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Take our free Pizza & Pasta Recipe Builder into your kitchen. Follow the ingredient calculations and preparation plan, then download the multilingual guide.

Explore hands-on cooking classes in Rome and choose a shared or private experience at Rome Pizza & Pasta School.

Discover the ingredients, dough methods and techniques behind fresh Italian pasta, with tips for practising at home.

Learn to prepare pizza from scratch in a private class, with an instructor dedicated to your group.

Discover our partnership with ALFA Forni, Giuseppe's ambassador role and the arrival of the Quick2 oven at our school.

Meet Polselli, the Italian flour producer we chose for our pizza and pasta classes, and discover why flour matters.

Discover our approach to teaching pizza and pasta, from hands-on preparation to understanding ingredients and dough.

Understand direct dough, biga and poolish, and how each fermentation method changes preparation and flavour.

Compare Neapolitan and Roman pizza: dough, texture, shape and baking, with guidance from Rome Pizza & Pasta School.

An article from our recipe archive exploring the challenges of making Neapolitan-style pizza in a home oven.

A tiramisu recipe from our 2016 archive. Its original ingredient and preparation instructions are awaiting technical review.

A Roman pizza dough recipe from our 2016 archive, organised around a 24-hour preparation schedule.

A Neapolitan pizza dough recipe from our 2016 archive, organised around a 24-hour preparation schedule.

A shorter pizza dough preparation from our 2016 recipe archive, designed around a three-hour schedule.

Explore the tomato, garlic and chilli preparation in this arrabbiata sauce recipe from our school archive.

A carbonara preparation from our recipe archive, with the original ingredients and method.

Explore this amatriciana sauce recipe from our archive, centred on guanciale, tomato and pecorino.

Discover a flour-and-water pasta method from our recipe archive, prepared without eggs.

Discover a fresh egg pasta preparation from our recipe archive, with the original ingredients and method.