Napoli: Corso di Cucina per Pasta Fresca e Gelato con Chef Locale

We have done “cooking” classes in other countries, which disappointed us as we stood by and watched someone else cook. Or maybe dumped one bowl into another and stirred, and that was “cooking”. With this class, the Chef did the cooking, but we did much of the preparation. We started with making the tiramisu (the gelato making was not available that day). Then we moved onto make the pasta dough and ravioli and fettuccini. Ingredients had been pre-measured for us to save time, and so was the ravioli filling (ricotta, Parmesan, and black pepper). Once cooked, the Chef mixed the fettuccini with melted butter, garlic, and Parmesan. He also had a frying pan with San Marzano tomatoes garlic, and basil. That was our ravioli sauce. It was a fun class, and great food. We really enjoyed this one.