Spritz and pasta, just steps from Piazza Navona. This hands-on Rome class pairs cocktail skills with fresh pasta—so you’re not just watching, you’re making and eating.

I love the authenticity of making fettuccine and maltagliati from scratch, with proper technique taught in an easy, practical way. I also love that the Aperol Spritz lesson leads right into your meal, so the class stays fun instead of turning into a lecture.

One possible drawback: at 3 hours, it’s a focused burst. If you want a slow, deep training session for pasta making only, this may feel a bit time-crunched.

Key highlights worth your attention

• Aperol Spritz practice built into the experience, starting with your welcome spritz
• Two fresh pasta types from scratch: fettuccine and maltagliati
• Sauce time that actually matters: sugo al Pomodoro and basil pesto, paired with your pasta
• You eat what you make, with wine or a non-alcoholic drink plus limoncello or coffee
• Bruschetta and tiramisu included, so you leave properly fed

Why this Spritz and Pasta Class Works near Piazza Navona

Rome is great for food. But it’s also easy to end up with a schedule full of “see this, taste that” stops where you never really learn how the dish is built. This class is different because it’s built around two skills you can take home: cocktail-making and fresh pasta shaping.

The location helps too. You meet at Via Giuseppe Zanardelli 14 (Restaurant Gusto), in the Piazza Navona area. That’s ideal when you’re already spending time walking around central Rome, because you can fit the class between sightseeing blocks without needing complicated transit.

This is also a good fit if your trip includes a mix of interests. You get pasta craft, but you also get a proper spritz lesson. And you’re not left with just a couple of bites at the end. You sit down to your creations with drinks and dessert.

Meeting at Restaurant Gusto: arriving ready to cook

You start and end back at Restaurant Gusto at Via Giuseppe Zanardelli 14. Plan to arrive a little early so you can settle in before the kitchen work begins. Since the instructor is English, you won’t need to guess what you’re doing step by step—you’ll get clear guidance.

The experience is 3 hours, and starting times depend on availability. That matters in Rome because the city can run on small schedule changes. If you’ve got evening plans, check the available start times before you commit.

Practical note: wear comfortable clothes that can handle kitchen mess. Pasta making involves dough and flour. Even if the kitchen is tidy, you’ll be hands-on.

Building a true Aperol Spritz during the class

The day starts with a welcome drink: spritz. That’s not just a nice touch—it sets the tone and gets you ready for the cocktail portion of the workshop.

Then comes the real learning: you’ll be taught how to make an authentic Aperol Spritz. You’re not just assembling a drink from a recipe card. The class format is about doing it with guidance, so you learn the sequence and timing that makes a spritz taste the way it should.

Why that matters: cocktails can easily become “sweet, fizzy, and off-balance” if you rush or do things in the wrong order. In this class, the point is to help you build the drink in a way that feels consistent when you try it again later.

If you’re driving your Rome day with food-first timing, you’ll appreciate that this spritz lesson isn’t an add-on. It’s woven into the experience from the beginning.

Making fresh fettuccine: technique you can repeat

Now for the part most people book for: fresh pasta. You’ll learn authentic techniques to make fettuccine from scratch. That means working with dough and shaping it yourself, under the help of the chef-instructor.

Fettuccine is a great pasta to learn because the shape is forgiving enough for beginners, yet specific enough that technique matters. If your goal is to come home and say, I actually made real pasta, fettuccine gives you that win.

During this part of the class, you’ll focus on hands-on steps: mixing and working the dough until it behaves, then shaping it into the right pasta form. Since you’re in a guided setting, you can ask questions when something feels off—like stickiness, dryness, or thickness.

And you don’t just make it and leave. You’ll taste your pasta as part of the meal later, which is what turns a cooking class into a full experience instead of a demo.

Maltagliati and sauce pairing: sugo al Pomodoro or basil pesto

Next up is maltagliati. This pasta style is different from long ribbons, and that’s part of the fun. It gives your hands variety, and it also changes the way you think about cooking. Maltagliati has a more irregular, handmade look, so it feels more personal when you’re shaping it.

You’ll also work with sauces. You’ll choose between sugo al Pomodoro and basil pesto, and your meal is paired accordingly. In the included setup, your maltagliati comes with basil pesto, and your fettuccine comes with sugo al Pomodoro—so you get both flavor directions in one sitting.

This is where the class becomes more than just “make pasta.” It teaches you how sauce choice changes the whole experience.

• Sugo al Pomodoro leans into tomato comfort and a classic Italian profile.
• Basil pesto brings herb brightness and a richer, smoother coating.

If you’re the kind of eater who likes to compare, you’ll enjoy this structure because you’re tasting two distinct combinations back-to-back.

Eating your creations: bruschetta, wine, limoncello or coffee, and tiramisu

After the hands-on cooking, you sit down and actually eat. This is one of the best parts of the format, because the kitchen work can be all hands and concentration—then suddenly you get to relax and enjoy.

Included in your meal:

• Bruschetta (toasted bread with tomatoes, basil, and oregano)
• Your handmade pasta (fettuccine with sugo al Pomodoro, maltagliati with basil pesto)
• Tiramisu dessert
• Wine or a non-alcoholic beverage
• Limoncello or coffee
• Water

That mix makes the meal feel like a real Roman meal, not just a token tasting. The bruschetta gives you a savory start, the pasta is the centerpiece, and tiramisu closes the deal.

For the drinks: you’ll get a wine option but also a non-alcoholic beverage option. And you’ll finish with either limoncello or coffee—so you can choose what fits your evening.

Tip from a practical perspective: if you plan to keep exploring after the class, consider whether you want limoncello or coffee at the end based on how you usually handle alcohol.

Price and value: what you’re really paying for at $85.41

At $85.41 per person, this is not a “grab a ticket, eat a snack” kind of activity. It’s priced like a true workshop—one where you’re paying for instruction, ingredient work, and the fact that you eat what you make.

Here’s what the price covers, based on what’s included:

• A spritz welcome drink
• Bruschetta
• Fresh pasta components and technique time
• Two pasta dishes (fettuccine and maltagliati) with sauce pairings
• Wine or non-alcoholic drink
• Limoncello or coffee
• Tiramisu
• Water

What’s not included is tip or gratuity, and any extra food or drinks beyond the included items.

So is it good value? For the kind of experience you get—hands-on pasta making plus cocktail instruction plus a full sit-down meal—it tends to pencil out well. The biggest value factor is that you’re not just tasting Italian food. You’re learning two craft skills and leaving with a meal that includes dessert and drinks.

If you’re traveling with someone who loves food but isn’t into cocktails, or vice versa, this class can still work because both halves are part of the same cooking session.

Who should book this class (and who might skip it)

This is best for you if:

• You want a hands-on cooking class in Rome rather than a tour where you only sample
• You like learning practical skills you can actually repeat at home
• You enjoy Italian drinks and want an Aperol Spritz lesson tied directly to the meal
• You’re staying near the Piazza Navona area and want something easy to slot in

You might consider skipping if:

• You only want a long, detailed pasta course and aren’t interested in the spritz side
• You’re not comfortable with the idea of a fully planned 3-hour block that ends back at the meeting point

It’s also a solid choice if you prefer instruction in English, since the class is taught in English.

Wheelchair accessibility is listed, which is a big plus if you need that flexibility.

Tips to make the most of your 3 hours in the kitchen

A cooking class goes better when you come in with the right mindset. Here are a few things I’d do so you get maximum value from the time.

First, show up hungry. The class includes bruschetta, pasta, dessert, and drinks, so if you’ve already had a massive lunch, you’ll feel rushed instead of relaxed.

Second, ask questions early. Pasta dough can feel different depending on humidity and how you’re handling it. If something feels strange, speak up while you’re still in the learning phase.

Third, pace the drinks. You get wine or a non-alcoholic beverage with the meal, and a final limoncello or coffee choice. If you want to keep enjoying Rome after, plan your end-of-class choice with that in mind.

Finally, treat it like a skill session, not a performance. The goal is to learn how to shape fettuccine and maltagliati, and how to build that Aperol Spritz so it feels repeatable.

Should you book the Aperol Spritz & Pasta Making experience in Rome?

If you want a fun, practical meal experience where you leave with skills and not just photos, I think this is a strong pick. The combination is smart: cocktail technique + fresh pasta craft + a sit-down meal with wine (or non-alcoholic), limoncello (or coffee), and tiramisu.

Book it if:

• Fresh pasta from scratch sounds fun, not intimidating
• You like the idea of making both fettuccine and maltagliati
• You want your dinner plans to include real instruction, not just tasting

Skip it if:

• You only want a pastry-style class or you want no alcohol-cocktail focus at all
• You’re looking for something longer and more in-depth than a 3-hour workshop

Bottom line: for most people, this is a high-value, hands-on way to eat well in Rome while learning two things you can actually do again later.

FAQ

Where is the meeting point for the class?

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

What pasta and drinks will I make or prepare?

You’ll learn to make fresh pasta from scratch, including fettuccine and maltagliati, and you’ll also prepare an Aperol Spritz.

What’s included in the price?

Included items are a welcome spritz, bruschetta, your pasta with sauce, tiramisu dessert, a glass of wine or a non-alcoholic beverage, and a glass of limoncello or coffee, plus water.

How much does the experience cost?

The price is $85.41 per person.

Is the class taught in English and is it wheelchair accessible?

Yes. The instructor is English, and the activity is listed as wheelchair accessible.

Can I cancel and get a full refund?

Yes. You can cancel up to 24 hours in advance for a full refund.

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