Leave Florence for a day dedicated not simply to tasting Tuscan food, but to learning how it is made. The experience takes place at a winery in the countryside around San Gimignano, where vineyards and farm traditions provide a natural setting for a hands-on introduction to fresh Italian pasta.
After the journey from Florence, meet your host and professional English-speaking chef. The class is designed to be relaxed and practical, with enough explanation to understand why each step matters. Begin with the basic dough, learning how flour, eggs or water are combined, kneaded and rested before being transformed into pasta.
Working at your own station, practice rolling, cutting and shaping different styles. Depending on the day’s program, the class may include traditional forms such as tagliatelle, pici and ravioli. The chef demonstrates technique, then helps you correct texture, thickness and shape so that the process feels approachable even if you have never made pasta before.
The focus is on methods you can realistically repeat at home. Along the way, hear about Tuscan ingredients, the importance of simple sauces and the way pasta changes from one Italian region to another. The atmosphere is informal and sociable, making the class as much about sharing the experience as achieving perfect shapes.
After the hands-on portion, sit down for a meal based on the recipes and pasta styles explored during the class, prepared for service by the kitchen team. The table is accompanied by a guided tasting of regional wines, allowing you to compare different Tuscan expressions while learning about grape varieties and local production.
The tasting may also include extra virgin olive oil, flavored or truffle oils and aged balsamic vinegar, giving you a broader sense of the products that define the Italian pantry. Typical appetizers and a simple dessert can complete the meal depending on the selected program and seasonal menu.
By the end of the day, the most valuable souvenir is not something purchased in a shop. It is the confidence to flour a work surface, make a dough and recreate part of the Tuscan experience in your own kitchen. Return to Florence after a day that feels personal, generous and genuinely connected to local food traditions.
Please Note : The class and tasting menu may vary according to season, ingredient availability and winery operations. Guests with food allergies, intolerances or dietary requirements must advise at booking; vegetarian, vegan or gluten-free variations may be available on request. Alcohol is served only to guests of legal drinking age. Comfortable clothing suitable for a hands-on cooking activity is recommended.
