Gluten-free · On request · Como
Gluten-Free Cooking Class in Como – Authentic Pizzoccheri from Valtellina
If you're coeliac or eat gluten-free and still want a real Italian pasta experience, our pizzoccheri class is fully gluten-free — and it's a traditional recipe, not a modern workaround.
Pizzoccheri: the traditional Italian gluten-free pasta
Pizzoccheri are flat pasta made from 100% buckwheat flour (grano saraceno) — a tradition from Valtellina, the alpine valley just north of Lake Como. They are one of the few Italian pastas that are naturally gluten-free, and the most authentic option a coeliac can make.
What you'll learn
- How to mix buckwheat flour properly (it behaves very differently from wheat)
- Roll and cut pizzoccheri by hand
- Prepare the traditional condimento: potatoes, cabbage, Casera cheese and sage-infused butter
- How to avoid cross-contamination during preparation
Coeliac safety
We work in an environment where we can guarantee a dedicated gluten-free workstation and separate utensils. Flag your need at booking — we adapt the sauce, dessert and prep too.
Format and price
Class runs on request (not in the public calendar). Price: €130 per person. About 3 hours. Groups of 2 to 12.
For more on this regional speciality see our full Pizzoccheri Masterclass page.
Request your gluten-free class
On request · Dedicated workstation · No upfront payment
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