Private Lasagna & Tiramisù Cooking Class in Florence and Market tour

Making fresh pasta from scratch is simpler than most people think and the result is incomparably better than any dried pasta. The Italian method uses just two ingredients: soft wheat flour (ideally Italian type '00', which is finely milled and low in gluten) and fresh eggs — typically one egg per 100 grams of flour. You mound the flour on a wooden board, make a well in the center, crack in the eggs, and gradually incorporate the flour with a fork before kneading by hand for 10 minutes until the dough is smooth and elastic. The dough rests for 30 minutes wrapped in cling film, then is rolled thin and cut into the desired shape. The key variables Italians adjust are: egg-to-flour ratio (more yolk = richer, more golden pasta), resting time, and rolling thickness. In the Florencetown Private Cooking Class, a professional Florentine chef guides you through every step,  from dough to finished dish, in a hands-on, private session in a real Florentine kitchen.

Yes, the flour makes an enormous difference to fresh Italian pasta. Most Italian home cooks and professional chefs use type '00' flour (doppio zero), a finely milled, low-gluten soft wheat flour that produces a smooth, silky dough and a tender, delicate texture once cooked. Some recipes, particularly from Emilia-Romagna (the home of tagliatelle and tortellini), mix '00' flour with fine semolina (semola rimacinata) to add a slight roughness that helps sauces cling to the pasta. For dried pasta and pasta from southern Italy, semola di grano duro (durum wheat semolina) is standard. In supermarkets outside Italy, bread flour is sometimes used as a substitute, but it produces a chewier, less refined result. The Private Florencetown Cooking Class uses proper Italian '00' flour and teaches you exactly why each ingredient matters.

Tagliatelle, pappardelle, and fettuccine are all flat, ribbon-shaped fresh egg pasta, but they differ in width and regional origin. Tagliatelle originates from Emilia-Romagna and is approximately 6-8mm wide; it is the classic pairing for Bolognese ragu. Pappardelle is a Tuscan pasta: wider (typically 2-3cm), with a rough-cut edge, traditionally served with rich, slow-cooked meat sauces such as wild boar (cinghiale) or hare (lepre), a pairing at the heart of Tuscan cucina povera. Fettuccine is the Roman equivalent of tagliatelle, essentially the same shape but slightly wider and heavier, classically paired with butter and Parmesan (Alfredo) or meat sauces. In Tuscany, pappardelle al cinghiale is one of the most beloved and iconic dishes, and one of the recipes covered in the Florencetown Private Cooking Class.

Tuscan cuisine is one of Italy's most celebrated regional food traditions,  rustic, ingredient-led, and rooted in the philosophy of cucina povera (the art of doing extraordinary things with simple, honest ingredients). The most iconic Tuscan dishes include: bistecca alla Fiorentina, a thick T-bone steak from Chianina cattle, grilled over charcoal and served rare; pappardelle al cinghiale,  broad ribbon pasta with slow-cooked wild boar ragu; ribollita, a hearty soup of stale bread, cannellini beans, black kale, and root vegetables; panzanella, a summer salad of stale bread, tomatoes, basil, and red onion; lampredotto, the quintessential Florentine street food, a sandwich of braised tripe; and cantucci con Vin Santo, almond biscuits dipped in sweet Tuscan wine. The Florencetown Private Cooking Class is built around these authentic Tuscan flavors, with a menu that changes seasonally to reflect what is best at the market.

Both formats offer a genuinely rewarding experience, the choice comes down to what kind of atmosphere you are looking for. A group cooking class is lively, social, and a great way to meet other travellers while learning together; the shared energy of a kitchen full of people working side by side is part of the fun. A private class offers something different: the chef's complete and undivided attention throughout the session, a more relaxed pace that adapts to your group rather than a fixed schedule, and the freedom to ask as many questions as you like without holding anyone up. It is a particularly natural fit for couples looking for an intimate shared experience, families who want to cook together at their own rhythm, or small groups of friends who prefer a more personal setting. . For anyone who loves food and wants to bring a piece of Florence back to their kitchen, it is one of the most meaningful things to do in Florence Italy.

For bookings from 1 to 8 people: 8 DAYS Cancellation policy. Full penalty applies for cancellations in the last 7 DAYS prior to tour departure and no-shows.
For bookings up to 9 people: availability and cancellation policy ON REQUEST.