Wood-fired pizza makes the evening. This small-group class teaches authentic Neapolitan pizza and classic gelato, followed by a real 3-course dinner with a bottle of regional wine. I love how the chef-led instructions focus on results you can actually repeat at home, and I love that you get both savory and sweet in one packed evening. One consideration: it runs only on Tuesdays at 4:30pm, so you’ll want to line it up early in your planning.

The setup is the key: you work in a fully equipped kitchen with a wood-fired oven, then shift to dinner in a wine cellar setting. The lesson is offered in English, Spanish, and Italian, capped at 12 people (great for questions), and it’s designed for ages 7+. With included bottled water, wine, dinner, and recipes, it’s a straightforward value play if you’re hungry to learn.

Key Things to Know Before You Go

• Wood-fired oven pizza taught the Neapolitan way, with crust-focused guidance
• Gelato and sorbetto production with choices like pineapple, lemon, pistachio, and more
• 3-course dinner after the class, plus a bottle of regional red wine
• Small group size (max 12) so you aren’t just watching from the sidelines
• Dietary swaps available on request, including gluten-free pizza and vegetarian/vegan options

Finding InTavola and Planning a Tuesday at 4:30pm

This is an evening class, starting at 4:30pm at InTavola, Via dei Velluti 20R, 50125 Firenze FI. You end back at the same meeting point, which is handy when you’re trying to keep the rest of Florence night plans simple.

Plan your day around a total time commitment of about 3 hours 30 minutes. The lesson and dinner are grouped together so you’re not doing a separate hunt for dinner afterward. The flow matters: you’ll be in kitchen mode, then you’ll pivot to eating, so don’t schedule anything tight right before class.

A small but important scheduling detail: the course runs all year round only on Tuesday. If you’re in Florence for a limited window, this becomes a priority booking item, not a casual add-on.

Pizza in a Wood-Fire Oven: What “Neapolitan” Means Here

The heart of the experience is learning to make authentic Neapolitan pizza using a wood stove / wood-fire oven. Even if you’ve eaten great pizza in Italy before, this is different because you’re learning what creates that specific crust and flavor.

Here’s the practical payoff: the chef doesn’t just hand you ingredients. You’re guided through traditional techniques and the steps that affect dough structure and bake behavior. In a wood-fired oven, heat is intense and fast, so crust quality comes down to timing, dough handling, and understanding how the oven bakes.

What you’ll likely care about most (and what to watch for as you learn):

• Crust goals: the texture and edge character you associate with Neapolitan pizza
• Step-by-step method: what to do first, what to wait for, and what to adjust
• Oven reality: how wood-fire heat changes what “done” looks like

Because the class is hands-on, you also get the small corrections that matter. One of the strongest reasons people rave about this type of lesson is that it helps you translate restaurant-style pizza into something you can attempt later, even if you don’t have a wood oven at home.

If you’re traveling with family or friends, this is also a great “everyone gets involved” setup. A wood-fire pizza class can easily turn chaotic in bigger groups—but with this one capped at 12, you should get enough attention to stay on track.

Gelato and Sorbetto After the Bake: Texture, Not Just Flavor

After pizza, the lesson shifts into dessert territory: authentic gelato and sorbetto. This part is where the experience becomes more than a single meal. You learn how to think about cold desserts as technique-driven—especially the texture.

You’ll make gelato and sorbet using traditional methods. Flavor options can vary, but the usual menu examples include:

For gelato: vanilla, chocolate, stracciatella, cream, pistachio, and other choices

For sorbetto: pineapple, strawberry, lemon

Even if you’re a beginner, you can still learn a lot here because gelato and sorbet are distinct. Gelato is richer and typically dairy-based, while sorbetto is fruit-forward and lighter. The chef’s guidance matters because outcomes depend on preparation steps and correct handling during the process.

There’s also a real bonus for ice-cream lovers: some sessions feature standout flavors like tiramisu gelato, which can change the whole feeling of the dessert portion from simple and sweet to truly memorable.

The Dinner in the Wine Cellar: A 3-Course Meal That Closes the Loop

Here’s a practical reason this tour feels complete: after cooking, you get to eat a 3-course Italian dinner in the evening program. You also get bottled water and a bottle of regional red wine with the meal.

Instead of the usual setup where the cooking is the main event and dinner is a quick afterthought, this class builds dinner as a proper finish. It also helps you understand the theme. You’re not just making pizza and gelato in isolation—you’re eating in the same Italian flavor universe, right after learning technique.

A typical course list isn’t provided in detail, but you can count on the dinner being Italian and served as part of the experience package. And if you’re traveling as a couple or family, this is where the value becomes obvious: you’re not paying separately for a full dinner that matches your evening.

One more detail that makes a difference: recipes are included. That’s not just a nice souvenir. It’s the difference between a fun night and an experience you can use later when you want to reproduce the results.

Communication in English, Spanish, or Italian (and Why It Matters)

This class runs in English, Spanish, and Italian and is taught directly by the Chef. That’s not a small detail. In a hands-on cooking class, language clarity changes everything—timing, dough texture descriptions, and the tiny corrections you get right when something goes slightly off.

The experience is also designed for real interaction. The chef instruction style is the type that makes you feel comfortable asking questions mid-process. You’ll also benefit from the small group size (max 12), which supports more personal guidance rather than one lecture for a crowd.

In past experiences tied to this tour style, you can see examples of the difference good communication makes. The organizer Fabrizio is described as communicative and helpful, and chefs such as Gustavo and Niccolo have been praised for making instructions clear, fun, and patient—especially when people need adjustments.

Dietary Requests: What You Can Plan for Before You Arrive

The class takes dietary needs seriously, as long as you tell them ahead of time. At booking, you can advise gluten-free, dairy-free, and other restrictions like no pork or no seafood. The experience specifically notes that gluten-free pizza is available by request.

It also offers vegetarian/vegan options if you request them at booking. That’s valuable because pizza and gelato can be tricky to adjust in some kitchen settings. Here, they explicitly flag that options exist and asks you to communicate needs early.

One note for lactose intolerance and similar situations: pizza and gelato can involve dairy in multiple stages, so the earlier you share details, the better chance you’ll have for the kitchen to prepare appropriate substitutions. The program has included adaptations for lactose intolerance in the past, which suggests they’re not just saying yes—they’re set up to handle it.

Price and Value: Why $84.12 Can Make Sense in Florence

At $84.12 per person, this isn’t a cheap activity—but it also isn’t priced like just a short demo. You’re paying for instruction, ingredient handling, access to a wood-fire oven and professional kitchen tools, plus a meal.

What’s included:

• Bottled water
• Red wine bottle
• Dinner: 3-course dinner
• Recipes

That bundle changes the math. In Florence, a cooking class that includes both dinner and wine is often where the value hits, because you’re avoiding a separate food plan that day. Even if you were going to eat anyway, this turns your meal into an experience with actual skills and technique, not just a reservation.

The group cap of 12 travelers also supports the value. You’re far more likely to learn, participate, and get corrections when the kitchen isn’t crowded.

If you’re the type who likes food experiences that lead to a takeaway skill—how to shape, how to bake, how to handle gelato texture—this class fits that style well.

Who Should Book This Neapolitan Pizza and Gelato Lesson

This works especially well for:

• Pizza enthusiasts who want more than eating, and actually want method
• Families with kids age 7+ who can handle a hands-on kitchen evening
• Aspiring home cooks who want a recipe-backed learning experience
• People who like dessert as much as savory (gelato and sorbet are built into the class)

It’s also a smart choice if you want a single evening plan that includes both cooking and a real dinner. You won’t have to pivot mid-day from class logistics to evening meal hunting.

If you’re traveling solo, it’s still a good match because you’re actively working with the group and the chef. The small size helps you feel less like a spectator.

Should You Book This Florence Pizza and Gelato Class?

I think you should book it if you want an evening where you learn real technique (wood-fired Neapolitan pizza plus gelato and sorbet) and still get a full 3-course dinner with regional wine. The price starts to feel fair because you’re not separating cooking costs from food costs.

I’d skip or rethink it if Tuesdays at 4:30pm don’t fit your schedule. Since it’s held only on Tuesdays, missing that slot means you’ll lose the opportunity. Also, if you’re looking for a quick, casual tasting-only experience, this is more hands-on than that.

If your plan includes food you’ll remember and skills you can try again later, this is the kind of Florence evening that makes the city taste like something real.

FAQ

Where is the class meeting point and what time does it start?

The meeting point is InTavola, Via dei Velluti 20R, 50125 Firenze FI, Italy. The start time is 4:30pm.

How long does the experience last?

The experience is listed at about 3 hours 30 minutes. The lesson duration is approximately 2.5 hours including the dinner.

What languages is the cooking class taught in?

The class is offered in English, Spanish, and Italian.

What is included in the price?

Included are bottled water, a red wine bottle, a 3-course dinner, and recipes.

Does the class include pizza, gelato, and sorbet?

Yes. You learn to prepare authentic Neapolitan pizza in a wood stove/wood-fire oven, and you also prepare gelato and sorbetto.

Can I request gluten-free pizza or other dietary options?

Yes. Gluten-free pizza is available by request. You can also request vegetarian or vegan options, and you should advise any specific dietary requirements at booking.

Is there a minimum age requirement?

Yes. The minimum age is 7 years.

What is the maximum group size?

The experience has a maximum of 12 travelers.

Is a mobile ticket used?

Yes. The tour includes a mobile ticket.

Can I cancel for a full refund?

Free cancellation is available. You can cancel up to 24 hours in advance for a full refund. Cancellation less than 24 hours before the start time is not refunded.