Mozzarella class, but make it wine time. In Florence, you’ll learn to shape fresh cheese in a small group setting, starting with Prosecco and ending with a full food tasting. I like the focus on real technique, not just watching, and I especially like that you leave with fresh cheese you made yourself.

You’ll work with a chef instructor right at Via de’ Ginori 55 R, in the city center. Expect hands-on steps for bocconcini, nodini, treccine, and even burrata plus stracciatella, along with pairings like stracciatella with bottarga and lemon zest. A fair warning: this experience includes wine, so if you prefer little or no alcohol, you’ll want to plan accordingly.

The overall vibe is relaxed and friendly, with music and plenty of eating in the middle of the making. The group is capped at 12, so it stays workable for questions—especially if you’re new to cooking. One possible drawback is that the whole thing runs about 2 hours, so you’ll be busy; you won’t get a slow, step-by-step pace to practice for long on your own.

Key points before you go

• Small group (max 12): more time to ask questions while you shape cheese.
• Prosecco start: a cold glass kicks off the lesson right away.
• Hands-on styles: bocconcini, nodini, treccine, plus burrata and stracciatella.
• Food + wine pairing: including organic and conventional wines together.
• Take-home cheese: you’ll get the mozzarella you make to bring with you.
• Vegetarian and gluten-free friendly: tell them in advance so you get the right options.

Via de’ Ginori 55 R: where the mozzarella magic starts

The meeting point is Via de’ Ginori 55 R, a central Florence address that’s easy to reach on foot or by public transportation. That matters, because a 2-hour experience moves fast. You don’t want to spend your best mozzarella minutes hunting for the place.

This also sets the tone. You’re not tucked away on some out-of-the-way industrial street. You’re in the middle of Florence, right where you can connect the class to the rest of your day—lunch after, or a stroll after you eat your own cheese.

And yes, the location comes with an atmosphere. The setup is described as rustic-chic, with organic, ingredient-forward vibes. In plain terms: it feels like people care about what they’re making, not like a conveyor-belt demo for tourists.

Prosecco to cheese: how the 2 hours actually play out

The pacing is the secret sauce here. You don’t begin with theory. You begin with a cold glass of Prosecco, then you go straight into curds and shaping. It’s a smart flow: you’re relaxed before you’re responsible for making something that’s supposed to stretch, not crumble.

Instructors—including chefs like Jess and Giuseppe (and hosts such as Laziz, depending on the group)—explain the process in a way that sticks. You’ll learn what to look for while the cheese is still workable, and you’ll move through multiple styles rather than repeating one shape only.

Here’s what I like about this format if you’re not a confident cook: you’re doing tasks that are simple in concept but exact in timing. That combo is fun. It’s also where good instruction really shows. When you get the heat and texture right, the cheese basically teaches you how to handle it.

You should also plan your expectations around volume. You’ll be eating during and after the class, and wine is part of the experience. If you’re planning a big dinner later the same day, you might want to keep it lighter.

Bocconcini, nodini, and treccine: why the shapes matter

Many cheese lessons only cover one style. This one covers several, and that’s where you really learn.

You’ll create:

• bocconcini (small fresh mozzarella pieces)
• nodini (tied or knotted forms)
• treccine (braided shapes)

Why does this matter to you? Because each shape forces you to understand a different handling moment. You’re not just repeating motions. You’re learning how the cheese behaves as you stretch, portion, and form it.

Also, these shapes change the experience of eating later. A small bocconcino gives a different bite than a braided treccina. If you’re the type who likes to notice textures, this class gives you that chance.

One more practical point: since the group is limited to 12, the instructor can correct hands-on details. That’s the difference between making a cool souvenir and making something that looks like it belongs on an Italian table.

Burrata and stracciatella: the creamy payoff

Once you’re comfortable with shaping fresh mozzarella, the lesson moves into burrata and the showstopper: stracciatella.

You’ll learn how to transform fresh curds into burrata, and then into stracciatella—the ultra-creamy interior that people talk about for a reason. The pairing ideas are part of what makes this section memorable, not just the technique. The class includes creative combinations like stracciatella with bottarga and lemon zest.

That pairing is useful for you later, even if you never take another class. Bottarga brings a salty, ocean-rich depth. Lemon zest adds brightness. Stracciatella is soft and milky, so the contrast makes the flavors pop.

I also appreciate the way this part of the class is described as both luxurious and playful. You’re making something that tastes like a treat, but you’re still learning process steps, not just assembling a plate.

Wine tasting in the middle of the meal (and why it works)

After you shape and taste your cheeses, you get a guided wine tasting that compares organic and conventional wines. That’s a smart combo with fresh cheese because mozzarella and stracciatella are mild and milky; they can easily be overwhelmed by wine that’s too heavy.

The tasting is also guided, so you’re not left with a vague list of what to sip. You’ll get prompts that help you swirl, sip, and decide what you like with what you just made. It turns the class into a real sensory lesson, not just a soundtrack.

One more reason this is valuable: it gives you a way to repeat the experience back in your own travels. You’ll start thinking in pairings—what acidity works, what salt balances creaminess—so your next cheese plate in Florence or elsewhere feels less random.

The food spread and what you’ll take home

You shouldn’t expect just a quick bite at the end. The food component is a full stop, and it connects to the cheese you made.

At the end, you’ll enjoy tastings that can include items such as:

• pizza and charcuterie
• lasagna and tomatoes
• bread alongside your fresh mozzarella

Wine continues with the meal portion, so the session feels like a complete experience, not a tight “make it, then leave” routine.

And you’ll get something practical: you can take the rest of the mozzarella home. That’s a huge value detail because you get one more meal or snack from your effort. It also makes it easier to justify the price if you’re planning your food budget carefully.

If you’re worried about how to manage it during sightseeing, keep it simple. Bring a plan for storage in your day—something cool enough for the time you’ll be walking.

Price and value check for $75.69

At $75.69 per person for about 2 hours, you might wonder if this is overpriced. In Florence, cooking experiences can land anywhere from casual to theatrical. This one feels closer to hands-on craft plus real tastings.

Here’s why the value can work well for you:

• You’re learning multiple mozzarella formats, not one quick demo.
• The session includes Prosecco at the start and a guided wine tasting at the end.
• The food at the end is part of the package, not an optional add-on.
• You leave with cheese you made, which extends the experience beyond the classroom.

Also, it’s booked on average about 28 days in advance, so it’s not usually a random “walk in anytime” situation. That’s often a good sign. It suggests demand is steady, and the class is run with enough structure to keep the experience consistent.

If you’re a total beginner and you want a fun Florence activity that still teaches you something useful, this price can make sense. If you only want wine and snack vibes, you might feel the hands-on work is more than you expected.

Who this class is best for (and who should think twice)

This mozzarella making experience is a great fit if:

• you like learning through doing, even if you’re not a confident cook
• you want a food-focused Florence activity that isn’t just wandering
• you enjoy Italian ingredients and you like connecting cheese with wine
• you’re traveling with a partner or friend and want a shared “we made this” moment

It might be less ideal if:

• you strongly avoid alcohol, because wine is included in the format
• you want a very slow, quiet cooking lesson with tons of time for individual practice
• you’re expecting a museum-style lecture with no hands-on work

That said, the small group size helps. With up to 12 people, the pace is busy but still manageable.

Should you book this mozzarella class?

I’d book it if you want a Florence experience that mixes hands-on craft, tasting, and a real sense of Italian comfort food. The best part is that you’re not only learning how to shape mozzarella—you’re learning how to make burrata and stracciatella, then pair it with wine while the flavors are fresh in your mind.

If you’re traveling soon, book ahead. The class is small, it’s in the center, and it fills. Also, if you have dietary needs like gluten-free or you’re vegetarian, mention it early so you get the right adjustments.

FAQ

How long is the mozzarella making experience?

It runs for about 2 hours.

Where does the class meet in Florence?

The meeting point is Via de’ Ginori, 55 R, 50123 Firenze FI, Italy.

What language is the tour offered in?

It is offered in English.

What is the price per person?

The price is $75.69 per person.

What is the group size limit?

The experience has a maximum of 12 travelers.

Is the class vegetarian or gluten-free friendly?

Yes. It is vegetarian and gluten-free friendly if you let them know in advance.

Does the experience include alcohol?

Yes. You start with a cold glass of Prosecco and there is a guided wine tasting afterward.

Do I get a mobile ticket?

Yes. The experience includes a mobile ticket.

Will I be able to take mozzarella home?

Yes. You can take the remaining mozzarella home after the class and tasting.

If I need to cancel, do I get a refund?

No. The experience is non-refundable and cannot be changed for any reason.

FAQ

How far in advance is it usually booked?

On average, it is booked about 28 days in advance.

When do I receive confirmation?

You receive confirmation at the time of booking.