Pasta Class Florence

What Pasta Class Florence is and where it operates

Pasta Class Florence is a pasta cooking school in Florence, Italy, that runs its own classes with its own chefs. The site promises to teach "the art of Italian pasta guided by local chefs with Michelin level training," and every class on its menu is listed as taking place in Florence. The footer gives two addresses, Piazza Lorenzo Ghiberti 4r and Via dell'Agnolo 77r, both in Florence 50122, and the school's sister restaurant, Sfoglia Re, sits right in front of the Sant'Ambrogio Market. Prices are shown in euros.

The about page tells the founding story. Michele Gualtieri, who worked in Michelin-starred kitchens in Italy, London and Bangkok, launched a pasta class in 2018 "right out of his grandmother's apartment in the heart of Florence." In 2019 he opened the first official location, and the page says he later began hosting pasta-making pop-ups around the world. Michele credits his grandmother, born in Bologna, for his passion, describing her kitchen as "filled with love, laughter, and the aromas of homemade pasta." Beyond the classes, the brand runs Sfoglia Re, sells its own cookbooks and kitchen goods, lists online cooking classes, and links to a catering and events brand called Etelia and to Chianti wine tours "hand in hand with our chefs."

The classes on the menu

The homepage sets out its experiences, each with the length, cap and starting price the site gives.

The Art of Pasta, Nonna's Recipes is marked as the guest favorite: 3 hours, a maximum of 12 guests, wine included, from €110 per person. The site describes it as cooking "from scratch with Michelin-trained chefs," enjoying local wines and sitting down to a full Italian meal. The homepage says the classes cover shapes such as tagliatelle, fettuccine and ravioli, "just like nonna used to make."

The Market Tour and Pasta Class runs 4 hours for a maximum of 6 people, from €150 per person. It starts with a guided walk through Sant'Ambrogio Market with local culinary experts, where guests pick ingredients and talk to vendors, then moves into the full Nonna's Recipes class to cook with what was bought. The tour page lists what is included: the hands-on class led by Michelin-trained chefs, the market tour, fresh Tuscan ingredients sourced at the market, and a full meal of the pasta made that day. The FAQ adds that the meal is served "with traditional sauces and local Tuscan wine."

The Private Class, Nonna's Recipes is for one group only: 3 hours, a maximum of 6, from €900 per group. The homepage calls it "fully customized to your tastes," with Tuscan wine and "a three-course meal."

The Pasta and Chianti Wine Adventure is the full-day option, from €240 per person. The tour page lists it as 8 hours for a maximum of 8 people, pairing a hands-on pasta class with a guided Chianti wine tour to taste local wines and see the Tuscan countryside.

Who teaches and how a class runs

Unusually for a small school, the about page names its chefs. Besides Michele, it introduces co-founder Marco Benevento, described as having "years of experience in some of Florence's top restaurants"; Andrea Pizzolante, a chef and pastry chef from Milan who has worked in Michelin-starred restaurants and luxury hotels in Italy, Australia, New Zealand and England; Davide Rizzardi, who began his career in 2003 and divides his time between Montreal and Florence; Simone Strazzullo, from Maremma, who worked in a two-Michelin-starred restaurant and as a head chef in London; and Thomas Marchetti, born in Ancona, who managed restaurants in Serbia before settling in Florence.

The FAQ on the market tour page answers the practical questions. No cooking experience is needed; the class is "designed to be enjoyable and accessible for beginners," with tips for experienced home cooks too. Guests should wear comfortable, practical clothing, and an apron is provided. The class is taught in English. Classes are "kept small," and the site says booking directly guarantees a small group. At the end, everyone sits down together to eat what they made. The team-building page says each participant receives all tools and ingredients, a personal apron and an e-book of the recipes cooked in class.

The site frames the classes as social rather than solo: tasks are shared, and the meal is eaten "all around one table, just like an authentic Italian family meal." People who want to cook alone should look at the private class.

Booking, cancellation and groups

Classes are booked online through the calendar, and the site gives reasons to book direct: "Best price guaranteed," "Exclusive class only available on our website," a guaranteed small group and direct contact with the team with "no intermediaries." The cancellation terms are stated plainly in the market tour FAQ: guests "may cancel free of charge up to 1 week before the class for a full refund," and cancellations within 1 week are non-refundable. Private classes and customized experiences are available on request, and the site asks for private bookings and questions by email at pasta@pastaclassflorence.com. The phone number, +39 055 098 1212, is in the footer.

Corporate groups have their own page. The school invites companies to a "brand-new venue in the heart of Florence" that it says can host up to 70 people, with a main room, a bar room and a terrace. The format is flexible: customized team building, team challenges inspired by Italian culinary traditions, recipes on request and a final tasting together. Requests go through an availability form.

After class, the shop sells the school's two cookbooks by Michele. Rolling Pin Pasta Recipes covers 8 doughs, 5 fillings and 16 shapes rolled by hand, and Saucy & Shining Pasta covers the 10 sauces the site calls the most iconic of the Italian tradition. The shop also sells clothing, food and tools, and the blog runs pieces on wine pairing and day trips from Florence.

What the site leaves open, and who it suits

The site does not say how it handles allergies, gluten-free or vegetarian requests, and it does not give a minimum age or say whether children can join public classes. The site does not mention gift cards or vouchers. It does not say which of the two Florence addresses a given class meets at, or where the Chianti day starts and how guests get to the wineries. The cancellation rule is published on the market tour page, but the site does not say whether it also covers private classes and corporate events, which are arranged by email.

Pasta Class Florence suits travelers who want a hands-on pasta class in English with named, professionally trained chefs, a clear price and cap for each format, and a meal with wine at the end. The market tour version, capped at 6, suits anyone who wants to shop Sant'Ambrogio before cooking. Groups and companies have private and corporate options, and a Chianti day extends the class into the countryside.