Impara a fare la pasta fresca con amore a Napoli
Would you like to learn how to make a delicious, fresh and traditional Italian pasta?
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Impara a fare la pasta fresca con amore a Napoli at Prima Di Partire (80137 Napoli), from 29 October to 23 December 2026. Tickets available.
Checked on 26 October 2026.
Overview
Would you like to learn how to make a delicious, fresh and traditional Italian pasta? Then look no further!
Your host, Giuseppe, will teach you how to make and eat together 3 types of pasta: Neapolitan scialatielli, ravioli and gnocchi. You will be welcomed into his home, which has a splendid view over the Bay of Naples.
Once you have finished, it is time to sit down and enjoy the fruits of your labour while admiring the splendid view from Giuseppe's Neapolitan home.
Getting there
PRIMA DI PARTIRE
PRIMA DI PARTIRE is an activity venue at 66/67 Via Vergini, 80137 Naples.
- Address
- 66/67 Via Vergini, 80137 Napoli
Tickets & pricing
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Frequently asked questions
Where does Impara a fare la pasta fresca con amore a Napoli take place?
Impara a fare la pasta fresca con amore a Napoli takes place at PRIMA DI PARTIRE (80137 Napoli).
Which dates are available for Impara a fare la pasta fresca con amore a Napoli?
Dated tickets are available for 29 October 2026.
Are tickets still available for Impara a fare la pasta fresca con amore a Napoli?
Tickets were available to book on the official box office at the last check.
How do I get to PRIMA DI PARTIRE?
PRIMA DI PARTIRE is located at 66/67 Via Vergini, 80137 Napoli. Public transport is recommended; full directions are on the venue page.
How do I book tickets for Impara a fare la pasta fresca con amore a Napoli?
Tickets can be booked on the official box office, accessible from TicketMundi: https://ticketmundi.com/it/go/tickets?event=serie-impara-a-fare-la-pasta-fresca-con-amore-a-napoli.
What type of event is Impara a fare la pasta fresca con amore a Napoli?
Impara a fare la pasta fresca con amore a Napoli is classified as “Workshops & classes” in the TicketMundi listings.
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