Cooking classes
Genoese puff pastry for all tastes
5.0
Cooking class: learn how to cook Italian recipes and taste the dishes prepared during the lesson
Private Experience
Private experiences are reserved for you and any guests you have booked for: no other people will be added so that you can enjoy maximum privacy.
Your experience
- Gattafin (fried Genoese puff pastry stuffed with herbs)
- Ligurian vegetable pie
- Focaccia filled with apples and jam
Together we will cook a special menu, deviating from traditional courses. We'll learn how to make Ligurian puff pastry, which is highly versatile and will serve as the base for all dishes.
We'll start by tantalizing your taste buds with fried ravioli filled with herbs. This will be followed by a vegetable pie (the vegetables will vary based on the season and could include chard, pumpkin, onion, artichokes, zucchini, etc.), and a cheese focaccia from Recco. We'll end on a high note with an original sweet focaccia. All of this will be accompanied by fresh Ligurian white wine and enjoyed outdoors in the garden (weather permitting).
Vegetarian
Reviews
5.0
2 reviews
- Great local food, beautiful views and fun conversation! We were able to easily walk from the train station.
- Vittoria was a patient and knowledgeable teacher. We worked through making focaccia, tiramisu, and pasta. We also had a delicious fried dough appetizer. We shared a the delicious items we prepared while enjoying the lovely view from her home. This was a wonderful experience that I would highly recommend.
Katheryn Horton - April 2024
Libby - April 2024
€145.00 per guest
(€72.50 per child)
€145.00 per guest
€145.00 per guest
€72.50 per child
Where
Vittoria
Cesarina from 2018Location: Genoa Languages: Italian and EnglishMy cooking is primarily inspired by regional recipes from Liguria and Piedmont, with a strong emphasis on valuing local ingredients. I have a particular fondness for using spices and herbs, and I love preparing fish-based dishes. However, my culinary repertoire doesn't stop here: I also enjoy exploring other Italian regional traditions and cuisines from other countries, as I like to experiment to always offer new, surprising flavors to my guests.