Mercato & Mani · Sant’Ambrogio + Oltrarno
Start the day the way our chefs do: at Sant’Ambrogio market, tasting and choosing what looks best. Then carry the basket back to our Oltrarno kitchen and turn it into ravioli, a slow ragù and a seasonal dolce — and sit down to eat it all together.
Sant’Ambrogio is the market where Florentines actually shop — smaller and quieter than the Mercato Centrale, and full of the stallholders our chefs buy from. You’ll walk it with Endri or Marsel, learn what to look for in this week’s produce, and build the menu from what’s good today. No fixed shopping list: the season decides.
Back in the Oltrarno, the basket becomes lunch. You’ll make fresh egg dough and fold it into ravioli, start a ragù and let it work while you cook, and finish with a seasonal dolce. With never more than six guests, this is the closest thing we offer to cooking side-by-side with a chef at home.
Like every class we run, it ends at the table: your pasta, your ragù, your dolce, and a glass of local wine.
Mercato & Mani is longer (about 5 hours vs 3), starts with the Sant’Ambrogio market walk, and the menu is built from what you find — ravioli, a ragù and a seasonal dolce. It’s also smaller: max 6 guests instead of 8.
Fresh ravioli, a slow-cooked ragù and a seasonal dolce, built around what looks best at Sant’Ambrogio market that morning. Then we all sit down to eat it, with a glass of local wine.
Yes — we can prepare a dedicated gluten-free flour blend and a clean station at no extra charge. Just tell us about any allergies when you book.
Use the “Book this class” button to build your request. It opens a WhatsApp chat with the details filled in, and we’ll confirm availability and walk you through the rest.
Our signature 3-hour pasta class — four shapes, one long lunch. €95.
The whole kitchen, privately yours. Birthdays, proposals, reunions — from €680.
Cook with us from anywhere, live from this same kitchen — from €68.
A pasta chef’s guide to ordering well in the city.
