Florence: Pasta & Tiramisu Cooking Class with Wine

Summary

Florence hands-on pasta making plus real tiramisu skills

You’ll roll fresh pasta by hand in Florence, learn chef tricks for perfect ravioli, and build a real tiramisu from scratch — all while sipping local wine and laughing with new friends around the table. Expect floury hands, honest guidance, and flavors you’ll want to recreate at home long after you leave.

Step-by-step itinerary

Day 1 — Florentine cooking class and meal

• Start pasta dough from scratch
• Learn dough texture and thickness
• Roll and shape pasta dough
• Make ricotta and spinach ravioli
• Seal ravioli cleanly
• Cook ravioli properly
• Prepare traditional tiramisu
• Whip mascarpone cream
• Layer espresso-soaked ladyfingers and cocoa
• Enjoy meal with good wine

Top questions

Is this Florence cooking class suitable for beginners?

Yes, no experience is needed — chefs guide you step by step.

What dishes do we make in the Florence pasta & tiramisu class?

Pappardelle with tomato sauce, spinach-ricotta ravioli with butter & sage sauce, and classic tiramisu.

Are dietary needs like gluten-free options available?

Yes, dietary needs including gluten-free can be accommodated if requested in advance.

Is wine included during the meal?

Yes, good wine is included along with water or soft drinks if preferred.

Do we get recipes to take home after the class?

You receive a digital recipe booklet so you can recreate everything at home.

How long does the cooking class last?

The exact duration isn’t specified but covers all stages from prep to enjoying your meal together.

Is this Florence cooking class wheelchair accessible?

Yes, all areas and surfaces are wheelchair accessible.

Can infants or small children join this activity?

Infants and small children can ride in a pram or stroller; specialized infant seats are available.

What’s included

Your day includes all ingredients and equipment for making fresh pasta, ravioli, and tiramisù from scratch in a chef-led kitchen in Florence. You’ll enjoy everything you cook as a full meal paired with good wine (or soft drinks if you prefer), plus you’ll get a digital recipe booklet to bring those new skills home with you.

What’s the experience like?

I honestly didn’t expect to get flour on my shoes before we’d even started — but that’s how our Florence pasta & tiramisu cooking class kicked off. The kitchen smelled like basil and something buttery, and our chef (Giulia) just grinned when I tried kneading the dough too fast. She showed us how it should feel, kind of springy but not sticky, which sounds simple until you’re elbow-deep in it. There were a few laughs when someone dropped an egg yolk (not naming names), and Giulia just shrugged and said, “It happens.”

We took turns rolling out the pasta for pappardelle — mine looked more like a map of Italy than a ribbon at first. The ravioli part was trickier than I thought; sealing the edges cleanly is weirdly satisfying once you get it right. The filling was this ricotta-spinach mix that smelled so fresh, and there was sage sizzling in butter somewhere behind us. You could hear it popping every now and then, which made me hungry way before we sat down.

The tiramisu was last — I’ve eaten plenty but never actually made one from scratch. Whipping mascarpone is harder than it looks (my arm still remembers), but Giulia kept checking everyone’s cream so nobody ended up with soup instead of dessert. She taught us to layer the espresso-soaked ladyfingers quickly so they don’t fall apart; I probably overdid the cocoa dusting but no regrets there.

Sitting down together at the end with a glass of wine felt almost like being at someone’s family table. Everyone shared stories about their own kitchens back home — one couple had never cooked together before, which made me smile. I still think about that first bite of ravioli with sage butter; maybe it was just Florence or maybe it was the work we put in, but it tasted different somehow.