Kelas Memasak Tuscany

We had a wonderful Tuscan picturesque hilltop outdoor garden and kitchen. We were able to all participate in the food preparation making pasta. Preparing and cooking our own meal was a special treat. It was a different activity for a hot crowded and busy Florence. Thankyou

Definitely one of the highlights of my time in Italy! It was great that it was a small group of 6 of us, and everyone was so interesting, especially two young sisters from Canada who were already seasoned home chefs. Chef Katerina was cool and classy. Having been on a few tours, I enjoyed that she stuck to facts and answered questions without making me feel like a tourist. The most touristy part was the market tour (ours being one of many happening that morning) but I had a lot of fun learning about the regional specialities and must-eats like the Fiorentina steak (and how to cook it). Also thanks to the group for their patience as I did as any good Asian mama and buy up produce from almost every stall. Chef bought fresh tomatoes that were going to be in (on??) the bruschetta we were making. It was a rainy day, which was actually fantastic as it had been scorching most of my trip. We began cooking as the rain poured down - most romantic haha! We began by making the panna cotta that was going to be dessert, so that it could sit in the fridge. Then we prepped all the veg: tomatoes and garlic left to macerate for the bruschetta, slices of pepper and onion for the pollo di modenese, mashing baked potato and mixing it with herbs for the pasta filling… Having never handmade pasta, it was fun for me to learn how to make it from scratch. Chef coolly showed us how to mix, knead, roll and cut our pasta sheets before filling and sealing our tortellini. It was terrific fun learning everything from how to chop your onion like a chef, down to how to sear your chicken before drowning it in a cup (!) of balsamic vinegar and leaving it to cook. We sat around and ate our efforts with wine and many laughs. Chef handed us a booklet of recipes, and because I asked how to make gluten-free pasta for my husband who has intolerances, she showed me how to mix and cut gnocchi (which I can make with gf flour) and gave me a recipe for it! So grateful, and I can’t wait to try it out back home. All in a lowkey and thoroughly enjoyable way to experience Florence! Highly recommended!

We learned how to make two different pastas and two different sauces. Grazia makes it look easy and shared a lot of information with us so we can replicate the recipes at home. The farm house is a great location to learn about making authentic Italian pasta, Grazia is a very good teacher and the wine was not bad either. Overall the experience was great and I would recommend it to others that want to learn how to make paste in a small group at an authentic farm house kitchen.

This cooking class was one of the best experiences of our life. Not only were the two hosts extremely welcoming, but they taught us incredible knowledge. I am so thankful for this experience and recommend it highly to anyone visiting the Florence area.

Very well organised. Catered for all levels of cooking skill. Provided some really handy tips. Staff were very knowledgeable and welcoming and had a good style of delivery. The duration and pace of the class was perfect keeping everyone engaged whilst ensuring people had the opportunity to learn and also ask questions. And of course the food we made was delicious. Highly recommend

We enjoyed the small group- just us!

Heerlijke recepten, meer dan voldoende en zeer gastvrij ontvangen.

We had the best time in this class! They were so warm and welcoming. Our meal was delicious and we learned so much. Would definitely recommend.

Beautiful setting. Lovely people. Good teaching (including teaching our kids!) and great food. Highly recommend!

We thought the class was just okay. The gelato piece consisted of watching the instructor make the ice cream. A dessert that was more hands-on/interactive would have been good. The pizza was good but no discussion of making the sauce, how to cook in the oven, etc. More involvement in the gelato, baking of the pizza, and preparation of the toppings would have made this better.

Nona, the expert cook/pasta maker, was so interesting and knowledgeable. We learned a ton from her and the whole place had so much history and beauty! Plus the food we made was amazing!

Luca and Carmela were great teachers . There were hands on experiences and we learned that cooking could be fun. The food prep and timing was well coordinated. We would recommend this class to anyone. The estate was amazing despite the soggy, rainy weather.

We signed up for this class for the Handmade Pasta and Gelato Cooking Class in Florence. Chef Tommaso was a great teacher. He was calm and friendly, yet clearly knew his stuff. Loved when he played Beatles music during the time we were waiting for the dough to rest! The description of the menu (Ravioli con ricotta, Spaghetti alla Carbonara, Vanilla Gelato, drinking water, red wine) was slightly altered when potato was substituted for the ricotta, but he added a recipe for pesto as a third sauce that more than made up for it. The 3 hours flew by, and we loved the timing of the class 3-6pm. We left with practical recipes and a confidence that we can hand make our own pasta and ravioli. We plan on hosting a dinner party with these recipes as we share our memories our trip to Florence. Wholeheartedly recommend this class and Chef Tommaso.

If you're looking to feel at home in middle of beautiful Tuscany while hand-kneading pasta, this is the class to take. Annamaria and Valentina are the kindest teachers you could ever ask for. They invited us into their home and let us meet their dog Muzo and cat Mia. Even though we didn't speak much Italian and they didn't speak much English, we still understood each other on a level that felt like family. Like our Italian aunts were teaching us the ways of our people (mind you, we're South Asian!). We learned how to hand knead pasta made out of semolina flour, we learned how to make fusilli by hand, and how to use a pasta machine to make tagliatelle. Once we finished that, they set up a lovely lunch for us including appetizers (or a first course) that they cooked themselves before we arrived. We begged them for the recipes because we can't live the rest of us without being able to make such deliciousness ourselves, even if it isn't as yummy as what they made. Then, Annamaria cooked our two pastas and we got to dine on what we made ourselves, with love. I'm not exaggerating, it was my favorite pasta during the whole trip! We traveled through Roma, Firenze, and Venezia, experiencing so much in such little time, and yet this class was my favorite by a long shot. It's something my friends and I will remember forever. We'll be 80 years old sitting beside each other in rocking chairs and asking, "Remember that pasta making class we took in Chianti? Remember Annamaria and Valentina? Remember Muzo?!" Thank you, Annamaria and Valentina, for one of the best experiences in our lifetime. We will always remember this, and Muzo, and Mia. But most especially, your kindness. If you're reading this, don't hesitate to take this class. You will never regret it.

If you want an authentic cooking class with the most wonderful chefs, look no further! Anna-Maria and Valentina were patient with the explanation and demonstrations, and had a wonderful spread from appetizers, to the pasta sauces for the pasta and a dessert, we made together. We made two different pasta (fusilli and tagliatelle) and they shared stories of the recipes and learning from their family growing up. Their house was warm and inviting and made us feel so welcome. This was the highlight of our time in Chianti and I couldn't recommend this cooking class more!!