Description
A Ligurian cooking class in Chiavari fits into 2.5 hours in a Genoese-style house in the historic old town, between Portofino and the Cinque Terre. The host, who writes about Ligurian food and wine, leads it and talks about the wines with enthusiasm.
It begins with an aperitivo: Genoese focaccia, bruschetta topped with pesto the host made, anchovies in salt and olives from the Riviera. Then comes the pasta. You prepare taglierini by hand with the chitarra, an ancient tool, and dress it with pesto that you pound yourself in the mortar.
- A typical Ligurian aperitivo
- Fresh handmade pasta with mortar pesto
- Local DOP white wines, introduced by the host
- Coffee and a Genoese digestif to finish
Recipes and ingredients are local and artisanal, so the class stays close to the Ligurian coast. The class is held in English or Italian, and gratuities are not included. You cook, then you eat what you made, with wine chosen to match.