About your host, Giuseppe: "I'm Giuseppe, or Pino to my friends! In the kitchen I find peace from everyday stress. For many, food is a problem, for me, it's the solution to my problems. So eat and drink and remember that at the table, you don't get old!"
This experience has been hand selected by Eatwith, the world’s largest community for authentic culinary experiences. Eatwith experiences are top rated on TripAdvisor and are loved by thousands of travelers from around the world!
Discover the simplicity of fresh pasta and learn how to make it, too!
With fresh, genuine ingredients, learn how to make 3 special pastas and then enjoy them for dinner.
• Cook and enjoy three delicious pasta specialities, plus dessert
• Prosecco and wine are included
• In a Neapolitan house with a wonderful view of the Gulf of Naples
• Communal cooking class and dinner for 2 to 8 people
Cancellation Cutoff: 24 hours
Cancellation Notes: For a full refund, cancel at least 24 hours in advance of the start date of the experience.
Confirmation will be received at time of booking
Not wheelchair accessible
Guests need to communicate if they have any food restrictions (allergy, special diet, etc.)
This tour/activity will have a maximum of 8 travelers
Fresh pasta cooking class and dinner with a view in Naples is hosted by Eatwith Naples. Read reviews, discover additonal experiences or contact on Tripadvisor.
Fresh pasta cooking class and dinner with a view in Naples will start at 7:00 PM.
Fresh pasta cooking class and dinner with a view in Naples cancellation policy: For a full refund, cancel at least 24 hours in advance of the start date of the experience.
Fresh pasta cooking class and dinner with a view in Naples price starts from $53.13.
EatWith is the world’s leading community for authentic food experiences with locals, in 130+ countries. Through dinner parties, supper clubs, cooking classes, and food tours in private homes and special venues, EatWith connects hand-selected local hosts with travelers seeking unique, immersive food experiences.
