Pasta Making Open Course

We met at a market and bought fresh veggies. We went to a cheese shop in a cellar and learned about and tasted cheeses. Then we got to the kitchen and we made three or four recipes. The instructors were super helpful and even sent us the recipes after. The food was delicious. They made us snacks and wine for our break. 10/10.

We had a really fun experience while learning the the small details to make a better pasta. Great fun with other guests from other countries!

Meri was fantastic, lovely space and the food we made was delicious. We made ravioli with ricotta and pear filling, tagliatelle in pesto sauce, and strawberry panicota. Would highly recommend!

I had a fantastic time at the Florence Food Studio, the team were great and very friendly and knowledgeable. I was a solo traveler and I selected this course specifically because it was open to solo travelers where as many courses required a minimum of 2 people. On my course was a couple from the U.S and another solo traveler also from the U.S. who were all very nice. We visited a local fruit and veg market for ingredients and then a local deli where we had a short explanation about the provenance of all the ingredients and their quality. We also had the opportunity to try the different cheese on offer and I also bought some to take home with me. On arrival at the studio we were told we would be making four dishes, Souffle, Ravioli, Tagliatelli and a Pannacotta, all using the local fresh ingredients we had purchased, specifically selected as they were in season. You have hands on tuition in the creation of fresh egg pasta, I found this invaluable for the little hints and tips you would never have known! You also contribute towards the creation of all the dishes as a group and following a mid class prosciutto and prosecco break (great!) you are served the four dishes you have cooked along with a bottle of wine or two! A really great day and a fantastic way to learn about the different ways of cooking across Italy and specifically, all the little secrets to making amazing fresh pasta.

Paulo was a wonderful teacher! From basic skills, to learning about cheesees, and then all the great cooking, he walked us through it all! Small class size kept it easy to learn. Would do it again tomorrow!