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, 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 a pair or group experience for a minimum of 4 people. And at the end you'll 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.

A plate of trofie with pesto, typical appetizers and Vermentino for a top experience!