Small cooking classes feel personal. In Florence, this pasta-and-dessert session nails two things I care about: a personal chef guiding every step, and an intimate max-15 group that keeps things hands-on. One thing to consider: your pasta may get collected and cooked for the whole group, so it is a shared finish rather than a one-by-one plated masterpiece.

What also works for real life is that this is friendly for families and mobility needs. You can bring kids, and the class is wheelchair accessible, with English instruction and a refined setting that does not feel chaotic.

It runs about 3 hours and starts at 6:25 pm near public transportation on Via de’ Bardi 23 r. You get a mobile ticket, and the activity ends back at the same meeting point.

Quick highlights

• Max 15 people means more time with the chef and less standing around
• English-led and chef-guided pasta steps, from dough to shaping
• Two fresh pasta types plus tiramisu made by you
• Flambé cheese-wheel truffle pasta is the theme, with a memorable moment in the mix
• Tuscan wine and unlimited soft drinks during the meal portion
• Kids welcome in Florence, plus wheelchair accessibility

Starting in Florence: Via de’ Bardi at 6:25 pm

This class is in central Florence, meeting at Via de’ Bardi, 23 r (50100 Firenze FI). If you like to plan your evenings without drama, this is a good setup: the start time is clearly 6:25 pm, and the experience ends back at the same point. That loop matters in Florence, where getting “just one more stop” can turn into a long walk.

Also, it is near public transportation, so you are not forced into an all-foot itinerary. I like that because it makes this a simple add-on to the rest of your day, whether you spent the afternoon at museums, a sunset viewpoint, or just wandering for food.

And yes, you will get a mobile ticket. That sounds small, but it saves time when you are juggling tickets, reservations, and the usual Florence chaos of cobblestones and tight sidewalks.

What you’re really paying for: a chef-led, small-group kitchen

This is not a passive tasting. You are in a real cooking class with a personal chef guiding your steps. The instruction is structured around making fresh pasta dough (using top flour) and then turning it into two different pasta preparations. The chef role is key here: the guidance is what helps you avoid the classic “I bought pasta homework but did nothing” feeling that some cooking tours can have.

The group size is also doing a lot of work for you. With a maximum of 15 travelers, you get a better chance to ask questions and get corrections when your dough is behaving badly. It also creates a smoother pace, so the evening feels coordinated instead of rushed.

One more detail worth noting: a Head of Personnel is included. That usually signals there is more than one staff member making sure the kitchen flow works, especially when the group includes different ages and mobility needs.

Making fresh pasta in two styles (and why that’s better than one)

The class is built around making two types of pasta. For me, that is the smart choice if you are doing this as a Florence highlight. One pasta shape can teach you technique, sure. Two gives you a comparison: different dough handling, different shaping, and a better sense of what changes when you go from one dish style to the next.

You can also see how Italian home cooking is really about rhythm. There is a sequence: mixing and working the dough, getting it to the right feel, shaping, then the handoff to cooking. Even if you are a first-timer, you are not just copying a single move. You are learning a process.

A small heads-up from how the meal works: your portion may be collected and cooked for everyone to enjoy. Translation: this is still a hands-on class, but it leans toward shared-course service at the end. If you are the type who wants your exact personal piece to be the one on your plate, just know the experience is more group-focused than ultra-custom dining.

The flambé cheese-wheel truffle pasta moment

The experience is named for flambé cheese-wheel truffle pasta, and that matters because it sets an expectation: you are not only learning dough mechanics, you are also getting a theatrical, flavorful finish that feels very Italian.

I like this approach for two reasons. First, it gives you something to talk about later beyond “we rolled dough.” Second, it connects the class to a Florence-style food story: rich cheese, fragrance, and the contrast of careful preparation with a dramatic final step.

Now, I cannot promise exactly how that flambé moment plays out in front of you from the information given. But the title is clear about the focus, and the overall experience is described as elegant and refined, with a chef directing the flow. So plan to watch, listen, and follow instructions when the kitchen shifts from hands-on work to finishing and serving.

If you love food theater, truffle flavor, or just the idea of seeing Italian technique done in a polished setting, this is the part that will likely land the hardest.

Dinner pacing: wine, soft drinks, and a finished meal

Included in the experience is dinner, along with Tuscan wine and unlimited soft drinks. That pairing is not just a perk. It changes the vibe of the class.

Instead of rushing through cooking and then going off to find a restaurant, you get a built-in food rhythm: you work, you taste what is happening as you go, then you sit down for the meal portion. Cooking feels better when you are not racing daylight and you have something enjoyable waiting at the end.

Also, wine is part of the experience. That matters in a pasta class because it encourages a relaxed pace. You will likely be drinking and eating alongside the served elements of what you made, which makes the night feel like an actual Florence dinner, not a cooking workshop that ends in a snack.

One more practical note: access is described as wheelchair accessible, and kids are welcome. That usually means the setup is designed to move people through the experience without turning it into a complicated physical challenge.

Tiramisu made by you: the dessert you can recreate later

Your sweet course is tiramisu, and you make it in person. I like tiramisu in a class setting because it teaches the idea of balance. This is dessert where texture matters, and the final result depends on timing and technique, not just ingredients.

The class format also helps you learn the feel of the process. You get hands-on steps, and the staff supports you while the group moves toward a finished dessert.

And here is why this matters for your future self: tiramisu is one of those desserts that people love, but many never make because they think it is complicated. A guided class in the right environment makes it feel doable. Even if you do not nail it on the first try at home, you will know the method and what to watch for.

Who this class is best for

This is a solid match if you want a Florence evening that is both social and practical.

• Families: Kids are welcome, so this can work for travelers who do not want to leave children behind for a cooking activity.
• Food-focused couples: fresh pasta plus tiramisu plus Tuscan wine is a complete date-night arc.
• Solo travelers: with a small group and a chef guiding steps, you are not stuck entertaining yourself.
• Wheelchair users: the class is described as wheelchair accessible.

If you are the type who only wants museum hours and zero mess, this might be less your style. You are working with dough. That is part of the fun, but it does mean you should expect hands-on cooking rather than pure watching.

And if you hate “busy” group energy, keep this in mind: the pace can get lively. One guide-led comment indicates the venue can feel very busy with a larger group inside the space. You will still be looked after, but the atmosphere may not feel quiet and private.

Price and value: what the included items change

No price is listed here, but I can still help you judge value based on what is included.

You are getting:

• instruction with a chef
• ingredients for fresh pasta
• equipment
• tuscan wine plus unlimited soft drinks
• dinner
• a refined setting for the cooking and meal portion

So you are not paying only for a teaching moment. You are paying for the whole package: the materials, the cooking support, and the meal that follows. In Florence, that can make this feel more efficient than trying to DIY a pasta night from scratch, especially if you value your time and do not want to hunt for equipment, ingredients, and a kitchen setup.

The small group size also matters for value. With max 15 people, you are less likely to get the “show up, watch a few steps, then wait your turn” experience that you can find in larger classes. That turns the lesson into something you actually remember.

Logistics to get right: meeting point, timing, and what to bring

You start at 6:25 pm at Via de’ Bardi. Since you meet close to public transportation and return to the same place, you can plan the rest of your day without worrying about a complicated route.

Timing-wise, plan for about 3 hours. That is long enough to learn, cook, and eat, but not so long that it wrecks your next morning plans.

What to bring is not specified in the details you provided, so I cannot tell you exactly what they recommend. But I can offer a safe, practical approach: wear comfortable clothes you do not mind getting flour on, and bring a small towel or wipes if you like to be tidy after food prep. Most pasta dough activities are messy in a controlled way, and you will feel better if you show up prepared.

Language is English, so if you want English instruction, you are set.

Names that make it feel real: Valentino and David

Part of what makes food classes enjoyable is the personality of the chef. In this experience, you may be guided by instructors such as Valentino and David, and both are described in a friendly, funny way. That matters because pasta lessons can turn frustrating if the vibe is stiff. A relaxed guide helps you focus on technique, not panic.

If you enjoy learning because you are having fun while learning, this is the kind of class that fits.

Should you book this Florence pasta class and tiramisù?

Book it if you want:

• a small-group Florence food experience
• hands-on fresh pasta instruction with two types of pasta
• tiramisu made by you
• a full dinner setup with Tuscan wine and unlimited soft drinks
• a chef-led evening that feels polished rather than chaotic

Skip it if:

• you want total solitude or a very quiet, low-energy setting
• you strongly prefer a strict one-by-one plating experience (this can be more shared in how the pasta is finished)
• you dislike lively group environments

My final take: this is a well-rounded Florence night. It covers the core Italian “comfort-food” trio—pasta, dessert, and wine—while giving you actual cooking practice in a refined setting. If you like food experiences that you can relive at home, this one has strong replay value.

FAQ

How long is the Florence pasta-making and tiramisù experience?

It lasts about 3 hours.

How many people are in the class?

The experience has a maximum of 15 travelers.

Is the class offered in English?

Yes, it is offered in English.

Are kids allowed?

Yes, kids are welcome.

Is the class wheelchair accessible?

Yes, it is wheelchair accessible.

What will I make during the class?

You will make two types of fresh pasta and tiramisu.

Is dinner included?

Yes, dinner is included.

Is wine included?

Yes, there is Tuscan wine included, along with unlimited soft drinks.

What is the meeting point and when does it start?

It starts at Via de’ Bardi, 23 r, 50100 Firenze FI, Italy at 6:25 pm, and it ends back at the same meeting point.

Is there free cancellation?

Yes. You can cancel for a full refund up to 24 hours in advance of the experience’s start time.