Ravioli & Pasta Cooking Course with Tiramisu, Wine & Gift Apron

You’ll take part in a fully hands-on cooking class, not a demonstration. You’ll learn from a professional local chef with step-by-step guidance. You’ll make fresh pasta dough and learn proper kneading and resting techniques. You’ll learn how to roll pasta to the correct thickness and cut it cleanly. You’ll prepare ravioli and practice sealing, shaping, and cooking timing. You’ll learn finishing techniques for sauces and plating Tuscan-style dishes. You’ll make traditional tiramisu and learn how to keep the cream stable. You’ll hear local food stories and the origins behind these classic recipes. Techniques are practical and easy to repeat at home with simple equipment. Vegetarian options are available. Gluten-free options are available on request. Please share dietary restrictions in advance so we can prepare.

Knead, roll and shape ravioli and rigatoni by hand, then make classic tiramisu from scratch. Enjoy unlimited regional wine in a warm, intimate setting, and sit down to taste everything you create. No experience is required. Your class is fully hands-on and led by expert local chefs. You will follow clear, step-by-step guidance to learn pasta dough technique, proper rolling thickness, shaping, sealing and cooking timing. You will also learn how to build a tiramisu with a stable mascarpone cream and balanced espresso flavor. We use fresh, high-quality local ingredients, with a focus on authentic Italian methods you can repeat at home. During the class, you can ask questions and learn about Florentine food culture and what it is like to run a kitchen in Italy. Vegetarian options are available. Please share dietary needs in advance.

• Wheelchair accessible
• Infants and small children can ride in a pram or stroller
• Public transportation options are available nearby
• Transportation options are wheelchair accessible
• All areas and surfaces are wheelchair accessible

For a full refund, cancel at least 24 hours before the scheduled departure time.