REVIEW · ROME
Rome: Enjoy Spritz and Pasta Making in Piazza Navona
Book on GetYourGuide →Operated by Eat and Walk Italy · Bookable on GetYourGuide
A great Rome meal starts with flour on your hands. This hands-on class has you crafting a spritz and making two fresh pastas right near Piazza Navona. You finish by eating what you make with classic sauces, wine, and a sweet Italian close.
What I like most is the combo of practical skills and real payoff: you learn the build for a proper spritz cocktail and you cut pasta into two shapes, not just one. The other standout is the meal at the end, with your homemade pasta paired with sugo al Pomodoro and basil pesto, plus tiramisu.
One thing to consider: this is active. Pasta dough is messy work, and alcohol is only for people 18+. If you’re expecting a sit-back-and-watch show, this one may feel like work.
In This Review
- Key things to know before you go
- Piazza Navona area: why the location matters
- The menu you’ll actually master: spritz plus two fresh pastas
- A realistic 2.5-hour flow (and what each part is for)
- Spritz-making: more than mixing a drink
- Two pastas, two textures: fettuccine and maltagliati
- Sauces that teach you why Italian cooking works
- The meal: wine, limoncello, tiramisu, and a proper ending
- Chef energy and teaching style: what you can count on
- Price and value: what $88 buys in central Rome
- Who should book this class (and who might not)
- Practical tips before you walk into Restaurant Gusto
- Should you book Spritz and Pasta Making near Piazza Navona?
- FAQ
- How long is the experience?
- Where do I meet?
- What do I make during the class?
- What food is included with the class?
- Is alcohol included?
- Are there age restrictions for alcoholic drinks?
- Is the class taught in English?
- Is the activity wheelchair accessible?
- Are pets allowed?
- Can I cancel and get a full refund?
Key things to know before you go
- Hands-on spritz and pasta: you actively make the cocktail and the dough, not just taste
- Two pasta styles: fettuccine and maltagliati from scratch
- Classic sauces you build on purpose: sugo al Pomodoro and basil pesto
- Included feast: bruschetta, two pasta dishes, tiramisu, and drinks
- Chef-led teaching: clear, step-by-step guidance that fits beginners
- Central location: meeting point is right by Piazza Navona area, ideal for walking plans
Piazza Navona area: why the location matters
Rome cooking classes are everywhere. This one has an edge because it’s steps from Piazza Navona’s orbit. That means your “after class” plan is easy: you can walk off the meal through streets that already feel like Rome’s postcard version.
Also, starting here helps you dodge the common Rome problem: spending your whole day in transit. Instead, you get a focused 2.5 hours of food-making, then you’re free to roam at your own pace with no extra logistics drag.
You can also read our reviews of more cooking classes in Rome
The menu you’ll actually master: spritz plus two fresh pastas
The headline skills are simple to remember, and that’s a big plus.
First, you’ll learn to prepare the perfect Spritz. You get a welcome spritz at the start, then you’ll make your own. You’re not guessing either—you’re guided through the process so you can recreate the drink later without needing a bartender’s secret handshake.
Second, you’ll make fresh pasta dough and turn it into two different shapes: fettuccine and maltagliati. Maltagliati, with its irregular, rustic cut, is a great reminder that handmade pasta doesn’t have to look machine-perfect to taste right. You’ll leave with an appreciation for the small decisions that change texture and bite.
A realistic 2.5-hour flow (and what each part is for)
This class is built like a good cooking rhythm: start with drinks and snacks, switch to hands-on technique, then sit down and eat.
You begin with a welcome spritz plus bruschetta—toasted bread with tomatoes, basil, and oregano. It’s a smart warm-up. While you’re snacking, you can get comfortable with the setting and the people around you before flour enters the chat.
Next comes the cocktail work. You’ll follow the steps to build your spritz and learn what makes it feel balanced, not just sweet. Then you shift into pasta mode: making the dough, then learning the specific way to form and cut it into fettuccine and maltagliati.
After the hands-on portion, the class transitions into sauce-and-eating time. Your meal includes two classic pairings: sugo al Pomodoro and basil pesto. You’ll also get tiramisu, plus wine (or a non-alcoholic beverage), and finish with either limoncello or coffee.
The whole structure makes sense for a short experience. You get technique, context, and a full meal, without turning the night into a marathon.
Spritz-making: more than mixing a drink
I like that the spritz isn’t treated like a throwaway activity. You start with one, then you learn how to do the same thing yourself.
Why that matters: a lot of cooking classes give you a drink at the beginning, then focus only on food. Here, the spritz is part of the core skill set. You’ll also notice the class aims for balance—your drink isn’t just a sugary shortcut. It’s a proper Italian aperitivo move, and the included limoncello finish makes the theme feel complete.
If you’re the type who always orders a spritz while traveling but never figured out what you were ordering, this is the moment to fix that.
Two pastas, two textures: fettuccine and maltagliati
Making pasta from scratch is one of those skills that sounds fancy until you’re doing it. Then it’s just steps. Knead, roll, cut. The difference is that your “steps” are guided until you understand what you’re looking for.
Fettuccine is your smooth, classic strip. It’s great for sauce cling because it has the right width to hold flavor without turning into a tangle. Maltagliati, on the other hand, is irregular by design. Its handmade cut is perfect for catching sauce in the uneven corners.
A useful mindset for this part: don’t chase perfection. The class is built to show you how shape affects the eating experience, not how to win a pasta beauty contest.
Sauces that teach you why Italian cooking works
Your sauces are two Roman-and-Italian favorites for a reason: they let you taste pasta with contrasting flavors.
With sugo al Pomodoro, you’re working with tomato-forward comfort—simple, but you can taste the importance of quality and balance. With basil pesto, you’re in herb intensity territory. It’s the kind of sauce where you can’t hide behind complicated techniques. If something is off, you’ll notice.
Eating both with pasta you made yourself is what turns the class from a fun night into a real skill lesson. You stop treating pasta as a box product and start understanding it as a system: dough + shape + sauce.
The meal: wine, limoncello, tiramisu, and a proper ending
The included meal is one of the best parts of the value. You’re not just sampling a bite here and there.
You’ll sit down for your homemade pasta dishes with the two sauces, then move to tiramisu. You’ll also get a glass of wine or a non-alcoholic beverage. The finish is limoncello or coffee, which makes the overall experience feel like a complete Italian evening instead of a class that ends with leftovers.
One practical note: alcoholic beverages are only for participants over 18. If that matters in your group, you can plan around wine/other alcohol being available only to adults, while non-alcoholic options are included.
Chef energy and teaching style: what you can count on
The feedback on instruction is consistently positive, and the names that pop up include chefs and instructors such as Chef Maria, Chef Tiziana, Lori, Jessica/Jess, and Leo. That variety tells me the teaching style is strong across different leaders, not dependent on one single person.
What shows up again and again in real-world comments is how much they help you through the steps. People describe getting personal attention and leaving with pasta that turned out well—even if they started as absolute beginners. Even better: multiple comments point to a relaxed atmosphere that doesn’t shame you for struggling with dough.
And yes, expect a bit of physical effort. You might get a little flour on you. That’s part of the deal.
Price and value: what $88 buys in central Rome
At $88 per person for about 2.5 hours, you’re paying for more than a cooking demo. You’re covering instruction, ingredients, and a full meal with drinks.
Look at what’s included:
- a welcome spritz
- bruschetta
- both pasta dishes you help make (fettuccine and maltagliati)
- two sauces (sugo al Pomodoro and basil pesto)
- tiramisu
- wine or non-alcoholic beverage
- limoncello or coffee
- water
That package is the real value story. In Rome, a decent meal plus drinks can add up fast. Here, a big portion of your payment is doing double duty: you’re not just eating, you’re learning, and you’re eating what you learned.
Also, the location matters for value. Being near Piazza Navona means fewer time-costs for getting around. You’re paying for an experience that’s easy to slot into your Rome day.
Who should book this class (and who might not)
This works well if you want:
- hands-on cooking, not just watching
- a fun, social activity that ends with a meal
- a taste of Roman/Italian everyday culture—aperitivo spritz + classic pasta shapes
It’s also a good fit for families with older kids. Some comments mention instructors being welcoming with children and making it feel doable for younger groups (with the important caveat below).
It’s not suitable for children under 4, and pets aren’t allowed. And if you’re strongly averse to messy, active tasks, consider whether a cooking class style is your thing.
Practical tips before you walk into Restaurant Gusto
Your meeting point is Restaurant Gusto – Eat and Walk Italy, located in the Piazza Navona area. Plan to arrive a few minutes early so you can settle without rushing.
Wear comfortable clothes you don’t mind getting flour on. Bring your appetite. And come with one goal: learn how to recreate the spritz and pasta steps back home, not just collect photos.
If you want the most from the class, pay attention to the “why” moments—how texture changes as you work the dough, and how sauce choices affect what you taste.
Should you book Spritz and Pasta Making near Piazza Navona?
I think this is a strong pick if you want a hands-on Rome food experience that ends with an actual meal you can be proud of. The best reason to book is simple: you leave with two skills—spritz-making and fresh pasta—plus a full Italian dinner structure (bruschetta, two pasta dishes, tiramisu, and classic finishes like limoncello or coffee).
Book it if you enjoy learning in a relaxed, chef-led setting and you’re okay with getting a little messy. Skip it only if you’d rather observe than participate, or if your group needs alcohol-free experiences only (though non-alcoholic drinks are included, and alcohol is limited to 18+).
FAQ
How long is the experience?
It runs for 2.5 hours.
Where do I meet?
You meet at Restaurant Gusto – Eat and Walk Italy.
What do I make during the class?
You make your own Spritz and prepare fresh fettuccine and maltagliati from scratch.
What food is included with the class?
Included items are bruschetta, Maltagliati with basil pesto, fettuccine with sugo al Pomodoro, and tiramisu. Water is also included.
Is alcohol included?
A welcome spritz is included, and you also get a glass of wine or a non-alcoholic beverage. Limoncello or coffee is included at the end.
Are there age restrictions for alcoholic drinks?
Yes. Alcoholic beverages are only for participants over the age of 18.
Is the class taught in English?
Yes, the instructor is English.
Is the activity wheelchair accessible?
Yes, it is wheelchair accessible.
Are pets allowed?
No, pets are not allowed.
Can I cancel and get a full refund?
Yes. You can cancel up to 24 hours in advance for a full refund. You can also reserve now & pay later.
If you tell me when you’re in Rome (and whether you’re traveling as a couple, with kids, or with friends), I can help you pick the best time to slot this into your day near Piazza Navona.
