Florentine food writer Giulia runs morning market visits to San Lorenzo followed by hands-on Tuscan cooking — ribollita, pappardelle with wild boar, cantucci, and Vin Santo — with the meal shared at a long family table with Chianti wine.
Giulia Travels is a Florence-based culinary experience run by food writer and author Giulia Scarpaleggia, whose work on Tuscan cuisine and markets has been featured in international food media. Her cooking classes combine a morning market visit with hands-on cooking in a Florentine kitchen, framing both activities within the seasonal and regional context of Tuscan gastronomy.
The class begins with a guided walk through the Mercato Centrale at San Lorenzo, Florence's main covered food market operating on two floors. Giulia navigates the stalls of Florentine butchers, cheese vendors, and seasonal produce sellers, explaining the distinctions between Tuscany's many regional salumi, the characteristics of different Pecorino varieties from Pienza, Manciano, and the Crete Senesi, and the seasonal logic behind Tuscan cooking — what grows where, when, and how it shapes the regional menu.
The cooking session focuses on Tuscan staples that demand good technique and quality ingredients: ribollita, the thick bread-and-vegetable soup based on cannellini beans and cavolo nero; pappardelle al cinghiale, wide egg pasta with a slow-cooked wild boar ragù; cantucci, the twice-baked almond biscotti from Prato; and Vin Santo, the amber dessert wine served alongside. Where the season allows, additional dishes such as panzanella or crostini di fegatini may be included.
The class concludes with a long communal meal at Giulia's family table, with all dishes served alongside a selection of Tuscan wines — typically Chianti Classico and a lighter Vernaccia or rosé. The shared table format is central to the experience: the conversation during the meal covers Florentine food history, local producers, and recipe evolution across the seasons.
Classes run in English, are capped at a small number of participants, and include all market shopping, ingredients, wine, and a copy of Giulia's recipes. Dietary substitutions can be discussed directly with Giulia at booking.
| Price | €85-110/person |
|---|---|
| Duration | 4h |
Good to know
- Operator
- Giulia Travels
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Average daytime temperature in °C. Figures are for Italy.
Highlights
- Morning market visit to San Lorenzo's Mercato Centrale with food writer Giulia Scarpaleggia
- Hands-on Tuscan cooking: ribollita, pappardelle al cinghiale, cantucci, and Vin Santo
- Communal meal at a family table with Chianti Classico and Vernaccia wine pairing
- Seasonal menu adapted to what is available at the San Lorenzo market on the day
- Small group format with direct instruction from an established Tuscan food writer and author
Tips for visiting
- Book early — Giulia Travels classes run in small groups and sell out weeks in advance during spring and autumn
- The class runs approximately four hours including the market visit; plan to arrive at the San Lorenzo area with only a light breakfast
- Wild boar (cinghiale) is the signature pasta ingredient; notify Giulia in advance if participants cannot eat game or pork
- Bring a notebook if interested in capturing additional recipes and wine recommendations during the meal
- San Lorenzo market is closed on Sundays; confirm the class booking day aligns with market opening hours
Frequently asked questions
Who is Giulia Scarpaleggia?
Giulia Scarpaleggia is a Florentine food writer, author, and recipe developer whose work focuses on Tuscan cuisine and seasonal cooking. Her blog and books have introduced international audiences to authentic Tuscan food culture.
What dishes are taught in the class?
The core menu includes ribollita (Tuscan bread and bean soup), pappardelle al cinghiale (wide pasta with wild boar ragù), cantucci (almond biscotti), and Vin Santo. The menu adapts seasonally; specific dishes are confirmed closer to the class date.
Is wine included?
Yes. A selection of Tuscan wines — typically Chianti Classico alongside a lighter white or rosé — is served with the communal meal at the end of the class.
Can vegetarians join the class?
The core menu includes a wild boar ragù for the pasta course. Giulia can adapt the menu for vegetarians with advance notice, substituting a mushroom or vegetable ragù for the cinghiale preparation.
What is included in the price?
The price covers the guided market visit, all ingredients purchased at market, the cooking session, wine with lunch, and printed recipe cards. Transport to the San Lorenzo market is at participants' own arrangement.