Top picks for Piedmont API only

Discover 2 API only in Piedmont on Trip.com, updated 14 November 2026, with experiences lasting from 1 to 3 hours. Find the perfect adventure for your day!

From PHP 6,673.75 per person, with an average total of PHP 8,335.71. Choose the option that suits your plan.

With 7 verified reviews, API only Piedmont boast an average rating of 5.0.

This week's most popular API only: "Authentic Piedmont Cooking Class: Fresh Pasta, Desserts & Wine", with 5 reviews and a 5.0 rating.

Now on Trip.com: "Authentic Piedmont Cooking Class: Fresh Pasta, Desserts & Wine", a 3-hour adventure in Piedmont!

The next available day tour departs on 15 November 2026. Book now to secure your spot!

Piedmont API only usually take about 3 hours — perfect for a relaxed, immersive experience!

100% of Piedmont API only now offer English-speaking guides

November is the perfect time to visit Piedmont! Choose from 2 available day tours, including seasonal favorites like Authentic Piedmont Cooking Class: Fresh Pasta, Desserts & Wine.

Your trip, worry-free! All day tours are run by licensed suppliers with verified reviews, and many include free cancellation before departure.

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2 results for Piedmont API only

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Reviews/Trip Moments

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Reviews: Authentic Piedmont Cooking Class: Fresh Pasta, Desserts & Wine
Guest User2025-11-24
I would highly recommend Davide’s cooking class! Not only did he make us feel comfortable with Italian cooking, but he told us a lot about the area’s culture and customs. We got to make several different types of local dishes. Davide and his wife, Deanne, welcomed us like we were family! One of the best experiences we’ve done in Italy!
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Reviews: Turin: Cooking Class with Locals
Guest User2026-09-29
What a wonderful experience! Matteo greeted us at the door with a smile on his face, despite the fact that we were very early for our cooking experience. We started with a leisurely coffee as he explained the logistics and customized the menu to our food preferences. Starting with the Tiramisu, Mateo patiently explained the techniques and options for scaling the recipe for the number of guests you may have. We moved on to making pasta dough and then had a short “recess” with a glass of wine to relax. When the dough was ready we rolled out the thin sheets in the machine and cut into Tagliatelle Mafalde. Finally we seared the veal for Vitello Tonnato and popped it into the oven, just in time for another glass of wine on the patio. We returned to the kitchen for a demonstration of making the sauce for the Vitello Tonnato by Mateo’s partner. We enjoyed our meal on Mateo’s beautiful balcony with our host and some great conversation.

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