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Florentine Cooking


Your Chef

Chef and certified master sommelier Daniela grew up in Tuscany. Her passion for food and wine derives from childhood memories of assisting her grand-mother and aunts prepare typical Florentine meals. After having worked at a number of restaurants in the city centre, catering for gala events and weddings, Daniela followed her dream and finally purchased her own restaurant- wine bar in 2001 where she organizes a number of epicurean events.

Daniela invites you to her restaurant situated in one of the most authentic quarters of Florence. Where you will learn typical Florentine recipes along with informative information on Italian wine


Recipes vary according to the season

Starters: Tuscan 'Crostini' (toasted Bread with seasonal toppings) with : chicken liver pate, artichoke, porcini mushrooms, mixed vegetables

Bruschetta : Toasted bread with sliced fresh tomato with basil and extra virgin olive oil or plain toasted bread brushed with fresh garlic, salt and extra virgin olive oil.

First Course: Hand Made Pasta: Tagliatelle, Ravioli(Tuscan style with spinach and ricotta), 'Crepes alla Fiorentia' with spinach and ricotta, Gnocchi (potato dumplings), Risotto with pumpkin, artichoke, fish or mushroom.

Soups. 'Pappa al pomodoro' (tomato bread soup), Ribolita (typical Tuscan bean, vegetable and bread soup) Sauces: La Puttanesca (tomato, black olives, capers and parsley), Artichoke, Seasonal Vegetables with a red tomato sauce, Chiana (Tuscan beef) mince with a red tomato sauce, Pesto sauce

Second Courses: 'Chicken alla Cacciatore' with black olives and a red base sauce, Chicken Breast saluted in orange or lemon sauce, Guinea Hen in a Sangiovese Grape sauce, quail, Beef meatballs, Beef roll with season vegetables. Hare roll with fig and pear Roast Turkey in a dried plum sauce 'Calamari Inzimonio' octopus boiled in a chard, tomato and white wine sauce

Side orders: Fennel Gratin, Fennel with tomato, artichoke saute, aubergine parmigiana, courgette saute, grilled bell peppers, grilled seasoned vegetables Dessert: Cakes : Ricotta and Chestnut, Fruit, apple and chocolate, 'della nonna' (pine nuts, powdered sugar and fresh cream), panna cotta, tiramisu

Biscotti- almond biscuits


Your Chef

Chef Daniela
Rome Mystery House
Vatican 2
Vatican 3

Cooking Class in a Florentine Restaurant

Enjoy a hands on cooking class with chef Daniela at her regional restaurant situated in the San Friediano quarter. Learn to cook a traditional Tuscan Meal.

Class includes starter, first course, side dish and dessert with recipes. Enjoy lunch after your class.

Duration 5 hours

Class starts at 10.00am

140€per person

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