Fun and delicious - Anna was amazing, funny and engaging, it was a really great experience and we learnt all about pizza making can’t wait to get home and try for myself

🌟🌟🌟🌟 - This class was everything I had hoped for and more! Our instructor Ana was fun, energetic and worked hard to ensure we learned the proper way to cook a Napolean pizza:) And the restaurant where the class is held in is beautiful - highly recommended! 🌟

Great Experience! - Lindo gave us a wonderful experience. Place was easy to find. He was informative and patient. My mom and I really enjoyed ourselves. Full instructions on pizza and bread making. Full experience in a beautiful atmosphere.

Make it my way - Chef was so informative, helpful to all family especially the grandkids. Top notch experience. Bruschetta and pizza were amazing. Absolutely 5 star rating

Amazing authentic experience! - We set up an 11AM appointment a few days prior to the date. The restaurant was a 15 minute walk from the cruise ship port, and easy to find. The restaurant is called San Carlo Pizzeria Trattoria. Our chef instructor was Lino, whose English was excellent and extremely knowledgeable and responsive to questions. We were first invited to sit down, and once the entire group had checked in (18 people), we were lead upstairs to find a long table with 18 bowls, and individually portioned flour, salt, and yeast. Lino then explained a little about the history of Neapolitan pizza, and then walked us through all of the steps for how to make the dough (the most important part of neapolitan pizza). It is elaborate and very interesting. He showed each of us how to create the dough, mix, and knead dough; how to determine if appropriate, and how to modify as needed. This process took around an hour. Since dough needs to rise for at least 24 hours, this was just for learning. We were then all brought back downstairs, and served some extremely good Bruschetta and drink of choice. Lino then brought up folks in small groups upstairs to the pizza oven. There, many balls of already-risen dough were waiting (which they were using to make their usual pizzas). Along with one of the working pizza chefs, they showed us how to stretch risen dough, prepare toppings (for Margharita, just tomato sauce, cheese, basil, and olive oil). Then into the oven for a few minutes, and done! We were given our pizzas to eat... and they were amazingly good. We ate at a different place later that day, and the pizzas from here were definitely much better. They also provided an instruction sheet that summarized all of the steps, including modifications of how to make it in a regular oven. I have an Ooni pizza oven and very much looking forward to making highly elevated pizzas with this new knowledge. Overall, an awesome experience; where else to learn how to make pizza than the heart of pizza making in Naples.. highly recommend!

A fun activity - Wonderful time. Anna our cooking teacher was great - a lot of fun and she provided us with a great time as well as teaching us about how to make the Neapolitan pizza. There were singles, couples and families participating and all enjoyed it. We got to have an appetizer, eat our pizza and finish with sorbet. Was a fun evening and I would recommend it to all.

Terrific class very knowledgeable chef and team - Learning that stretching the dough is easier after adding olive oil. And that San marzano and salt are the only ingredients in the sauce

Great food - Great food and interactive experience. Hostess was good and cheerful. We all really enjoyed the experience

Pizza making - This experience was one of the highlights of our cruise. San Carlo is close to the cruise ship port, authentic, clean. Come hungry..We made dough for pizza, (Looking forward to following the crust recipe at home), enjoyed bruschetta, spread raised dough, topped our pizza, then into the oven. Yum! I’d share my pictures but they wouldn’t load…you can almost smell it!

Wonderful people. - Needed to be a little more hands on in the kitchen. The dough lesson was wonderful but long. More attention to sauce would be great (could we put a tomato through the sauce grinder)?