Lodovico Settala n.1, ring at number 18.

How do I get there using public transportation?

The nearest subway stops are Porta Venezia or Repubblica.

What will I cook during the class?

You will learn to make Neapolitan pizza dough from scratch and prepare tiramisù cream and assemble the tiramisù.

Do I get to eat what I make?

Yes. Dinner with pizza and tiramisu is included, and you eat your culinary creations.

Is wine tasting included?

Yes. The experience includes a wine tasting with a selection of Italian wines, including both red and white.

Is the class taught in English?

Yes, the instructor teaches in English.

Is the group size small?

The class is described as being with a professional chef in a small group.

What should I take home?

You receive a recipes booklet that you can use to make the dishes again at home.

Can I cancel for a refund?

Free cancellation is available up to 24 hours in advance for a full refund.