Fresh cheese, bright wine, real technique. In Florence, this hands-on class pairs Prosecco with expert-led mozzarella shaping, then wraps it up with a guided wine tasting featuring both organic and conventional pours. You’ll get a city-center start on Via de’ Ginori and leave with a better sense of what makes fresh Italian cheese taste like, well, fresh Italian cheese.

I especially like the practical, step-by-step hands-on technique guided by the instructors, including Jess and Giuseppe. And I love that the experience doesn’t stop at cheese—your tastings include a proper meal and smart pairings built around what you just made, with plenty of time to ask questions while you’re eating.

One thing to consider: this is a tight, about-2-hour session. If you prefer slow, lingering cooking time, you might feel the pace is quick.

Key highlights worth showing up for

• Small group, real hands-on time: maximum 12 travelers
• Prosecco kickoff before you start working with curds
• Learn multiple cheese styles: bocconcini, nodini, treccine, plus burrata and stracciatella
• Pairings with a point: including stracciatella with bottarga and lemon zest
• Guided wine tasting comparing organic and conventional wines
• Eat, then take cheese home from what you made

Via de’ Ginori meet-up: a city-center Florence food moment

The whole class starts right in the Florence center, meeting at Via de’ Ginori, 55 R (a set of streets that’s easy to reach and easy to find once you’re in the middle of things). The vibe is rustic-chic, but practical—this isn’t a stiff demo where you watch and hope.

With a max of 12 people, you’re not stuck behind anyone. You’re close enough to follow what the instructor is doing and to get your hands on the process when it’s your turn.

The experience is in English, and you’ll receive confirmation at booking plus a mobile ticket. That matters because you can keep your planning simple on a trip full of moving parts.

Prosecco to curds: how the mozzarella class actually works

The flow is built like a good meal: start with something refreshing, then get to the main craft, then finish with tastings that make sense.

You begin with a cold glass of Prosecco. It’s not just a nice touch—it helps set the tone so you feel relaxed while you’re learning. Then the chef takes you through the mozzarella process, focusing on turning fresh curds into the cheese forms you’ll make yourself.

A key value here is that the instruction is designed for beginners. You don’t need to be the kind of traveler who already cooks at home. The point is that the steps feel doable while you’re doing them, not after you’re back in your hotel.

Shaping bocconcini, nodini, and treccine (and why form matters)

Mozzarella isn’t one single look. In this class, you’ll shape several styles, including bocconcini (small mozzarella bites), nodini (twisted shapes), and treccine (braided forms).

Why does it matter? Because form affects texture and how the cheese feels when you bite into it. The class gives you that “oh, so that’s what I was tasting all along” moment that you usually only get when you compare fresh cheese to store-bought.

You’ll also pick up technique that’s more useful than memorizing steps. The instructors, including Jess and Giuseppe, explain what you’re doing and why it works. That helps you stop relying on luck, and start making the cheese consistently.

Practical tip: plan to get a little messy. You’re working with fresh curds and shaping by hand, and that’s part of the fun.

Burrata and stracciatella: the creamy finale you’ll remember

Once you’ve got the basics of mozzarella shaping, the class shifts into the richer territory: burrata and the ultra-creamy stracciatella.

This is where the experience turns from learning to reward. Burrata has that distinctive soft quality, and stracciatella is the one that makes people grin because it’s both delicate and indulgent. You’re not just tasting it—you’re learning how it comes together as part of the process.

And yes, the stracciatella part is exactly as satisfying as you hope. It’s the kind of finish that makes the earlier curd work feel worth it.

Flavor pairings and Simbiosi kitchen secrets

The tastings are guided, not random. You’ll get creative pairings, including stracciatella with bottarga and lemon zest. That combo is a great example of how Italian flavors often balance fat, salt, and brightness.

This matters for two reasons. First, you learn what works together, so you can recreate the idea later at a restaurant or at home. Second, you stop treating cheese like something you either like or don’t like. Instead, you start understanding how flavors interact.

You’ll also hear “Simibiosi” kitchen secrets—small bits of know-how from the kitchen that help you make better sense of what you’re tasting. Even if you don’t remember every detail, you’ll carry the overall logic with you.

Wine tasting after cheese: organic vs conventional

After the hands-on work, you move into a guided wine tasting. You’ll sip, swirl, and compare both organic and conventional wines while pairing them with what you made.

This is a smart sequence. Cheese teaches your palate to pay attention to texture and saltiness. Then wine adds acidity, fruit, and structure, making the comparison feel less like a lecture and more like a conversation.

The organic vs conventional part is especially useful if you’ve ever wondered whether “organic” is just a label. Here, you can actually taste how different styles land next to fresh cheese.

What you eat during the class (and why it’s more than a snack)

You don’t just taste a bite or two. You get a real meal experience built around your mozzarella.

Expect food that can include pizza, charcuterie, lasagna, bread, tomatoes, and meats, along with wine and your own freshly made mozzarella. That combination helps you see the practical side of what you learned: cheese works across simple and classic dishes, not only in fancy presentations.

The biggest value is that you’re eating the cheese while it still feels fresh in your mind. It’s one thing to learn a technique. It’s another thing to taste it in a way that fits actual Italian dining.

And then there’s the best part: you can take the rest home. That turns the class into something you can extend beyond the two-hour window.

Price and logistics: what $75.69 really buys you

At $75.69 per person for roughly two hours, this isn’t a bargain in the “cheap activity” sense. But it does look like strong value if you measure it like a food day, not like a generic tour.

You’re getting:

• Prosecco at the start
• A guided, hands-on cheese-making lesson that includes multiple cheese styles (mozzarella shapes plus burrata and stracciatella)
• A guided wine tasting
• A meal that includes multiple components tied to the cheese
• Cheese you can take home

For many travelers, a cooking class plus wine plus a meal would cost more when booked separately. Here, the cost is concentrated into one focused session with a small group.

Logistics are also clean. It’s offered in English, near public transportation, and it uses a mobile ticket. Average booking happens about a month in advance, so if you’re traveling in peak periods or you want a specific day, early planning helps.

Who should book this mozzarella class in Florence

I think this fits best if you fall into one of these camps:

If you love cheese, this gives you hands-on context for why fresh mozzarella tastes different—silky, creamy, and alive compared to the commercial stuff most of us grow used to. If you like wine, the tasting is guided and paired, not tacked on.

If you’re a beginner, it’s still a good pick. The class is structured so you’re supported while you shape, and the instructors explain clearly enough that you can follow along without prior experience.

If you’re traveling with someone who isn’t sure about cooking, this has an easy hook: you’re making something you can taste immediately, then eating and taking cheese home. That makes it feel social and rewarding, not homework.

The only caution I’d give is about your expectations for time. Two hours is short. You’ll learn a lot, but you won’t leave with the sense you can run a full cheese shop tomorrow.

Should you book this Florence mozzarella making experience?

If you want a Florence food moment that feels hands-on and tied to real craft, I’d say book it. The mix of multiple cheese types, Prosecco, and a guided organic vs conventional wine tasting makes it a well-rounded way to spend a couple hours in the city center.

Book it especially if you want something more memorable than a standard tasting flight. This class connects the dots between technique, texture, and flavor pairings—so you walk away with knowledge you can use.

Skip it if you hate any messy, hands-on activity, or if you only want a long, sit-down experience. This is active, fast-paced, and built to end with eating what you made.

If your goal is to understand Italian cheese beyond a menu description, this one hits the mark.

FAQ

Where does the experience start in Florence?

The meeting point is Via de’ Ginori, 55 R, 50123 Firenze FI, Italy. The activity ends back at the same meeting point.

How long is the mozzarella making experience?

It lasts about 2 hours.

Is the tour offered in English?

Yes, it’s offered in English.

How many people are in the group?

The experience has a maximum of 12 travelers.

What cheeses and dishes will I make or eat?

You learn to make mozzarella and several shapes, including bocconcini, nodini, and treccine, plus burrata and stracciatella. You also eat food during the class, which can include pizza, charcuterie, lasagna, bread, and tomatoes, along with wine.

Is Prosecco and wine tasting included?

Yes. You start with a cold glass of Prosecco and then get a guided wine tasting that includes both organic and conventional wines.

Are vegetarian or gluten-free options available?

Yes. It’s vegetarian and gluten-free friendly if you let them know in advance.

Will I be able to take any cheese home?

Yes. After the course, you can take the rest of the cheese home.

Is the experience refundable if I cancel?

No. The experience is non-refundable and cannot be changed for any reason.