A tutta pasta
Flour, hands, and the beginning of dinner.
Fresh pasta is simple only after someone teaches you where to place your hands.
In this class, Livio and Noemi guide guests through three types of pasta: one long, one filled, and one short. Each one comes with its own sauce, wine pairing, and a dessert to close the meal.
The menu changes according to the season and the inspiration of the chef, so the experience stays alive, never mechanical, never exactly the same.
You come to learn pasta. You leave with the memory of dough becoming dinner around a Florentine table.
We tell the story of Terracotta Cooking Lab and open the door. The purchase, the shipping and the proceeds stay theirs, we live on a small fee.
Discover who is behind A tutta pasta, the process and the values.
Meet the artisan →Questions? Talk to the maker →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.
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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.
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Good to know
What's included?
A hands-on fresh pasta class. Three types of pasta: long, filled, and short. Three different sauces. Wine pairings. Dessert. Final tasting and discussion of the preparations. Small group of 8–10 participants. Available in Italian, English, and Spanish.
How long does it last?
Around 3–4 hours, including lesson, tasting, and final discussion.
How much does it cost?
Adult: €110 · Child 4–9 years: €60 · Infant 0–3 years: Free
Where does it take place?
Firenze, Toscana
When is it available?
Monday, Wednesday, Friday · 17:00 · Tuesday, Thursday, Saturday · 11:00 · Welcome from 10:45 or 16:45
Talk to the maker
A question about this experience, the dates or anything else? Message the maker directly and they’ll get back to you.
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