First of all, we will prepare risotto with seasonable vegetables.Together with pasta, risotto is a cornerstone of Italian cuisine, and learning to make a good risotto is a key point for chefs.After the risotto we will continue with Grandma rolls: these are the turkey rolls that my grandmother used to make me when I came back from a trip. To me, the turkey rolls, with their cheese gravy, smell like home!Last but not least Tiramisù: the king of Italian desserts.

Risotto, Grandma's rolls and Tiramisu

We will learn how to make two types of Italian pasta and a classic Italian dessert.We will prepare ravioli stuffed with fresh ricotta cheese and fettuccine or spaghetti. As dessert, we will prepare a great tiramisù. The class is a good chance to discuss about the Italian food, special ingredients like ancient grain and our Way of life.

Fresh Pasta and Tiramisu

Sant’Ambrogio market is the second food market in Florence and the one where locals still go shopping.It’s an authentic and interesting market where King Charles spent a whole morning when he was still a Prince.Stuffed with local vegetables, meat, and also fish it’s a great place to start our class by buying some fresh ingredients and exploring the most interesting stalls.After the market, we will walk to my home and start the cooking class.We will prepare a bruschetta with fresh seasonal ingredients, homemade ravioli, and a dessert.

Cooking class with shopping at Sant’Ambrogio market

Carlo

Cecilia

Local market tour, hands-on cooking class with 3 recipes (starter, pasta and dessert) followed by a 3-course menu with the recipes prepared during the class.We will immerse ourselves in the scents and bright colors of the market products, which arrive fresh every day, and which change according to the seasons; we will see how seasonal fruit and vegetables offer themselves to take care of our health, just follow them!

The genuine flavors of the Sant'Ambrogio Market in Florence

Donatella

Monday or Friday territorial market tour of small farmers at Km 0 from 15:30I will take you to visit a local market at Km 0 on Monday or Friday where we will find:small farmers who sell products of our territory that add value to the local product - following the seasonal production cycles -producers of wine, bread, soap, cheese and textiles,We will buy something that could be used to cook a dish with seasonal products together.Let yourself be tempted, book and remember only on Mondays or Fridays from 4 p.m

Market tour of small farmers at Km 0 cooking demo

I will cook typical Florentine dishes that my grandmother taught me and tell you their story by immersing you in our traditionWe will start with appetizer: Coccoli, the Duke's surprise ,pinzimonio, zucchini carpaccio; then I will propose as first course the classic ribollita or pappa al pomodoro and for second course the legendary Peposo alla "Brunelleschi or alla Fornacina" accompanied by a seasonal side dish.Of course, to end on a sweet note, cantuccini with vin santo and excellent wine will certainly not be missing.

Florentine lunch or dinner

It is speculated that it was in Florence that elaborate French cuisine was born thanks to Catherine dé Medici.A story that I am happy to tell during this experience and while tasting some delicious and traditional recipes that I will offer you at the table.

The Florentine Menu of Caterina Dè Medici

I can't wait to host you at my house and show you all the steps to make a simple but tasty pizza.I will tell you a few culinary secrets during the kneading and topping of the pizza. When the cooking is done, we will enjoy our pizza together with other dishes of Tuscan and Italian cuisine, concluding with the inevitable tiramisu!When you return home, you will have all the knowledge you need to cook a delicious pizza for your friends and family!About Cesarina Donatella: "I studied art and architecture. I like to experiment with different artistic techniques, from paper-mâché to ceramics, and cooking recipes, from making fresh pasta to crunchy pizza!".

Pizza cooking class in Florence

In this cooking class you will learn the basic recipe for tiramisu and a thousand variations of it.For example, I will teach you the recipe for tiramisu with limoncello, pistachio or cantuccini or Bacio Perugina. We could prepare according to season the variant with strawberries or with Nutella.You'll discover it all when you arrive...I'll be waiting for you to make the basic tiramisu and then we'll make together different variations all to be tasted and consumed with an excellent vin santo or special sweet wine from Florence. You won't be able to leave with sweets alone then we will prepare together a first Florentine dish the penne strascicate accompanied by a good red wine...and a nice coffee!

Tiramisu and its variations: from limoncello to chocolate

Are you ready to get your hands in the dough and convene a unique day kneading breadsticks and bread just like my grandmother Otelia used to do?Step by step I will show you the various steps to make a good dough and give the shapes for a great breadstick, perfect as an appetizer along with many delicious DIY dips, and great to munch on between breaks.The fun is guaranteed.

We knead following Grandma Otelia's recipes

Gl'ignudi:their name derives from a word in our dialect,and is used to indicate something stripped off like in Renaissance art the figures of Michelangelo.But the dish has appropriated this name because it is the classic filling of ravioli ,but without the fresh pasta coating.After all,eggs were a very precious commodity as well as flour and one could not afford to waste it on the pastry.Potato gnocchi: date back to the same period as i'gnudi.Cristoforo Messisbugo and Bartolomeo Scappi, two of the greatest Renaissance cooks called them maccaroni-called gnocchiSo make a reservation and be tempted to learn these dishes you will prepare all topped with aglione or herb sauce and parmesan, buondolce tiramisu.

Strozzapreti or gnudi and potato gnocchi

In Florence between the 15th-17th centuries, during the Medici family dynasty, large bonfires were lit on the day of San Lorenzo, used mainly to cook large quantities of beef, which was distributed free to the local population.It is said that at a banquet some English knights were also present who, after tasting the meat, began to call it by what is still today its Anglo-Saxon name: 'beef steak,' which in Italian became bistecca (beef).You can immerse yourself in a typical Florentine Sunday lunch, or dinner: typical appetizer, beef steak with a side of beans or roasted potatoes and radicchio salad. Excellent wine, ending with classic cantuccini and vin santo.

Florentine steak

My grandmother Emma's fried food will always remain the only fried food' really good', she would prepare it early in the morning and cook it when I got home from school. I will have it prepared for you following Grandma Emma's recipe.An appetizer of coccoli or sommommoli (rice fritters) served with fresh cheese, mortadella or salamiFried chops or fried chicken with vegetablesRice fritters or St. Joseph's Day pancakes, all accompanied by excellent wine, coffee and...

Grandma Emma's fried food

I'll be waiting for you to prepare excellent vegetarian pasta dishes together, which you can repurpose in your dinners with friends, telling the stories of the different recipes: the crespelle of Caterina dè Medici, known as early as the 14th century, gnudi and ricotta and spinach ravioli with butter and sage.

Ricotta crepes, surprise ravioli and i'gnudi

Come and taste dishes made in the tradition of my family. I offer you a particular cooking class, we will prepare together the crostoni that they made at the vinaino outside the city, gnocchi seasoned with garlic and the revised Pistocchi cioccolat cake. All accompanied by quality wine, coffee and water... I'll wait for you!

Cooking class with three Florentine recipes

Barbara

Time in cooking with passion is the best way to remember italian good food !!!....this is that we will do together in my kichen!

Market,Cook and aperitivo tasting good tuscany food !!!

Dusica

A family's special moments become part of its history, and having the opportunity to celebrate in intimacy and away from the hustle and bustle of restaurants can lend a special light to the experience. To the sound of a toast made with crystal glasses, a four-course menu and dessert curated for the occasion in a friendly and welcoming environment, could turn a special day into a memorable one.

Celebrations and anniversaries

This menu is in complete harmony with the Tuscan culinary tradition that is based on the quality of the ingredients and not on the complexity of the recipes. As grandmothers would say: "It's not Tuscan what is made with more than three flavors." ("Non è toscano ciò che l'è fato con più di tre sapori").Each of the proposed recipes has the advantage of being prepared in company, by expert hands or not, and for guests who arrive at the last for for a drink in the company.

Three simple and tasty recipes

Our house in the center of Florence, a stone's throw from the Duomo and the Synagogue, will welcome you with its uniqueness: curated spaces that we have made ourselves.The kitchen is a collection of utensils and curious memories that evoke memories of grandma's kitchen. Here we will prepare the recipes that we are going to enjoy together, around the round table from the 1800s in our living room, with an elegant mise en place.Prosecco is what will serve as the overture; music will accompany the dinner, which, between toasts and more, will unfold in tones of a budding friendship. Often, after the dinner, the mutual desire for a new meeting remains.You are welcome

Food, family hospitality and sharing

This experience is a challange of a teamwork and creativity. Every person has the possibility to guide the entire process of producing pasta from dough, either in form of tagliatelle or ravioli.We start with making a dough out of flour and egg and the tiramisù, the dessert that needs to chill for a while. During the cooking class we need to show our good will to make everything work through collaboration because the pasta making is magic that connects people.

A team building experience: my grandmother's ravioli 

Giovanna detta Ivana

I love cooking and sharing food with others, and for the occasion I will show you the secrets of making real fresh pasta and traditional Italian desserts with an exciting cooking class, in my large and cozy kitchen.Step by step, we will make three recipes, amidst chatter, laughter and a few glasses of wine, and then go on to enjoy them.What are you waiting for to get your hands in the dough?

Three good recipes to try together!

The autumn menu includes traditional Tuscan foods. My highlight is the Risotto al Chianti, which is cooked with the famous Tuscan wine. We can taste it accompanying it with an entrée of Tuscan crostini, and finally a delicious apple strudel. All accompanied by excellent regional wines. I can cook vegetarian alternatives.

Autumn menù 

Antonella

Immersed in nature, in an ancient monastery, we will prepare together all the steps needed to make a good lasagna with a good ragout preparation and béchamel sauce. Next we will make one of the best-known and oldest recipes in Italian cuisine: tiramisu, a spoon dessert consisting of layers of ladyfinger cookies soaked in coffee and filled with a mascarpone-based cream.

To learn how to cook good Lasagna in Florence

Hands-on cooking class with 3 recipes (starter, pasta and dessert) followed by a 3-course menu with the recipes prepared during the class.

The goodness of Tuscan cuisine

Stefania

This Tuscan menu is a little different from the usual dishes offered because it has pasta with sheep sauce as a first course. This dish is cooked by ancient tradition throughout the Florentine plain. This dish won me the first prize for best sheep in Campi Bisenzio (the original city of this dish). The crouton I propose is based on a Renaissance recipe. Tiramisu is a classic to finish the meal on a sweet note.

Traditional Florentine dinner

A Dinner dedicated to the Tuscan traditionTuscan crostino with Renaissance recipePenne sulla Pecora a typical dish of the Florentine plain but exactly of Campi Bisenzio. La Pecora alla Campigiana and consequently Penne sulla Pecora are traditional dishes of my city. A Palio ( Party) is also celebrated mid Septembre which decrees the best dish in question: I am the winner of 2019!!Tiramisù, a classic to end beutyI wait for you for a nice evening in company

Cena tradizionale toscana

Paola

We will cooperate together at my home in an old convent in the countryside among olive trees and vineyards cooking with much lightheartedness and collaboration for a delicious lunch full of stories and knowledge.After lunch a walk to the Belvedere or some relaxation in the lime tree park is possible.I look forward to seeing you Paola

Carlo

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