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 

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

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

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

Kitchen garden home restaurant la Barbarella

Florence is a city full of history and charm, every street in its historic center displays wonderful works of art, and walking around you can enjoy its quiet and welcoming atmosphere. Florence also offers excellent cuisine, made up of simple but flavorful recipes. To enjoy it at its best, the ideal is to book a lunch or dinner or a cooking class at my home, I will teach you the secrets of my family, together we will prepare a complete menu from appetizer to dessert, or you can simply enjoy my dishes in my living room with a unique view of Florence, looking at Brunelleschi's dome and sipping a good glass of Chianti, ending with a "wow" tiramisu!

Cooking class with a view of Florence

I will be happy to host you in my home where we will not only cook while enjoying the view of Florence but also taste our dishes that we will create together.I will offer you a cooking class with three recipes (appetizer, fresh pasta dish and dessert) and amidst chatter and laughter I will tell you about the family origin of my recipes and the secrets of executing them just as my mother and grandmother did.

Cooking while admiring Florence

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

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

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

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.