Florence: Mozzarella Making Workshop with Wine Tasting

The best part of this Florence food experience is that you do not just watch a cheesemaker work. You handle the warm curds yourself, shaping mozzarella, burrata, and stracciatella before sitting down to eat the results. A welcome Prosecco gets things moving, and the relaxed setting feels more like a lively Italian kitchen than a formal cooking school.

I especially like the small-group format, which gives you room to try the techniques rather than stand at the back of a demonstration. I also like the generous food and wine pairing, including creative touches such as stracciatella with bottarga and lemon zest. The main consideration is simple: this is not for vegans or anyone with lactose intolerance, and you should arrive hungry.

Key points

• Three cheeses in two hours: Make bocconcini, nodini, treccine, burrata, and stracciatella with guidance from a professional chef.
• A meal, not just a lesson: Eat your finished cheese with seasonal dishes and Tuscan wines.
• Warm, informal teaching: Instructors such as Jess, Alyssa, Jessie, and Chef Vincenzo have been praised for patient, friendly instruction.
• A useful souvenir: Take home a recipe booklet so the class can continue in your own kitchen.
• Good for food-focused families: Children eight and older are allowed, and one family found the instructors especially welcoming with young children.
• Know your limits: The activity is not suitable for vegans, people with lactose intolerance, or children under eight.

Turning fresh curds into Florence’s favorite cheeses

This class focuses on a food many people think they know until they taste it fresh. Supermarket mozzarella can be pleasant, but warm, newly shaped cheese has a softer texture and a milky flavor that makes the comparison rather unfair.

Your chef begins by showing you how fresh curds are worked into cheese. The process is practical and physical. You shape small bocconcini, twist nodini, braid treccine, and then move on to the filled cheeses. The goal is not to produce identical pieces worthy of a shop window. It is to understand how the curd behaves and to get your hands involved.

That makes the class a good choice if you want more than a standard food tasting. You learn a method you can repeat, even if your first braid looks more rustic than elegant. The recipe booklet helps once you are back home, though you will still need suitable ingredients and a little practice.

The class covers three related but different styles. Mozzarella is the straightforward starting point. Burrata adds a creamy center, while stracciatella turns that filling into soft shreds mixed with cream. You get a clear sense of how one basic ingredient can become several very different foods.

What the two-hour schedule feels like

The experience lasts two hours, so it moves at a brisk but comfortable pace. You start with a cold glass of Prosecco, which gives everyone a chance to settle in before the hands-on work begins.

The first demonstration sets the tone. Your instructor explains the steps, then gives you a chance to try them yourself. The class is designed for participation, not for sitting quietly while someone else does all the work. That matters because cheese-making techniques are easier to understand through touch than through a long explanation.

You may be guided by Jess, Jessie, Alyssa, Pepe, Francesca, or Chef Vincenzo, depending on the session. The instructors have different personalities, but the useful pattern is the same: step-by-step instruction, personal help, and plenty of encouragement when your cheese does not behave perfectly.

As the class progresses, you make several shapes and styles. The small pieces are easy to handle and give you quick wins. Burrata and stracciatella require a little more care, but they are also the most rewarding because they show how texture and filling change the final result.

The timing is well suited to a Florence day. Two hours is long enough to learn something and eat a proper amount, but short enough to fit between sightseeing plans. Still, do not schedule your next activity too tightly. The workshop includes tasting, food, wine, and conversation, and the relaxed pace may run slightly beyond the strict feel of a classroom.

A meal built around what you just made

After the cheese-making, you eat the results. This is the point where the lesson becomes more than a craft activity. You are not taking a few samples and then heading out for lunch. You sit down with the cheese you helped shape and try it in several combinations.

The food can include seasonal dishes and deli-style accompaniments. The examples given include stracciatella with bottarga and lemon zest, caprese, meatballs, and dishes made with truffle oil. Exact offerings can change, so think of these as the kind of pairing you may encounter rather than a fixed menu.

I like this part because the pairings teach you something. A fresh cheese can be delicate and creamy, but the right salty, citrusy, or savory ingredient changes its character. Bottarga brings a strong sea-salt note, while lemon zest cuts through the cream. These combinations make the meal feel considered without becoming fussy.

The portions also appear generous. You should come hungry, especially if you plan to enjoy the wine as well. One participant had enough leftover cheese to take back to their accommodation, though you should not assume leftovers are guaranteed. The amount depends on the group, the dishes, and how much cheese everyone eats during the session.

Tuscan wines with a useful point of comparison

The wine tasting includes both organic and conventional wines. That gives you an opportunity to compare different approaches rather than simply being handed a glass with no explanation.

You taste the wines alongside your cheese, which is the right order for this kind of experience. A wine that seems sharp on its own may work well with creamy burrata. Another may suit a salty topping or a richer seasonal dish. You can sip, swirl, and decide which combination works best for you without needing to know a lot about wine beforehand.

The wine portion is not presented as a formal sommelier course. It is more relaxed and social. If you enjoy learning through tasting, you will find useful context here. If you are not a serious wine drinker, the format should still be approachable because the food gives you an immediate point of reference.

Keep the schedule in mind if you have other plans after the class. The experience includes a welcome Prosecco, several wines, and food, so it is not just a quick cheese lesson with one token tasting. Anyone driving should plan accordingly, and anyone hoping to remain sharp for a museum visit may prefer to book this toward the end of the day.

A cozy class with a family-kitchen mood

The atmosphere is part of the appeal. The setting is described as cozy and music-filled, with a casual feel that suits the food. The strongest impression is not of a polished demonstration room, but of being welcomed into a working family-style kitchen.

That warmth matters because hands-on classes can feel awkward if the instructor is distant. Here, the teachers are praised for being friendly, patient, and generous with their attention. Jess has led sessions described as informative and fun, while Alyssa has been noted for her enthusiasm for traditional cheese production and local wine. Chef Vincenzo brings a cheesemaker’s authority, and Pepe and Francesca have also been praised for making people feel at ease.

The group size is small, though the exact number is not specified. That usually means you have a better chance to handle the curds yourself and ask questions without fighting for space. It also means the social side can vary. With a lively group, the music, food, and wine create a party-like mood. With a quieter group, you may get more direct conversation with the chef.

This is not the right pick if you want a silent, highly technical class. It is designed around shared food, conversation, and a little delicious chaos. You may leave with cheese in places it was not intended to go. That is part of the charm.

Is it suitable for children and special diets?

Children under eight are not allowed, but older children can take part. The activity may work well for families with curious children because the process is tactile and the finished food arrives quickly. One family with two young children found the host especially welcoming, but you should still consider whether your own children will enjoy a food activity involving dairy, waiting, and wine-focused dining.

The class is vegetarian-friendly and offers gluten-free options. That makes it easier for many mixed groups to attend together. You should mention dietary needs when booking or before the class begins so the kitchen can prepare appropriately.

Vegans cannot take part because the main activity is cheese-making. People with lactose intolerance should also avoid it. This is not a situation where you can simply skip the tasting and still receive the full experience, since the workshop and meal are built around dairy.

Pets and smoking are not allowed. The English-speaking chef leads the experience in English, with Italian also available.

What the $74 price really includes

At $74 per person, this is more expensive than a simple market tasting, but the comparison is not quite fair. You are paying for a two-hour lesson, professional instruction, a welcome Prosecco, hands-on work with three types of cheese, a seasonal meal, several wine pairings, and a recipe booklet.

The value is strongest if you want an activity that combines learning with lunch or an early dinner. A short demonstration followed by one small tasting would feel expensive at this price. Here, you make the food, eat a substantial amount, and receive enough instruction to repeat the basic process at home.

The price is less compelling if you are not particularly interested in cheese. You may still enjoy the social atmosphere, but a large part of the experience centers on handling curds, tasting dairy, and comparing textures. Florence offers plenty of food experiences, so choose this one because the cheese-making itself appeals to you.

The generous portions also affect the value. Several sessions have included plenty of food and wine, and one participant described the experience as worth far more than the ticket price. I would not book it expecting a formal multi-course restaurant meal, but you should not leave thinking you only received a few bites.

Finding Simbiosi Farm and planning your visit

You meet the chef in front of Simbiosi Farm. Check the exact meeting instructions and starting time when you book, since availability can vary.

Because the meeting point is specific, give yourself enough time to find it. Florence is easy to explore on foot in many areas, but a food class is not a good place to arrive flustered, especially when the first drink is served at the start.

The activity offers free cancellation up to 24 hours in advance, and you can reserve now while paying later. Those terms are useful if you are arranging a Florence itinerary with several moving parts. Just remember that a flexible booking does not remove the need to check the cancellation deadline.

Wear something comfortable and suitable for hands-on food preparation. The supplied information does not specify a dress code or protective clothing, so avoid bringing your favorite outfit if you are concerned about spills.

Who will enjoy this most?

I would recommend this class to you if you meet several of these descriptions:

• You plan your trips around local food.
• You prefer making something to simply watching a demonstration.
• You enjoy casual group activities with wine and conversation.
• You want a Florence experience that feels less like a standard sightseeing stop.
• You are comfortable eating a dairy-heavy meal.
• You like the idea of learning a recipe you can try again at home.

It is especially good for couples, food-focused friends, and families with children eight or older. It can also be a smart choice for a rainy day because the experience is centered indoors around food, teaching, and shared conversation.

I would choose something else if you are vegan, lactose intolerant, uninterested in wine, or looking for a quiet museum-style activity. It is also not ideal for anyone who wants a precise professional qualification. You will learn useful techniques, but the mood is relaxed and social rather than formal.

Should you book the mozzarella workshop?

Yes, if you want a hands-on food experience with a real meal attached. The strongest reasons to book are the chance to make three cheeses, the warm teaching style, and the generous combination of food and Tuscan wine. The recipe booklet is a nice practical touch, and the two-hour length fits neatly into a Florence itinerary.

Book with realistic expectations. This is not a private lesson, the food selection may change with the season, and the atmosphere is lively rather than polished. But if you arrive hungry, ready to work with your hands, and happy to share a table, the $74 price offers solid value.

FAQ

How long does the mozzarella-making workshop last?

The workshop lasts two hours. Check availability for the exact starting times offered on your date.

How much does the experience cost?

The listed price is $74 per person.

Where is the meeting point?

Meet the chef in front of Simbiosi Farm in Florence.

Which cheeses will I learn to make?

You will learn to make mozzarella, burrata, and stracciatella. The workshop also includes shaping styles such as bocconcini, nodini, and treccine.

Is wine included?

Yes. The experience includes a welcome glass of Prosecco and a tasting of selected Tuscan wines with your cheese creations.

Is the workshop suitable for vegetarians or people avoiding gluten?

Vegetarian and gluten-free options are available.

Can children join the class?

Children under eight are not allowed. Children eight and older may attend.

Can I cancel the booking?

You can cancel up to 24 hours in advance for a full refund. A reserve-now, pay-later option is also available.