Is the class vegetarian as it stands?
Yes, and nothing about it is a workaround. The menu is fettuccine with a sauce you choose, ravioli with butter and sage, and your own tiramisù. Pick tomato and basil or cacio e pepe and every plate is vegetarian; the amatriciana is the only option with meat, and it is a choice you make on the day, not a default. There is no surcharge, because nothing is being substituted.
Tell us in advance that someone is vegetarian and the sauce is ready before you arrive. Mixed tables work exactly like any other class: everyone cooks side by side and sits down together at the end.
How does a vegan pasta class work?
It starts with the dough. Ours normally uses egg; yours goes eggless, which is not a compromise but the oldest pasta in Tuscany. Pici, the hand-rolled noodle of the Sienese hills, have always been flour, water and olive oil, nothing else, and learning to read a dough without egg is its own skill.
The sauce is tomato and basil or aglione, the Tuscan garlic-and-tomato sauce, both dairy-free as they are. The ravioli swap ricotta for the filling Tuscany already uses in the Mugello valley, potato with garlic, parsley and nutmeg, and reach the table with extra-virgin olive oil and sage instead of butter. The tiramisù is adapted rather than dropped. Tell us when you book, so the ingredients are in the kitchen that morning. None of it costs extra.
Honest about the kitchen
This is a working pasta kitchen: egg dough, cheese and butter are on the same table on the same day, so we are not a vegan kitchen and will not pretend to be. If that matters to you, say so when you book and we will talk it through, or take the kitchen privately as The Family Long-Table.
Good to know
- Coeliac as well? Read how the gluten-free class works and tell us both needs when you book.
- Prefer dinner? The 18:00 slot runs the same class into the evening instead of lunch, subject to availability.
- We email you the recipes afterwards, so the eggless dough works in your own kitchen too.
- Cooking from home instead? The live online class runs from this same kitchen.
