I hate to leave a subpar review but unfortunately I felt like this class left much to be desired. There wasn’t really any discussion of recipe details, history, or sociocultural connections of food to the local geography—all things that I think generally are present in cooking classes esp while traveling. Class size was large and it felt more like an American corporate event. The hosts were very kind and lovely but I didn’t get much out of the class. Unfortunately the ragu sauce was noticeably salty to an extent that I found unpleasant. This is probably a better fit for someone who has never taken a cooking class before, but if you’ve taken cooking classes and/or are interested in a more involved process, you might want to look elsewhere.