Cooking Classes

Cooking class in Chianti: handmade ravioli

4.9
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Marzia

Ponte Agli Stolli (FI)
Duration 1h 30m
Max 20 guests
Spoken languages:  
Italian and English
Cesarina Green

Cooking class: You will learn to make 1 traditional fresh pasta recipes typical of the area in a splendid historic estate nestled among the hills of Chianti

Shared Experience
Your experience

    Nestled amongst the olive groves and vineyards of Chianti, Palagina is a timeless place where you can enjoy an authentic and immersive culinary experience. Under the guidance of Cesarina Marzia, you will learn the art of making fresh pasta, preparing authentic ravioli with high-quality ingredients and techniques handed down through generations. From kneading the dough to rolling it out with a rolling pin, you’ll acquire the essential skills to create the perfect pasta sheet and exquisite ravioli! Once ready, you can savour the freshly made ravioli, accompanied by a glass of local wine. You’ll continue your food and wine journey with a visit to the renowned Cantina Palagina, where you’ll take part in a guided tasting, exploring a selection of the estate’s finest wines and local artisan products.

    Total: €50.00

    €50.00 
    per guest

    €25.00 per child

    Reviews

    4.9
    18 reviews
    I could not recommend Marzia enough. The whole experience was so much fun, really educational and we’ve left Tuscany with incredible memories of our afternoon in her kitchen. Was the highlight of our trip.

    Tom & Frankie  - April 2026

    This hands on pasta class was a highlight of our trip! Marzia is amazing! Patient, fun, and knowledgeable. We learned to make pasta from scratch and it was delicious. She went out of her way to prepare gluten free pasta for me! The whole experience was warm, welcoming and authentically Italian! She is the best!

    Sarah Wilson  - April 2026

    Marzia was a wonderful teacher! We had a fun evening learning how to make ravioli and tagliatelle and tiramisu. She does amazing things with pasta shapes. Marzia surprised us with an appetizer of eggplant parmesan. It was one of the best things I ate while in Italy!

    Karen - October 2025

    First I would like to mention that Marzia is a wonderful hostess and teacher! We created a 3 course meal: ravioli spinici, tagliatelle pomodoro, and tiramisu! Each course created came out fit for serving to our own guests. We learned the proper technique for kneading and stretching the dough for the pastas, and whipping the egg whites for the tiramisu. All this while conversing via google translate when points of clarity were needed. She will provide all the recipes for us to recreate this meal at home. All in all it was a highlight of our vacation here in Italy.

    Stan & Kathy Rimdzius - October 2025

    If I could give an extra star I would! My wife an I had a wonderful time with Marzia and highly recommend her. We speak English and Marzia speaks Italian. This made the experience much more memorable and fun. We all had to concentrate more on communication with each other and it wasn't an issue. The technique we learned to make raviolis was simple and they turned out so delicious. We can't wait to make them at home during the cold winter months. Marzia is an absolutely wonderful teacher and more importantly a wonderful person and a joy to be around.

    Thomas (USA) - October 2025

    Where

    You’ll receive the exact address after booking
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    Marzia

    Cesarina from 2021Location: Ponte Agli Stolli (FI)    Languages: Italian and English
    "My house borders the 'di bandella' nature reserve, where the animals of the forest still live. It is a house on one floor, without architectural barriers, recently renovated: modern and equipped kitchen, guest reception room, oven wood, eat-in kitchen on the veranda outside, where we have the Pratomagno massif in the background. I have a large vegetable garden, where I try to stock up on products for the winter and lots of farm animals. When the time comes I go in search of herbs spontaneous, in order to make the filling for ravioli, and I dedicate myself to mushroom picking."
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