Making gelato in Florence feels like cheating. You learn the method fast and end up tasting something you made. This 1.5-hour class is built around a hands-on, small-group approach at InTavola, where you’ll work on one dairy-based gelato and one fruit-based sorbetto. You also get to try what you create at the end, so the lesson ends with a reward, not just a worksheet.

Two things I really like about this experience are the “why” behind the ingredients and the way the instructor keeps everyone involved. The class is designed for real participation, from mixing and whisking to using the gelato machine, and it works for kids too (minimum age 7). One possible drawback: you’re in and out in about 90 minutes, so if you’re hoping for a long sit-down tasting or a full-on food tour around Florence, this is more workshop than wander.

Key Points to Know Before You Go

• Two-flavor focus: You make one milk-based gelato and one water-based fruit sorbetto.
• Small group, hands-on pace: With a maximum of 12 people, you’re not watching from the sidelines.
• Instructor-led “ingredient why”: You learn not just what to do, but how the ingredients behave.
• Kids welcome from age 7: Family-friendly structure that still teaches real technique.
• Recipes included: You leave with the instructions to try again at home.

Where the Lesson Starts: InTavola on Via dei Velluti

You’ll meet at InTavola on Via dei Velluti (Via dei Velluti, 20R, 50125 Firenze FI). The start time is 10:00 am, and the activity ends back at the meeting point, so you don’t lose time figuring out logistics across town.

This matters more than it sounds. Florence can make you “wander first, snack later” without noticing how quickly an afternoon disappears. Here, you get a clear start and a tight finish, which is ideal when your day is packed with museums, bridges, and the usual gelato-and-a-plan you tell yourself you’ll stick to.

You’ll also know what language to expect. The class is offered in English, so you can follow the recipe steps and the instructor’s explanation without playing word-by-word translation.

What You’ll Make: Dairy Gelato Plus Fruit Sorbetto

The core idea is simple: learn how authentic Italian gelato is built, then make two flavors yourself. The class is set up around:

• One ice cream with a milk base (examples include Crema, Pistachio, Chocolate, and more)
• One water-based fruit sorbetto (examples include Strawberry, Melon, Lemon, and more)

Even if your exact flavors change based on what the day’s session uses, you’ll get the same learning outcome: how a dairy base behaves versus how a fruit, water-based mix behaves. That difference is where the technique lives.

And yes, you’ll sample your creations at the end. That’s not a small detail. Gelato is easy to love and harder to reproduce. Eating it right after you make it helps your brain connect the steps you did with the texture you tasted. It’s the fastest way to understand why “almost right” still tastes different.

A Real Workshop Feel: How the Class Runs in Practice

This isn’t a lecture where you stand back and hope you can remember the recipe. It’s a hands-on gelato and sorbetto making class with personal attention in a small group.

Here’s what that typically means once you’re at the station:

• You work on mixing and preparing ingredients with the guidance of the Maestro Gelataio
• You’ll handle parts of the process yourself rather than just watching
• If you’re traveling with kids, you can expect them to participate too, not just hover near adults

In the reviews, people highlight that the instructor involved everyone, including children. One family noted their kids (ages 9 and 14) loved whisking ingredients, pouring the liquid into the gelato machine, and tasting the finished result. That’s a strong sign the class is designed to be interactive instead of performative.

Also, you’ll get more than “add this, then add that.” The instructor makes sure participants understand ingredients and why they’re used. That kind of explanation is gold if you want to do this again at home, because you’re learning a method, not memorizing steps.

Stop 1: InTavola and the Hands-On Setup

There’s only one stop: InTavola. That’s on purpose. Instead of splitting your time between multiple places, the schedule keeps you focused in one room with the tools and ingredients you’ll need.

What you can expect at the start:

• You’ll show up at the meeting point in the morning
• You’ll be guided through the process of making two flavors
• The group stays together, so you’re not switching stations every five minutes

The sample menu mentions gelato alla Crema Fiorentina and a fruit sorbetto item (Sorbetto di Frutta). Even if you don’t end up making exactly those two, it signals the style of flavors the class leans toward: classic gelato with a milk base and straightforward fruit sorbetto options.

The Food Part That Actually Matters: Tasting Your Sweet Creations

At the end, you get to enjoy the gelato and sorbetto you prepared. That “sample your sweet creations” moment is the payoff. It’s also the best time to notice what changed.

Here’s how to pay attention while tasting:

• Compare the dairy gelato’s creamy texture with the sorbetto’s lighter, fruit-forward feel
• Think about the ingredients you handled earlier—especially anything that seemed small but mattered
• Notice whether the flavor hits fast or lingers

If you’re used to buying gelato and sorbet in cups, you might be surprised by how much difference technique makes. One review specifically calls out how delicious the sorbet tasted, which tells me this class doesn’t treat sorbetto as the “easy side flavor.” It’s part of the real craft lesson.

Also, you’ll have snacks gelato included. And you’ll get bottled water. No big feast here, but enough to keep you comfortable without turning the session into a full meal.

Recipes to Take Home (So This Isn’t a One-Time Show)

You get recipes included. That’s a practical win for your future self.

At a minimum, recipes let you:

• Recreate the flavors you made
• Try the same method with new combinations (within whatever options you remember from the class)
• Avoid the most common mistake at home: changing multiple variables at once

This class is about building an understanding of how gelato is built—so the included recipes are how you preserve that learning. You get to keep the lesson going after you leave Florence, instead of forgetting it by the next espresso stop.

Vegetarian/Vegan Options and Dietary Notes You Should Plan For

This is where you’ll want to pay attention before booking. Vegetarian/vegan options are available, and you’re asked to advise requirements at time of booking (examples given include gluten free, dairy free, and other dietary restrictions like no pork or no seafood).

Two practical tips:

• If you have dietary needs, say them clearly when you book, not after.
• Don’t assume “Italian gelato” automatically means dairy-free or vegetarian—your request needs to be part of the planning.

The upside is that the provider explicitly offers options. That’s better than crossing your fingers on site and hoping for a compatible substitution.

Price and Value: Is $37.33 Worth It?

At $37.33 per person for about 1 hour 30 minutes, this class costs less than many “food experience” add-ons that end up being mostly tasting with minimal participation. Here, you’re paying for a hands-on workshop, guidance from a Maestro Gelataio, and included gelato snacks plus recipes.

You’re also paying for small-group attention. The maximum group size is 12 travelers. In a class like this, that matters because gelato isn’t a sit-and-smile activity. Someone has to show you what to do, correct timing, and keep you from skipping the step that affects texture.

One more value point: it works for families. A review called it fun for all ages, with kids actively participating. When a class can keep children engaged without turning into a babysitting session, the overall value for families rises quickly.

Possible downside on value: if you’re only interested in eating gelato and you don’t care about making it, you might prefer a simple gelato tasting. But if you want technique—and something to repeat later—this price is reasonable.

Who This Gelato Class Fits Best (and Who Might Not)

This workshop is a great fit if:

• You want a hands-on food activity in Florence that’s not just walking and sampling
• You’re traveling with kids who enjoy making things and tasting rewards at the end
• You like learning the “why,” not only the recipe steps
• You’d rather do one focused activity than split your time across several stops

It might be less ideal if:

• You want a long, multi-hour food tour across multiple neighborhoods
• You’re looking for a purely relaxing tasting event with no mixing, whisking, or machine time
• You need a lot of flexibility in timing beyond the fixed start at 10:00 am

The Real Takeaway: What You Learn Beyond Gelato

The big lesson is understanding how authentic gelato is built—especially the difference between a milk-based gelato and a water-based fruit sorbetto.

In practical terms, you’ll come away with:

• A clearer sense of ingredient roles
• Confidence you can make gelato (or at least attempt it) without guessing blindly
• A better palate for how texture and flavor interact

That’s why the class gets such strong feedback for being fun and engaging. People aren’t just eating; they’re building a skill in real time. And when the instructor explains ingredients and why they’re used, the experience stops being random and turns into something you can use again.

Should You Book This Gelato Class?

Yes—if you want a hands-on Florence food moment that ends with your own gelato and sorbetto, this is a strong choice. The small-group size, the interactive process, and the fact that recipes are included make it feel like more than a snack stop in disguise.

I’d particularly recommend booking if you’re traveling with family or you’re the type who likes learning technique while on vacation. You’ll get a real skill, not just a sweet memory.

If you’re not interested in making anything at all, or you’re only in Florence for a short window and want maximum sightseeing time, then you may prefer a lighter gelato tasting instead. But for most people who love Italian dessert, this class hits the sweet spot.

FAQ

What is the duration of the gelato and sorbetto class?

It runs for about 1 hour 30 minutes.

Where is the class meeting point?

The meeting point is InTavola, Via dei Velluti, 20R, 50125 Firenze FI, Italy.

What time does the class start?

The start time is 10:00 am.

What flavors will I make?

You’ll prepare two flavors: one dairy-based gelato (milk base) and one water-based fruit sorbetto. Examples include Crema, Pistachio, Chocolate for gelato, and Strawberry, Melon, Lemon for sorbetto.

Is the class offered in English?

Yes, the experience is offered in English.

Is there a vegetarian or vegan option?

Vegetarian/vegan options are available. You should advise this at the time of booking.

What dietary requirements can I request?

You can advise specific dietary requirements when booking, such as gluten free or dairy free, and other restrictions (for example, no pork or no seafood).

How many people are in the group?

The class has a maximum of 12 travelers.

Is there an age limit?

The minimum age is 7 years.

Is free cancellation available?

Yes. You can cancel up to 24 hours in advance for a full refund.