Tuscany 5-Course Cooking Class Experience

Immerse yourself in Tuscan flavors with this 5-course cooking class hosted through Cozymeal. Taking place in a cozy countryside kitchen near Florence, this experience welcomes just 8 guests to learn from a local chef while preparing classic dishes that showcase the heart of regional cuisine.
In this chef-led experience, you’ll prepare:
- First Course: Chicken Liver Crostini, crispy crostini with savory chicken liver or fresh tomato.
- Second Course: Ravioli al Gorgonzola e Noci, handmade pasta with Gorgonzola and walnuts
- Third Course: Farfalle Salsiccia e Piselli, butterfly pasta with sweet peas and sausage.
- Fourth Course: Caponatina di Verdure, zesty mix of eggplant, carrots, zucchini, and peppers
- Dessert: Tiramisù, espresso-soaked ladyfingers with mascarpone and cocoa

This intimate class combines hands-on cooking with cultural storytelling, offering both new culinary skills and a genuine taste of Tuscany’s traditions.

Meeting Point

Via S. Martino alla Palma, 26

Via S. Martino alla Palma, 26, 50018 Scandicci FI, Italy

The chef will be waiting for you inside the venue. The location is situated just outside the heart of Florence in a charming, hillside area known for its scenic views and peaceful surroundings.

What's included:

• Hosted at a charming countryside venue in Tuscany
• Full 5-course menu featuring crostini, ravioli al gorgonzola, caponatina, farfalle and tiramisù
• Limited to 8 guests for a personalized experience

Not included:

• This is a BYOB event. Guests are welcome to bring wine and beer to enjoy during the class.

What to expect:

Via S. Martino alla Palma, 26

Set in a charming countryside kitchen just outside Florence, this 5-course cooking class welcomes only 8 guests for an authentic taste of Tuscan tradition. Hosted through Cozymeal, this intimate experience led by a local culinary expert blends rustic flavors with refined techniques while uncovering the timeless heritage of Tuscany.
On the menu for your experience:
- First Course: Chicken Liver Crostini, crispy crostini topped with savory chicken liver or fresh tomato.
- Second Course: Ravioli al Gorgonzola e Noci, handmade pasta filled with Gorgonzola and walnuts in a rich sauce.
- Third Course: Farfalle Salsiccia e Piselli, butterfly-shaped pasta with sweet peas and crumbled sausage.
- Fourth Course: Caponatina di Verdure, a zesty medley of eggplant, carrots, zucchini, and bell peppers.
- Dessert: Tiramisù, espresso-soaked ladyfingers layered with mascarpone cream and cocoa dusting.

With step-by-step guidance, fresh local ingredients and stories that bring each recipe to life, this class provides an unforgettable connection to Florence’s culinary soul.

Sample Menu

STARTER
Chicken Liver Crostini: Crostini di Fegatini o Pomodoro Fresco (Seasonal)
Crispy crostini topped with savory chicken liver or fresh tomato, a Florentine classic

MAIN
Ravioli al Gorgonzola e Noci
Handmade pasta pockets filled with Gorgonzola and crushed walnuts in a rich cheese sauce

MAIN
Farfalle Salsiccia e Piselli
Butterfly-shaped pasta tossed with sweet peas and crumbled sausage in a light savory sauce

DESSERT
Caponatina di Verdure
A zesty medley of eggplant, carrots, zucchini and bell peppers simmered with juniper berries

DESSERT
Tiramisù
Classic layers of espresso-soaked ladyfingers and mascarpone cream, dusted with cacao