Cooking classes

Genovese Pesto Cooking Class

Typical experience
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Duration 3h

Max 6 guests

Spoken languages:  Italian and English

Cooking lesson: learn how to cook Italian recipes with a local Cesarina

Private Experience
Your experience

    I will reveal the secrets of crafting authentic Genovese DOP basil pesto using a mortar, and you may even be inspired to join the World Pesto Championship.

    Additionally, we'll prepare walnut sauce, a classic Genoese condiment that pairs wonderfully with pansotti (herb-filled ravioli), highlighting the region's aromatic herbs. Furthermore, we'll bake Genoese sage focaccia. Join me at my home in the heart of Genoa, just steps away from the historic Palazzi dei Rolli, a noble gathering place in the 1700s. Don't miss this opportunity to learn the art of handcrafting the world's most renowned sauce: "Il Pesto".

    46 reviews
    Cooking with Titziana was the highlight of our trip! We are so grateful for the hospitality and kindness she and her husband Roberto showed us. They provided incredible insight into the history of the area and we had so much fun learning to prepare the pasta and tiramisu. We will cherish our experience with them and are recommending Cesarine to anyone who travels abroad!

    Victoria - July 2024

    We visited Tiziana and Roberto (her husband) on the last night of our honeymoon and we couldn't think of a better way to end our trip! Tiziana was so welcoming and passionate about sharing her knowledge on Genovese cuisine! We made tiramisu, spinach and cheese ravioli, and lasagna with pesto and it was all incredible! It was so fun to make the pasta from egg and flour, roll it out, cut it, cook it, and most deliciously, eat it! As we sat down for dinner, Tiziana brought out her home made foccaccia, with pesto to dip it in, and it was heavenly! Italian hospitality is a real thing, as we had sparkling wine and aperitivo while talking with Tiziana and Roberto. Roberto was very fun to talk with, and so kind in allowing us to practice our Italian! He was a journalist so knows so much about the city of Genova and was wonderful to hear him share stories about the cities history over dinner! 20 out of 10 experience, I can’t recommend highly enough!

    Ben Rollins - June 2024

    Tiziana and her husband were very gracious hosts. The food was absolutely phenomenal and Roberto had lots of great stories to tell! Amazing hosts!

    Annie Le Baron - June 2024

    A lovely afternoon with Tiziana and her family! Lots of laughs and excellent food! We made and ate pesto and a walnut sauce, which were both excellent. We also had lots of delicious focaccia and tiramisu. Would highly recommend!

    Emma - June 2024

    We spent an evening with Tiziana and Robert in their lovely home. It was a beautiful experience and the food she showed us how to make was fantastic! She showed how to make tiramisu and ravioli. We started with the tiramisu so it could set and then went on the ravioli. We made the dough from scratch and she showed us how roll it out and fill it. It was so delicious in the walnut sauce!! And after was the tiramisu which was the best we have ever had. In between the tiramisu and ravioli we were also treated to delicious appetizers and Prosecco. Everything was perfect and they were the best hosts. I recommend booking this class 100%!!! Enjoy!

    Billy - May 2024

    €135.00 per guest

    €68.00 per child

    You’ll receive the exact address after the booking
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    Cesarina from 2022Location: Genoa    Languages: Italian and English
    "The delights of Tiziana are a mix of traditional Ligurian cuisine, with Venetian and Calabrian influences . My family has origins linked to these three regions and my passion for cooking and hospitality began when I was a child. eight years I organized parties at my house and I chose the menu with my mother Maria, a Venetian who grew up in Genoa, who helped me and in the meantime I was learning. In my home, which is located in the heart of Genoa, located in a "creuza de but "one step away from the historic center of Genoa, I propose a very eclectic cuisine: from the lean cappon of the Ligurian tradition in its most sumptuous dimension, to the top treated like a divinity that is realized after long passages, to finish with pesto, prepared with the basil picked on the right day just sprouted. A cuisine that transmits love as well as taste and good humor for days and days ".
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