About this tour
A three-hour private cooking class in Florence's historic centre where you'll learn to roll tagliatelle with meat ragù, shape ravioli by hand, and build tiramisu layers from scratch. Your chef—a local fluent in English—guides you through each stage before you sit down to eat what you've made, paired with Prosecco and Chianti. Morning sessions include a trip to the neighbourhood market to select ingredients yourself; afternoon classes work with pre-sourced produce.
Highlights
- Hand-roll pasta sheets and fill ravioli with your chef
- Build tiramisu from ground level, understanding layering and timing
- Taste regional cured meats and cheeses before you cook
- Eat your dishes straightaway with local wines
- Morning option includes market visit for ingredient selection
- One-on-one instruction in English from a resident cook
- Leave with a participation certificate
What to expect
You'll arrive at a kitchen in Florence's old town and start with a tasting of Tuscan prosciutto and cheese to set the mood. Your chef then walks you through making fresh egg pasta—mixing, kneading, rolling—before you cut tagliatelle and construct ravioli pockets. Once the savoury dishes are underway, you'll move to tiramisu, layering mascarpone cream and dipping biscuits. Everything takes about two hours. Then you sit, plate up your work, pour the wine, and eat. The pace is unhurried; you're learning, not rushing.
Good to know
Morning slots include a market shop with your chef; afternoons and Sundays skip this. Wear clothes you don't mind flour on. The kitchen sits centrally—easy to reach by local bus. Bring an appetite: you're eating a full lunch at the end.
Tour sold and operated by Viator via Viator. Descriptions on this page are original BugBitten summaries written by our team — not copied from the operator. Prices and availability are confirmed at checkout.