Giro al mercato

Before opening Terracotta Cooking Lab, Livio and Noemi had already spent years inside professional kitchens, working as chefs and in culinary tourism in Florence.

And they had noticed something.

Many cooking experiences promised closeness, but were built for volume: large groups, little exchange, and a chef doing most of the work while guests watched from a distance.

Terracotta was created as an answer to that.

A smaller kitchen. Fewer people. More hands in the dough. More time to ask, taste, laugh, make mistakes, and understand why a Tuscan dish always goes beyond the recipe.

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.