Cooking Class in Palermo - fresh pasta and tiramisù

About this tour

Learn to roll, fill and fold pasta by hand in a Palermo cook's modest workshop, using tools passed down through generations and ingredients sourced from neighbourhood markets that morning. Over three hours you'll master fresh egg pasta and stuffed shapes, then build a proper tiramisù from scratch. The session wraps with sitting down to eat what you've made, wine included. Book with at least one other person.

Highlights

• Hand-roll tagliatelle and fill ravioli with a practising home cook
• Work with vintage kitchen equipment, grandmother's original kit
• Source ingredients together at historic local markets beforehand
• Build tiramisù from mascarpone, coffee and ladyfingers
• Eat lunch and dinner featuring your own dishes, wine poured

What to expect

You'll arrive at a small working kitchen space—unpretentious, real—where your host teaches by doing alongside you rather than lecturing. Expect your hands in dough, learning the pressure and rhythm of shaping pasta. You'll visit local markets to pick seasonal produce and specialty items, then return to prepare everything methodically. There's repetition and muscle memory involved; by the third piece of pasta, your hands start to understand the shape. Tiramisù comes next, then you sit together and eat your work with wine. It's not a polished cooking school; it's intimate and practical.

Good to know

Minimum two participants required. Public transport reaches the location easily. Wear clothes you don't mind getting flour on. Not suitable if pregnant. Three hours covers prep, shopping, cooking and eating unhurried.