Join a small-group cooking class in Florence that starts with the Sant’Ambrogio market and ends with a plated meal of handmade tagliatelle and tiramisu. Learn techniques from a professional chef, taste local products, and bring home recipes and a certificate.
More ways to explore the area's outdoor wonders
Morning light slips through the trattoria windows as steel bowls and wooden counters wait for your hands. The scent of flour and olive oil—bright and herbaceous—fills the room; outside, Sant’Ambrogio market unfolds with vendors calling over crates of tomatoes and basil. You begin at the stalls (for the 9:00 session), choosing produce with a chef who teaches you how seasonality shapes Tuscan plates, then move to a compact, old-school kitchen to turn dough into tagliatelle, hand-fill ravioli, and layer tiramisu.
Difficulty
easy
Duration
4–5 hours
Fitness Level
Minimal physical fitness required; you should be able to stand and move around a kitchen for several hours
Wildlife
History
Sant’Ambrogio has been a central local market for centuries; Florentine food culture favors small producers and seasonal buying that underpin many classic recipes.
Conservation
The market and class emphasize seasonal, local ingredients—supporting small growers reduces food miles; bring a reusable bag and bottle to minimize single-use waste.
Reserve your spot on the Pasta & Tiramisu Cooking Class + Italian Market Tour in Florence today and enjoy a trusted, highly rated experience designed to help you make the most of your adventure.
Market timing
If you booked the 9:00 session, arrive early to see the freshest stalls; later sessions substitute a market introduction at the kitchen.
Allergies and dietary needs
Inform the operator in advance—this experience can accommodate many intolerances but is not recommended for celiac guests.
Kitchen footwear
Wear closed-toe, non-slip shoes—kitchen floors can be slick and you’ll stand for much of the session.
Pace yourself with wine
Unlimited wine is included; sip while you learn to avoid rushing technique or losing focus during delicate steps.
Closed-toe, comfortable shoes
Protects your feet and provides grip while standing in the kitchen.
Lightweight day bag
Holds personal items, market purchases, and your recipe booklet after class.
Reusable water bottle
Keeps you hydrated between tastings; many venues provide water but a bottle reduces waste.
Notebook and pen
Useful for jotting down chef tips and variations not included in the booklet.