Pesto and cooking class between sea and nature in Montecontessa

2 hours

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We knead Genoese focaccia together, hands in the dough, discovering every secret of its making. While we wait for it to rise we turn to real pesto alla genovese in the mortar: you get the mortar and the original PDO basil from Genova Prà, and together with Tiziana, a certified master and a competitor at the Pesto World Championship, you make your own pesto. We finish with the freshly baked focaccia and your own pesto, with a glass of chilled Prosecco.

Genoese focaccia · Pesto alla genovese in the mortar

2.5 hours

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Tiziana welcomes you to the park of Villa Serra di Comago, an English-style jewel with centuries-old trees, 250 varieties of hydrangea and a romantic lake home to black and white swans and oriental ducks. In spring and summer the mortar pesto class takes place in the garden; in autumn and winter in the villa's carefully restored kitchen. After visiting the historic halls of 1763, renovated in 2004, we taste the pesto we made together with Genoese focaccia and prosecco. Then hands go back in the dough for gnocchi or trofie, to eat with the pesto you just made.

Pesto in the mortar with PDO basil · Gnocchi or trofie · Genoese focaccia

2 hours

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A sensory journey into the past, caught up in the magic of kneading the fresh pasta that becomes pansotti, the traditional Genoese ravioli di magro: the filling is wild herbs from the Genoese valleys, ricotta and parmesan, dressed with the traditional walnut sauce. Then come Genoese corzetti with PDO pesto, and tiramisu to finish, also in a fresh fruit version.

Pansotti with walnut sauce · Corzetti with PDO pesto · Tiramisu