ITALY
Who visits us?
Our visitors are foodies from all over the world, with a majority of US citizens. Who visits us is typically someone that really wants to experience the culture of the country he is visiting, staying a little out of the main touristic routes.
What to do here?
Our main activities are our "hands on" cooking classes, from private ones you can customize following your taste and your level, to "open" ones that you can join, meeting other people with the same interest for Italian gastronomical tradition and for good food in general. We also provide "chef at home" and "catering", from small family dinners to wedding banquets. Our location itself can be "booked" for private events.
Top 3 reasons to visit
- THE FOOD: top quality ingredients, traditional recipes with a twist
- THE LOCATION: in the heart of real Florence, a "pro" kitchen in a warm atmosphere
- THE EXPERIENCE: completely "hands on", a lot of fun for adults and kids
Our Story
Florence Food Studio
We offering skills in traditional Tuscan Culinary Arts with a modern twist. The project is driven by a dedicated collaboration between the world renown Florentine D.O.C. Chef Benedetta Vitali and two young Florentine aficionados dedicated to preserving their Tuscan heritage: Paolo Dellafiore and Giorgio Pinto (chef himself). Our focus is on transmitting Italian cooking skills and secrets but at the same time on health, nutrition and wellbeing – all innate elements of the traditional Italian diet. All cultures can be observed, learned and maintained through its food, wine and eno-gastronomic social practices. We aim to highlight and champion the true nature of the Mediterranean diet to make a deep impression and improve the quality of life of everyone who passes through our doors.
Our Activities
Chef Benedetta Vitali has lived and worked all her life in Florence, Italy. In 1979, she co-founded the popular restaurant Cibrèo, offering their fellow Florentines a connection to a traditional Tuscan cooking style that had been all but forgotten in the postwar trend of convenience foods. Giorgio Pinto’s educational path ran along two parallel rails. On one side his studies: Master Degree in Philosophy and Post-Degree Specialisation in Innovation Economy gave him a theorically oriented and interdisciplinary approach to his work. On the other his “Boots on the ground” training in the hard world of Restaurants, from “pealing potatoes”as an apprenctice to run a kitchen as Head Chef and managing his own Restaurant for a few years. After a first part of his career succesfully spent in the world of fashion, Meri decided to switch off and dedicate herself to her greatest passion: cooking. She attended a professional school for chefs and experienced in several florentine restaurants and worked for catering and private events organisation companies.