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Florencetown/Towns of Italy Cooking School

Cooking class how to make Fresh hand-made pasta and gelato

My name is Tommaso and I work as a chef at the Towns of Italy cooking school, where I will teach you all the secrets of the traditional Italian cuisine.

My approach to cooking started when I was still a kid, with my grandmother, who used to manage the kitchen of a hotel for more than twenty years. She taught me all the secrets and the basics of the Emilia Romagna’s cuisine.

Then, when I was 18, I attempted a three years program in a culinary school in Florence. From that moment
I started to work part-time in a few restaurants and pastry shops in the city to keep practicing at night what
I was learning in the morning. Once I graduated in “Culinary Arts” I started working in restaurants that could satisfy my passion and my will to learn.

After 10 years of working in restaurants I decided to start teaching, in order to give back the knowledge that I achieved during the several different experiences that I went through.
At Towns of Italy, our main goal has always been to work with fresh, local and seasonal raw materials, in a manner that can exalt them without losing their main characteristics.

Nowadays I can tell that teaching is my real dimension. I love sharing my knowledge and skills and, more than that, I really enjoy spending time with people showing empathy, hospitality and bringing our
customers in touch not only with the Italian gastronomy, but also with our whole country’s culture.

Cooking class how to make Fresh hand-made pasta and gelato

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