Ten real classes run in and around Florence: big cheerful tables where the Tuscan wine never stops, a quiet masterclass with a Michelin-trained chef, a morning that starts in a food market, a farmhouse in the hills, and the only fully gluten-free kitchen in the lineup. This is all of them, compared by what you actually cook, who teaches, and what it costs.
29,977 traveller reviews across the 10 classes, and every one cancels free up to 24 hours before it starts.
Listings, menus and prices checked against every live booking page. How we check
Short answer
A classic pasta class in the city centre starts at $37 per person with unlimited wine poured while you cook. Add tiramisu and the range runs $35 to $49, a market tour up front costs $58, the Michelin-trained chef runs $109.50, and the Tuscan farmhouse day with gelato is $93. Nearly every class lasts 2.5 to 3.5 hours, ends with you eating what you made, and cancels free up to 24 hours out. Pick the table you want to sit at, then pick the class.
The biggest fork is not the menu, it is the room: a lively shared table with wine flowing, a market walk before anyone touches flour, a chef correcting your fold, or a farm terrace half an hour outside the walls. Six kinds of class cover everything Florence offers, and each section below compares its options side by side.
Classic pasta classes
Best for first-timers who want the full Florence evening at the friendliest prices
Pasta & tiramisu classes
Best for anyone who wants dessert to be part of the lesson, not an afterthought
Market tour & cooking classes
Best for food-curious travellers who care where the ingredients come from
Private & premium classes
Best for confident home cooks and anyone marking an occasion
Tuscan farmhouse classes
Best for families and groups who want the countryside with their cooking
Family & special-diet classes
Best for families with kids and anyone who usually has to ask about the menu first
Three classes carry most of the bookings, and they are genuinely different evenings rather than three versions of the same one. The unlimited-wine classic is the biggest name in the city, the pasta-and-tiramisu double bill adds the dessert course people photograph, and Pastamania folds a small pasta museum into three and a half hours of rolling and shaping.
· Florence with Elvis
The volume leader in the city by a wide margin. A chef walks the room through two fresh pasta shapes while the Tuscan wine keeps coming, and soft drinks are covered for anyone skipping it. You eat everything you roll.
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· Cooking Italy
The classic double bill: fresh pasta from flour and eggs, then tiramisu layered to take seriously. Wine is paired through the meal and a limoncello lands with dessert. Eight thousand reviews and climbing.
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3 hours 30 minutes · Dalle Nostre Mani
The one people search for by name. Three and a half hours in a workshop that doubles as a small pasta museum, run by hosts who have turned shape-making into a show. You sit down to what you made at the end.
Check Price & Availability →So much fun. Would highly recommend. We all learned the basics in making 2 different types of pasta which we then got to enjoy!
It was really good, but at first it's very confusing to get there. We arrived at the indicated point and a man just told us to go right and left, so the whole group got lost, haha. But then we found the place, and everything was great.
A really lovely and enjoyable cooking class! Would reccomend to anybody! Worth the price!!
The Chef was a wonderful and very knowledgable host and teacher. He used lots of humor, was encouraging, helpful and really helped the group connect. He was very personable and made the class enjoyable, fun and it really flew by!
This was a really wonderful class! I thought the teacher was really good and made things fun and easy to learn. Really appreciated her knowledge and the attention she showed us.
Andrea was wonderful, he was very knowledgeable, great teacher. Made the event fun. Taught how to make pasta dough and turn into ravioli, papadella and fettuccine. Very hands on and the meal we prepared was amazing. Highly recommend.
A few of the reviews travellers have left on these classes, word for word.
A feel for the room before you commit, from footage of Florence classes and the people who filmed their own evenings.
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Every class below is live and bookable, shown with the platform's own rating, review count and current from-price. The most-reviewed class leads each category.
Fresh pasta from flour and eggs in the city centre, most with unlimited wine. Best for first-timers who want the full Florence evening at the friendliest prices.
Most reviewed in this category
The volume leader in the city by a wide margin. A chef walks the room through two fresh pasta shapes while the Tuscan wine keeps coming, and soft drinks are covered for anyone skipping it. You eat everything you roll.
The one people search for by name. Three and a half hours in a workshop that doubles as a small pasta museum, run by hosts who have turned shape-making into a show. You sit down to what you made at the end.
A small workshop above the Arno where two fresh pasta shapes get made and sauced two ways, Tuscan meat sauce and butter and sage. Every review it has is five stars, and the window seat is the Ponte Vecchio.
The double bill: hand-rolled pasta for dinner, tiramisu you layer yourself for dessert. Best for anyone who wants dessert to be part of the lesson.
Most reviewed in this category
The classic double bill: fresh pasta from flour and eggs, then tiramisu layered to take seriously. Wine is paired through the meal and a limoncello lands with dessert. Eight thousand reviews and climbing.
The compact version of the pasta and tiramisu evening: two and a half hours, dinner made by your own hands, unlimited wine while you work. Carries a Badge of Excellence at a straight 4.9.
Shop a Florentine food market with a guide first, then cook what you carried back. Morning sessions, timed to when the stalls are actually full.
Most reviewed in this category
Shop first, cook second. A guide walks you through a Florentine food market to pick ingredients, then the class turns them into a full meal with wine. Four hundred reviews say the order is right.
Chef-led masterclasses and private sessions, closer to tuition than a party. Small capacity, a few sessions per week, so book ahead.
Most reviewed in this category
Three hours with a Michelin-trained chef, closer to a masterclass than a party. You keep the apron, take home the recipe e-book, and drink red and white through a full meal. The premium pick for people who cook.
Out of the city to a working farm in the hills, transport there and back included. Best for families and groups who want the countryside with their cooking.
Most reviewed in this category
A bus out of the city to a working farmhouse in the hills, where you choose pizza or pasta and everyone makes gelato. Wine and beer are poured with the meal and the ride back is included. The class kids talk about afterwards.
A class built around children, and a fully gluten-free kitchen that is safe for celiacs. Smaller groups than the classics.
Most reviewed in this category
A fully gluten-free kitchen, not a substitution menu: every ingredient and surface is safe for celiacs. Wine, water and sodas are unlimited, and the small size keeps the chef at your elbow. Rated a straight 5.0.
Built for tables with children on them: pasta and tiramisu everyone makes together, wine for the adults, juice for the kids. A newer listing from a small operator, which is why the review count is still low.
The spread is narrower than most Italian food experiences, and the cheapest class is not the worst one: it is a full pasta-and-tiramisu dinner. What moves the price is what happens around the cooking: a market walk, a chef's credentials, a bus into the hills, or a kitchen kept entirely gluten-free. These are the current from-prices on the live listings, per person.
| What you are booking | From | What that buys |
|---|---|---|
| Classic pasta class, city centre | $37 to $58 | Two fresh pasta shapes from flour and eggs, a chef walking the room, and on most of them unlimited Tuscan wine while you cook. The $58 end is Pastamania, which adds its pasta museum to the evening. You eat everything you make. |
| Pasta and tiramisu together | $35 to $49 | The double bill: pasta for the table, then tiramisu you layer yourself. The $35 class runs a tight 2.5 hours; the $49 classic stretches longer and finishes with limoncello. Both pour wine without counting glasses. |
| Market tour, then the kitchen | $58 | A guided walk through a Florentine food market with tastings, then a class that cooks what the market had that morning. Runs in the morning, when the stalls are actually full. |
| Private and premium classes | $109.50 | Three hours with a Michelin-trained chef in a group capped at 13, closer to tuition than a party. You keep the apron and take the recipe e-book home. Red and white wine through a full meal. |
| Tuscan farmhouse day | $93 | Transport out of Florence and back, pizza or pasta at a working farm, and a gelato lesson on top. Wine and beer with the meal. The one to book if the countryside matters as much as the cooking. |
| Gluten-free and family classes | $57 to $117 | The $117 class runs in a fully gluten-free kitchen that is safe for celiacs, not a substitution menu. The $57 family class makes pasta and tiramisu with children at the table, wine for the adults, juice for the kids. |
Nearly every class follows the same honest arc, and it is the arc that matters: you leave having made pasta twice, not watched it made once. The differences between classes are the extras wrapped around these steps.
Every city class meets in the historic centre, a short walk from the Duomo or the Arno, and the listings send the exact address with your booking confirmation. Two are worth placing on a map before you book: the market class starts at the stalls, and the farmhouse class leaves the city entirely.
| Historic centre kitchens | The classic, tiramisu, gluten-free and family classes all run in kitchens inside the old city, walkable from any central hotel. The exact street arrives with the booking; no class here expects you to find it by guesswork. |
|---|---|
| Above the Arno | The fresh pasta course with the Ponte Vecchio view cooks beside a window most restaurants in the city would charge you for. Sunset sessions are the ones that photograph best. |
| The markets | The market-tour class meets at the stalls in the morning, walks, tastes and shops, then moves to the kitchen. Mercato Centrale's ground-floor market runs Monday to Saturday from 7am to 2pm, which is exactly why this class runs in the morning. |
| The Tuscan farmhouse | The pizza-or-pasta and gelato day includes the ride out of Florence and back, so the meeting point is in the city even though the cooking is in the hills. |
Every class here confirms its exact meeting point on the booking, and every one cancels free up to 24 hours before it starts if your plans move.
Most of these bookings are occasions in disguise, and the right class depends on the table you want. A honeymoon wants the Ponte Vecchio window or the Michelin-trained chef. A family wants the farmhouse day or the class built around kids. A serious cook wants the masterclass; a first night in Florence wants the big unlimited-wine table and no decisions harder than red or white.
From $35 for the compact pasta-and-tiramisu dinner up to $117 for the fully gluten-free kitchen. The big unlimited-wine classic is $37, Pastamania with its museum is $58, the market-tour morning is $58, the Michelin-trained chef is $109.50 and the Tuscan farmhouse day is $93. Prices move with the date and your currency, so the live listing is always the authority; every card on this site opens it.
Two and a half to three and a half hours is the real range across this lineup, meal included. The Rosso Crudo pasta-and-tiramisu class is the short one at 2.5 hours, most classics run about three, and Pastamania and the market-tour morning run three and a half. The farmhouse day is longer door to door because the ride into the hills is part of it.
None. Every class here starts from flour and eggs on an empty board and assumes you have never made pasta. The teaching is hands-on rather than demonstration: you make the dough, roll it and shape it yourself, with the chef correcting as the room goes. Confident cooks who want to be pushed should book the Michelin-trained chef masterclass, which caps at 13 and goes deepest on technique.
On the classes that say so, yes: Tuscan wine is poured throughout the session and through the meal, with soft drinks covered for anyone not drinking. It is a genuinely generous pour rather than a single welcome glass, which is a real part of why these classes review the way they do. Adults only for the wine, and nobody is counting glasses either way.
Two classes here are built for it: the family class makes pasta and tiramisu with kids at the table and juice in their glasses, and the farmhouse day adds gelato-making, which is reliably the part children talk about afterwards. On the other classes the age policy is the operator's own, so check the listing's note before booking a mixed table.
Yes, and it is the real thing: a kitchen kept entirely gluten-free, safe for celiacs, not a regular class with a substitute dough on the side. It holds a straight 5.0 rating, pours unlimited wine, water and sodas, and costs $117. It is the only class in this lineup where someone with celiac disease can cook and eat without asking a single question.
Nothing but comfortable clothes and closed-toe shoes. Every class provides the apron, the ingredients and all the equipment, and several send you home with the recipes; the chef's masterclass throws in the apron to keep and an e-book. Flour gets everywhere, which is part of the fun, so save the silk shirt for dinner somewhere else.
Yes, and this is the detail that changes how you plan the day: you eat what you make, at a proper sit-down meal with wine, not a tasting portion on a napkin. Book an evening class instead of a dinner reservation, not on top of one. The morning market class works the same way at lunch.
The small-group evening sessions, especially from mid-May through July and again in September when Florence is fullest. The unlimited-wine classic carries the most demand outright, and the chef's masterclass has the fewest seats to sell. Every class here cancels free up to 24 hours ahead, so booking early holds your date at no risk.
The longer answers, written out properly: how the classes differ, what the money buys across Italy, and whether the whole thing is worth an evening of your trip.
Every school and class type in the city ranked by what they actually deliver.
How the market-tour classes work, and Mercato Centrale versus Sant'Ambrogio.
The honest case for and against, argued with the review numbers.
All Florence class guides · All answers
This site does not run any of these classes. What we do is check them: every class here was read on its live booking page, every rating and review count is the platform's own figure at the time it was read, and every price is the current from-price on that listing rather than an estimate.
Market hours come from the markets' own pages, class policies from each operator's listing, and destination figures from published Florence tourism data. Where two sources disagreed on a figure, the figure is not printed.
