Old-school kitchens still feed the soul.

This cooking class happens in Chiavari’s historic center, in an ancient Genoese-style apartment from the 1900s. The setting is a real lived-in space with a big living room and a kitchen built for cooking, not a show kitchen. Add Fabio Bongiorni as your foodteller and you get a guided experience rooted in Ligurian Riviera flavors and stories.

I love two things right away: the hands-on prep (you cook, not just watch), and the clear focus on classic Ligurian staples you can actually recreate later—starting with real Genoese focaccia at aperitivo time. One thing to consider: the menu leans traditional, including salted anchovies, so if you avoid seafood flavors, you’ll want to think twice before booking.

If you want a small, friendly group night with a proper meal, this is the kind of local experience you’ll be glad you planned for.

Key things to know before you go

• Chiavari historic center location: You meet at Corso Genova 10/1, right in the old town.
• Max 12 travelers: This keeps the class feeling interactive.
• Aperitivo that’s part of the lesson: Genoese focaccia plus bruschetta with homemade pesto, salted anchovies, and Riviera olives.
• Hand-cut pasta with an ancient tool: You’ll make fresh pasta using hand cutters and an old instrument called the guitar.
• Wine and the finishing duo: You’ll pair pasta with selection of white DOP wines, then end with Italian coffee and a Genoa digestive.

Chiavari and the Ligurian Riviera: a smart base for real food

Chiavari sits between Portofino and the Cinque Terre, which is exactly where Ligurian cuisine makes sense. This coast is all about herbs, olive oil, seafood, and simple ingredients treated with respect. In other words, you’re not just eating a random pasta course—you’re tasting the kind of food locals talk about.

The experience also uses its surroundings well. Instead of sending you somewhere anonymous, you start in the historic center of Chiavari. That matters because Ligurian food isn’t only about flavors; it’s also about pace. The evening feels like a home-style gathering where you learn by doing, then sit down to eat what you made.

Inside a Genoese-style apartment from the 1900s

What makes this class feel special is the setting: an ancient Genoese-style building that holds a noble apartment with a large living room and a kitchen designed for culinary experiences. It’s the kind of place where you can picture generations using the same rooms, even if the tools have changed over time.

That old-apartment atmosphere pairs well with the guide. Fabio Bongiorni is the foodteller, and the tone is personal—explaining the regional food culture of Liguria with passion and patience. Expect conversation and instruction that slow things down, so you understand what you’re making and why it belongs on the Ligurian table.

Aperitivo lesson: Genoese focaccia, homemade pesto bruschetta, anchovies, and olives

You don’t start with pasta. You start with aperitivo, and it’s built like a quick tour of Ligurian flavor principles.

First comes real Genoese focaccia, served as a warm introduction. Then you’ll move to bruschetta featuring homemade pesto—meaning the pesto isn’t just a store-bought shortcut in this experience. You also get salted anchovies and seasoned olives from the Riviera.

This appetizer stage is more than a snack window. It teaches your palate what to pay attention to later: pesto’s herbal-buttery balance, the salty punch of anchovies, and the olive-driven depth Liguria is known for. If you love food that tastes like it came from a coastal pantry, this part will grab you.

One practical consideration: anchovies are part of the plan. If seafood-forward flavors aren’t your thing, you should weigh that before you book, because the class is designed around authentic regional choices, not substitutions.

Fresh pasta prep: hand-cut cutters and the ancient guitar tool

After the aperitivo, the class shifts into the main event: fresh pasta.

You’ll prepare fresh pasta using hand cutters and an ancient instrument called the guitar. That detail is important. The tool name alone makes you curious, but the real value is that it reinforces the local craft side of the experience—technique matters here, and the class is active. You’re involved in the preparation of the dishes, so your time isn’t just spent tasting.

The hand-cut approach also changes how you think about pasta. Instead of treating pasta as a generic ingredient, you start to see it as something shaped by tradition—cut size, thickness, and texture all influence how sauce clings and how the bite feels.

This is the part of the evening where a small group size matters. With a maximum of 12 travelers, you’re more likely to get the right attention as you work, rather than getting rushed through steps.

Pasta with your pesto plus DOP white wines

Once you’ve made the pasta and pesto, you eat the result together. You’ll taste your pasta with the pesto you prepared, which is the best kind of payoff: the meal becomes a reward for the work you did.

You’ll also be served a selection of white wines DOP from the territory. DOP is a big deal in Italy because it ties wine to a defined area and production standard. In practice, pairing DOP wines with Ligurian food helps keep the flavors grounded in place. The class doesn’t just say drink wine; it connects it to local identity.

Then the experience finishes the way good Italian dinners often do: with Italian coffee and a pleasant digestive of Genoa. That final step is also a nice reset. You’re tasting salty, herby, and rich flavors earlier, and then you end with something designed to settle the palate.

How the 2 hours 30 minutes typically feels

The duration is about 2 hours 30 minutes, give or take. That length is a sweet spot for this format: enough time to learn pasta-making steps, enough time to eat properly, and not so long that it turns into an all-night event.

With a max of 12 travelers, the pace tends to stay human. You’ll have time to follow along, ask questions, and actually participate. And because this class is hands-on, you’ll feel the rhythm of the room—aperitivo to warm up, pasta prep to focus in, then the sit-down meal.

There’s also a mobile ticket, and the activity ends back at the meeting point. So you’re not dealing with a complicated route across town at the end.

Price and value: what you’re actually paying for

At $120.51 per person, this class isn’t a bargain-style deal. But when you look at what’s included, the value makes more sense.

You’re paying for:

• A guided cooking class in a historic Chiavari apartment
• Preparation of fresh pasta plus homemade pesto
• An aperitivo that includes Genoese focaccia, bruschetta with homemade pesto, salted anchovies, and Riviera olives
• A selection of white wines DOP
• Italian coffee plus a Genoa digestive

Most cooking classes charge extra for food and drinks. Here, the structure is basically cooking + tasting + wine + finishing drinks. If you want an experience where the meal is part of the instruction—rather than a separate extra cost—this pricing fits.

What it doesn’t clarify in the info you’re given: any optional add-ons or substitutions. Given the menu includes anchovies and traditional items, you should assume it follows Ligurian standards closely.

Who this cooking class suits best

This is a strong choice if:

• You like hands-on activities where you actually cook
• You want a Ligurian Riviera meal built around classic regional recipes
• You enjoy learning from a guide who talks through regional food culture

It’s also a good fit for couples and small groups. The apartment setting and group size cap help keep the experience from turning into a factory line.

It may be a tough fit if you strongly dislike anchovies or salty seafood flavors, since salted anchovies are part of the aperitivo.

Quick practical notes (without the fine print overload)

You’ll start at Corso Genova 10/1, 16043 Chiavari GE, and it ends back there. The class is near public transportation, and service animals are allowed. Most travelers can participate, which is reassuring for a hands-on format.

If you’re planning around availability, note that confirmation happens at booking. The experience provider also sets a maximum group size of 12 travelers, which helps keep it interactive.

Cancellation is free up to 24 hours in advance for a full refund. If the minimum traveler requirement isn’t met, the experience may be canceled and you’ll be offered another date or a full refund.

Should you book this Ligurian cooking class?

Yes—if you want a true Ligurian Riviera experience that feels local and lived-in. The biggest reason to book is the combination of place + participation: an old Chiavari apartment setting, a focused guide (Fabio Bongiorni), and a menu built around authentic flavors rather than generic tourist food.

I’d especially recommend it if you like pesto, want to learn pasta-making with a traditional tool (the guitar), and don’t mind that anchovies are part of the aperitivo. If seafood-forward flavors put you off, you may want to look for a different class—or message the provider before booking.

If your goal is to leave Chiavari with real technique and a meal you earned, this is a smart use of your time.

FAQ

Where is the meeting point for the class?

The class meets at Corso Genova, 10/1, 16043 Chiavari GE, Italy.

How long does the cooking class last?

It lasts about 2 hours 30 minutes.

How many people are in the group?

The class has a maximum of 12 travelers.

What do you eat during the experience?

You’ll have an aperitif with Genoese focaccia, bruschetta with homemade pesto, salted anchovies, and seasoned olives from the Riviera. You’ll also taste the fresh pasta you prepare with the pesto you make, plus a selection of white wines DOP, Italian coffee, and a Genoa digestive.

What kind of cooking will you do?

You’ll help prepare typical recipes of the Ligurian Riviera, including fresh pasta. You’ll also make pesto to serve with your pasta.

Who is the guide for the experience?

The guide is Fabio Bongiorni.

Is the ticket digital?

Yes, the experience uses a mobile ticket.

Is it near public transportation?

Yes, it’s near public transportation.

What is the cancellation policy?

You can cancel for free up to 24 hours in advance for a full refund. If you cancel less than 24 hours before the start time, the amount paid is not refunded.