Sant'Ambrogio Market and a Trattoria Class: Ravioli and Tiramisu

Sant'Ambrogio is the market Florentines use, as opposed to the one the coaches stop at, and morning classes start there with the chef picking out what the class will cook.

Then a Tuscan trattoria, and three dishes from scratch. Tagliatelle, rolled and cut by hand. Ravioli, which is the harder of the two because the filling has to behave. And tiramisù, which has more technique in it than its ingredients suggest.

The group is small, so the chef works with each person rather than addressing the room, and there are Tuscan appetisers and stories about how Italians actually eat while the work goes on. Then everyone sits down to what they made, with wine to go with it.

Four and a half hours in the full version, and you leave with a graduation certificate.

Up to twelve people, in English. Aprons and utensils provided.

Read the option before you book, because the venue and the content change with it. The three-and-a-half-hour pasta and tiramisù class and the extended class with the market both meet at La Cucineria on Via della Mattonaia 19 red. The two-and-a-half-hour version meets at the sales office on Via Cavour 18 black and drops the ravioli. Afternoon departures, Sundays and public holidays do not include the market.