Florence: Mozzarella Making Workshop with Wine Tasting

Fresh curds, warm hands, cold Prosecco, and a table full of Tuscan wine make this Florence workshop more than a cooking lesson. You learn to shape mozzarella, burrata, and stracciatella with a working cheesemaker, then eat what you made.

I like the real hands-on work and the generous food and wine pairing. I also like that you leave with a recipe booklet, so the class has a life beyond your holiday. The main drawback is simple: this is not for vegans or anyone with lactose intolerance, and the cheese-heavy meal may be too much if you arrive without an appetite.

Key points to know before booking

• Three fresh cheeses in two hours: Make small bocconcini, twisted nodini, braided treccine, burrata, and stracciatella.
• Wine is part of the lesson: Taste a selection of Tuscan wines, including organic and conventional bottles, alongside your cheese.
• A warm, social setting: Expect a small group, music, shared food, and a relaxed atmosphere rather than a formal culinary school.
• Instructors vary: Jess, Jessie, Alyssa, Vincenzo, Pepe, Francesca, and Maria have all been part of the welcoming teaching team.
• Come hungry: The class includes your cheese, a seasonal dish, and additional food such as caprese, meatballs, bottarga, lemon zest, or truffle oil creations.
• Useful limits: Children under eight are not allowed, and pets and smoking are not permitted.

Turning curds into fresh mozzarella

The class begins at Simbiosi Farm, where you meet your chef. The exact starting time depends on the date you select, but the activity lasts two hours, so it fits neatly into a Florence day without taking over the whole afternoon or evening.

You start with a glass of Prosecco. That small welcome sets the tone well. This is not a silent demonstration where you stand at the back and watch someone else work. The point is to get your hands involved, make mistakes, laugh at the odd shapes, and learn why the cheese behaves as it does.

A master cheesemaker leads the process in English or Italian. Past instructors have included Jess, Jessie, Alyssa, and Chef Vincenzo. The teaching style can vary with the person leading the session, but the central format stays the same: first watch the technique, then try it yourself with help close by.

The mozzarella stage gives you the clearest sense of accomplishment. You work fresh curds into smooth, supple cheese and shape them into several forms. Bocconcini are small mozzarella balls. Nodini are tied knots. Treccine are braided strands. These shapes are simple to describe, but your first attempt may look more like a kitchen accident than a neat Italian deli display. That is part of the fun.

The process also shows you why fresh mozzarella tastes so different from the packaged version many of us know at home. The cheese is soft, moist, and delicate. It is best eaten soon after it is made, which is exactly what happens here.

Burrata and stracciatella bring the richer flavors

After mozzarella, the workshop moves to burrata and stracciatella. Burrata has a firm outer shell and a creamy interior. Stracciatella is the soft, shredded filling associated with the center of burrata, mixed with cream for a lush texture.

The stracciatella is especially useful for understanding how one basic cheese-making process can lead to several different results. You are not simply making three unrelated products. You see how texture, shape, and filling change the eating experience.

Your finished cheese may be paired with seasonal food such as bottarga and lemon zest. Other dishes served during the meal have included caprese, meatballs, truffle oil preparations, and deli-style foods made with fresh ingredients. The menu is seasonal, so you should not expect every example every time.

That changing menu is a strength, though it also means you should not book with the expectation of one fixed dinner. The focus is always your cheese and the pairings around it. Vegetarians and people avoiding gluten can be accommodated, but you should mention your needs when booking.

Tuscan wine tasting with your own cheese

The wine portion gives the class more weight than a basic mozzarella lesson. You taste Tuscan wines chosen to work with the food, including both organic and conventional options. You are encouraged to sip, compare, and decide what you prefer.

This is not presented as a formal wine certification course. Instead, it is a friendly tasting that helps you notice how wine changes with creamy mozzarella, rich burrata, salty bottarga, bright lemon, or other seasonal ingredients.

I like this approach because it keeps the wine connected to the meal. You are not tasting several unrelated glasses while someone lists technical notes. You are eating, drinking, and making your own judgment. If you enjoy organic wine, the contrast with conventional bottles gives you something specific to compare.

The amount of food and wine is one reason to arrive hungry. The class includes your handmade cheese, a seasonal dish, the wine tasting, and additional food prepared by the team. Some people have had enough cheese and food left over to take back to their accommodation, though you should not assume leftovers are guaranteed.

The atmosphere is casual, not classroom-stiff

The setting is described as cozy and music-filled, with a mood closer to an Italian family kitchen than a professional exam. That matters because cheese shaping can feel awkward at first. A relaxed room makes it easier to ask for help and try again.

The instructors are part of the appeal. Jess has led sessions described as clear and friendly, while Alyssa has focused on traditional cheese production and local wine. Chef Vincenzo has been praised for his passion for the craft, with Jess helping prepare stracciatella and Maria offering a warm welcome. Other sessions have included Pepe and Francesca.

Because the team can vary, the personality of the class may not be identical every day. Still, the structure supports plenty of individual practice. You watch a demonstration, shape the cheese yourself, and receive help as you go. Small group size is important here. With several people reaching for curds at once, a crowded room would make the work much less enjoyable.

The social side also comes naturally. You share a table, compare your cheese shapes, taste the same wines, and watch the food build around the class. It is a good pick if you want an activity that gives you conversation and a meal, not just a skill demonstration.

What the full two-hour schedule feels like

The experience moves quickly, but not in a rushed way.

First comes the Prosecco welcome and an introduction to the cheesemaking process. You then watch the chef handle the curds before trying the mozzarella shapes yourself. The lesson continues with burrata and stracciatella, followed by tasting.

The final part combines your cheese with wine and seasonal dishes. This is where the workshop shifts from practical lesson to shared meal. You get to judge the results while they are still fresh, rather than packing everything away and waiting until later.

Two hours is enough time to learn the main techniques, but not enough time for a long technical study of milk, aging, regional regulations, or industrial production. If you want a serious professional cheesemaking course, this will feel light. If you want an active Florence food experience with a real product to eat, the length is about right.

The class can also leave you with more food than expected. That sounds pleasant, but it is worth planning your day around it. Do not schedule a heavy restaurant meal immediately afterward unless you have a very serious appetite.

Is $74 a good value?

At $74 per person, the price is fair for what is included. You receive a two-hour small-group activity, an English or Italian-speaking chef, Prosecco, hands-on instruction, several fresh cheeses, seasonal food, and multiple Tuscan wines.

The value is strongest if you would otherwise pay separately for a wine tasting and a substantial meal. Here, the food is tied to an activity you take part in. You are not just sampling cheese from a plate. You are eating the mozzarella, burrata, and stracciatella you shaped yourself.

The recipe booklet adds a useful touch. You may not reproduce the process perfectly on your first try at home, but you have something to guide another attempt. That makes the price easier to justify than a one-off tasting with no lasting takeaway.

The value is weaker if you dislike dairy, do not drink wine, or want a quiet meal. Much of the class is built around cheese, wine, conversation, and participation. Vegans should not book, and people with lactose intolerance should avoid it. Children under eight are not permitted.

Who will enjoy this Florence food experience?

I would choose this workshop for couples, friends, families with older children, and solo visitors who enjoy meeting people around a table. One family with two young children found the host especially good with them, but the stated age limit still matters: children must be at least eight.

It also suits travelers who want a break from museums and churches. Florence can fill your day with paintings, stone, and crowded streets. This class gives you two hours of practical work and food, with enough structure to feel like an activity but enough ease to feel like a meal.

Food lovers will get the most from it, especially people curious about how mozzarella gets its shape and texture. It is also a strong choice for anyone interested in Italian hospitality. The atmosphere is part of the experience, with instructors sharing food knowledge and stories about cheese and local products.

I would think twice if you need a tightly controlled schedule. The class is social and food-led, not a quick stop where you are in and out with a finished product. I would also skip it if you are looking for a vegan, dairy-free, or child-focused activity.

Practical details that matter

Meet your chef in front of Simbiosi Farm. The provided meeting information does not specify a pickup service, so plan to make your own way there and allow enough time to find the meeting point.

The activity is offered in English and Italian. The professional chef leads the class, and the exact instructor may vary. Names associated with the experience include Jess, Jessie, Alyssa, Vincenzo, Pepe, Francesca, and Maria.

The activity is suitable for vegetarians and can accommodate gluten-free needs. It is not suitable for vegans or people with lactose intolerance. Pets and smoking are not allowed.

You can cancel up to 24 hours before the experience for a full refund. The reserve-now, pay-later option also helps if your Florence schedule is not settled yet.

My take: book it if you want to eat your lesson

I would book this if you want a hands-on food experience with enough wine and food to feel like a proper outing. The best part is the combination of making and eating. You learn the shapes, see the ingredients change, and then taste the result with Tuscan wines and seasonal dishes.

The strongest reason to pass is dietary or personal preference. This is a dairy-centered activity, and the meal can be generous. It is also not the right choice for anyone who wants a quiet, formal lesson.

For everyone else, $74 buys more than a plate of cheese. It buys a practical skill, a social evening or afternoon, a recipe booklet, and a memorable way to experience Italian food in Florence.

FAQ

Where does the mozzarella-making workshop meet?

Meet your chef in front of Simbiosi Farm in Florence.

How long does the activity last?

The workshop lasts two hours.

How much does the workshop cost?

The price is $74 per person.

What cheeses will I make?

You will learn to make mozzarella, burrata, and stracciatella. The mozzarella can be shaped into bocconcini, nodini, and treccine.

Is wine included?

Yes. The experience includes a welcome glass of Prosecco and a tasting of selected Tuscan wines, including organic and conventional wines.

Is food included besides the cheese?

Yes. You eat your handmade cheese with seasonal dishes and other food prepared by the team.

Is the workshop taught in English?

Yes. The instructors speak English and Italian.

Is the activity suitable for vegetarians?

Yes. Vegetarian options are available.

Can people with gluten-free diets take part?

Yes. Gluten-free options are available.

Can vegans or people with lactose intolerance attend?

No. The activity is not suitable for vegans or people with lactose intolerance.

What is the minimum age?

Children under eight are not allowed to participate.

Can I cancel for a refund?

Yes. You can cancel up to 24 hours in advance for a full refund. You can also reserve now and pay later.