Cooking class on Pesto al Mortaio

Cooking class: learn how to cook traditional & innovative Italian recipes from a local Cesarina

The 12 marble mortars, Genovese dop basil, pine nuts, extra virgin olive oil, garlic, salt, parmesan cheese and pecorino cheese, to challenge participants in making the best and most balanced Genovese pesto.

An apron, a good hand and elbow grease, following the foodteller's instructions, for an individual or pair experience that can also become stimulating team building and a fun team competition. And at the end you take your pesto home, after a toast of Ligurian Vermentino!

The traditional preparation of Genoese pesto using a mortar is a culinary art that requires some time and patience, but the result is a fresh, aromatic pesto with a delicious flavor.