Learn to make fresh pasta and gelato in a hands-on three-hour class in central Florence. This practical session combines technique, local ingredients, and a shared meal—plus a certificate and digital recipes to take home.
More ways to explore the area's outdoor wonders
You step through a low doorway into a bright studio a few minutes' walk from the Arno, flour on the marble benches and the smell of warm butter and vanilla in the air. The chef greets the group, Italian phrases punctuating the rhythm of rolling pins; outside, cobbles glint in the late-afternoon light and the city feels close enough to touch.
Difficulty
easy
Duration
3 hours
Fitness Level
Light activity; standing and light manual work for the duration — suitable for most fitness levels
Wildlife
History
Florence’s kitchen reflects both rural Tuscan techniques and Renaissance refinement; fresh pasta and frozen sweets were elevated through local trade and seasonal markets.
Conservation
Many Florence-based classes emphasize locally sourced, seasonal ingredients to reduce food miles and encourage waste-minimizing prep; ask about sourcing if this matters to you.
Reserve your spot on the Pasta and Gelato Cooking Class in the heart of Florence today and enjoy a trusted, highly rated experience designed to help you make the most of your adventure.
Notify dietary restrictions ahead of time
Instructor can adapt recipes for vegetarians but not for celiacs; inform the operator before your class to ensure safe substitutions.
Arrive 10 minutes early
Allow time to check in, wash hands, and settle into your station; classes stick to a tight three-hour schedule.
Wear closed-toe, comfortable shoes
You’ll be on your feet at benches and around equipment—sturdy shoes protect against spills and fatigue.
Bring a small bag for leftovers
You may be offered a taste and small portions to take home; a sealable container or bag keeps them secure on the walk back to your hotel.
Closed-toe shoes
Protects your feet in a busy kitchen and keeps you comfortable while standing.
Light jacket or layers
Kitchens can be cool in spring mornings; layers let you adjust comfort while working.
spring
Notebook and pen
Useful for jotting down tips, timings, and adjustments that aren’t in the digital booklet.
Reusable food container
Handy for carrying small amounts of leftovers or samples back to your lodging.