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Roll up your sleeves and learn to make fresh pasta and classic tiramisù in a cozy Florence restaurant. This three-hour class pairs hands-on technique with local wine and convivial dining—perfect for curious eaters who want to cook like a local.
Roll up your sleeves and learn to make fresh pasta and classic tiramisù in a cozy Florence restaurant. This three-hour class pairs hands-on technique with local wine and convivial dining—perfect for curious eaters who want to cook like a local.
Book with Cooking Italy
Verified experiences and guided adventures in the surrounding area.
Operated by Cooking Italy · Firenze, Toscana
Florence Pasta School @Urbano offers hands‑on pasta and tiramisu classes in Florence, Italy, inside an intimate neighborhood restaurant at Viale Ludovico Ariosto, 11b/r, 50124 Firenze FI. Over a lively three-hour session, you’ll learn to knead dough, roll fettuccine, shape ravioli and assemble a creamy tiramisù, then sit down with a glass of Italian wine to taste what you made.
The class opens with a glass of Prosecco and a short orientation led in English for groups up to 20 people. Instructors guide each step of traditional technique—flour proportions, kneading rhythm, dough rest and hand-rolling—so a novice can leave confident and curious. The itinerary includes making tiramisù, preparing pasta dough, forming ravioli and fettuccine, and finally sharing the meal together. Check-in is inside the restaurant 10 minutes before the starting time; the session runs roughly 3 hours and has a 6 hours cancellation policy.
Why this matters to travelers: Florence’s food culture is immediate and local. This is not a sterile culinary school but a working restaurant where recipes are lived-in family methods rather than staged demonstrations. You’ll stand at the same counters where chefs test new menu ideas and taste regional wine pairings that reflect Tuscany’s small producers. Small group size keeps the pace social and hands-on; you trade stories with fellow travelers and leave with the tactile memory of dough under your palms.
Practical considerations are clear: the class focuses on traditional recipes containing gluten, dairy and eggs and is “Not recommended for people with egg allergy, vegans, lactose intolerants, or gluten intolerants.” Substitutes may be offered but cross-contamination cannot be fully ruled out; for serious allergies, write ahead to [email protected]. Also note the policy: “Children under 18 must be accompanied by a parent or guardian.”
Participants receive hands-on corrections and practical shortcuts—how to rescue a sticky dough, when to use semolina versus '00' flour, and simple techniques to seal ravioli without a mold. Instructors also discuss ingredient sourcing: why eggs from free-range hens and seasonal flour varieties matter, and where to seek quality olive oil nearby. Many guests leave with recipes and tips to recreate dishes at home, and a few quiet culinary confidences you won’t find in guidebooks. Bring an appetite.
easy.
3 hours.
Light activity: standing, light lifting and hand work—suitable for most fitness levels.
The live guide language is English.
Maximum 20 people per session.
There is a 6 hours cancellation policy.
Notify the operator in advance by emailing [email protected]; substitutes may be offered but cross-contamination cannot be fully guaranteed.
Children under 18 must be accompanied by a parent or guardian.
Meet inside the restaurant at Viale Ludovico Ariosto, 11b/r, 50124 Firenze FI and arrive 10 minutes before the starting time.
Florence’s culinary traditions grew from local peasant recipes and Renaissance trade routes; many Tuscan techniques are simple, ingredient-driven and centuries-old.
The school highlights seasonal ingredients and small-producer wines; guests are encouraged to source local products and minimize food waste where possible.
Everybody kneads to know!
Book with Cooking Italy