What are the best cooking classes all over Italy?

The best cooking classes all over Italy are: Cooking class amid nature and tradition in Florence Tuscan cuisine: land, tradition and Winter vibes Florentine tradition: dinner with family flavors Savoring the taste of ancient Florentine recipes

What are the best home restaurants in Florence?

The best home restaurants in Florence are: The Florentine Menu of Caterina Dè Medici Florentine steak Florentine Delights: stories and flavors of tradition Tuscan tradition among crostini, pici, peposo and tiramisu

What are the best food & wine tours in Florence?

The best food & wine tours in Florence are: Market tour and cooking class The old Florentine Sant'Ambrogio market Tour to the ancient Sant'Ambrogio market in Florence Tuscan Flavors, a sensory journey through Italian tradition

Gnocchi and gnudi cooking class in Florence

Gl'ignudi: their name comes from a word in our dialect and is used to denote something stripped off as in Renaissance art, but the dish has appropriated this name because it is the classic filling of ravioli, but without the fresh pasta coating.

Potato gnocchi: date from the same period as i'gnudi. Cristoforo Messisbugo and Bartolomeo Scappi, two of the greatest Renaissance cooks, called them maccaroni called gnocchi If you would like to learn how to make these dishes, I invite you to book. I will teach you how to make them and how to dress them with an all'aglione or herb sauce, accompanied by a generous sprinkling of Parmesan cheese. Finally, you can enjoy a delicious tiramisu.

Florence, to quote Stendhal, has a "subtle beauty". The city itself is an open-air museum, rich in architectural masterpieces and works of art that are unique in the world. Here in the heart of this historical city in a street of ancient buildings located within where once stood the ancient medieval walls, and where you can experience the flavor of ancient Florentine history, we meet Donatella, our Florentine Cesarina DOC. Donatella studied art and architecture and she likes to experiment with different artistic techniques, from papier-mâché to ceramics, as well as applying her hand to making pasta dough in the kitchen. This last passion she shares with her husband and children, with whom she loves making homemade pasta, a perfect way to teach culinary art while having fun. At Donatella’s, there is always a festive feeling and the typical flavors of Tuscan cuisine. Her dishes, from pezzole to carabaccia di Caterina de' Medici, are recipes which have made French cuisine famous the world over but that actually originated in Italy, specifically in Florence and the Medici court. Along with the fork, Caterina de' Medici brought recipes with her to Paris that would eventually become the macarons, omelette, crepes, the "francesina", soupe d'oignons and the bigné. At Donatella’s table, we can relive the history of the dishes that traveled from Florence to Paris, as well as enjoy the pleasure of tasting them.