Fresh pasta in Florence, even without gluten. This gluten-free cooking class is taught by Roberto and pairs hands-on technique with a short sightseeing loop that touches the Duomo, San Lorenzo, and the Santissima Annunziata church area. You get to learn how to mix dough, roll and sheet it with a rolling pin, and assemble classic shapes like ravioli, plus another two pasta types.

What I like most is that you leave with practical skills, not just a meal. I also love the small-group feel (max 6), where the pace stays human and you can ask questions while you work. The class also includes a sit-down lunch featuring what you make, with unlimited Tuscan wine for those who want it.

One thing to consider: if you have a severe gluten intolerance, you should think carefully about your own safety and ask how gluten handling is managed before you go. This experience is aimed at gluten-intolerant guests, but your tolerance level is personal, so it’s smart to confirm details for peace of mind.

Key things to know before you go

• Roberto runs the class with a patient, funny, kind teaching style that keeps things moving.
• Three fresh gluten-free pasta types are on the menu, including pappardelle plus stuffed formats.
• Hands-on rolling and shaping: you’ll mix dough, spread sheets with a rolling pin, and assemble fillings.
• Lunch is included and built around the sample dishes you cook during class.
• Unlimited Tuscan wine is included, with unlimited soda/water for non-drinkers.
• Small group (max 6) keeps the experience interactive and easier to follow in English.

Florence’s Duomo area, then straight to the pasta table

This 3 hours 15 minutes class starts in central Florence, in the Duomo/San Lorenzo orbit. You’ll meet at Taverna Dei Servi Firenze, then move through three landmarks as part of the experience: the Duomo, the Basilica della Santissima Annunziata (Chiesa di Santa Maria della Scala), and San Lorenzo. It’s a nice way to break up a day. You get a little Florence context up front, then you shift into something practical and delicious.

The sightseeing stops are not about doing a long museum tour. Instead, think of them as orientation points. You’ll get your bearings fast, then the class focuses on what you came for: learning pasta technique without gluten.

Because the class is offered in English and limited to up to 6 travelers, it tends to feel less like a factory lesson and more like a guided workshop. If you’ve ever been nervous about cooking, this format helps. You can slow down, watch closely, and ask a question without feeling rushed.

Where the class happens: Taverna Dei Servi and your apron moment

The meeting point is Taverna Dei Servi Firenze, Via dei Servi 52/rosso, 50122 Firenze FI, Italy, and the activity ends back there. That matters more than it sounds. After three-plus hours, you don’t want to play “how do I get back” with your arms full of leftover pasta knowledge.

You’ll be provided an apron, and the class includes the equipment needed for pasta making and cooking, plus all the ingredients. That’s a big part of the value at this price. You’re not paying to bring your own supplies, figure out what to buy, and then waste time sourcing gluten-free ingredients. The class handles the setup so you can focus on learning.

And because you’re working with an actual chef-teacher, you don’t just follow steps. You can usually learn the logic behind them: how to mix, how to spread sheets, and how to pair fillings with the right sauce style.

Three fresh gluten-free pastas: ravioli, tortellini (or strozzapreti), and pappardelle

The core promise here is that you learn three different fresh gluten-free pasta types. The class highlights choices like ravioli, tortellini or strozzapreti, and pappardelle. In the sample menu, you’ll see pappardelle, ravioli stuffed with ricotta and Parmigiano, and tortellini with ricotta, Parmesan, and lemon zest, all served with specific sauces.

Ravioli and stuffed work

Ravioli-style pasta is where the class becomes real-world useful. You learn how to prepare the dough and then work on assembling stuffed pieces. Even if you don’t become a pasta machine at home overnight, you’ll walk away with a clearer sense of how stuffing should be handled and portioned.

Tortellini (or strozzapreti)

The class also includes another pasta shape, depending on the version offered during your session. Tortellini is on the sample menu, with a filling built around ricotta, Parmesan, and lemon zest, then served with pomodoro and basilico sauce. If your session includes strozzapreti instead, you’ll still come away with a second fresh pasta approach and how it pairs with sauce.

Pappardelle and the sauce-first thinking

Pappardelle is a wide, pasta-forward shape. Learning pappardelle teaches you something important: not every pasta choice is about delicate stuffed bites. Some are about carrying sauce well. In this class, your pappardelle comes with Tuscan ragu made with Chianina beef, so you’ll get to experience a classic pairing where the texture and width matter.

Rolling the dough with a rolling pin (and learning the feel)

One of the most practical teaching moments is that you’ll learn how to mix the dough and then spread the sheets of dough with a rolling pin. That’s not a trivial detail. Sheet rolling is where many people stall at home, because it’s hard to tell what thickness is right and how to manage dough that behaves differently than traditional wheat pasta.

In a class like this, you’re learning by doing. Your best move is to watch the instructor’s pacing, then repeat the action at your own speed. If something looks off, stop and ask right there. In a small group of 6, that question has room to land.

Also, this is a helpful class even if you’re not gluten intolerant. The technique is transferable. Rolling, filling, and sauce pairing are still the same skill set; you’re just doing it with gluten-free dough.

The sauces: ragu Toscano, burro e salvia, and tomato-basil with Parmigiano

Fresh pasta is only half the story. The other half is the sauce logic. This class teaches you how to mix ingredients for multiple sauces, including:

• Ragu Toscano (with Chianina beef)
• Burro e Salvia
• Tomato and Basil with Parmesan

Ragu Toscano (Tuscan beef ragu)

Your pappardelle is served with Pappardelle al Ragu Toscano, made with real Tuscan-style ragu and Chianina beef. Chianina is a recognizable Tuscan choice, and the takeaway is about flavor structure: a slow-simmered style sauce that clings to wider pasta and feels properly “Italian meal” rather than a quick pan sauce.

Burro e Salvia (butter and sage)

You’ll also make ravioli stuffed with ricotta and Parmigiano, cooked with burro e salvia. This is a good moment to learn how simple ingredients can feel elegant when they’re handled right. The sauce is understated, so the pasta and filling taste matters.

Tomato and basil with Parmigiano

The tortellini portion uses pomodoro and basilico sauce, plus the lemon-forward filling. This combination is bright. If you’re the type who worries gluten-free food will feel heavy or flat, bright sauces like this help keep things lively.

And yes, you eat what you make. Lunch is included, and the menu is built around those pasta-sauce pairings, so the lesson isn’t abstract.

Roberto’s teaching style: patient, funny, and practical

The standout name here is Roberto, and the teaching approach shows up again and again in how guests describe the experience. He’s patient. He’s funny. He’s kind, and he works at a pace that gives you a chance to get it right.

In practical terms, that matters because pasta is hands-on and timing-sensitive. If you’re learning rolling, filling, and sauce work all in one session, you need guidance that doesn’t get frustrated when someone’s hands are still figuring things out. A good instructor also helps you understand what to do next if your first attempt isn’t perfect.

If you’re traveling with family, this kind of classroom energy can help everyone settle in. One reason this class gets strong recommendations is that it doesn’t feel like a test. It feels like you’re being coached into getting a real result.

Unlimited Tuscan wine, plus soda/water for everyone else

Alcohol is included: unlimited fine Tuscan wine. If you don’t drink, you still get unlimited soda/ water. That balance is practical. You can enjoy a glass or two if you want, without being stuck with alcohol as the default.

A simple piece of advice: plan your day around the wine option. This is a cooking class, followed by lunch, and then you’ll be finished about 3 hours 15 minutes after you start. If you’re hoping to do more walking afterward, keep an eye on pace and hydration so you can enjoy the rest of your Florence day.

Price and value at $66.23: what you’re really paying for

At $66.23 per person, you’re not just paying for a meal. You’re paying for:

• a specialized gluten-free focus,
• three fresh pasta types worth of hands-on instruction,
• all ingredients for pasta fillings and sauces,
• equipment and aprons,
• and lunch plus unlimited Tuscan wine.

For a lot of people, the real cost of gluten-free travel isn’t the dinner bill. It’s the time spent searching, the uncertainty, and the mental load of figuring out whether something is truly safe. This class trades that uncertainty for a structured lesson where you learn and then eat the result.

The small group size (max 6) also affects value. In a bigger class, you might spend half the time waiting. Here, you’re more likely to stay engaged and get the help you need.

Who should book this class (and who should check first)

This experience is suitable for everyone, including both gluten intolerant and non-gluten intolerant guests. That’s great if you’re traveling with friends or family who don’t share the same diet needs. You all get the same pasta skills and the same menu.

Still, a practical caution: the class notes that it’s for guests with gluten intolerance and includes a flag for people with severe intolerance on gluten products. If your situation is severe, I’d treat it like any medical diet decision: ask questions, be honest about your needs, and don’t assume every gluten-free experience is the same. Your safety should come before your schedule.

Also note that the class has a rule about minors: minors must be accompanied by an adult.

Getting the most out of your 3 hours 15 minutes

This isn’t a sit-and-watch class. You’ll do dough, rolling, shaping, and then cooking. To get real value from your time:

• Arrive ready to work. Comfortable clothing helps when you’re shaping pasta.
• Pay attention to the sauce pairings as you go. In class, the pairing is part of the lesson, and it’s how your finished plate tastes “right.”
• If you’re gluten sensitive, be mindful about asking direct questions when needed, especially around handling.

Because it’s offered in English and capped at 6 travelers, the best results usually come from asking your questions in the moment rather than saving them for the end.

Should you book this Florence gluten-free pasta class?

If you want a hands-on Florence experience that’s genuinely useful at home, I think this class is a strong yes. The reasons are simple: you learn three fresh gluten-free pasta types, you make and eat a full lunch, and the teaching style from Roberto is described as patient and fun—exactly what you want when your hands are learning new steps.

Book it especially if:

• gluten-free dining in Italy feels stressful,
• you want skills you can repeat later,
• or you’re traveling with someone who enjoys food experiences more than formal tours.

Consider it carefully if you have severe gluten intolerance and need extra clarity on how gluten exposure is handled. If you confirm what you need, this is the kind of class that turns a diet challenge into a rewarding meal and a new home recipe.

FAQ

What pastas will I learn to make in this Florence class?

You’ll learn to make three types of fresh gluten-free pasta. The class includes options such as ravioli, tortellini or strozzapreti, and pappardelle, and you’ll also learn to prepare the sauces that go with them.

How long is the gluten-free pasta class?

The class lasts about 3 hours 15 minutes.

Is wine included, and is it unlimited?

Yes. The experience includes unlimited fine Tuscan wine. If you don’t drink, unlimited soda/water is also included.

How many people are in the group?

The class has a maximum of 6 travelers.

Is the class only for people who are gluten intolerant?

No. It’s suitable for everyone, including both gluten intolerant and non-gluten intolerant guests.

Where do we meet, and where does the activity end?

You meet at Taverna Dei Servi Firenze, Via dei Servi 52/rosso, 50122 Firenze FI and the experience ends back at the meeting point.