Curso de pasta SIN GLUTEN Roma 3 TIPOS DE PASTA SIN GLUTEN
Descripción
Una experiencia gastronómica donde aprenderás todos los secretos para preparar fantásticos fettuccine y ñoquis artesanales de la mano de nuestro chef Christian. ¡Exclusivamente SIN GLUTEN! Utilizarás la máquina de pasta típicamente italiana y los utensilios de cocina más adecuados para el curso.
Opciones de la excursión
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Qué incluye
Valoraciones de viajeros
Información importante
- Accesible para silla de ruedas
- Los bebés y los niños pequeños pueden ir en un cochecito o en una silla de paseo
- Se admiten animales de asistencia
- Hay opciones de transporte público disponibles en las cercanías
- Hay asientos o sillas infantiles disponibles
- Las opciones de transporte son accesibles para sillas de ruedas
- Todas las áreas y superficies son accesibles para sillas de ruedas
Opiniones(121)
10/10 experience! We were so incredibly lucky to have this class just for the two of us. We learned how to make three types of homemade pasta and of course were able to eat everything we made! I have celiac so being able to learn how to make gluten free pasta from scratch is a miracle! Christian is very professional, knowledgeable, and an absolute joy to have as an instructor. We listened to Italian musical, drank wine, laughed and learned so much. He gave us such useful tips that they were SO easy to take home to then make fresh GF pasta in my own kitchen. Which of course I did! And it was a huge hit, all of our guests couldn't believe that it was gluten free. Make sure to book this class but come hungry! But don't worry if you can't eat everything, you even can get to-go boxes for later. Thank you Christian for an unforgettable experience.
We had a fantastic time at the gluten-free cooking class! Chef Christian made the experience so much fun with great music, wine, and a relaxed atmosphere. I had never made fresh pasta before, so I learned so much throughout the class. Even my husband, who doesn't need to eat gluten-free, said it was the best pasta he's ever had! We can't wait to get home and recreate the recipes ourselves. We also brought our one-year-old with us, and the staff were incredibly kind, patient, and accommodating, even though having a toddler made things a little more complicated. The location is easy to reach by bus or taxi and is set within a beautiful nature reserve, making it feel like a peaceful escape from the city. I highly recommend this class to anyone, whether you're gluten-free or simply love great food!
This gluten-free cooking class was an amazing experience for our whole family, and Chef Christian was the best! I highly recommend this experience for anyone looking for a gluten-free cooking class, because you will come away with new skills and new recipes. Definitely come hungry, as you will be making and eating a mountain of delicious food! My 13-year-old daughter was diagnosed with celiac disease about a year and a half ago, and one thing she has been missing was taking any cooking classes. I am so happy we got to take this one on our trip to Italy, because it's one of the best cooking classes I've ever taken (and I've done lots). Chef Christian gives lots of practical advice, and it feels like his techniques would be ones I would be able to use at home. We all got to make delicious pasta and gnocchi from scratch, and they were by far the best gluten-free versions of either we've ever had. We also made gelato from scratch, which was incredibly rich and creamy. We got to learn how to make gluten-free pizza dough as well, which generated some beautiful pizzas. Afterward, Chef Christian provided all of us with his cookbooks to ensure we would be able to have all the recipes for the delicious pasta, pizza, sauces, and gelato from the class. Chef Christian was a wonderful teacher, both funny and engaging. His love of cooking and sharing his knowledge with others shone through the entire time. He was happy to answer questions and explain his thinking in creating these wonderful dishes. He was great with my kids (ages 11 and 13), and the whole family had a blast. We are excited to try making these things at home. Thank you so much, Chef Christian!
We had a great time learning to make gluten free pasta with Christian! He was great with teaching us not only about the ingredients and why they work but also the history behind the ingredients. My children range from 9-23 and all 4 had a blast. My youngest is a picky eater but because he helped create the meal, he tried each of the dishes and now has opened his eyes (and stomach) to so much more. I HIGHLY recommend this class! This will by far be my favorite part of our trip! (On a side note, I’m the only gluten free one in our family and they all loved the pasta dishes just as much as I did)
We can’t possibly say enough good things about our experience with Christian and this Gluten Free Pasta making class. Our family has many celiacs and so knowing this was a truly gluten free experience was so reassuring. Christian is an artist when it comes to making pasta and he made us feel so welcome and knowledgeable, like family! It’s hard to decide what was better—learning to make the pasta or eating it! Truly the most fun (and delicious!) meal of our trip to Europe. We plan on booking another class with Christian next time we return!
Absolutely loved this class. Our girls (7 and 5) loved it too and Christian kept us all engaged and making our lunch so easily! It was absolutely worth the money and the recipe book will come in handy when we get home!
Thank you so much for your lovely message! I’m truly delighted that you all enjoyed the class — and hearing that your girls (7 and 5!) had such a great time absolutely made my day. Keeping everyone engaged, smiling, and making lunch together is exactly the kind of energy I love in my kitchen. I’m thrilled you found the experience worth every penny, and even happier that the recipe book will be useful once you’re back home. That’s the goal: you come for the fun… and you leave with new skills you can use forever. If, once you’re home, you need help with a dough, a sauce, a technique, or even just a little encouragement, don’t hesitate to reach out. I’m always happy to support my guests beyond the class — your pasta journey doesn’t end at the Appia Antica! Thank you again for choosing my gluten‑free pasta experience. I hope to welcome you back to Rome for another delicious adventure. Warm regards, Christian Righi
Perfect experience for any gluten free/coeliac travellers. I made the decision to try a cooking class to do something less touristy during my latest visit to Rome in May 2026, and I am so glad I stumbled across Christian’s Roma Gourmet Experience. I ended up having Christian all to myself for a one on one session, and I was pleased by how warm and genuine he was from the very beginning. He gave a wonderful tour of the site, showcasing the nearby catacomb before setting up the day with some history of the food we were about to embark on. I appreciated his sincere, grounded approach to cooking. Christian was a patient mentor, and his passion shone through as we made three fresh pasta courses from scratch together. He was attentive in adapting the session to suit my ability while keeping it super hands on. He was not afraid to share his trade secrets, and I particularly enjoyed his special white sauce recipe with mint. All three sauces were to die for. I enjoyed it so much that I made it again as soon as I returned home. It is a special experience that I will carry with me in the kitchen whenever I am missing Rome with the skills I picked up. It is rare to find an offering like this for gluten free/coeliacs. This, paired with Christian's ability to create such a comfortable space, makes this an experience not to be missed on your travels to Rome. Will be back again to learn more next time!
Thank you so much What a beautiful note — reading this made my day. I’m truly touched that you chose a less touristy route and that the one‑on‑one session became a memory you’ll carry into your kitchen at home. Your description of the day — from the catacomb stroll to the minty white sauce — is exactly the kind of evening I love to share. What I loved about your review One‑to‑one magic — having the class all to yourself lets us move at your pace, dive into details, and share a few trade secrets without rushing. History and place — I’m glad the short tour and the setting added to the experience; food tastes better with a little story behind it. Hands‑on learning — you nailed three fresh pastas and the sauces, and I loved adapting the session to suit your level. That minty white sauce — I’m delighted you enjoyed it enough to make it again at home; that’s the best compliment a recipe can get. Celiac friendly — creating a safe, delicious GF experience is my promise, and I’m so happy it delivered for you. A few chef’s tips to keep Rome on your plate Keep the dough slightly tacky — it should hold together without feeling wet. Rest the dough — 20–30 minutes helps GF flours hydrate and makes rolling easier. Taste early — fresh GF pasta cooks fast; test a small piece after 60 seconds. Finish with good oil — a drizzle of extra virgin olive oil lifts delicate GF textures and flavours. I love that you cooked it again Hearing you recreated the dishes at home is the highlight of my week. If you ever want a quick tweak to the recipe for local flours or a photo critique of your sauce, send one over — I’ll happily give a friendly, practical tip to make it even better. Come back and let’s make more memories There will always be another shape to master, another sauce to taste, and a fresh bottle of limoncello waiting. I can’t wait to welcome you back to learn more and laugh some more. Warmest thanks and safe travels until next time, Christian Righi
We had a wonderful time learning to cook gluten free pasta with Christian. Our family group included two kids (ages 9 and 12), and everyone had fun. Christian was great at engaging the kids. The kids fully contributed at every step and were actually better at rolling/shaping the pasta than me! The pasta we made was the best tasting gluten free pasta we ate all trip, so we are so excited to bring the skills and recipes home. The entire process was handmade with simple ingredients and no machines, so easily replicated at home. We made spaghetti alla gricia, strozzapretti in Christian’s special way, and gnocchi with a boar ragu. I would recommend arriving hungry! We made a lot of food, so my only regret was eating breakfast. We did the cooking class in June during a heat wave (96-98 degrees all week!), so all of us were so glad to spend a day indoors. A small surprise at the end was that Christian pointed out that the site was a 8 minute shaded and paved sidewalk walk from the Catacombs of San Sebastiano and the Appian Way (and bus #118). We ended up exploring those as well to make a full and memorable day! Thanks to Christian!
Thank you so much for sharing such a thoughtful and joy‑filled review. It truly means a lot. What made your message shine was the spirit of your family—especially the kids. Knowing that they jumped in with enthusiasm, shaped pasta like seasoned little chefs, and even out‑performed the adults in a few steps is exactly the kind of energy that makes teaching a pleasure. Moments like these are why I love hosting families: curiosity, laughter, and the magic of learning something new together. I’m delighted that the pasta you made—spaghetti alla gricia, strozzapreti in my signature style, and gnocchi with wild boar ragù—ended up being the best gluten‑free dishes of your trip. The fact that everything was handmade with simple ingredients and no machines is precisely what makes the experience easy to recreate at home. You’re now officially equipped to bring a little Roman tradition into your own kitchen. Your note about arriving hungry made me smile. It’s true: we cook a lot, and I always want guests to leave both inspired and well fed. And given the heat wave Rome endured in June, I’m glad the cool indoor setting offered a welcome break from the 96–98°F days. I’m also happy you took advantage of the shaded walk to the Catacombs of San Sebastiano and the Appian Way—that little surprise at the end often turns a cooking class into a full Roman adventure. It’s wonderful that it helped make your day even more memorable. Thank you again for your warmth, your curiosity, and the joy your family brought into the kitchen. I hope the recipes you take home become part of your own traditions. If you ever return to Rome, I’d be thrilled to cook with you again. In the meantime, feel free to ask if you’d like to dive deeper into gluten‑free techniques, explore Roman recipes, or get inspiration for family cooking activities.
My spouse & I had such a great time! Christian is super knowledgeable and helped break down the process of making gluten-free pasta making in an easy to understand way. The food was incredible, and as a celiac, I had no issues at all. Loved being able to have this experience in Rome! Would highly recommend to anyone thinking about doing this - trust me, you won’t regret it!
Thank you so much Thank you for your wonderful review — I’m truly glad that you and your spouse had such a great time. Hearing that the class felt clear, encouraging, and safe for a celiac guest means everything to me. What I appreciated in your words Celiac safety — creating a worry‑free, delicious gluten‑free experience is central to what I do, and I’m happy it worked so well for you. Clear, hands‑on teaching — I design the class to break down each step so it’s easy to follow and fun to practice. Memorable meal — knowing the food and the evening left a strong impression is the best compliment. Practical tips to try at home Dough texture — aim for a soft, slightly tacky ball that holds together; add liquid gradually until you reach that feel. Resting — let the dough rest 20–30 minutes so the flours hydrate and become easier to roll. Cooking time — fresh gluten‑free pasta cooks quickly; test a small piece after 60–90 seconds to find perfect al dente. Sauce pairing — lighter sauces and a finishing drizzle of good olive oil help the pasta’s texture shine. Storage — store cooked pasta with a little oil to prevent sticking; reheat gently in a pan with a splash of sauce or water. I’m here to help If you try the recipes at home and would like feedback, send a photo of your dough or finished plate and I’ll give tailored tips on hydration, flour swaps, or reheating. I’m always happy to support guests after the class so your first attempts at home go smoothly. Come back anytime It was a pleasure cooking with you both. I’d love to welcome you again for another class, a private session to master a shape, or a meal at the restaurant. There will always be a warm welcome, a seat at the table, and more pasta to make together. Warm regards, Christian Righi
It was fun and entertaining. It is an essential skill for our gluten free daughter and if was encouraging to all of us how easy it was to follow along with the glass and make the pasta.
Thank you so much Thank you for your lovely review — I’m really glad the class was fun and entertaining for the whole family. Knowing that the lesson felt encouraging and that your gluten‑free daughter gained an essential skill means a great deal to me. What I appreciated in your message Family learning — seeing everyone follow along and enjoy the process is exactly the atmosphere I aim to create. Celiac safety and confidence — making gluten‑free cooking feel simple and reliable is one of my top priorities. Hands‑on approach — getting your hands in the dough is the fastest way to learn, and I’m happy it worked so well for you all. Practical tips to try at home Dough texture — aim for a soft, slightly tacky ball that holds together; add liquid slowly until you reach that feel. Rest time — let the dough rest 20–30 minutes so the flours hydrate and become easier to roll. Quick cook test — fresh GF pasta cooks fast; test a small piece after 60–90 seconds to find perfect al dente. Kid friendly steps — let children press, shape, and sprinkle — small tasks build confidence and make it fun. I’m here to help If you try the recipes at home and want feedback, send a photo of your dough or finished plate — I’ll happily give tailored tips on texture, hydration, or reheating. Don’t hesitate to contact me for any question, big or small. Come back anytime It was a pleasure cooking with your family. I’d love to welcome you again for another class — perhaps a session designed especially for kids or a deeper dive into sauces and shapes. Warm regards, Christian Righi
