MaMa Florence

12/10/2026

Holding onto the last flavours of summer, one bruschetta at a time. ☀️

Because in Italy, aperitivo season never really ends.

Discover a little more of la dolce vita with Mama Florence.

Explore our Italian food experiences via the link in bio.

24/09/2026

Fettunta: Tuscany’s answer to garlic bread

Fettunta is one of the simplest dishes you’ll find on a Tuscan table: toasted bread rubbed with fresh garlic, generously dressed with extra-virgin olive oil, and finished with salt.

The simplicity is exactly the point. With so few ingredients, the bread, garlic, and especially the olive oil have nowhere to hide.

Traditionally associated with Tuscany and the arrival of freshly pressed olive oil, fettunta is a wonderful example of the ingredient-first cooking we love at Mama Florence Cooking School.

Sometimes the best Italian recipes really are the shortest ones.

17/09/2026

Tortelli di patate are more than filled pasta - they are part of the food history of Mugello, the mountainous territory just north of Florence.

Also known as tortelli mugellani, these broad parcels of fresh egg pasta are filled with seasoned potato and traditionally served with simple sauces such as butter and sage or meat ragù.

The potato filling came later in the dish’s story, but over time it became one of the defining foods of Mugello and a beautiful example of how regional Italian cooking grows from landscape, necessity, and tradition.

Read the full story on our blog!

16/09/2026

Crema Gelato: Traditional Italian Gelato in Florence 🍨

Silky, dense, creamy, and gently scented with vanilla, crema gelato is one of Italy’s classic frozen desserts.

Made with egg yolks, milk, cream, sugar, and vanilla, this traditional Italian gelato gets its character from a rich but delicate custard-style base.

At Mama Florence Cooking School in Florence, we love crema gelato because it proves how much can come from just a handful of good ingredients - and because its story is closely connected with Florence and the city’s long tradition of frozen desserts.

A little Florence in every spoonful.

Make it at home with our Crema Gelato recipe:

https://www.mamaflorence.com/italian-recipes/crema-gelato-recipe

11/09/2026

What happens when you turn peaches and Chianti into sorbet? 🍑🍷

Our Italian W**e and Peach Sorbet is a simple Italian summer dessert made with ripe peaches, Chianti red w**e, sugar and fresh mint.

The peaches stay at the center: juicy, fragrant and almost floral, with the red w**e adding depth and the mint keeping everything fresh. Blend the ingredients until smooth, chill completely, then churn in an ice cream machine until scoopable.

It’s dairy-free, wonderfully refreshing, and a beautiful way to use ripe summer peaches.

Get the full Italian W**e and Peach Sorbet recipe from Mama Florence Cooking School: https://www.mamaflorence.com/index.php/name-italian-w**e-peach-sorbet-recipe-mama-florence-cooking-school

10/09/2026

Pici pasta: a handmade tradition from Tuscany.

Thick, rustic and rolled one strand at a time, Pici is a traditional egg-free pasta associated with southern Siena and the Valdichiana.

Its hand-rolling technique, known as appiciare, is a reminder that great Italian pasta doesn’t need to be perfectly uniform. The irregular strands are part of its character.

One of the region’s most famous dishes is Pici all’Aglione, pairing the handmade pasta with tomato and Aglione della Valdichiana — Tuscany’s unusually large, sweet and delicate garlic.

At Mama Florence Cooking School, guests can discover the techniques behind traditional Italian fresh pasta and learn how regional recipes connect food with the landscapes they come from.

Discover our pasta making classes in Florence.

02/09/2026

Toasted bread, ripe tomatoes, basil, garlic and extra virgin olive oil - bruschetta at its simplest and best.

31/08/2026

Corzetti al Pesto: here’s how we make this traditional Ligurian pasta in Mama Florence’s kitchen

Mama’s Cookbook
Traditional Pasta Ingredients:
6 servings
600g durum flour (or all-purpose flour)
5 eggs
1 cup white w**e

Pesto Ingredients:
125g fresh basil leaves
25g whole almonds
25g pine nuts
200ml extra-virgin olive oil
50g Parmigiano
50g Pecorino
2 garlic cloves
salt & pepper (to taste)
Mix and rest the dough for 30 minutes, roll to about 2mm and stamp your Corzetti. Crush the pesto until creamy with a little crunch.

Cook for 3-4 minutes, then toss with plenty of Pesto Genovese.

Find the full recipe here: https://www.mamaflorence.com/how-make-corzetti-pasta

27/08/2026

Corzetti: the centuries-old stamped pasta of Liguria

These little pasta coins were traditionally pressed with carved wooden stamps - including family crests that turned the dough into a signature at the table.

Today, the tradition remains, and those beautiful grooves are perfect for catching sauce.

29/07/2026