A Florentine kitchen bench laid with wooden boards, rolling pins, fresh dough, eggs and flour

Firenze · newly opened · a family kitchen

Flour, eggs, and your two hands.

Roll real Tuscan pasta beside a Florentine nonna — in our sun-lit kitchen off Piazza Santo Spirito, or live online with a kit shipped to your door.

See the classes

2026 our kitchen just opened
3 hrs hands-on, then you eat it all
max 8 at the table, never more

Learn by doing

No watching a chef perform. From minute one your hands are in the flour, shaping every piece yourself.

Eat what you make

Every class ends at the table — your fresh pasta, a Tuscan sauce, and a glass of local wine.

Small groups only

Never more than eight at the board, so the nonna can actually lean over and fix your fold.

Real Florence

A working family kitchen in the Oltrarno — market trips, nonna’s recipes, no tourist conveyor belt.

In-person classes · Florence

Pull up a chair
at our kitchen table.

Every class is hands-in-the-flour from the first minute — small groups, no demos to watch, and you eat the lunch you just rolled.

Signature €95

The Nonna Table

Three hours, four shapes, one long lunch. Roll pici, fold tortelli, then sit down to eat everything you made with a glass of Chianti.

3 hrs · max 8 guests · Oltrarno

Market + cook €145

Mercato & Mani

Shop Sant’Ambrogio market at dawn with the chef, then turn the basket into ravioli, a ragù, and a seasonal dolce back in the kitchen.

5 hrs · max 6 guests · market walk

Private from €680

The Family Long-Table

Book the whole kitchen. Birthdays, proposals, reunions — we cook, you celebrate, the wine keeps coming.

flexible · 6–14 guests · evenings

A shape for every story

Meet the pasta.

Drag, swipe, or use the arrows — tap any shape to hear where it comes from.

Pappardelle

Born in the Tuscan countryside to cradle rich game ragùs of wild boar and hare. The width is the point: every strand carries a spoonful of sauce.

Taught in The Nonna Table

Ravioli

Mentioned in a 14th-century merchant’s letters from Tuscany, ravioli were a way to stretch precious cheese. Sealing them well is a craft — air is the enemy.

Taught in Mercato & Mani

Pici

A poor man’s pasta of just flour and water, rolled by hand on wooden boards. No two are identical, and that irregularity is exactly why sauce clings to them.

Taught in The Nonna Table

Tortelli

The Mugello’s answer to a cold evening: potato, parmigiano and nutmeg sealed in pasta, dressed simply in butter and sage or a meat ragù.

Taught in The Family Long-Table

Tagliatelle

Legend ties its golden ribbons to Renaissance hair; the truth is humbler. Rolled thin, folded, and cut by hand — the first shape every nonna teaches.

Taught in Live Online · Fresh Egg Pasta

est.
2026

Our story

Two friends,
a lifetime in Tuscan agriturismi.

We’re two young Italians and lifelong friends who grew up working in Tuscan agriturismi — rolling pasta at dawn, cooking for guests at long farmhouse tables, and learning every shape by hand from the families we worked for.

Now we want to share what we grew up with. In June 2026 we opened a little kitchen in the Oltrarno and brought that farmhouse table to Florence — for anyone who wants to get their hands floury with us, in person or live online.

2026newly opened in Florence
8guests at the table, max
3 hrshands-on, then you feast

Live

Can’t make it to Florence?

Cook with us live online.

Same nonna, streamed from our kitchen — with an ingredient kit shipped to your door. A lovely option (or gift) if Italy isn’t on the calendar yet.

from €68 · kit included

Good to know

Questions, answered.

Where are the classes held?

In our kitchen in the Oltrarno, near Piazza Santo Spirito in the heart of Florence. We send the full address when you book.

How long is a class?

The Nonna Table runs about 3 hours; Mercato & Mani (with the dawn market walk) runs about 5 hours. Every class ends with a sit-down lunch of what you made.

How many people are in each class?

Small groups only — never more than 8 at the table (max 6 for the market class), so the nonna can lean over and fix your fold.

Do we eat the pasta we make?

Yes. Every class ends at the table with your fresh pasta, a Tuscan sauce, and a glass of local wine.

Can you cater to gluten-free diets or allergies?

Yes — we can prepare a dedicated gluten-free flour blend and a clean station at no extra charge. Just tell us about any allergies when you book.

I can’t travel to Florence — can I still join?

Absolutely. Our live online classes are streamed from the same kitchen, with a fresh-pasta ingredient kit shipped to your door, from €68 per person.

When do classes run?

Classes start at 10:00, 14:30 and 18:00 (Florence time). We’re closed on Mondays.

How do I book and pay?

Use the “Book a class” button to build your request — it opens a WhatsApp chat with the details filled in, and we’ll confirm availability and walk you through the rest.