Vegan Genoese recipes

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

3 hours

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Mara and Tiziana welcome you to an enchanting place between sea and mountains, surrounded by nature: a warm farmhouse with a wood-fired oven, a patio for the cooking classes and beautiful outdoor spaces overlooking the sea. At sunset we hold the mortar pesto and Genoese fresh pasta classes, for an authentic and convivial evening together. There is a large outdoor area for children, with games and farmyard animals to visit.

Pesto in the mortar · Gnocchi with pesto · Genoese focaccia