Cooking classes

Genovese Ravioli and Portofino Prosecco: Ligurian flavors

5.0
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Tiziana

Genoa

Duration 3h

Max 10 guests

Spoken languages:  Italian and English

Private hands-on cooking class with pasta and tiramisu

Private Experience
Your experience
  • Tiramisu / Jam tart

Join us for a unique cooking class where we will prepare together traditional Genovese ravioli, dressed with tomato and basil sauce or a rich meat sauce. Meanwhile, we will bake Ligurian-style focaccia hot from the oven, which will accompany the tasting along with a glass of prosecco. We will also learn how to make tagliolini, to be enjoyed with Genoa's famous basil pesto. To end on a sweet note, we will prepare the classic tiramisu, the quintessential Italian dessert. My home, a short walk from the historic center, is located on one of Genoa's most charming streets, surrounded by the majestic Palazzi dei Rolli. A culinary experience that combines tradition, flavors and the unique atmosphere of the city. I am waiting for you!

Total: €145.00

€145.00 
per guest

€72.50 per child

Reviews
5.0
70 reviews
Tiziana and Roberto were so welcoming and kind. We felt right at home and were given the cooking lesson of a lifetime. We learned so much and we were stunned at how hospitable they were. Highly recommend this cooking class to anyone who is a fan of authentic Italian cooking. Thank you Roberto and Tiziana.

Anna Bello - July 2025

We had an amazing experience! They made us feel welcomed and they had so much to teach us. We were very lucky to experience it being a small group and being able to prepare 2 pastas and the tiramisu! Tiziana was patient and gave us good tips and instructions! Roberto was very helpful to translate some information and also give us recommendations of things to do in the area! They have a beautiful home and this was definitely the highlight of our trip! Thank you again!

Jade - July 2025

I thoroughly enjoyed the class. Tiziana & Roberto were excellent hosts. And Tiziana guided us through making tiramisu, ravioli, and the Ligurian regional pasta, corzetti. I learned a lot and gained the confidence I need to try making pasta when I return home.

Connie Scanga - June 2025

What an amazing experience. We had such a great time with Tiziana and Roberto. They were so welcoming and made the experience. The food and teaching were fantastic. I would recommend this experience. It is a must-do.

Hannah/Adam - June 2025

That was an absolutely amazing experience that we will never forget. My wife and I wanted to take a local cooking class while in Genoa and this was the best one to take. They were so kind and inviting for the whole experience. We learned so much about the local food and history along with how to make pasta and tiramisu. If you want a well structured class in a cold stainless steel kitchen then this is not for you. This is a beautiful family who will invite you into their own home and teach you to cook in their own kitchen and eat with them at their own dining table. I honestly recommend everyone to this amazing experience.

Maddie - June 2025

Where
You’ll receive the exact address after the booking
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Tiziana
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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