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Rooftop Cooking Class in Genoa: Pesto, Fresh Pasta & Wine
Rooftop Cooking Class in Genoa: Pesto, Fresh Pasta & Wine
ジェノバの地元シェフによる自家製パスタとペストのクラス
KrisFlyerメンバー限定
Highlights
Learn to make the famous Ligurian sauce in the city where it was born, topped off with a stunning terrace view over Genoa! Welcome to a genuine home in the historic center. In this intimate class, a local chef will teach you grandmother's secrets to making perfect "Pasta Fresca" and authentic Pesto from scratch.
Your journey takes place in a top-floor apartment boasting a panoramic terrace. (Please note: as typical of historic Genoa, the apartment is on the 5th floor without an elevator). After rolling dough and crushing fresh basil, enjoy a convivial feast featuring a traditional antipasto, your handmade pasta, a local dessert, regional wines, and a typical liqueur. Weather permitting, dine on the terrace; on colder or rainy days, you'll enjoy your meal in our cozy indoor dining room.
Itinerary
Genoa
The Authentic Pesto: Discover the true, traditional Ligurian recipe. You will learn the proper technique to crush and blend fresh basil, European pine nuts, garlic, coarse salt, and hard cheese with premium local olive oil. Hands-on Pasta Making: Time to get your hands messy! Mix flour, water, and eggs to create the perfect fresh pasta dough. You will get insider tips on kneading, rolling, and shaping from a passionate local expert. A Convivial Feast & Local Toast: Relax and enjoy the fruits of your labor! Savor a delicious multi-course meal including an antipasto, your handmade pasta, and a traditional Genoese dessert. Complete your authentic Italian dining experience by toasting like a local with carefully selected regional wines and a typical Genoese liqueur.
What's included
INCLUDED
NOT INCLUDED
Customer reviews
レビュー要約
AIを採用Additional information
Location
プロバイダー
Curioseety SRLS
JPY 15,583.63
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Chef Alberto was very hospitable and welcoming to my friend and I. Before the class, he treated my friend and I to some basic Genovese breakfast - Focaccia made by him and coffee. (Honestly still can’t stop thinking about the Focaccia, need him to send me the recipe!) Throughout the lesson, he wasn’t just going through the lesson step by step but also telling us the history of how pesto came about, ingredients used and why they are used. Aft the class, we were able to enjoy a full course meal prepared by him starting off with some of the best genovese appetizers, followed by the pasta we made from scratch and finally surprise dessert. He also opened a bottle of white wine which went really well with our entire lunch.