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Learn to make fresh Italian pasta from scratch in a historic Florence palace.
A hands-on pasta-making workshop in a historic Florence palace, paired with a visit to the Pasta Museum and a sit-down meal of your own creations.
Visit the Pasta Museum to learn about the history of this iconic food, then don your apron and learn how to prepare fresh, handmade pasta such as ravioli, tagliatelle, and tortellini, prepared with different sauces, finishing with a sit-down meal paired with organic Tuscan wines.
A popular starting point — every Voyzo itinerary is fully customizable, so we'll shape the order and stops around your group.
Meet directly at the class venue in central Florence.
Learn to make ravioli, tagliatelle, and tortellini from scratch.
A real museum visit adds historical context before you cook.
Back to your hotel, home, or the airport — whenever your day wraps up.
A hands-on pasta-making workshop in a historic Florence palace, paired with a visit to the Pasta Museum and a sit-down meal of your own creations. Visit the Pasta Museum to learn about the history of this iconic food, then don your apron and learn how to prepare fresh, handmade pasta such as ravioli, tagliatelle, and tortellini, prepared with different sauces, finishing with a sit-down meal paired with organic Tuscan wines.
The small museum you'll visit before cooking isn't Italy's main pasta museum — that's a state-recognized institution out in Parma — but a dedicated collection of antique pasta-making tools housed inside the historic Florence palace where the class itself takes place, with an expert guide on hand to walk you through how fresh pasta was made by hand for generations before stand mixers and pasta rollers existed.
The shapes you'll learn — ravioli, tagliatelle, tortellini — all trace back to the egg-pasta tradition of Emilia-Romagna, where artisans called sfogline still roll the dough, known as la sfoglia, entirely by hand. Tortellini in particular comes wrapped in legend rather than settled fact: one well-known story credits an innkeeper in Castelfranco Emilia who, catching a glimpse of Venus through a keyhole, shaped the pasta to resemble her navel. It's a charming tale, not a documented origin, and Bologna and Modena still argue over which city actually invented the dumpling.
What's not in dispute is what happens after the apron comes off: everything you shape goes straight into the pot, then onto your own table for a sit-down meal paired with organic Tuscan wine — so the history lesson and the museum visit both lead somewhere you can taste.
Every Voyzo tour is a starting point — tell us what you have in mind and we'll build it.
