Milan Cooking Class
Pasta making and Italian cooking class

Milan


House

Pick Up

Vegetarian

2.5 hours

Max 15 guests

Market Visiting






Cooking Class Menu

Pasta making
Italian staples dishes

Cooking Class Information

In this class you will learn how to make pasta from scratch. Learning all the basic technique of italian cooking and more. At the end of the course you will sit down and enjoy the food you’ve prepared


About Host


host-Barbara

Barbara



Me and my girlfriend have a restaurant. We are also cooking teacher of the professional cooking school: food genius academy. We speak really good english


Area



The closest station

Porta genova




How to get to the station?

From Cadorna station: 5mins




Free pick up service

This host can pick up you for free from the closest station!



Exact location provided after booking.


FAQ about Pasta making and Italian cooking class | Cooking class by Barbara

  • Is Pasta making and Italian cooking class available for vegans?

    Yes, Pasta making and Italian cooking class has a vegan option.

  • How long is this cooking class by Barbara?

    Duration of this cooking class is 2.5 hours.

  • How much does it cost to join Pasta making and Italian cooking class?

    It costs 130 per person.

  • What is the maximum capacity of Barbara's cooking class?

    Up to 15 people can join Barbara's cooking class.

  • Is Pasta making and Italian cooking class available for vegetarians?

    Yes, Pasta making and Italian cooking class has a vegetarian option.

  • How to get to the place where Pasta making and Italian cooking class being held?

    Please go to Porta genova which takes 5 mins from Cadorna station. Then Barbara (host) will pick you up there!

Additional cooking class information

  • Confirmation

    You will receive the confirmation within 24 hours.

  • Payment

    We accepts these cards on airKitchen.

  • Cancellation

    Cancellations up to 48 hours prior to the class begins will be fully refunded by the airKitchen cancellation policy.


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