Two of the fun (although touristy) things to do in Florence are searching for the wine windows and taking an authentic pasta making class. What are wine windows you ask? Read on…
Florence’s Wine Windows
Florence is a city that sometimes surprises with a new story and tradition. There is a hidden treasure that you would never see unless you knew what to look for and where to look. Imagine walking down a quiet street and stumbling upon a tiny door on the facade of a noble palace. These are no ordinary doors but rather the famous wine windows of Florence.
The tradition goes back to the 15th century when wine producers could sell wine through these small walk-up windows, thereby eliminating the middlemen and taxes. They were popular in the 17th century due the plague years. Social distancing back then.
Wine windows were tiny portals on the main facades of the palace, often next to the main entrance, and were big enough to pass through a glass of wine. Plus, they were ingeniously placed at arm’s height to ease the exchange between seller and buyer while simultaneously providing the owner with privacy.
Today, these historical gems are well documented, studied, and preserved. And while most of these wine windows have long been sealed up over the years, some are still in operation, offering a unique glimpse into the city’s past. There is something like 180 of them remaining, but most have been sealed over. Only about a dozen remain open and in operation.
Once you order the wine (red or white), tell the person whether in a stay wine glass or a to go plastic cup. Pay the 7-10 euro each and then enjoy the history.
Pasta Making Class
This was a fun 2.5-hour class that ended with a homemade pasta lunch! I have made homemade bread and the family recipe dumplings, but never a true Italian pasta.
We made two types of pasta from the mixing of fine 00 flour and egg. After 10-15 minutes of kneading, it went into a rest period while we sampled the local wine. After the dough and I rested we rolled it out into a translucent sheet of dough.
For ravioli, we used a square and squiggly cutter and then filled with a mushroom filling. For the long, thin pasta we used a wire mesh tool to press the dough through. From this stage they individually went into a boiling pot of salted water for three minutes.
Then the pasta was transferred to the skillet where the sauce was simmering. After a quick mixing around, it was ready to serve up! Bon appetit!
The teacher was quite skilled and had been doing this for three years. The class size was small at eight people. We are glad that we took this opportunity to learn an Italian tradition. Now, will we make pasta by hand at home?
Wrap Up
Thanks for following along! Leave a comment below if you feel so inclined. 🙂 Take care and God Bless.