Hands-On Pasta Class in Florence: Make Tiramisu & Fresh Pasta at Informale

Step into an old-world Florentine kitchen at the Pasta Class in Florence @Informale, a hands-on workshop held in a cozy restaurant in central Firenze, on Via Faenza near Santa Maria Novella. Over three hours you’ll learn to craft tiramisu and fresh pasta—fettuccine and ravioli—while sipping Prosecco at arrival and wine with your meal. The class balances technique and laughter: an English-speaking host guides you through dough mixing, rolling, filling, and sauce pairing, then everyone sits down to enjoy the fruits of their labor. The experience is tailored to travelers who want more than a meal: it’s a cultural short course in Tuscan foodways held amid cobbled streets and Renaissance stone. Key features include direct instruction on making tiramisu, hands-on pasta dough, forming ravioli, and cutting fettuccine. You’ll work with durum and egg dough tradition, using simple equipment and methods that translate back to kitchens at home. The restaurant offers a convivial group atmosphere—up to 15 people—so you’ll meet fellow travelers and trade stories while learning practical skills. Practical details matter: the meeting point is Florence centre; check-in is 10 minutes before start time at Via Faenza, 77 R, 50123 Firenze FI, Italy. Children under 18 must be accompanied by a guardian, and the host can accommodate dietary requests with prior notice; email [email protected] or call +39 377 341 8113 for special arrangements. The class lasts roughly three hours and is beginner-friendly: no prior culinary skills required, just willingness to roll up your sleeves. Why this is a stand-out choice in Florence: it combines tactile learning with local hospitality. Rather than watching a chef from the sidelines, you shape pasta and dessert yourself, gaining recipes and confidence to recreate them later. The location keeps you in the center of Florence’s historic quarter, a short walk from the Duomo and the Arno River—so you can continue your exploration afterwards. Tips for visitors: wear comfortable clothes that can handle flour, bring any dietary needs ahead of time, and arrive hungry. Whether your aim is a new recipe or a memorable evening with wine and new friends, this class offers a flavorful, practical slice of Florentine life. Participants leave with printed recipes and step-by-step tips to recreate sauces and fillings at home, plus a deeper appreciation for regional ingredients like extra-virgin olive oil and aged Pecorino used in Tuscan cooking. The class is intentionally hands-on: you’ll knead, rest, roll, and fill under coachful guidance so basic kitchen tools suffice. If you have allergies or gluten intolerance, notify the operator ahead and they will adjust the menu when possible; however, the class focuses on traditional preparations. Small group sizes mean feedback; the convivial post-meal conversation often turns into tips for exploring Florence’s markets and trattorie.