Food tours have become a very popular sight seeing option. They offer adventures and experiences that a typical bus or walking tour does not and allows you to connect with the local community on a more intimate basis. They can range from a tasting of different traditional foods, a full sit down meal, some with local wine or beer included, or a class that teaches you how to prepare the best recipes yourself.
Since we were in Italy we jumped at the chance to learn how to prepare different pastas. We signed up for a class with Cooking Art Brunelleschi. The class is held in an older, historic building with a state of the art kitchen set up to host two separate classes at once. Each class held about 14 students. All ingredients were set out, along with the tools and equipment necessary. Unlimited wine and water was served throughout. 
Our chef was wonderful – funny, helpful, encouraging and patient. He taught us how to make the traditional pasta which was then formed into Ravioli, Tortellini and Papadelle pasta. Each pasta was then paired with a different sauce; the Tortellini was served with a butter and sage sauce, the Ravioli with a Fresh tomato sauce that included olive oil, garlic and fresh basil, and finally the Papadelle with Florentine Style Ragu (see recipe below).
I now know that you always tear fresh herbs – never cut them, that fresh made pasta does not take long to cook, and that the sauce should enhance the pasta, not overpower it. I also found out that the pasta should be tossed in the sauce before serving, unlike just pouring it on top like I did at home. Other considerations of note is that you should be sure to sufficiently salt the water when boiling the pasta and retain some of that water to thin out the sauce. The most important lesson learned however was choosing fresh ingredients as thatwill enhance the flavour of every dish.
The best part of the class is that we got to sample each of the dishes when they were done. I would strongly recommend the company and the class next time you are in Florence. As an introduction to cooking classes this one was excellent and ensures we will consider adding a cooking class into every itinerary when we travel in the future.
Florentine Style Ragu
You will need one carrot, one small onion and one stalk of celery, ground beef and a can of San Marino tomatoes (or about 3 fresh tomatoes) with juice. You will also need red wine (amount is up to you but our chef used at least half a bottle), fresh rosemary, thyme and sage (dried is better than none at all).
- Start by finely chopping carrots, onions and celery
- Add to pan with olive oil and salt and cook until tender
- Add a sprig of fresh rosemary, thyme and sage (which will be removed before serving)
- Add ground beef and cook until liquid is gone
- Add red wine and bring to a boil
- Add about 3 tomatoes and enough of the tomato juice to cover
- Turn heat to low and simmer for about an hour
Toss with your favourite pasta and serve. Buon appetito!