our experiences



Born from the passion for the Tuscan culinary tradition and the desire to bring back the value of raw ingredients as they have been handed down to us, Class home experience brings traditional Tuscan cuisine directly to your home and offers you an exclusive service.

We want you to rediscover the pleasure of eating well while respecting the territory we live in and the seasonality of the products of which you’ll enjoy the authentic taste.


Pecorino cheese flan from Pienza and pears

Homemade pappardelle, wild boar ragout with juniper and bay leaves

Filet of Cinta Senese, reduction of vin santo, glazed shallots and spinach with raisins and pine nuts



Burrata, cherry tomatoes and basil Maltagliati with duck ragu

Beef sirloin, Brunello sauce

Grilled seasonal vegetables Nonna’s cake


Welcome aperitif

Carpaccio of porcini mushrooms and pecorino di fossa

Truffle tagliolini

Chianina filet with colonnata lard, potatoes with herbs

Tartlet with cream and berries



With the emergence of gastronomy as a culinary art, the word gourmet is now more commonly used to identify excellence in various fields.

Tuscan cuisine revisited in a gourmet version will be a fantastic experience for your palate.

The search for taste, the combination of flavours, the high-quality raw ingredients will offer you an unusual gustative experience, making you rediscover the pleasure of being in good company, all this with a great bottle of wine.


Smoked beef tartare, tartar sauce, salad, sesame bread sticks

Tortelli stuffed with chard and sheep’s milk ricotta, butter and truffle emulsion

Capocollo of pork (cbt), apple chutney, black cabbage with fennel

Creamy gianduia, hazelnut glaze, salted caramel and raspberries

Belle époque

Liver terrine, fruit mustard

spicy, browned brioche bread with salted butter

Tagliolini with pigeon and vin santo

Filet of beef, madeira wine reduction, fondant potatoes, crunchy baby spinach, raisins and pine nuts

Tiramisu with vin santo


Smoked mackerel, celeriac cream, carrot sauce, beetroot and sweet and sour onions

Cuttlefish ink tagliolini, shrimp chips

Sea bass filet on crispy skin, hollandaise sauce with chives, summer salad, shallots in vin santo

Lemon sorbet, browned meringues



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