Description
This Genoa pesto and focaccia cooking class takes place in her 18th-century home in the heart of the city, where Tiziana, a certified master of traditional mortar pesto, teaches the lesson herself. You work with your hands from the first minute.
First comes the dough: you knead the Genoese focaccia and bake it next to your host, so it is ready to eat straight from the oven. Then you move to the mortar and grind PDO Genoese basil on marble, the traditional way, until the sauce is ready to go with the bread you have just baked.
- Focaccia: kneading and baking
- Mortar pesto: with PDO basil from Genoa
- Tools, ingredients and an apron provided
- A glass of Prosecco
At the end you can taste what you made or take the focaccia and pesto home. The class is about the two specialities only, so other meals are not included, and getting to the house is up to you. It is not suitable for wheelchair users or for people with animal or nut allergies.