Florence: Pasta & Tiramisu Cooking Class with Market Walk

Summary

Florence food culture comes alive with pasta making and market strolls

You’ll shop for fresh ingredients in Florence’s Sant’Ambrogio Market alongside a local chef before learning how to make pasta and tiramisu from scratch in a cozy trattoria kitchen. Enjoy Tuscan appetizers and wine as you cook together in a small group — then sit down to share your meal, laughter included.

Step-by-step itinerary

Day 1 — Florence cooking class and market visit

• Meet in central Florence
• Visit Sant’Ambrogio Market with chef
• Select fresh local ingredients
• Return to Tuscan trattoria kitchen
• Prepare ragù and tomato sauces
• Knead pasta dough with eggs and flour
• Make authentic tiramisù
• Enjoy Tuscan appetizers and food stories
• Roll out dough and shape pasta
• Cook ravioli and tagliatelle
• Eat meal with house wine

Top questions

Does this Florence pasta cooking class include a market visit?

The morning class includes a visit to Sant’Ambrogio Market, except Sundays or holidays.

What dishes do you learn to make during the class?

You’ll prepare tagliatelle al ragù, ricotta ravioli, and tiramisu from scratch.

Is lunch or dinner included in the experience?

Yes, after cooking you’ll enjoy the meal you made together as lunch or dinner depending on your start time.

Are drinks provided during the class?

The experience includes unlimited house wine served with your meal.

How long does the Florence cooking class last?

The afternoon option lasts 3 hours; morning classes may be slightly longer due to the market visit.

Is this tour suitable for children or infants?

Infants and small children can join; prams or strollers are allowed.

Do you need previous cooking experience?

No prior experience is needed; the chef guides you step by step.

Where does the Florence pasta & tiramisu class take place?

The class is held in an authentic Tuscan trattoria in central Florence.

What’s included

Your day includes all ingredients for making tagliatelle, ravioli, and tiramisu from scratch; use of aprons and utensils; expert guidance from a local chef; unlimited wine; Tuscan appetizers; tasting of local products; graduation certificate; plus a lively Sant’Ambrogio Market visit if you book the morning slot (except Sundays/holidays). Lunch or dinner wraps up your experience depending on your chosen time.

What’s the experience like?

It started with Chef Elena waving at the old man selling tomatoes — she called him “Franco” like they’ve known each other for ages. I just tried to keep up as we wandered through Sant’Ambrogio Market, the air thick with basil and that slightly sweet smell from ripe peaches. Elena handed me a bunch of parsley to sniff (“see? not supermarket stuff!”) and I actually laughed out loud. It felt more like tagging along with a friend than being on a tour, honestly.

Back at the trattoria, aprons went on (mine was crooked, but nobody cared). We cracked eggs into flour — my first time making pasta dough from scratch — and my hands got so sticky I had to ask for help. Elena didn’t blink, just showed me how to knead until it felt “like your earlobe,” which made us all giggle. The kitchen was warm, filled with that low hum of Italian chatter from the staff in back. Making tiramisù was easier than I thought; mascarpone everywhere, espresso soaking into ladyfingers — someone said it smelled like their grandma’s house.

I didn’t expect to sit down together at one big table after all that work. We shared ravioli stuffed with ricotta (I think mine leaked a bit) and tagliatelle al ragù, washed down with house wine that tasted way better than what I buy at home. There were Tuscan appetizers too — salty little bites — and stories about how every family has their own way of doing things. I still think about that first bite of tiramisù, creamy and cold after all the heat from cooking. If you’re looking for a Florence pasta cooking class that feels real, not staged, this is it.