4 Course Dinner Cooking Lesson In Florence

16 Ratings
  • Live Guide
  • Instant Confirmation
  • Group Tour
  • E-Ticket
  • 3 hr

The 4-Course Dinner is a lesson for those wanting to enjoy the evening, cooking and eating a traditional Italian meal with friends. This class is a practical and interactive group experience, allowing you to create and enjoy dishes that you can bring into your daily life. You will be preparing an appetizer, a fresh pasta dish, a meat dish and a dessert. Menu: • Monday: Ricotta and Spinach soufflé / Potato gnocchi with tomato, basil and garlic sauce / Chicken with mushrooms and Marsala/ Chocolate soufflè • Wednesday: Eggplant Caprese / Fresh egg pasta: ricotta and spinach raviolli / Hunter's chicken / Panna Cotta • Friday: vegetable soufflé or Panzanella / Fresh egg pasta: Potato Tortelli with tomato sauce / Farmer's chicken / Tiramisù Note: the menu is subject to change.

Itinerary Details

This class is great for those who want to have fun in the kitchen learning how to cook traditional Florentine and Italian dishes as a group.

Lessons are held in English, Spanish, and Italian directly by the Chef.

Classes are scheduled:

All year round: Monday, Wednesday, Friday at 5:00 pm.

In this unique experience, working in a fully equipped kitchen and in the company of an expert Chef, participants learn how to prepare a typical 4-course Italian dinner which includes an appetizer, first course, second course, and dessert. This course is followed by a dinner of the prepared dishes. The lesson duration is approximately 3 hours including the dinner. This session allows a maximum of 12 participants.

Note:
• Covid safety policy: Social distancing, Face mask, hand gloves, sanitizing, temperature control, for both staff and participants
• Vegetarian/vegan options are available, but please advise when booking. Also, please tell us any dietary restrictions (lactose intolerant, no pork, no seafood, etc.).
• This lesson includes: the meal, bottled water, Tuscany wine, and recipes of what you prepared.
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