Cooking in Florence opened MY eyes to the heart of Italian culture. Growing up with Italian roots and a chef as a father, I thought I understood the meaning of a home-cooked meal. Yet this experience taught me new skills, deepened my appreciation for tradition, and showed me a deeper insight how Italian cooking is not just about food, but about connection, patience, and the joy of sharing something meaningful with others.
When I first signed up for the cooking class in Florence, I expected to enjoy great food and learn a few new techniques. What I did not expect was how deeply the experience would connect me to my heritage while also teaching me NEW things. I am fortunate enough to have Italian roots, and cooking has always been part of my life. My dad is a chef, so I grew up surrounded by the sounds, smells, and traditions of homemade meals. Because of him, I entered the class already comfortable in the kitchen, familiar with making pasta because of my moms side and grandmother and confident in my cooking abilities. However, this experience quickly reminded me that no matter how much you think you know, Italian culture always has more to teach you.
One of the most eye-opening moments was learning how to cut a whole chicken myself. At home and at the store, the chicken is always pre-cut and ready to cook, so I had never thought twice about the process. Being taught this skill made me feel more connected to the food itself and gave me a new appreciation for the preparation that goes into traditional Italian cooking. Nothing is rushed, and nothing is taken for granted.
I also loved discovering new flavor combinations, especially cooking chicken with olives. In my house, olives are always served as an appetizer, never incorporated into the main dish. Seeing how naturally they enhanced the chicken challenged my assumptions and showed me how regional traditions influence the way ingredients are used.
Another lesson that stood out was learning how to properly cook with white wine. The chefs taught us exactly how much to use, along with the importance of balancing it with olive oil. One tip we learned that I will never forget was to pour the oil while counting slowly to four, a simple but effective technique that ensures the perfect amount every time. We were also instructed to place the chicken skin-side down first in the pan, a detail that makes all the difference in achieving the ideal texture.
Perhaps the funniest moment for me was using a temperature reader. At home, my dad jokes about them and prefers to rely on instinct, we do not own a single thermometer. However, since he does not bake, it suddenly made sense why precision mattered when we prepared the tiramisu. It was a reminder that even the smallest tools can elevate a dish from good to exceptional.
One of my favorite parts of the class was making the sauce. During the process, a chef shared a secret with me: she prefers onions over garlic in her sauce. Also, When I asked why her sauce looked brighter and thinner than the ones I was used to, she explained that sauces darken the longer they sit. That simple insight completely changed how I think about timing and freshness in cooking.
More than anything, this class felt like a bridge between past and present, between my family traditions and the culture surrounding me in Florence. It reminded me of home while simultaneously expanding my understanding of authentic Italian cuisine.
Without a doubt, it was my favorite experience from my first month living here. The food was incredible, truly the best meal I have had in Florence so far, but what filled my cup even more was the sense of connection I felt throughout the day. I left not only with new skills, but with stories I was excited to share. When I showed friends and family what I had made, they loved it, and I realized that food has a unique power to bring people together no matter where you are in the world.
This experience taught me that Italian culture is not just about recipes. It is about patience, tradition, quality ingredients, and the joy of sharing a meal. Now, every time I step into a kitchen, I will carry a piece of Florence with me.
Written by Julia MacLaughlin, Raegan Visconto, Catherine Dawson
