Buongiorno Firenze: Moka Coffee Aroma, Cappuccino Tiramisù Private Cooking Class

The moka pot and the espresso machine both brew coffee under pressure, but the similarities end there. An espresso machine forces water through finely ground coffee at around 9 bars of pressure, producing a concentrated, crema-topped shot in approximately 25–30 seconds. The moka pot, invented by Alfonso Bialetti in 1933 and found in virtually every Italian home, operates at significantly lower pressure (1–2 bars): water in the lower chamber heats on the stove, rises through the coffee grounds, and collects in the upper chamber. The result is a strong, full-bodied brew closer to espresso than filter coffee but distinctly different in texture and crema. In this class, you learn to use the moka correctly — grind size, tamping pressure, heat management — and produce the authentic coffee that forms the base of a classic Italian cappuccino.

Yes — tiramisù is made from scratch in this class, under the continuous guidance of a professional Italian chef. You prepare the mascarpone cream from raw ingredients, soak the savoiardi (ladyfingers) in freshly brewed moka coffee, assemble the layers, and finish with a dusting of cocoa. The class is intentionally small and private (your group only), which means the chef can give personalised feedback at every stage. You also receive a digital recipe booklet and the chef's personal tips to recreate the tiramisù at home. Note: this class is not suitable for guests with coeliac disease or severe lactose intolerance.

The Italian breakfast — colazione — is radically different from its Anglo-Saxon equivalent. Where a British or American breakfast involves eggs, toast, and savoury foods, the Italian morning meal is almost universally sweet and coffee-centred: a cappuccino or caffè paired with a cornetto, a brioche, or a small pastry, consumed standing at a bar counter in a matter of minutes. The ritual is communal, quick, and deeply embedded in Italian daily life. The name Buongiorno Firenze — "Good morning, Florence" — is a direct reference to this tradition: the class recreates  what Florentines do, from the moka pot bubbling on the stove to the foamed milk poured into the cappuccino cup.. This is not just a cooking class — it is an initiation into the daily ritual that defines how Italy begins its day.

Yes — the Buongiorno Firenze class is specifically designed for guests with no prior cooking experience. The recipes covered (moka coffee, cappuccino, tiramisù) are intentionally accessible: they require technique rather than professional skill, and the private format means your chef adapts the pace and the level of instruction to your comfort and experience level. The class is also intentionally calm in atmosphere — there is no competitive element, no time pressure, and no expectation beyond enjoying the process and the final result. First-time cooks and experienced home cooks alike leave with techniques that are immediately replicable at home.

Yes — every guest receives a digital recipe booklet at the end of the class, containing the chef's precise recipes for the moka coffee, cappuccino, and tiramisù, including the personal tips and proportions used in the class. The booklet is designed to be immediately usable at home: quantities, timings, and technique are written with home kitchens and standard supermarket ingredients in mind, so you can recreate what you made in Florence the day you return. Guests also receive a graduation certificate from the class.

For groups of 1 to 8 people, a full cancellation fee applies if you cancel within 7 days of your tour date or in case of no-show. For groups of 9 or more, availability and cancellation terms are available on request.