フィレンツェで認定シェフによるパスタ作り教室
説明
フィレンツェの象徴的なドゥオーモ近くにあるこの没入型ワークショップでは、まったくのビギナーから自信に満ちたパスタシェフまで、さまざまなゲストをお迎えします。 イタリアで受け継がれてきたパスタの多様な伝統の歴史をひも解きながら、パッパルデッレやラヴィオリなど本格的な形を数時間かけて作り上げます。 練りから形作りまで、エキスパートのシェフがひとつひとつ丁寧にガイドし、ご家庭で再現する技術をマスターしていただきます。 作りたての料理を味わい、パスタの形やソースが載ったレシピ小冊子を持ち帰って、達成を祝うパスタマスター認定証はフィレンツェでの料理の冒険のお土産として最適です。
ツアーオプション
ハイライト
含まれるもの
旅行者の評価
重要情報
- 車いす対応
- 幼児や小さなお子様は乳母車やベビーカーに乗せることができます
- 介助動物の同伴可
- 近くに公共交通機関があります
- 幼児用の座席があります
- すべてのエリアは車いす完全対応です
- 活動はグルテンフリーの食事療法に続く人々のために適していない
レビュー(15)
This was fun! Cooking with a group is always more fun and you get to eat the pasta you made at the end. A little disappointed we didn’t get a certificate or recipe book.
Fun experience for our teen kids. The place was in a central location and the chef was very friendly.
It was fun to learn some tips on making pasta with fellow travelers. It was very crowded around the table.
The experience was so much fun and we met a lot of great people!! I would recommend and even fun for the kids
A lot of fun and a great group activity to make new friends. Embrace it, have fun and enjoy the experience.
The absolute highlight of our trip! My 8 year old son was the only child in the class and they couldn’t have been any more accommodating. He was able to keep up with the instructions just as well as the lady opposite us who was Italian! An absolute must for a visit to Florence!
It was wonderful. We thought it was just making pasta but it was also making tirimisu as well. Then we got to eat it all (delicious). And there was wine.!! All for about 1/2 of what others were charging. Our chef was delightful and funny. The class was offered in English or Italian 4/28/26.
This was extremely rewarding and so much fun. Leo was engagingl fun and interacted with everyone. Great experience.
It was one of the best cooking classes I’ve ever been too. Our chef’s were so nice and fun and the food was amazing.
Fantastic experience! So worth it! Now I can make pasta at home :) I made sure to find a kitchen tool shop in Florence to get the ravioli cutter I’ll need.
