Spritz and pasta, taught step-by-step. This 3-hour class in Rome has you working like a cook—first with a classic Aperol Spritz, then with fresh pasta shapes you make yourself, right near Piazza Navona.

I love that it’s hands-on from minute one, not a passive tasting. I also like the chef-led focus on technique, so you leave knowing what to do next time you’re making dinner at home.

Two big wins for me here: you actually learn to prepare a true Aperol Spritz, and you get the real pasta practice—fettuccine and maltagliati from scratch. You also eat what you make, with a meal that includes wine (or a non-alcoholic option), plus Limoncello or coffee, and a proper dessert: tiramisu.

One consideration: this is a structured class for 3 hours, so it won’t feel like a long, free-form food tour where you linger all day.

Quick hits before you go

• Make fettuccine and maltagliati from scratch with chef help
• Practice the classic Aperol Spritz as part of the experience
• Eat your creations with sugo al pomodoro and basil pesto
• Get included pairings: wine (or non-alcoholic), plus Limoncello or coffee
• Finish with tiramisu after your pasta lunch-style meal

Why this Spritz-and-pasta class near Piazza Navona feels so right

Rome is great for wandering, but it’s also great for doing. This experience scratches that itch: you’re not just looking at food culture—you’re making it. In a few hours you’ll go from dough to shapes, then to sauce and a cocktail you can replicate.

I especially like that it’s built around two iconic Italian pleasures in one go: a spritz you can handle at home, and pasta you can actually form with your own hands. It’s the kind of activity that turns a normal evening into a memory you can repeat—without needing a reservation for a fancy restaurant.

The location helps too. The class starts in the Rome area just steps from Piazza Navona, which makes it easy to pair with an afternoon of sightseeing before or after.

Where you meet: Via Giuseppe Zanardelli 14, Restaurant Gusto

You’ll start at Via Giuseppe Zanardelli 14, at Restaurant Gusto, and the activity ends back there. That matters more than it sounds: you’re not sent across the city, and you’re not stuck coordinating transport right when you’re hungry.

Plan to arrive a bit early. Even if you’re familiar with Rome streets, you’ll want a couple of minutes to get oriented, find the restaurant entrance, and settle in before the class starts.

Also note the practical details: the instruction is in English, and the experience is described as wheelchair accessible. So it’s designed to be straightforward to join, not a “only for insiders” setup.

First taste: welcome spritz and bruschetta to get you cooking

The experience doesn’t start with flour flying—it starts with food and a drink. You get a welcome drink: a Spritz. That’s not just a nice touch. It puts you in the right rhythm for the class right away, and it fits the theme without feeling like a random bar stop.

You’ll also have bruschetta—toasted bread with tomatoes, basil, and oregano. It’s the kind of simple starter that makes sense in a pasta class. It’s filling enough to keep you comfortable while you learn dough, but not so heavy that you feel weighed down before your main course.

If you like meals that flow, this one does. You’ll move from sipping to cooking with a clear progression: drink, snack, then technique.

Making the perfect Aperol Spritz: more than mixing a drink

The headline here is the spritz. You don’t just watch someone else make it—you learn the art of preparing a true Aperol Spritz as part of the experience.

That matters for two reasons. First, it turns the “cocktail hour” into a skill, so you can repeat it later. Second, it keeps the class lively—because you’re working with taste and timing while your pasta training is still fresh in your mind.

And you’re not sent home with only theory. At the end, you’ll also enjoy your meal with included beverages. The class includes a glass of wine or a non-alcoholic beverage, plus Limoncello or coffee. So your spritz education lands in a fuller tasting moment rather than fizzling out at the beginning.

Small practical tip: if you’re driving later or you just don’t want alcohol, you’ll still be able to choose non-alcoholic options since the class includes one. That makes it easier to enjoy the experience without forcing alcohol.

Fresh pasta practice: fettuccine and maltagliati from scratch

Now the main event: pasta. The class is built around authentic techniques, and you’ll create two pasta types from scratch—fettuccine and maltagliati.

Here’s what you should care about if you want value from a cooking class: making fresh pasta is not just a meal. It’s a tactile lesson in dough. You learn how it behaves, how you shape it, and what it takes to get it to the stage where it’s ready for sauce.

You’ll also learn how maltagliati fit into Italian home cooking. Maltagliati are irregular pieces, not perfectly uniform shapes, and that’s the point. It’s a reminder that pasta doesn’t have to look like a factory product to taste right. For many people, that’s the big attitude shift that makes the class worth it.

Fettuccine, on the other hand, is the cleaner, ribbon-style shape. Doing both is a smart way to cover range: one pasta form emphasizes a classic look, and the other helps you understand the flexibility of handmade pasta.

And because this is chef-led, you’re not doing it blind. The emphasis is on proper technique, not just “try and hope.” The experience is described as led by a top chef, and the structure reflects that: you’re guided through the process, then you eat what you make.

Sauces you’ll learn to pair: sugo al pomodoro and basil pesto

You’ll finish the pasta work with sauces. The experience includes two options: sugo al pomodoro and basil pesto. The goal isn’t just to taste; it’s to understand pairing.

Based on what’s included, you’ll have fettuccine with sugo al pomodoro and maltagliati with basil pesto. That’s a great way to compare two common Italian flavor paths:

• Tomato sauce for comfort, freshness, and a classic Roman/Italian feel
• Basil pesto for herb-forward richness and a bolder punch

If you’ve had pasta in restaurants before, this comparison is where the lightbulb moments happen. You start noticing how sauce style changes the pasta experience. Even if the pasta is similar in texture, the flavors move the whole meal.

Also, you won’t be leaving sauce decisions purely to chance. The class is framed around learning to make the meal choices, not just getting served.

Your meal arc: wine or non-alcoholic drinks, Limoncello, coffee, and tiramisu

Once the cooking is done, you eat in a way that feels like a real Italian meal rather than a snack at the end. You’ll enjoy your creations as a meal, with a glass of wine or a non-alcoholic beverage included.

Then comes the sweet ending: tiramisu. It’s included, and it’s the kind of dessert that keeps the experience feeling complete. If you’re the type who likes “teach, eat, finish” experiences, this checks that box.

And there’s a second finishing flourish depending on your preferences: you’ll also get Limoncello or coffee. That matters because it gives the class a Roman/Italian after-meal rhythm. You can choose the lighter, citrusy Limoncello vibe or go for coffee if you prefer a more traditional post-dinner hit.

One practical note: this is a 3-hour experience. That means the meal portion is designed to be satisfying without turning into a slow dinner. If your ideal day involves lingering for hours with unlimited food, plan for a separate meal later. If you want a focused, high-quality culinary experience, this timing is a plus.

Price and value: $85.41 for 3 hours of real cooking

Let’s talk money without hand-waving. The price is listed at $85.41 per person for a 3-hour class. For Rome, a cooking class at this length can go either way—some are expensive because they’re mostly tasting, and some are expensive because you’re paying for the “show.”

This one reads as good value because you’re paying for multiple real components:

• A hands-on spritz experience (not just drinking one)
• Fresh pasta making: both fettuccine and maltagliati
• A full included meal arc: bruschetta, your pasta meal with sauces, tiramisu
• Included drinks: welcome Spritz, plus wine or non-alcoholic, plus Limoncello or coffee
• Water included

In other words, you’re not just buying ingredients and a few tastings. You’re getting structured instruction, a meal that’s built around what you make, and alcohol/non-alcohol options folded in.

If you often buy cooking classes on trips, you’ll likely feel you’re getting a fair deal here because the included food and drinks reduce the extra spending you’d normally do on the same day.

Who should book this and who might skip it

I think this class fits best if you:

• Want an active food experience rather than a restaurant-only trip
• Like Italian drinks and want a replicable Aperol Spritz method
• Enjoy hands-on technique—especially pasta shaping
• Want a class you can attach to a sightseeing day near Piazza Navona

You might skip it if:

• You’re looking for a long, sit-down dinner experience instead of a 3-hour skill session
• You only want to eat and don’t want any cooking involvement
• You prefer classes that offer lots of menu variety beyond what’s provided

There’s also a simple reality: you’ll be making specific items (fettuccine and maltagliati) and eating what comes with the program. That’s the trade for a well-run, structured class.

Should you book Aperol Spritz & Pasta Making in Rome?

Yes, if you want a fun, hands-on Roman food moment that includes both cocktail skills and real pasta making. The biggest reason to book is the combination: you learn two techniques (spritz and pasta) and then eat the results with included wine or non-alcoholic drinks, Limoncello or coffee, and tiramisu.

If your trip already has a lot of big-ticket meals planned, this class still works because it’s a different kind of experience. You’re not paying for another restaurant you’ll forget in a week. You’re paying to learn and then enjoy.

If you’re the kind of traveler who likes to take one “I can do that at home” skill back with you, this is a strong pick.

FAQ

How long is the Aperol Spritz & Pasta Making experience?

It lasts 3 hours.

Where does the experience start in Rome?

The meeting point is Via Giuseppe Zanardelli 14, Restaurant Gusto. The class ends back at the meeting point.

Is the class taught in English?

Yes, the instructor teaches in English.

What pasta will I make?

You’ll make fresh fettuccine and maltagliati from scratch.

What sauces and food are included?

The experience includes maltagliati with basil pesto and fettuccine with sugo al pomodoro, plus bruschetta and tiramisu dessert.

What drinks are included?

You’ll get a welcome Spritz, and during the meal you’ll have a glass of wine or a non-alcoholic beverage, plus Limoncello or coffee.

Is the experience wheelchair accessible?

Yes, it is described as wheelchair accessible.

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