Fresh dough and espresso-sweet tiramisù in Milan.

This 2-hour class is a hands-on way to learn the heart of Italian comfort food, with a Michelin-trained chef guiding you step by step and wine (Prosecco plus Italian red) keeping the mood easy and social. You’ll start with tiramisù, let it rest while you move on to pizza, then bake your own pie and sit down together to eat what you made.

I especially like the mix of real technique and real participation: you’ll make pizza dough from scratch and assemble your own tiramisu portion, not just watch it happen. The small-group setup means you get clearer guidance than you would in a big cooking demo.

One possible drawback: it’s only 2 hours, so if you want slow, deep practice (or you’re brand-new and need extra time), you may want to come with a good attitude toward moving at a steady pace.

Key things to know before you go

• Michelin-trained instruction focused on the why behind pizza dough and dessert details
• Tiramisù first, then a fridge rest while you switch gears to pizza
• Neapolitan pizza dough from scratch, with toppings and baking done by you
• Prosecco and Italian red wine included during the experience
• English instruction with friendly, patient teaching from instructors such as Denisse/Denise, Francesco, and Liù/Liu
• Vegetarian and gluten-free options available on request

Pizza and tiramisù in Milan: the real value of this 2-hour class

This isn’t a passive food tour. It’s a working class, where you’ll actually knead dough, shape and top a pizza, and assemble tiramisù. That matters in Milan, because it’s easy to eat great pizza here without learning how to recreate it. This experience gives you the skills and the confidence to do it at home—without turning your kitchen into a science lab.

You start with tiramisù, which is a smart flow. Dessert gets going immediately, then you step away while it rests in the fridge. That break keeps the timing smooth and also means you’re not just standing around waiting for the oven. After dessert, you move into pizza—stretching and shaping your dough, adding toppings, then baking. Finally, you sit down and eat your own food with wine, which turns the whole thing into a meal, not a chore.

At $77 per person for about two hours, the value comes from three areas: (1) professional chef coaching, (2) hands-on preparation of both dishes, and (3) included drinks. In many cooking experiences, wine can be treated like an afterthought. Here, the wine part is built into the session rhythm, from Prosecco to a robust Italian red.

Finding Via Lodovico Settala: getting to the class without stress

The meeting point is Via Lodovico Settala n.1, and you’ll ring at number 18. It’s easiest if you plan a simple landmark route rather than trying to hunt the building on the fly.

Here are your easiest ways in:

• Subway: the nearest stops are Porta Venezia or Repubblica
• Walk from Milan Cathedral: about 2 km and around 25 minutes on foot

In a city like Milan, those details save time. If you’re arriving by public transit, your plan is: get off at Porta Venezia or Repubblica, then walk straight to Via Lodovico Settala and ring number 18. No complicated transfers. No guesswork.

Tiramisù first: cream work, individual assembly, and the fridge rest

The class kicks off with tiramisù, and you’ll go through it in the order that makes sense in real kitchens. You’ll prepare the cream, then assemble your own individual portion. After assembly, you let it rest in the fridge while the session transitions to pizza.

Why that sequence is worth your attention: tiramisù isn’t only about ingredients. It’s about timing and texture—how the flavors set and how the cream holds together after assembly. Even if you’re not a pastry person, you’ll get practical guidance on what the mixture should look like and how to build your portion so it stays creamy and balanced.

Also, the individual portion approach is great for beginners. It keeps expectations clear and helps you practice the steps you’ll want to repeat later. When you return to tiramisù at the end, you’ll be eating something you built, not something prepared off-camera.

Making Neapolitan-style pizza dough from scratch (the part most people skip)

Then comes pizza dough from scratch—one of the most satisfying parts of this class because it’s hands-on from the start. You’re guided step by step while you prepare the dough and learn the basic moves needed for a good result.

What I like here is that the chef coaching isn’t just about procedure. The instruction focuses on the cues that tell you whether your dough is on track—especially around ingredient handling and texture. That’s echoed by the way instructors have been described as patient and clear, with a teaching style that helps you understand what to look for, not only what to do.

You’ll also learn how pizza dough becomes pizza dough: shaping, topping, and preparing for baking. The whole point is to help you understand the difference between a decent pizza and a truly great one. The chefs teaching these classes have been described as explaining what separates the two—down to the small technique details that home cooks usually miss.

Shaping, topping, and baking your pizza to eat right there

Once your dough is ready, you shape it, add toppings, and bake it. You’re not waiting politely while someone else handles the oven work. You’ll be involved in the key steps that affect the final outcome: how you shape the crust, how you build the toppings, and when it’s ready to come out.

The baking experience is also where the class stays fun. One common theme in the session feedback is that people felt they were cooking alongside the team, not stuck in the role of student spectator. In some sessions, pizzas were baked in a way that gives you enough time to eat after the first round comes out, so you don’t feel rushed while you’re still learning.

You’ll finish by sitting down together to enjoy what you made. That shared meal is practical, too: you can compare your experience to others and notice differences in shaping or topping choices right away.

Wine pairing with your food: Prosecco, then Italian red

This class includes a guided wine tasting built around Italian drinks—Prosecco (the sparkling start) and an Italian red (the more robust pairing). You’ll enjoy these as you work and as you sit down to eat.

Even if you don’t drink wine, it can still be a useful experience because the focus is on food and pairing as a learning moment, not a forced drinking game. In past sessions, some people noted they don’t personally drink wine, while still enjoying the class and letting friends enjoy the drinks. The real takeaway is that wine is part of the meal atmosphere here, not a separate side activity.

If you’re the type who wants to limit alcohol, I’d just plan to sip slowly and keep water in mind. The class stays centered on your pizza and tiramisù anyway.

Teaching style in English: small group, clear steps, real patience

This is taught in English, and that can make a big difference in a hands-on class. Cooking terms get easier when you’re not guessing. The teaching tone described for these sessions is warm and structured: clear instructions, a friendly welcome, and patience with all skill levels.

It also helps that the class runs in small groups. A smaller group usually means:

• more direct help when your hands are doing something new
• fewer bottlenecks at the counter
• faster feedback when your dough or dessert isn’t matching the goal

In particular, chefs and assistants have been described as communicating clearly and making sure people felt confident by the end. Some sessions also mention getting recipes afterward—useful if you want to recreate the flavors after your Milan trip is over.

Vegetarian and gluten-free options: what you can do in advance

If you have dietary needs, you’re covered. Vegetarian and gluten-free options are available on request. That matters because pizza and tiramisù can become complicated if substitutions aren’t handled carefully.

Your best move: when you book, make the request early and state it clearly. That helps the team prepare ingredients that work with the class format, especially for dough and dessert steps.

Price and value: is $77 per person worth it?

For $77 per person, you’re paying for more than ingredients. You’re paying for:

• a professional chef with Michelin-star experience
• step-by-step coaching in English
• materials and execution of both pizza and tiramisù
• wine tasting (Prosecco plus Italian red)
• a small-group atmosphere where you’re not just watching

Two hours sounds short, but you’re doing two full projects: dessert assembly plus pizza dough and baking. That’s usually where the cost starts to make sense. If you only want to eat great pizza in Milan, you can find that cheaply. If you want to learn how to make it—and actually leave with usable skills—this format is a strong deal.

The value is also boosted by the ending: you sit down and eat everything you made. You’re not paying for a class where half the meal is missing or handed to you in a rushed, unrelated way. Here, you get the payoff.

Who should book this class (and who might not)

This class is a good match if you:

• want a fun hands-on Milan experience that’s also educational
• travel with a partner, family, or group and want shared activity time
• like the idea of learning pizza dough from scratch and assembling tiramisù
• want a break from museum days that still feels “Italian” and meaningful

It can also work well for teenagers, since it’s active, guided, and gives a sense of achievement. People have described it as a highlight of trips, especially when they leave with confidence to cook at home.

You might want to rethink it if:

• you expect a long, slow pace with lots of repetition
• you don’t like working with your hands and would rather observe
• you want a purely non-alcohol experience (wine is included, though you can likely sip lightly)

Should you book this Milan pizza and tiramisù cooking class?

If your goal is to go beyond eating and actually learn, yes—this is an easy recommendation. The combination of Neapolitan-style pizza dough from scratch, individual tiramisù assembly, and included Prosecco plus Italian red makes it a well-rounded use of time in Milan.

Before you book, do one quick check:

• If you can commit to active participation for two hours, you’ll get your money’s worth.
• If you care about dietary needs, request vegetarian or gluten-free in advance.
• If you like clear English teaching and a small-group setting, this fits your style.

FAQ

How long is the Pizza and Tiramisu Cooking Class in Milan?

It lasts 2 hours.

What is the price per person?

The price is $77 per person.

What do I make during the class?

You’ll make Italian pizza dough and bake your pizza, and you’ll prepare tiramisu (including assembling an individual portion).

Is wine included?

Yes. The class includes a guided tasting with Prosecco and Italian red wine.

Is the class taught in English?

Yes, the instruction is in English.

Can I request vegetarian or gluten-free options?

Yes. Vegetarian and gluten-free options are available on request.

Where is the meeting point and how do I get there?

Meet at Via Lodovico Settala n.1, ring number 18. It’s accessible by subway via Porta Venezia or Repubblica, and it’s about a 25-minute walk (around 2 km) from Milan Cathedral.

What are the cancellation and payment options?

You can cancel up to 24 hours in advance for a full refund, and you can reserve now & pay later.