Genoese pesto and trofie: a journey into Ligurian flavors

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

The marble mortar, Genoese DOP basil, pine nuts, extra virgin olive oil, garlic, salt, Parmigiano Reggiano, and Pecorino: the perfect ingredients for a challenge in making the most delicious and balanced Genovese pesto. A kitchen apron, a good dose of skill, and plenty of elbow grease, following the foodteller’s instructions, for an engaging experience for couples or groups. And at the end, you’ll take your pesto home after a toast with a glass of Ligurian Vermentino!

Making pesto in the traditional mortar is an art that requires time and patience, but the result is worth every effort: a fresh, aromatic, and irresistible sauce. To finish off the experience, enjoy a plate of trofie with pesto, typical appetizers, and Vermentino for an unforgettable experience!