Guides & stories
From the flour-dusted notebook.
What we know about pasta, Florence and eating well here — written between classes by the two chefs who teach them.
Gluten-free in Florence: how to eat (and make) fresh pasta safely
Why Italy is one of the easiest countries for celiac travellers, the phrases and habits that keep you safe in Florence, and where gluten-free fresh pasta fits in.
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How much does a pasta making class in Florence cost? (2026 guide)
Real 2026 price ranges for Florence cooking classes, what actually drives the price, what should be included, and the questions to ask before you book.
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Things to do in the Oltrarno: a local guide to Florence’s left bank
How to spend a day in the Oltrarno — Santo Spirito, Palazzo Pitti and Boboli, artisan workshops, the Brancacci Chapel, and where the evening actually happens.
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Tuscan pasta types & shapes: pici, pappardelle, tortelli & more
A chef’s guide to Tuscany’s classic fresh pasta types — where each shape comes from, how it’s made by hand, and the sauce it was born to carry.
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The best handmade pasta in Florence: where to eat it — a pasta chef’s guide
A pasta chef’s honest take on the best pasta in Florence — how to spot the real thing on a menu, what to order (pici, pappardelle, tortelli), and the trattorias worth your one dinner.
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