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CRAIG T Canada

May 2010

Chef Giovanni and Shae in deep discussion, CRAIG T - May 2010

class in session

Chef Giovanni and Shae in deep discussion

CRAIG T Canada

May 2010

Pasta from scratch!, CRAIG T - May 2010

class in session

Pasta from scratch!

CRAIG T Canada

May 2010

Rolling out the good times, CRAIG T - May 2010

class in session

Rolling out the good times

CRAIG T Canada

May 2010

Buen appetito!, CRAIG T - May 2010

dinner

Buen appetito!

CRAIG T Canada

May 2010

Fun (and delicious) for all ages!, CRAIG T - May 2010

Italian Cooking Class- Florence

Fun (and delicious) for all ages!

Macharva L USA

April 2010

Taken at Central Market, Macharva L - April 2010

Fresh chicken from the butcher

Taken at Central Market

Macharva L USA

April 2010

Taken at Central Market, Macharva L - April 2010

Fresh bread from the baker

Taken at Central Market

Macharva L USA

April 2010

Taken at Central Market, Macharva L - April 2010

Fresh ground beef

Taken at Central Market

Macharva L USA

April 2010

Taken at Central Market, Macharva L - April 2010

Local character!

Taken at Central Market

Macharva L USA

April 2010

Taken at Central Market, Macharva L - April 2010

A proud business owner

Taken at Central Market

Macharva L USA

April 2010

Taken at the home of Chef Giovanni, Macharva L - April 2010

Fresh ingredients for our meal(s)

Taken at the home of Chef Giovanni

Macharva L USA

April 2010

We were so eager to learn (and excited we had such a small group), Macharva L - April 2010

Small group of four learn to cook

We were so eager to learn (and excited we had such a small group)

Macharva L USA

April 2010

No need for those expensive espresso machines that are so coveted in the US, Macharva L - April 2010

Chef Giovanni explaining how to make cappuccino with simple tools

No need for those expensive espresso machines that are so coveted in the US

Macharva L USA

April 2010

They tasted even better than they looked!, Macharva L - April 2010

The yummy bruschetta we made with fresh garlic and tomatoes

They tasted even better than they looked!

Macharva L USA

April 2010

The creme was fresh rather than custard consistency... Definitely a different take on the traditional tiramisu, Macharva L - April 2010

Our tiramisu with chocolate chips

The creme was fresh rather than custard consistency... Definitely a different take on the traditional tiramisu

Macharva L USA

April 2010

There was plenty to go around - probably too much for an afternoon!, Macharva L - April 2010

The glasses of Chianti were DEFINITELY flowing!

There was plenty to go around - probably too much for an afternoon!

Macharva L USA

April 2010

This was a pretty messy task and Giovanni let his students actually work the dough themselves, Macharva L - April 2010

Learning to make fresh pasta

This was a pretty messy task and Giovanni let his students actually work the dough themselves

Macharva L USA

April 2010

Chef Giovanni provides you with a pen and small notebook to record the recipe your way... My favorite was the "LARGE" glass of wine he added to the Bolognese sauce (Ha - is that 8 oz, 10 oz, ... , Macharva L - April 2010

Taking copious notes

Chef Giovanni provides you with a pen and small notebook to record the recipe your way... My favorite was the "LARGE" glass of wine he added to the Bolognese sauce (Ha - is that 8 oz, 10 oz, 12 oz?)... Guess cooking is sometimes art, sometimes science, and many times both!

Macharva L USA

April 2010

The dough is being floured so that we can roll it, Macharva L - April 2010

Letting our dough rest before rolling and cutting

The dough is being floured so that we can roll it
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Tour code: 5049COOKING

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