A cooking class to learn the preparation of two delicious and very popular dishes: ravioli and tiramisu. You will start by preparing the filling for the ravioli and the puff pastry. Next we will move on to the making of tiramisu. You will make the ladyfingers with your own hands, prepare the egg and mascarpone cream and go on to compose your tiramisu and then enjoy it at the end of the meal. At the end of the cooking class we will set the table, a mise en place with delicate tones and decorated with seasonal flowers to make everything prettier. I will be happy to welcome you to my home and work alongside you. When you arrive you will find all the materials and ingredients you need to make the dishes.

Cooking class: ravioli alla genovese

I will unveil the secrets to perform the preparation of Genovese basil dop pesto made in a mortar , you may also aspire to participate in the World Pesto Championship. We will also make walnut sauce, a typical Genoese sauce used to season pansotti ( herb ravioli ) the scents and flavors of Genoese herbs.We will also make Genoese focaccia with sage.I look forward to seeing you in my home, located in the center of Genoa a step away from the Palazzi dei Rolli. A noble appointment in the 1700s.Take the 'opportunity to learn the secrets of manual skill in making the most famous sauce in the world " Il Pesto"

Let's learn how to make Genovese pesto and walnut sauce

Dear friends, when you come to visit me you will find a large apartment in the heart of old Genoa. The location dates back to the 1700s, owned by an old family of Genoese nobles.It is a short walk from the largest historic center in Europe, that of the Palazzi dei Rolli in the Via Aurea Garibaldi, where time has stopped in the 16th century. The Doge with the Genoese nobles inhabited these palaces full of Baroque paintings, Persian carpets and objects from ancient China with which the Seafaring Republic of Genoa held its first sailing charters; now home to magnificent museums.The dishes we will make together:Calamaritto, encased in a shell of bread and aromatic sauces, potato gnocchi and PDO pesto, fritters and zebibbo, the Genoese pandolce.

The calamaritto, gnocchi with pesto, friscieu with zebibbo

This experience involves the preparation of cappon magro, which today is immediately associated with great occasions. It is a traditional Ligurian dish, one of the few with a fish base and which has much more sober and modest origins than those of today In addition to the sailor's galette, fish and vegetables its characteristic feature is definitely the salsa verde.Cappon magro involves a preparation that is not difficult but certainly long and impressive.While we prepare the cappon magro, I will offer an appetizer with appetizers and typical dishes.