Food and Florence, taught step by step.

This experience is interesting because you start with a guided Sant’Ambrogio Market ingredient hunt and then cook a full menu from scratch: lasagna, carbonara, pesto, and cannoli. I like that it turns everyday grocery choices into cooking skills you can actually repeat later.

My favorite part is the hands-on pesto in a mortar plus the chance to sit down and eat what you make with wine. One consideration: the market visit is only included for the morning option (not Sundays or bank holidays), and in some cases you may do prep upstairs while final cooking happens elsewhere in the kitchen.

Key Highlights You’ll Care About

• Sant’Ambrogio Market with a chef: you learn how to pick ingredients, not just what to buy.
• Small group size (max 8): more attention while you’re learning techniques.
• Four-course style cooking: lasagna with ragù and béchamel, carbonara with egg sauce and bacon, homemade pesto, and Sicilian cannoli.
• Pesto making the traditional way: you crush ingredients with a mortar and learn the method behind the flavor.
• Unlimited wine during your meal: a real Tuscan-food pairing moment, not an afterthought.
• Digital recipe booklet + diploma: practical take-home tools so you can cook again at home.

Sant’Ambrogio Market: Your Ingredient Shopping Course

The class starts at Mercato di Sant’Ambrogio, Florence’s beloved food market. If you pick a morning departure, you’ll go through the market with your chef’s guidance, selecting ingredients that match the menu you’ll cook later. This matters because the “secret” behind Italian food is often just quality and timing—so you learn what good looks like and how to choose confidently.

The market part isn’t a random wander. You’ll be taught how to think like the kitchen: what to prioritize, what to check, and how to choose pieces that behave well when cooked. You’ll also pick up culinary context along the way—stories, insider tips, and traditional technique notes that make the cooking class feel like a practical lesson, not a performance.

Two timing notes to plan around:

• Market visit is only included in the am tour, not the pm option.
• It’s not included on Sundays or bank holidays.

If you’re coming specifically for the market experience, choose the morning slot and don’t rely on luck.

Where the Class Happens: Cucineria La Mattonaia Setup

The cooking session takes place at Cucineria La Mattonaia, Via della Mattonaia 19R, Florence. The format is designed for small groups (up to 8 travelers), which is a big deal when you’re learning sauces and dough-based techniques. In a larger class, you can end up waiting your turn. Here, you’re more likely to get the kind of coaching that helps you fix mistakes in real time.

Another practical plus: the kitchen work is paced for learning. You’ll cook step by step with an expert local chef, and that structure makes a difference if you’re not a confident cook yet. Several past participants highlighted how friendly staff kept things running smoothly and how the kitchen space was clean and organized—useful details when you’re handling dough, eggs, and hot tools.

Also, the class runs in English only, and you’ll receive a mobile ticket. If you’re traveling with a tight schedule, you’ll appreciate that everything is straightforward and easy to follow.

The Menu You’ll Make: Four Florence-Style Winners

This is a cooking class built around four iconic dishes from Italian tradition: lasagne, carbonara, gnocchi with homemade pesto, and Sicilian cannoli. The beauty of this menu is variety without confusion. You’ll practice egg-based sauce technique, layered oven cooking, a classic herb paste made by hand, and then a sweet pastry that lets you finish strong.

And because the menu can vary slightly based on ingredient availability and seasonality, you’re not stuck with a rigid script. The chef adapts, which is very “real Italy.” Just know the exact ingredients might shift a touch, even while the core dishes stay the same.

Carbonara Spaghetti (or Fettuccine): Learning the Egg Sauce Trick

Carbonara is the dish people think they can copy from memory—and then it’s a mess. The class helps you get past that by teaching the technique behind carbonara’s creamy egg sauce using eggs and bacon. You’ll work with your chef’s guidance to get the texture right, which is the part that usually goes wrong.

Key idea: carbonara isn’t about heavy cream. It’s about getting eggs to turn silky without turning into scramble. In the classroom setting, you can watch the process and learn what to do at each stage—when to start mixing, how to handle heat, and how to time things so the sauce stays smooth.

If you want a souvenir you can eat at home, carbonara is also one of the best. You’ll taste the difference immediately, and once you learn the method, you’ll be able to improve your results next time without guessing.

Lasagne al Ragù with Béchamel: A Layering Lesson You Can Reuse

Lasagne is where the class becomes more than a “recipe tour.” You’ll learn to build lasagne with ragù (Bolognese-style) sauce and béchamel. This is a classic Italian comfort dish, and it forces you to practice layering and sauce balance—two skills that help you cook better across lots of Italian meals.

With your chef’s step-by-step guidance, you’ll make:

• the ragù component (with beef and pork as described),
• the béchamel sauce,
• and the layered lasagna assembly that makes each slice hold together.

The value here is technique over theatre. You’ll understand how sauce thickness and layering affect the final bite. Even if you never make lasagne again, you’ll still take away knowledge about thickening sauces, managing texture, and building flavor in layers.

Homemade Pesto with the Mortaio: Crushing Flavor by Hand

If you love the smell of basil and want to learn why pesto tastes different from jarred versions, this is the section. You’ll make gnocchi with homemade pesto, and the pesto is built from traditional ingredients like basil, pine nuts, garlic.

The most memorable part is the method: you’ll make pesto using a mortar (the mortaio). That means you’re not just mixing; you’re crushing and working the paste until it becomes smooth and fragrant. This matters because the hand-crushed method changes how ingredients release flavor and how the pesto behaves when it hits warm food.

After this, jar pesto will feel like fast food. Not because it’s bad—because you’ll have a direct comparison for what texture and aroma are supposed to be.

Sicilian Cannoli: Filling and Topping Choices

Finish with Sicilian cannoli, one of Italy’s most recognizable desserts. The class includes filling the cannoli with your favorite toppings. You can choose from options such as ricotta, pistachio, chocolate, and chopped hazelnuts.

This is a fun shift in tone after the savory cooking, and it also teaches a practical dessert skill: managing filling and presentation so cannoli don’t turn soggy too quickly. Your chef’s guidance helps you understand what to do and when—so you get a cannoli that tastes fresh rather than overly soft.

If you’re the kind of traveler who wants a sweet memory that still works at home, cannoli is a great close.

Wine with Your Meal: Better Than a Token Pour

You’ll sit down to eat what you cooked, paired with fine Tuscan wine. Wine is included, and it’s unlimited, plus you’ll have water available.

For value, this is a smart inclusion. You’re not paying extra to “add” the meal experience. Instead, the wine becomes part of the total class: you’ll eat your carbonara, lasagne, pesto gnocchi, and cannoli together, with the right relaxed pace.

This is also where small-group format helps again. You’ll have time to talk with the chef and other participants, ask questions, and get little practical tips that you’d miss if the class felt rushed.

Price and Value: What You’re Actually Paying For

At $119.21 per person for about 5 hours, the price makes sense when you think about what’s included:

• guided market shopping (for the morning option),
• all ingredients for four dishes,
• expert chef instruction,
• unlimited wine and water during your meal,
• a digital recipe booklet,
• and a graduation diploma.

Cooking classes can be hit-or-miss when they’re mostly tasting. Here, you’re actively making the food. That hands-on part is what you’re paying for: ingredient selection skills, sauce technique, mortar-made pesto, and dessert assembly—then you eat the results.

One more “hidden” value point: this class runs in English only and caps at 8 travelers, which increases the odds you’ll get real coaching rather than just watching from the sidelines. At this price, that kind of attention is a big part of the deal.

Timing-wise, it’s commonly booked about 95 days in advance on average, so plan ahead if you’re visiting in peak season or have a specific day in mind.

Vegetarian Options and Food Rules: Plan Before You Go

Vegetarian options are available, which helps if you want to participate without sitting out the class. Also, the menu may adjust based on seasonality and ingredient availability, so you should expect small variations.

If you have allergies or intolerances, the important step is to inform the provider in advance. They’ll do their best to accommodate you, but you should still be cautious and communicate clearly.

Two constraints are specifically called out:

• For celiac disease, this experience is not recommended.
• For children under six years old, it’s also not recommended.

If you’re gluten-sensitive but not celiac, vegetarian and ingredient swaps might work, but you still need to confirm details ahead of time.

Who Should Book This Class (and Who Might Skip)

This is a strong choice if you want:

• a hands-on Florence food day with a clear menu,
• technique you can repeat at home (especially carbonara sauce and pesto method),
• and a meal that feels like part of the lesson, not a separate event.

It’s also a great fit for couples and solo travelers because small-group size keeps the vibe friendly, and the structure makes it easy to follow even if you’re not a confident cook.

Who might skip it:

• If you’re coming only for the market, remember the market visit depends on the departure time and isn’t included on Sundays/bank holidays.
• If you need strict gluten-free for celiac, don’t plan on this class being a safe match.

One more heads-up from how the kitchen can work: some people found that prep and cooking were done in different areas of the kitchen. If you’re someone who wants to watch every step from one spot, you might find that pacing a little less view-heavy than you expect.

Should You Book It?

Yes, if you like real cooking skills and want a Florence food experience that goes beyond tasting. The standout combination is market guidance + chef-led technique + a menu that you actually make, then eat with wine. For many travelers, the practical take-home value is the recipe booklet, and the confidence comes from learning the steps—not just collecting tips.

Book the morning option if Sant’Ambrogio Market is a must-do. If you’re sensitive to gluten or traveling with a small child under six, choose a different activity that fits your needs better. Otherwise, this is the kind of class that leaves you with dinner memories and a few methods you’ll use long after your trip ends.

FAQ

What dishes are included in the cooking class?

You’ll prepare four main dishes: lasagna with ragù sauce and béchamel, carbonara with eggs and bacon, gnocchi with homemade pesto, and Sicilian cannoli with choice of toppings such as ricotta, pistachio, chocolate, and chopped hazelnuts.

Does the class include a visit to Sant’Ambrogio Market?

Yes, but only for the morning tour. The market visit is not included for pm shifts, and it’s also not included on Sundays or bank holidays.

Is the class offered in English?

Yes. The experience is only offered in English to preserve the quality of the class.

Are there vegetarian options?

Vegetarian options are available. If you have food allergies or intolerances, you should inform the provider in advance so they can do their best to accommodate you.

Is this class recommended for people with celiac disease?

No. For safety reasons, this experience is not recommended for people with celiac disease.

How large is the group?

The class has a maximum of 8 travelers, and it’s described as a small group tour.

Can I get a full refund if I cancel?

You can cancel up to 24 hours in advance for a full refund. Canceling within 24 hours doesn’t qualify for a refund.

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