Florence does gelato right. This hands-on class teaches you how an authentic Italian gelato and fruit sorbetto are built, step by step, with a Maestro Gelataio guiding you. You’ll make two flavors—one dairy-based ice cream and one water-based fruit sorbet—then enjoy what you create at the end.

Two things I especially like: the class is small (max 12) so you get real attention, and it’s not just mixing for the sake of fun. You learn the ingredients and the why behind them, which makes your final gelato taste better and feel more “Florence” than supermarket sweet.

One consideration: you’re limited to two finished flavors in about 1 hour 30 minutes, so if you want a wide flight of many samples, plan to stop by other gelaterias afterward.

Key highlights to know before you go

• Max 12 people means more hands-on time and better coaching
• Dairy gelato + water-based fruit sorbetto in the same session
• A Maestro Gelataio helps you understand the process, not just follow steps
• You sample what you make at the end of class, plus snacks gelato
• Recipes included so you can try a version at home

A hands-on gelato lesson in Florence, not a food show

This isn’t the kind of class where you stand back and watch. You’ll actually take part in the process of making gelato and sorbetto, and you’ll finish with a couple of creations that feel like something you earned.

Florence is a great place for this because gelato is part of the culture, not just dessert. In this class, you learn the mechanics behind that smooth texture—the milk base side of gelato and the fruit-forward logic of sorbetto. Once you understand those two foundations, it’s easier to judge what makes a great gelato in any shop.

Where you start: InTavola and a simple, no-stress morning

You meet at InTavola, on Via dei Velluti 20R in Florence, with a start time of 10:00 am. The location is central enough that you can combine it with a morning walk, then shift to sightseeing right after.

The end point is the same meeting spot. That matters more than it sounds. After 1 hour 30 minutes, you’re not stranded across town, and you can keep your day moving without figuring out another transfer.

You’ll also get a mobile ticket, which helps if you like keeping everything in one place. Bring any info about your dietary needs up front, since the class asks for that at booking.

What you make: dairy-based gelato and water-based fruit sorbetto

The core of the experience is learning how two different frozen desserts are built.

Your gelato: milk base

For the gelato portion, you work with a dairy-based milk base. The class description lists examples like crema, pistachio, and chocolate. In plain terms, that’s the style of gelato people expect in Italy: creamy, smooth, and not icy.

You’ll learn how the recipe works and how the mixture becomes the final texture. That “creamy but light” feel doesn’t happen by accident. It comes from getting the base right and then processing it properly.

Your sorbetto: water-based fruit

Then you move to the contrasting side: a water-based fruit sorbetto. Examples include strawberry, melon, and lemon. Sorbetto is simpler in ingredients, but it has its own rules. The fruit flavor needs to taste punchy, and the texture should stay clean rather than slushy.

This pairing is why the class is so useful. Instead of learning one dessert, you learn two different approaches. Afterward, you’ll have a better sense of why some sorbetto tastes brilliant and others tastes watery.

The flow of the class: learn, make, and operate the machine

A big win here is the pacing. You don’t just memorize steps; you do the work.

You’ll be guided by the Maestro Gelataio, and the group is encouraged to participate. The process includes mixing and handling the ingredients, and then putting the liquid mixture into the gelato machine. That’s especially fun if you’re with kids, because they’re not limited to stirring a bowl. They get involved in meaningful parts of the process.

The most practical part: you learn what’s in the recipe and why it’s used. One key theme from the class feedback is that the instructor made sure everyone understood the ingredients, and that understanding tends to make the final product noticeably better.

Flavors you’ll likely end up with (and how to choose)

The class gives you options for both sides:

• Gelato examples: crema, pistachio, chocolate
• Sorbetto examples: strawberry, melon, lemon

Your exact picks can depend on what’s available in the class, but you’ll come away with one dairy gelato and one fruit sorbetto.

How I’d choose if you’re deciding in advance:

• Pick a gelato flavor that you normally buy but can’t quite recreate at home. Crema is a classic baseline, and pistachio can teach you a lot about how nut flavor behaves in a cold base.
• Pick a sorbetto flavor that’s bright and easy to judge. Lemon is a good test of quality, and strawberry often gives the most emotional “wow” payoff because you’re tasting real fruit character.

If you’re already a gelato nerd, you might like the contrast: a creamy dairy base next to a sharp fruit sorbet. That makes it easier to spot texture differences instantly.

What you taste at the end (and how that helps you learn)

At the end, you get to enjoy the ice cream prepared by you. There’s also gelato included as snacks, plus bottled water.

More importantly, the tasting is part of the lesson. You’re not eating at the end in a totally separate moment. You’re sampling your own work right after the process finishes, so you can make the link between technique and result.

That’s where the small-group size pays off again. When there are fewer people, it’s easier to ask questions like:

• Why does one base taste heavier than another?
• Why does the sorbetto feel lighter even when it’s sweet?
• How can the ingredients affect texture and flavor?

If you’ve ever had great gelato and wondered what you could do differently at home, that’s the knowledge you’re trying to capture here.

Price and value: $37.33 for real technique and recipes

At $37.33 per person for about 1 hour 30 minutes, the price lands in the “worth it” zone for a Florence activity, mostly because you leave with more than a memory.

Here’s what you get for your money:

• A hands-on class (not just watching)
• Instruction from a Maestro Gelataio
• Two finished flavors you helped make
• Bottled water, snacks gelato, and recipes to take home

In other words, you’re paying for a guided learning experience plus edible results. If you’re the type who likes cooking lessons, this fits your style. If you mostly just want a treat, you might decide you’d rather buy gelato and spend the time elsewhere. But the moment you taste something you made correctly—especially the sorbetto—it’s hard not to feel like this was a smart use of time.

Dietary needs and options: tell them in advance

This class asks you to advise specific dietary requirements at time of booking. The examples include gluten free, dairy free, and other restrictions.

Vegetarian/vegan options are available, too, but you need to indicate it during booking. If dairy is a concern, don’t assume the gelato portion can be made without it. Same deal for any other restriction: the best outcomes come from telling the team what you need before you arrive.

If you’re traveling with a child who has dietary limits, this is exactly the kind of class where planning ahead matters. You want them to participate fully and safely, not just taste around the edges.

Who this class is best for

This is a family-friendly activity with a minimum age of 7. That’s not just a legal note. It matches the feel of the class: interactive, friendly, and built for people who want to do the work themselves.

You’ll especially enjoy it if:

• You want a practical Florence food experience, not another museum stop
• You like cooking, even if you’re a beginner
• You enjoy learning the logic behind flavor and texture
• You’re traveling with kids who need hands-on entertainment

It’s also a great option for couples who want something that feels “local” without being physically demanding. Your day stays flexible, and you end with something delicious.

One thing to keep in mind: you only make and taste two flavors. So if your goal is variety and a long sampler plate, plan to do additional gelato stops afterward.

Quick practical tips before you go

• Go with an open mind about texture. Gelato and sorbetto can look similar but behave differently in the mouth.
• Ask questions if you’re curious about why the instructor uses specific ingredients. That’s part of the value.
• If you have dietary needs, message the team during booking. The class explicitly requests this in advance.
• Plan your timing. Starting at 10:00 am means you’ll likely be ready for lunch afterward, ideally with a calmer appetite than if you just ate gelato for hours.

Should you book this Florence gelato class?

I’d book it if you want a small-group gelato and sorbetto lesson where you learn the “how” and not just the “eat.” The fact that recipes are included is a big reason to choose it over a basic tasting. You’ll leave with a better understanding of dairy gelato versus water-based fruit sorbet, and you’ll have something real to try at home.

I’d skip it if your only goal is quantity. The class is built around making two flavors well, not producing a buffet of many samples. Also, if you’re extremely picky about foods due to allergies, make sure you’ve clearly communicated your needs at booking so the team can guide you properly.

If you like your experiences hands-on and you want a true Florence food skill you can carry forward, this is a solid choice.

FAQ

What do I make during the class?

You make two flavors: a dairy-based gelato (milk base) and a water-based fruit sorbetto. The class describes gelato options like crema, pistachio, and chocolate, plus sorbetto options like strawberry, melon, and lemon.

How long is the experience?

It lasts about 1 hour 30 minutes.

Where do I meet the group?

You meet at InTavola, Via dei Velluti 20R, 50125 Firenze FI, Italy.

What time does it start?

The start time is 10:00 am.

Is there a minimum age?

Yes. The minimum age is 7 years.

Can I cancel for a full refund?

Yes. You can cancel up to 24 hours in advance for a full refund. If you cancel less than 24 hours before the start time, the amount paid isn’t refunded.

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