| Class | Length | Group | What you make | Best for | From |
|---|---|---|---|---|---|
| Pasta Making Class Most booked | 2h30 | Up to 20 | Fresh pasta from flour and eggs, tiramisù | First-timers, best value | €75 Book |
| Wine Tasting & Pasta Class | 2h30 | Up to 20 | Fresh pasta, paired with 7 Italian wines | Wine lovers | €125 Book |
| Private Pasta Class | 2h30 | Private | Fresh pasta, tiramisù | Couples and families | €150 Book |
| Private Gnocchi & Pesto Class New | 2h30 | Private | Handmade gnocchi, fresh pesto | Anyone who has made pasta before | €150 Book |
| Panoramic Tour & Pasta Class | 4h | Up to 6 | Pasta and tiramisù, plus a guided city tour | Short trips, first visit to Florence | €175 Book |
Every class includes ingredients, tools, an apron, the meal you cook, and recipes to take home.
A class in the historic centre means no transport and a free afternoon on either side. Countryside classes add a drive each way — worth it if you have a full day, frustrating if you’re fitting it around the Uffizi. We’re a few minutes’ walk from the Duomo and the Accademia.
Group cooking lessons are more social and better value — you cook alongside travellers from everywhere, and that’s often the part people remember. A private class means the chef’s full attention, your own pace, and the freedom to ask anything. Families with young children and couples looking for something quieter usually prefer private.
Most Florence cooking courses run two to three hours. Ours are 2h30 — long enough to make pasta from flour and eat it properly, short enough to leave the evening free. The panoramic option runs four hours because it includes the city tour.
Fresh pasta is the classic first choice, and the one most people come to Florence for. If you’ve made pasta before, gnocchi and pesto teach different techniques and a different region. If wine matters as much as the food, choose a class built around the pairing.
Ingredients, tools, apron and the meal itself should never cost extra — check that before booking anywhere. Ask specifically about wine: some classes pour one glass, others charge separately. Ours is unlimited. Recipes to take home should be standard too.
In peak season — April to June, September to October — the popular classes fill several days out. Off-season you can often book same-week, but weekends still go quickly.
Not at all — our classes are beginner-friendly and guided step by step.
We are located in Borgo Pinti 95R, which by walk is about:
Yes for selected classes — tell us your dietary needs at booking and we’ll do our best to accommodate.
Yes — we host private experiences for couples, families, and groups (send us an inquiry for more details).
What’s the cancellation policy?
We refund you in full. If we didn’t make your afternoon in Florence better, we haven’t earned it.