Bistecca alla Fiorentina tastes better when you learn it step-by-step. I love that this class is built around hands-on grilling technique with Chianina beef, and you’re taught how to recreate the results at home (not just how to eat them). I also like the small-group setup (max 8), which makes it easier to ask questions while the chef is right there.

One thing to consider: the Sant’Ambrogio Market visit depends on your departure time. If you pick an afternoon session, or if you’re traveling on Sundays/bank holidays, you won’t get the market portion.

What makes it feel personal in Florence

This isn’t a big, loud demo. It’s a working kitchen experience at a private cooking location in the heart of Florence, starting at Cucineria La Mattonaia (Via della Mattonaia, 19R, 50121 Firenze FI). And yes, the wine is part of the rhythm: you’ll have unlimited wine during the meal, plus a glass of vinsanto paired with homemade cantucci.

In the reviews, I kept seeing the same theme: patient, encouraging instruction from chefs and hosts like Giulia, Nicoll, Nickolo, Julia and Nico, Chef Stephano, and Chef Matteo, plus Chef Alain guiding the process from market to steak. The vibe is social, but it’s still serious about getting the steak right.

Key points before you book

• Chianina Florentine steak focus: you grill the real centerpiece, not just a side dish lesson
• Small group, up to 8 people: more attention while you cook
• Optional Sant’Ambrogio Market add-on: morning departures only (Sundays/bank holidays excluded)
• Unlimited wine and a vinsanto finish: built-in pairing during the meal
• Hands-on baking for cantucci: you make a Tuscan classic, not just taste it
• Professional grill + ingredients included: you don’t show up empty-handed

Where the class starts near Florence’s historic center

You’ll meet at Cucineria La Mattonaia, Via della Mattonaia, 19R (50121 Firenze FI). The tour runs about 4 hours, and it ends back at the same meeting point—nice and simple for planning the rest of your day.

This is offered in English, and you’ll have a mobile ticket. The location is listed as near public transportation, which matters in Florence, where walking every distance can add up fast.

One practical detail that changes your experience: depending on the selected departure, you’ll have lunch or dinner. If you care about timing, pick the session that matches when you like to eat your main meal.

Sant’Ambrogio Market in the morning: what you gain

If you choose the morning tour (and it’s not a Sunday or bank holiday), you’ll add a visit to Sant’Ambrogio Market. This is where the class earns its “local” feel fast: you see ingredients firsthand, then you cook with them later.

The class describes the market as a local hub with fresh ingredients and passionate vendors. You’re not just shopping for fun—you’re gathering ideas for what a Florentine meal actually looks like. In the reviews, people specifically called out shopping there before heading back to the kitchen.

If you’re considering the market option, here’s how I’d think about it:

• If you like food culture and want context before you cook, go morning.
• If you prefer to skip market time and get straight to cooking, afternoon is fine—just know the market portion won’t be included.

Bruschetta first, then aperitivo: the kitchen warms up

Back in the kitchen, the first course is classic: Tuscan bruschetta. This matters more than it sounds. Bruschetta gives you a grounding in simple, high-impact Tuscan flavors—freshness, olive oil, and balance—before the chef turns you toward the main event.

Then comes a quick aperitivo. You’ll also have unlimited wine included, which creates a comfortable pace. The goal isn’t a party; it’s a relaxed meal flow so you can focus while you learn.

You’ll have an apron and cooking utensils, plus the necessary ingredients for what you’re making. In other words, you’re paying for the teaching and the food setup, not for the ingredients you already have at home.

The big moment: learning to grill Florentine steak

The star of the day is Bistecca alla Fiorentina, made with premium Chianina beef. You’ll grill it “to perfection” using just salt and extra virgin olive oil, which is a key part of why this class stands out from generic steak lessons.

The chef’s role is very hands-on: you get expert, personalized instruction in a small-group setting. Then, after the steak is cooking, you’ll prepare the supporting cast.

A big detail I’m glad is spelled out: you get 1 kg of Florentine steak for every two people. That’s not a token portion. Even if you’re hungry, you shouldn’t leave thinking you tasted the idea of a steak and then went hunting for dinner.

Sides and the “wait, I like this” factor

While the sample menu lists a fresh salad and grilled seasonal vegetables, the reviews mention specific veggie sides like roasted peppers, grilled eggplant, zucchini, and mushrooms. One person even said they thought they hated eggplant—then they cooked it and changed their mind.

That’s a real benefit of doing this in a cooking class instead of only eating out: you learn how vegetables taste when they’re treated with heat and care, not when they’re over-salted or served limp.

You’ll also learn what happens during the steak process beyond flipping. The class includes letting the steak rest before you move on—an underrated step that affects juiciness and texture.

Dessert isn’t an afterthought: cantucci and vinsanto

Once the savory part is done, the sweetness arrives with purpose. You’ll bake cantuccini/cantucci—Tuscany’s famous almond cookies—and pair them with vinsanto.

This isn’t just tasting dessert. You’re actively involved in making it, and the class notes that you’ll get a glass of vinsanto paired with homemade cantuccini biscuits.

In practice, that pairing is why vinsanto is such a signature Tuscan move: it’s sweet, warming, and it fits naturally after a steak meal. If you like finishing a big lunch/dinner with something that still feels “regional,” this part delivers.

Wine, pacing, and why the price can make sense

At $117.23 per person for around 4 hours, you’re paying for more than a meal. You’re paying for:

• a pro chef guiding you through multiple dishes
• a small group setup (max 8)
• unlimited wine plus vinsanto
• a professional kitchen setup, including a professional grill
• ingredients and equipment (apron, utensils, and food ingredients)
• a substantial steak portion: 1 kg for every two people

If you compare this to eating steak in a restaurant in Florence, the ingredient cost is only part of what you’re getting. The value here is the instruction and the meal structure. I’d call it a “pay for the know-how” experience, with wine and food built in.

Also, the class includes tasting Chianti red wines—not just one sad glass. That helps you get more out of the experience than a single dinner plate.

Who this cooking class fits best (and who should skip it)

This is a good fit if you:

• love steak and want the why behind a proper Florentine-style cook
• want a hands-on cooking experience instead of a sit-and-watch meal
• like learning Tuscan flavors in a way you can try again at home
• travel in couples or small groups who enjoy cooking together

It might not be the best pick if you:

• want only a quick tasting without cooking steps
• don’t drink wine (the class includes unlimited wine, and vinsanto is part of the dessert pairing)

Should you book Master the Art of Florentine Steak?

I’d book it if you’re excited by the idea of cooking bistecca alla Fiorentina with proper technique, then eating what you made—under a chef’s guidance. The small group size, the included wine, and the clear steak portion make this feel like more than a typical “class meal.”

If you can choose your timing, I’d lean toward the morning departure for the optional Sant’Ambrogio Market. It adds context and makes the cooking feel grounded in real local ingredients. But if your schedule is tighter, the class still delivers the main event: bruschetta, steak grilling, grilled vegetables/salad, and cantucci with vinsanto—plus the chance to learn what to do back home.

FAQ

How long is the cooking class in Florence?

It lasts about 4 hours.

Is the Sant’Ambrogio Market visit included?

It’s included only for morning departures, and not on Sundays or bank holidays. Afternoon tours don’t include it.

What size is the group?

The experience has a maximum group size of 8 people.

What language is the tour offered in?

The class is offered in English.

What food and drinks are included?

You’ll cook and eat bruschetta, Fiorentina steak, fresh salad and grilled seasonal vegetables, plus cantucci/cantuccini with vinsanto. Drinks include unlimited wine (and water is included), with vinsanto paired with your homemade biscuits.

Where does the class start and end?

It starts at Cucineria La Mattonaia, Via della Mattonaia, 19R, 50121 Firenze FI, and ends back at the same meeting point.

What’s the main steak made from?

The Florentine steak is Chianina beef, grilled with salt and extra virgin olive oil.

What’s the cancellation policy?

You can cancel for a full refund if you cancel at least 24 hours before the experience’s start time. Cancellations within 24 hours aren’t refunded.

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