← The Market
Terracotta Cooking Lab
Italian cooking, with the world folded in.
Tradition, never standing still
Italian roots, seasonal ingredients, and flavours gathered through travel.
- A changing menu
- Market-chosen ingredients
- Ten guests at most
Step inside the personal recipe book of two Tuscan chefs
Recipes inherited from our nonnas, inspired by our travels and shaped by our own creativity.
As professional chefs, we don't teach from the same fixed menu every week. Our cooking follows a philosophy similar to cuisine du marché, where the seasons and what looks best at the local market help decide what we'll cook next.
Each week's recipes are inspired by the best ingredients we find at the market, the Italian recipes passed down by our nonnas, and the flavours and ideas we've collected while travelling beyond the obvious, from Mexico to Sri Lanka.
The result is a menu that evolves with the seasons and with us: rooted in Italian tradition, shaped by our creativity as chefs, and always open to the world.
Terracotta experiences
Choose how to enter the kitchen
Three experiences, one way of welcoming: few guests, carefully chosen ingredients, and enough time to make things together.
La loro storia
A kitchen created to keep people close
Livio and Noemi did not open a school to repeat recipes. They created a place where Italian cooking can keep moving.
Before opening Terracotta Cooking Lab, Livio and Noemi had already spent years inside professional kitchens, working as chefs and in culinary tourism in Florence.
They had noticed two things. Many cooking experiences promised closeness but were built for volume. And the same familiar recipes appeared again and again, as though tradition could not move.
Terracotta was created as an answer to both. A smaller kitchen. Fewer people. More hands in the dough. And an Italian repertoire that changes with the season, the market, and what Livio and Noemi have learned while travelling.
Mexico and Thailand do not erase the Italian roots. They sharpen their curiosity. A spice, a contrast, or a way of treating an ingredient returns to Florence and quietly enters the way a dish is conceived.
For Livio and Noemi, teaching cooking means creating a moment of real exchange, between guests, ingredients, stories, and the people around the table.
By the end, you have learned something. But more importantly, you have lived something: a dinner-club kind of evening, where the food tastes different because you helped make it.
Read the full story: Conviviality: the Italian word for staying at the table
Voci dalla tavola
What remains after the table
“The most authentic cooking experience I’ve ever had. Livio and Noemi make you feel like family from the very first minute. The food was incredible.”
“We came for the team building and stayed for the friendship. An experience that truly brought the group together, we had more fun cooking than at any other company event.”
“The market tour changed the way I cook. Understanding the seasons through the eyes of someone who works with them every day is a privilege you don’t forget.”
Inside Terracotta
Talk to the maker
A question about this experience, the dates or anything else? Message the maker directly and they’ll get back to you.
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