Florence is one of the most beautiful cities in Italy and a dream destination for travelers who love art, history, and incredible food. While filming our Italy Special Episodes for Coast to Coast TV, we had the opportunity to experience one of the most authentic things to do in Florence: a traditional Italian cooking class inside a local home.

Instead of a restaurant kitchen or tourist studio, we stepped into the welcoming home of Cecilia, a Florentine home chef who shared family recipes that have been passed down for generations. Experiences like this are becoming one of the most popular activities for visitors looking for an authentic Florence food experience.

During our cooking class we learned how to make fresh egg pasta from scratch, prepare ricotta and spinach ravioli, and finish the meal with a classic Italian tiramisu. The experience felt less like a class and more like cooking with family in a Florentine kitchen.

Cooking classes like this are one of the best ways to experience authentic Italian culture when visiting Florence. Learning traditional recipes directly from locals offers a deeper connection to the food, the traditions, and the people who make Tuscany so special.

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Take a Florence Cooking Class with Cesarina Cecilia

If you are planning a trip to Florence and want to experience authentic Italian cuisine beyond the restaurants, a cooking class with a local Cesarina is an unforgettable experience.

During our visit for Coast to Coast TV, Cecilia welcomed us into her home and taught us how to make fresh pasta, ricotta and spinach ravioli, and classic tiramisu from scratch.

You will learn traditional recipes, work with fresh local ingredients, and enjoy the meal you prepare together.

If you would like to experience this cooking class yourself, you can learn more or book here: https://cesarine.com/it/h/ceciliab-firenze

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Fresh Egg Pasta

(Serves 4)

Ingredients:

• 2 large eggs
• 200 g of 00 flour (low protein, max 9.5) or a mix of 60 percent flour and 40 percent semolina

Instructions:

• Pour the flour onto a wooden board.
• Create a small well in the center, leaving a little flour at the bottom.
• Break the eggs into the well.
• Beat the eggs lightly with a fork while slowly incorporating the flour from the edges.
• Continue mixing carefully so the eggs do not spill outside the well.
• When the mixture is no longer liquid, begin incorporating the remaining flour using a dough scraper called a tarocco.
• Once all the flour is incorporated, start kneading with your hands.
• Pull the dough from the bottom toward you, then push it outward across the board.
• Continue kneading for at least five minutes until the dough becomes smooth.
• Form the dough into a ball.
• Place it under a jar or bowl so steam forms inside, preventing the pasta from drying out.
• Let the dough rest at least 15 minutes and up to 2 hours.
• Roll out the pasta using a rolling pin or pasta machine.

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Ricotta and Spinach Ravioli

(Makes about 20 to 25 ravioli)

Pasta Ingredients:

• 120 g flour 00
• 80 g semolina flour
• 2 eggs

Filling Ingredients:

• 250 g ricotta
• 250 g boiled spinach, well squeezed (about 700 g raw spinach)
• 2½ tablespoons grated Parmesan cheese
• Nutmeg
• Salt
• Pepper

For Serving:

• Butter
• Sage
• Parmesan cheese

Tomato sauce can also be used as an alternative.

Instructions:

• Squeeze the boiled spinach very well and chop it finely.
• Place spinach in a bowl with ricotta, Parmesan, nutmeg, salt, and pepper.
• Stir until the mixture forms a thick cream.
• Prepare fresh egg pasta by mixing eggs and flour and kneading well.
• Let the dough rest 15 to 30 minutes.
• Roll out the pasta using a pasta machine set to number 7 or use a rolling pin.
• Bring a pot of salted water to a gentle boil.
• Place small portions of filling on half of the pasta sheet, spaced slightly apart.
• Fold the other half of the dough over the filling.
• Press gently to remove air pockets.
• Seal ravioli using a rolling cutter or fork.
• Cook ravioli in gently boiling salted water for a few minutes.
• Transfer to a baking dish and sprinkle with grated Parmesan.
• In a pan, melt butter with sage on low heat until the butter browns and the sage becomes crispy.
• Pour the butter and sage over the ravioli and serve immediately.

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Classic Italian Tiramisu

(Serves 4)

Ingredients:

• 2 eggs from the fridge
• 100 g sugar
• 200 g mascarpone from the fridge
• 2 packets Pavesini biscuits or ladyfingers
• Unsweetened cocoa powder
• 1 cup unsweetened moka coffee, room temperature

Instructions:

• In a mixer, whip the egg whites until fluffy, starting slow and then increasing speed.
• Add sugar and whip again until the sugar dissolves.
• Add the egg yolks and mix briefly at low speed.
• Add the cold mascarpone using a hand whisk, pressing and turning the whisk against the bottom of the bowl until smooth.
• Stir energetically to remove any remaining lumps.
• The cream should be smooth, soft, and firm.
• Assemble the dessert in a glass dish.
• Start with a layer of mascarpone cream.
• Add biscuits lightly soaked in room temperature coffee.
• Add another layer of cream.
• Continue layering until the ingredients are used.
• Finish with a dusting of cocoa powder.
• Refrigerate at least 2 hours. Twelve hours is ideal.
• Serve chilled.

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A True Taste of Florence

What made this experience so special was not just the food. It was the warmth of being welcomed into an Italian home, rolling pasta by hand, and sharing stories around the kitchen table.

If you are planning a trip to Italy, adding a Florence cooking class to your itinerary is one of the most memorable food experiences you can have.

And if you cannot make it to Tuscany just yet, these recipes bring a little piece of Florence into your own kitchen.

Stay tuned for the full Florence travel segment on Coast to Coast TV.