Terracotta Cooking Lab
Authentic Florentine cooking, like home.
Livio and Noemi teach the Florentine way.
Ten guests at a time, around the table, with ingredients chosen from Mercato di Sant’Ambrogio. Their cooking is close, seasonal, and unhurried, less about performance, more about the quiet rhythm of a meal being made together.
It is a cooking class, yes. But it feels more like being invited into a home where flour, hands, and conversation slowly become dinner.
In the spotlight
Signature pieces
Before opening Terracotta Cooking Lab, Livio and Noemi had already spent years inside professional kitchens, working as chefs and in culinary tourism in Florence.
And they had noticed something.
Many cooking experiences promised closeness, but were built for volume: large groups, little exchange, and a chef doing most of the work while guests watched from a distance.
Terracotta was created as an answer to that.
A smaller kitchen. Fewer people. More hands in the dough. More time to ask, taste, laugh, make mistakes, and understand why a Tuscan dish always goes beyond the recipe.
For Livio and Noemi, teaching cooking means creating a moment of real exchange, between guests, ingredients, stories, and the people around the table.
By the end, you have learned something. But more importantly, you have lived something: a dinner-club kind of evening, where the food tastes different because you helped make it.
Read the full story: Convivialità: the Italian word for staying at the table
Experiences
In their words
The most authentic cooking experience I’ve ever had. Livio and Noemi make you feel like family from the very first minute. The food was incredible.
We came for the team building and stayed for the friendship. An experience that truly brought the group together, we had more fun cooking than at any other company event.
The market tour changed the way I cook. Understanding the seasons through the eyes of someone who works with them every day is a privilege you don’t forget.
Gallery
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