Ten pasta making courses in Florence sit side by side here, seven booked through GetYourGuide and three through Viator, with 33,734 reviews between them. What separates them is not the pasta. It is the wine policy, the group size, the hours you give up and the price on the day. From-prices run from $35 to $117 per adult, sessions last two to five hours, and every listing allows free cancellation up to 24 hours before start.
Short answer
The short answer: expect to pay between $35 and $117 per adult, with most classes at the lower half of that band. Sessions run from 2 hours to 5 hours, so a class can slot into a morning, an evening or half a day. Every listing here carries free cancellation up to 24 hours before start, which lowers the risk of booking ahead. Decide first whether you want unlimited wine, a small group, a market walk or a farmhouse day, then pick by the table below.
These ten courses fall into six kinds, and the kind matters more than the star rating, because ratings cluster tightly between 4.8 and 5.0 across the board. There is the classic evening class with wine flowing through dinner. There is the pasta-plus-tiramisu format that ends with dessert. One adds a guided walk through the Central Market before you cook. Two sell small-group teaching, one led by a Michelin-trained chef, one capped at twelve near Ponte Vecchio. One takes you out to a Tuscan farmhouse for five hours. One is built for families, one entirely around gluten-free pasta. Each kind suits a different traveller and a different evening, so match the kind to your trip rather than chasing the cheapest or the top-rated listing.
Three classes cover the classic pasta evening in Florence. The unlimited-wine class runs its cooking school inside a medieval tower from the 1200s near Brunelleschi's Dome, with 17,143 reviews behind it. The Fresh Pasta Course meets at Via de' Bardi 58 R with a view over Ponte Vecchio. Pastamania, the longest of the three at 3 hours 30 minutes, caps the group at twelve and meets by Lungarno Guicciardini. Wine policies differ, so read the breakdowns below before picking.
Most reviewed on this site
Chefs in a medieval tower from the 1200s near the Dome teach you three fresh pastas, from ravioli to pappardelle, with sauces such as Tuscan ragu. Eat it all with Tuscan wine and unlimited soft drinks.
Maximum 12 travellers meet at Lungarno Guicciardini 17r, red number, near the Ponte Vecchio area. A 3.5-hour class with a full lunch or dinner included. Budget for the EUR 20 cultural-association payment flagged on the listing.
From Via de' Bardi 58 R you make reginette and ricotta-and-spinach mezzelune by hand, served with Tuscan ragu and butter-and-sage sauce. Wine, spritz and emailed recipes included. Vegan and lactose-free on request.
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.
Florence with Elvis runs "Florence: Pasta Cooking Class with Unlimited Wine" from $40, rated 4.8 stars across 17,143 reviews, the most-reviewed listing on this page. Sessions run 2 to 2.5 hours. The setting is the draw for many: a cooking school inside a medieval tower from the 1200s near Brunelleschi's Dome, and the listing says the tower belonged to Dante's wife's family. Chefs teach every step as you make three types of fresh pasta such as ravioli, tortelli and pappardelle, plus sauces such as butter and sage, arrabbiata and Tuscan ragu, then you eat everything you cook. Included are the chef instructor, all ingredients and equipment, Tuscan wine and unlimited soft drinks. This is the only one of the three that explicitly states unlimited wine. There are 2 meeting points, and yours depends on the option selected, so check the ticket address. Vegetarian requests need advance notice. Reviewers praise engaging instructors, hands-on pasta making, a sociable atmosphere and value; some say clearer information on the number of pastas and sauces would help.
Cucina con Nuti runs "Florence: Fresh Pasta Course with a View of Ponte Vecchio" from $37, with a perfect 5.0 rating from 874 reviews and sub-ratings of 5 for both guide and value. It runs 2 hours 30 minutes at Via de' Bardi 58 R, overlooking Ponte Vecchio. You make two pastas by hand, reginette and ricotta-and-spinach mezzelune, then eat them with Tuscan ragu and butter-and-sage sauce. The listing says wine and spritz are included but does not say unlimited, a distinction worth noting if free-flowing wine is your priority. Vegan, vegetarian and lactose-free options are available on request, the broadest dietary flexibility of these three. Full recipes are sent by email afterwards. The listing positions it for couples, small groups and families. Some travelers say clearer directions to the exact venue would help, so pin the address before you set out.
Dalle Nostre Mani runs "Pastamania 1st Pasta Class in Florence with Museum" on Viator from $58, rated 4.9 across 3,186 reviews, with a maximum of 12 travellers, the smallest cap among these three. The session runs 3 hours 30 minutes and includes a full meal, lunch or dinner depending on the session. The listing flags an additional EUR 20 cultural-association payment on top of the from-price, so check the complete cost on the listing before booking. A minimum number of participants is required, otherwise the session is rescheduled or fully refunded. Finding the door is its own test: the address is Lungarno Guicciardini 17r, and Florence uses a dual numbering system, so look for the red 17r, not the blue 17. If you arrive by car, the listing says to come 30 minutes early to park in the Viale Ludovico Ariosto, Piazza Tasso or Porta Romana areas. The venue is not wheelchair accessible, though pushchairs are fine, infant seats are available and service animals are allowed. Reviews describe a small group near the Ponte Vecchio area. The listing does not mention wine for this class, unlike the tower.
Two courses bundle fresh pasta with tiramisu, and both sit at the cheap end of this page. Cooking Italy runs a 3-hour class in a central Florence restaurant from $40, rated 4.9 across 8,989 reviews. Rosso Crudo runs a 2.5-hour class at its own restaurant from $35, rated 4.9 across 591 reviews. Both end with you eating what you made. The differences are length, group size and accessibility, laid out below, plus one dietary restriction on the Cooking Italy class that matters if you avoid dairy, gluten or animal products.
Held in a lively central restaurant, this 3-hour class covers fresh pasta and tiramisu, then you sit down to the meal with wine and a limoncello. Dairy-free, gluten-free and vegan techniques are not taught in class.
The cheapest option at $35: fresh pasta and tiramisu at Ristorante Rosso Crudo, Via dei Servi 85R, then dinner with unlimited wine. Note the 50-traveller cap; this is a big room rather than a small class.
"Florence: Pasta & Tiramisu Cooking Class with Unlimited Wine" from Cooking Italy runs 3 hours from $40, rated 4.9 with 8,989 reviews and sub-ratings of 4.9 for both guide and value. It is held in a lively local restaurant in central Florence. You make fresh pasta from scratch and tiramisu, then eat the meal. The listing includes the cooking class, 1 meal, dessert, a wine pairing and tasting with food, and a limoncello, with highlights also mentioning coffee. One dietary note that is unusual for this category: dairy-free, gluten-free and vegan instructions are not taught in class. Notify in advance and food can be supplied, but you would not get the instruction. Meeting points vary by option and time slot, so check the ticket address, and the listing adds that if you booked via Expedia or Trip.com, check the address on the ticket itself. Reviewers praise the lively social atmosphere; some say the pace felt rushed.
"Florence: Cooking Class Pasta & Tiramisu Making, Unlimited Wine" from Rosso Crudo runs 2 hours 30 minutes from $35, the lowest from-price of all ten listings, rated 4.9 across 591 reviews. It meets at Ristorante Rosso Crudo, Via dei Servi 85R. Included are the hands-on class on fresh pasta and tiramisu, dinner after class with pasta, tiramisu and wine, a guide and unlimited wine. Spirits are not included, so if you want an after-dinner drink, budget separately. The cap is 50 travellers, so expect a big room rather than a small class. Accessibility is the strongest here: the venue is wheelchair accessible and pushchair accessible, service animals are allowed, infant seats are available and it sits near public transport, which makes it the pick of the two if anyone in your group uses a wheelchair.
Both classes are cheap: from $40 and from $35. The Cooking Italy class runs 30 minutes longer and mentions a limoncello, while Rosso Crudo serves unlimited wine with dinner but caps at 50 travellers against a restaurant-class setting. If you need wheelchair access, Rosso Crudo is the clear choice. If you are dairy-free, gluten-free or vegan, note that Cooking Italy does not teach those instructions in class, and confirm with Rosso Crudo before booking.
Walkabout Tours runs "Florence: Pizza or Pasta Class with Gelato at a Tuscan Farm" from $93, rated 4.9 across 1,737 reviews, and the ride out and back is included. The transfer departs from Piazza della Stazione in Florence. Be clear about what this is: a meeting-point transfer, not hotel pickup, so you make your own way to the piazza. The destination is a private estate in the Tuscan countryside with its own kitchen, and the whole experience runs 5 hours, longer than anything else on this page.
Transport from Piazza della Stazione takes you to a private Tuscan estate for 5 hours. Pick pizza from the wood-fired oven or two pasta varieties; everyone makes gelato finished with liquid nitrogen. Wine and beer included.
The core decision is made at booking: you choose pizza OR pasta, not both. The pizza option uses toppings from vegetables grown on the estate and bakes in a wood-fired oven. The pasta option covers two classic pasta varieties with sauces such as ragu alla salsiccia and burro e salvia. Gelato is made in both options, and it is finished with a liquid nitrogen demonstration, the closest thing to theatre on any listing here. Wine and beer come with the food, and recipes are included so you can reproduce the dishes at home. A vegetarian option is available, but gluten-free and other dietary requirements cannot be catered for, which rules the class out for coeliacs. Reviews sit at 4.9 across 1,737 travellers, and one review notes that large groups can feel crowded, consistent with the scale of the operation.
The estate has uneven and steep surfaces, and the listing is direct that it is unsuitable for anyone with walking difficulties or wheelchair users. Gluten-free travellers cannot be catered for here. The Viator counterpart of this experience sets a minimum age of eight, so confirm the age rule on the exact option you pick before booking with young children. And if a crowded kitchen sounds like a burden rather than a party, one review says large groups can feel crowded, which may point you back toward a capped class in the city centre.
Five hours is the longest session of the ten listings here, against 2 to 3.5 hours for everything in the city. Add the meeting time at Piazza della Stazione and travel each way, and this is effectively half a day committed. It fits an afternoon with a free morning, or a morning with a relaxed evening. What you get for it is the countryside, the estate produce and the transfer, none of which a city-centre class can offer.
The Towns of Italy listing sells two different half-days under one title, and the difference matters. The market option pairs a guided hour at the Central Market with a class where you make Nonna's lasagna and tiramisu: you prepare fresh pasta sheets, but the focus is the assembled dish rather than shaping pasta by hand from scratch. The fresh pasta option reverses the trade: no market, but handmade pasta with seasonal sauces, plus gelato and unlimited wine. Know which one you are booking before you pay, because the experiences diverge sharply after the first hour.
Two options from Via Panicale 43/r: a guided Central Market hour with tastings before lasagna and tiramisu, or a pasta class with gelato and unlimited wine. Small groups, professional chefs, digital recipe booklet.
This is the fuller version of the day. A guide walks you through the Central Market for about an hour with seasonal tastings, then the class moves to the cooking school at Via Panicale 43/r. There the menu is fixed: lasagna built from fresh pasta sheets, Bolognese ragu and bechamel, followed by tiramisu, all with Tuscan wine. Small groups and professional chefs run the session, and a digital recipe booklet goes home with you. If your image of a pasta class is rolling and cutting dough into shapes, note that the sheets serve the lasagna rather than standing alone. What you get instead is a market walk plus a complete assembled dish that you then eat. Sub-ratings from the listing put the guide at 5 and value at 4.8. Some reviewers say the market tour itself would benefit from more time across the stalls, so treat it as an introduction rather than a deep dive.
The second option drops the market hour and puts all three hours into dough. You make handmade pasta with seasonal sauces and finish with an artisanal gelato tasting and unlimited wine. The same digital recipe booklet applies. This is the pick if shaping pasta by hand is the priority and the market holds less appeal. It is also the version to choose if you want the drinking to be unlimited rather than paced through a meal.
Both options start at the Towns of Italy cooking school, Via Panicale 43/r. From March 1, 2027 the meeting point moves to the Towns of Italy Tourist Hub and Cooking School at Largo Pietro Annigoni 9A, so check which address applies to your date. The listing asks you to arrive 15 minutes early and states that no delays are tolerated: with a market visit leading the itinerary, a late arrival affects the whole group. Hotel pickup is not included and tips are excluded. For context if you want to explore the markets yourself, the Mercato Centrale ground-floor market runs Monday to Saturday, 7am to 2pm, while its first-floor food hall is open daily 9am to 11pm. Sant'Ambrogio market has traded since 1873 on the same Monday-to-Saturday schedule, 7am to 2pm. The from-price on this listing is $77 per adult.
Vegetarian and alternative recipes are available with advance notice. The listing states the class is not suitable for celiacs or vegans. Under-18s must be accompanied by an adult. If gluten or vegan diets affect your group, the gluten-free and Ponte Vecchio courses covered elsewhere on this site may fit better.
Two listings on this site cover needs most pasta classes quietly exclude: children and gluten-free diets. The family class from Cooking zone runs a vegetarian menu for all ages a few minutes from the Duomo, with tagliatelle, ricotta-and-spinach ravioli and tiramisu on the card. The gluten-free class from Florence Untold, described by its listing as the first gluten-free pasta-making class in Florence, makes three gluten-free pastas and welcomes non-intolerant guests too. Each suits a specific traveler. The details below cover what each actually includes and where the limits sit.
Billed as Florence's first gluten-free pasta class, open to intolerant and non-intolerant guests alike. Make three gluten-free pastas with chef Roberto, a certified tour guide, plus limitless Tuscan wine. Celiacs should confirm cross-contact controls first.
A vegetarian, all-ages kitchen a few minutes from the Duomo: tagliatelle with tomato and basil, ricotta-and-spinach ravioli, and tiramisu. Adults get unlimited Tuscan wine; kids get soft drinks and a takeaway option.
This is a vegetarian class for all ages in a welcoming kitchen a few minutes from the Duomo. The menu is handmade tagliatelle with fresh tomato sauce and basil, ravioli stuffed with ricotta and spinach served with butter and sage, and tiramisu. Adults get unlimited Tuscan red and white wine; children get water and soft drinks. Ingredients, tools and a PDF recipe are included, and there is an option to wrap pasta to take away. Note the honest caveats. It is vegetarian but not vegan, because eggs and dairy are used. Hotel pickup and tips are excluded. The meeting point varies by option. Parking is not at the restaurant but in the city next to it, and you pay and reserve parking yourself, which matters if you are driving in. The from-price is $57. The rating is 4.9, but from only 33 reviews, a newer listing with a thin sample: read the recent reviews on the listing itself rather than relying on the score. Parents in reviews say the chef was great with kids aged 8 and 9.
The listing describes this as the first gluten-free pasta-making class in Florence, aimed at gluten-intolerant and non-intolerant guests alike, so a mixed group can cook together. Over three hours you make three gluten-free pastas: ravioli, tortellini or strozzapreti, and pappardelle. Instruction comes from Chef Roberto, a master chef who is also a certified tour guide. Unlimited Tuscan wine, water, sodas, all ingredients and utensils are included. The meeting point is Borgo degli Albizi 68r. The from-price is $117, the highest on this site, and the rating is 5.0 from 134 reviews. Travelers praise the engaging guides and the celiac-safe setup, though some wish for clearer directions. One important honesty note: the listing text we hold does not describe a dedicated kitchen. If you have celiac disease rather than intolerance, confirm cross-contact controls with the host before booking. Other intolerances can be accommodated if the host is notified before class, and additional charges may apply. Wheelchair users should contact the host after booking.
Three listings cannot do gluten-free at all. The Tuscan farm class states gluten-free and other dietary requirements cannot be catered for, though a vegetarian option exists. The market tour class is explicitly not suitable for celiacs. The pasta and tiramisu class from Cooking Italy does not teach dairy-free, gluten-free or vegan instructions in class, though food can be supplied if you notify in advance. The Ponte Vecchio course offers vegan, vegetarian and lactose-free options on request, making it the most flexible mainstream option on this site.
At $109.50 this is the second most expensive course on this site, and the only one whose title sells a credential. The Viator listing from Pasta Class Florence is titled "Michelin-Trained Chef Pasta Class in Florence", and that wording is the listing's own. It carries a 5.0 rating from 613 reviews over three hours, with reviews naming fun, chef-led sessions and pasta that includes ravioli, pappardelle and fettuccine. One review calls the location a storefront in a slightly sketchy area but the experience a highlight. Here is what the listing actually specifies.
A Michelin-trained chef leads up to 13 travellers at Sfoglia Re, Piazza Ghiberti 4 R, for 3 hours. Apron to keep, recipe e-book, wine, soda and lunch or dinner. Reviews mention ravioli, pappardelle and fettuccine.
The class meets at Sfoglia Re restaurant, Piazza Ghiberti 4 R, a red number in Florence's dual numbering system, and ends back at the same point. The cap is 13 travellers, tighter than most classes on this site and closer to a proper kitchen group than the big-room events. The inclusions run to an apron to keep, an e-book of recipes, red and white wine, soda, and lunch or dinner depending on the session. Reviews mention making ravioli, pappardelle and fettuccine, so the shaping work is real rather than observational. Accessibility has limits: the venue is not wheelchair accessible, though it sits near public transport. What the listing does not give you is the chef's name or restaurant history. The Michelin-trained claim sits in the title, and the text we hold does not detail where the chef trained or worked.
The honest comparison is arithmetic. The Rosso Crudo class starts at $35, the Pastamania class at $58, and both hover around 4.9. This one asks roughly double the mid-market rate for a 5.0 score from 613 reviews, a 13-person cap, and a trained-chef pitch. The rating gap is real: 5.0 against 4.8 or 4.9 across thousands of reviews is not noise. Whether the credential justifies the price depends on what you want from the evening. If a small room, a professional chef's technique and keepsakes matter, the premium is defensible. If you want unlimited wine and a sociable crowd at the lowest price, the $35 option does that job. One caveat to carry into booking: the Michelin-trained wording comes from the listing title, and the listing text we hold does not give the chef's restaurant history. Ask the operator directly if that background is the reason you are paying extra.
Pasta courses in Florence run from $35 to $117 per adult, a spread wide enough that price alone tells you a lot about format. At the bottom, Rosso Crudo's unlimited-wine class starts at $35 for 2 hours 30 minutes in a big room of up to 50. In the middle, the medieval-tower class with unlimited wine starts at $40, the family class at $57, the market tour option at $77. At the top, the Michelin-trained chef class opens at $109.50 and the gluten-free class at $117. Every price is a from-price that varies by date and option, and every listing on this site allows free cancellation up to 24 hours before start. The table below sets out the full range.
Bars scale to the highest from-price, $117 per adult. Each name jumps to its class card above.
Five factors separate a $35 ticket from a $117 one. Group size caps matter: a room built for 50 costs less per seat than a class capped at 12 or 13. A chef's credential adds a premium, as the Michelin-trained listing shows. Transport out of town pushes the farm class to $93 from Florence, because the transfer and the private estate kitchen are part of the experience. A gluten-free format commands the highest price at $117. Length matters too, and the math is simple: $40 for 2 to 2.5 hours against $93 for 5 hours at the farm, so the expensive-looking farm class is not far off per hour. Duration across the ten listings runs from 2 hours to 5 hours.
Watch for extras the from-price does not include. The Pastamania listing flags an additional EUR 20 cultural-association payment, so check the complete cost on the listing before comparing it against rivals. Tips are excluded on the market tour and family listings. No class on this site includes hotel pickup; the farm class includes transport from Piazza della Stazione, which is a meeting point, not a door service. For the family class, parking is in the city next to the restaurant and you pay and reserve it yourself. Budget a few euros for parking or an extra glass of wine where the listing does not say unlimited.
Roughly, yes, at the entry level. A Chef on Demand guide puts group half-day city cooking classes in Florence, Rome and Bologna at EUR 80 to 150 per guest in 2026, and a Florence guide cites high-quality hands-on classes from around EUR 100 per person. This site's listings start at $35, well under that band, though the top courses sit inside it. We do not provide currency conversions, so compare in one currency on the booking page before deciding. The cheapest classes here are genuinely cheap by that benchmark; the expensive ones are simply normal.
Nearly every course on this page follows the same arc: flour, eggs, a rolling pin, sauce, then a table. What differs is the menu. One listing makes three pasta shapes, another two, one offers pizza instead of pasta, and one throws in tiramisu while another finishes with gelato. This page sticks to what the listings themselves say, so treat the steps below as the shared backbone and check the individual card for the exact dishes you will make.
What leaves with you varies more than the cooking does. The Ponte Vecchio course emails full recipes after the class. The family class sends a PDF recipe, plus an option to wrap pasta to take away. The Michelin-trained session is the most generous: you keep the apron and receive an e-book of recipes. The market tour hands over a digital recipe booklet covering both options. The farm listing mentions recipes included, so ask at booking about format.
A feel for the room before you commit, from footage of Florence classes and the people who filmed their own evenings.
We do not earn anything from these videos.
Nearly all ten classes meet in Florence's historic centre, inside cooking schools, restaurants and one medieval tower near the Duomo. The exception is the farm class, which starts at Piazza della Stazione for a transfer into the Tuscan countryside. Each listing carries its own address, and several change the meeting point depending on the option or time slot booked, so the address printed on your ticket is the one that counts. The table below collects every confirmed address.
Florence numbers its buildings in two parallel systems, and two listings flag it directly. Pastamania meets at Lungarno Guicciardini 17r, the red number, not the blue 17. The Michelin-trained class meets at Piazza Ghiberti 4 R, also a red number. The market tour asks you to arrive 15 minutes early and tolerates no delays. Two review summaries, for the unlimited wine class and the Ponte Vecchio course, note that travelers wanted clearer directions to the exact venue, so screenshot the ticket address before setting out.
Central Florence, where most pasta making courses meet
Open the map for the central Florence meeting area; exact addresses are listed on each listing.
Across the ten listings compared here, from-prices run from $35 per adult to $117 per adult, in USD. At the low end, the Rosso Crudo dinner class starts at $35 and the pasta-and-tiramisu class plus the unlimited-wine tower class both start at $40. Mid-range options include the family class from $57, Pastamania from $58, the market tour from $77 and the farm class from $93. The Michelin-trained session starts at $109.50 and the gluten-free class from $117. All are "from" prices that move with date and option. One extra applies at Pastamania: an additional EUR 20 cultural-association payment flagged on its listing.
Durations range from 2 hours to 5 hours. The shortest are the unlimited-wine tower class at 2 to 2.5 hours, plus the Ponte Vecchio course, the Rosso Crudo class and the family class, all at 2 hours 30 minutes. Three hours covers the pasta-and-tiramisu class, the Michelin-trained session, the gluten-free class and both options of the market tour. Pastamania runs 3 hours 30 minutes including a full meal. The farm class is the longest at 5 hours, because it includes transport each way to the Tuscan estate from Piazza della Stazione.
None of the listings asks for prior experience, and several describe the teaching in beginner terms. The tower class has chefs teaching every step, the market tour lists professional chefs with small groups, and the gluten-free course is led by Chef Roberto, a master chef who is also a certified tour guide. The Ponte Vecchio listing says its setup suits couples, small groups and families. Reviews across several courses praise engaging instructors and hands-on pasta making rather than any assumed skill. If a listing mentions pace as an issue, it is the pasta-and-tiramisu class, where some travelers felt rushed.
On the courses that promise it in the title, yes. The tower class includes Tuscan wine with unlimited soft drinks. The pasta-and-tiramisu class lists a wine pairing and a limoncello. Rosso Crudo advertises unlimited wine with dinner, though spirits are not included. The farm class pours wine and beer with the food. The gluten-free class offers limitless Tuscan wine, water and sodas. The family class gives adults unlimited Tuscan red and white wine while children get water and soft drinks. The Ponte Vecchio course includes wine and spritz but the listing does not say unlimited.
The family class is built for this: a vegetarian session for all ages, with parents in reviews praising the chef's handling of kids aged 8 and 9. Pastamania allows pushchairs, provides infant seats and permits service animals. The Rosso Crudo class is similarly pushchair accessible with infant seats available. The gluten-free class welcomes guests of any tolerance level but does not set a stated age. The farm class has a Viator counterpart with a minimum age of eight, which you should confirm on the option you pick. The market tour requires under-18s to be accompanied by an adult.
Yes. The listing describes itself as the first gluten-free pasta-making class in Florence, open to gluten-intolerant and non-intolerant guests alike. You make three gluten-free pastas: ravioli, tortellini or strozzapreti, and pappardelle. It runs from $117, holds a 5.0 rating from 134 reviews, and includes limitless Tuscan wine, water, sodas, ingredients and utensils. One caution: the listing text does not describe a dedicated kitchen, so if you have celiac disease, confirm cross-contact controls with the host before booking. Wheelchair users should also contact the host after booking.
The listings say little about dress, which is normal for restaurant and cooking-school classes, but two give concrete kit details. The Michelin-trained session supplies an apron you keep. Elsewhere, assume you roll dough by hand and may splash sauce, so comfortable clothes you do not mind flouring make sense. Bring your ticket, because several courses set the meeting point by option and time slot, including the unlimited-wine class, the pasta-and-tiramisu class and the family class. The market tour asks you to arrive 15 minutes early.
Yes, on all ten. You eat what you cook, everywhere. The tower class serves three pastas with sauces plus wine. Rosso Crudo turns it into a dinner of your pasta and tiramisu with wine. The pasta-and-tiramisu class includes one meal, dessert, wine pairing and a limoncello. Pastamania includes a full lunch or dinner depending on the session. The Michelin-trained session covers lunch or dinner with red and white wine and soda. The farm class feeds you your pizza or pasta plus gelato, with wine and beer. The market tour's lasagna option ends in eating too.
Of the listings that state a cap, Pastamania is smallest at a maximum of 12 travellers, and reviews describe a small group near the Ponte Vecchio area. The Michelin-trained session caps at 13. At the other extreme, Rosso Crudo allows up to 50 travellers, a big room rather than a small class. The market tour describes small groups without a number, and a review of the farm class says large groups can feel crowded there. The remaining listings state no group size, so treat any figure not printed on the listing as unconfirmed.
Yes. Every listing on this page offers free cancellation up to 24 hours before the start. Pastamania adds a second protection: if it does not reach the minimum number of participants, the session is rescheduled or fully refunded. The practical takeaway is to cancel or reschedule more than 24 hours out if your plans shift, because inside that window the standard terms on the listing apply. Check the cancellation line on the specific option you book, as conditions can sit at option level rather than course level.
Booking and payment happen on the operator's listing on the platform, not here. Every card on this page opens that listing directly. This site sells nothing and takes no bookings, so payment details, vouchers and tickets all come from the platform after you check out. Your ticket also matters for logistics: several courses set the meeting point by option, and the pasta-and-tiramisu listing specifically tells travelers booked through Expedia or Trip.com to check the ticket address. Keep the ticket handy on the day.
Through affiliate commission. When you open a listing from a card on this page and book, this site may earn a commission from GetYourGuide or Viator, at no extra cost to you. The price you pay is the same whether or not you arrive through this site. This site is an independent comparison guide: it does not run any of the classes, does not sell seats, and carries no first-hand review of any listed session. The author of this guide does not operate any class shown here either.
Ratings and review counts are the platforms' own figures, taken from the live listings on GetYourGuide and Viator. They are not this site's scores. The ten listings together carry 33,734 reviews, with star ratings from 4.8 to a perfect 5.0. Prices are from-prices in USD per adult, and they vary by date and option, so the figure you see at checkout may differ from the floor quoted here. Always treat the listing you are booking as the source of truth for the current price, rating and review count.
Vegetarian, yes in several places. The family class is vegetarian throughout, though not vegan because it uses eggs and dairy. The Ponte Vecchio course offers vegan, vegetarian and lactose-free versions on request. The farm class has a vegetarian option but cannot cater for gluten-free or other requirements. The market tour offers vegetarian and alternative recipes with advance notice, but is not suitable for vegans. For the pasta-and-tiramisu class, vegan and gluten-free instructions are not taught in class, though food can be supplied if you notify ahead. The tower class needs advance notice for vegetarian requests.
All Florence class guides · All answers
Andrea is a Florence-based pasta-making instructor and culinary specialist: a Florence local teaching hands-on fresh-pasta classes since 2022, with more than 1,500 international participants at his bench. Dough, classic shapes and what separates a well-run class from a crowded one are his daily work.
He does not operate any of the classes listed here. What he does is check them: every class 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. Where two sources disagreed on a figure, the figure is not printed.
