Genoa starts with basil and a mortar. This 2-hour cooking class with Tiziana (and Roberto chiming in) walks you through a classic Genoese menu: authentic Pesto alla Genovese, then homemade gnocchi dressed with your pesto, and finally tiramisù to finish. You don’t just watch—you cook, taste, and sit down together to eat in a real home setting in the historic center.

I love how beginner-friendly the instruction feels while still staying true to the local method. I also like that you finish with a full meal—plus focaccia—paired with prosecco for those 18 and over, so it’s not just a snack-and-learn session. One thing to plan for: the meeting and home location involve stairs, and it’s not recommended if you’re allergic to dog or cat hair.

Key Highlights You’ll Care About

• Small group (max 12): more hands-on time and less waiting around.
• True Pesto alla Genovese method: you make it with basil and a traditional marble mortar.
• Three-course outcome: pesto, gnocchi, and tiramisù all get made by you.
• Eat what you cook: you sit down together and enjoy the dishes with focaccia.
• Conversation built in: Roberto often adds lively stories (including WWI/WWII memorabilia) during the downtime.
• Local pace, not a factory line: you learn technique, not just recipes to copy later.

A Small-Group Genoa Home Class at 11:00

This is the kind of experience that changes how you taste pesto forever. You start at the address on Salita Inferiore di Sant’Anna, 16 (right by public transportation), and the class runs about 2 hours starting at 11:00 am. A mobile ticket makes it simple to find the start point, and the group is kept to 12 people, which matters. In a larger class, you spend half your time waiting for the next task. Here, you actually get your hands on the food.

What makes this feel special is the house setting. Tiziana and Roberto welcome you like you’re joining their day rather than clocking into a demo. You’ll do the cooking step-by-step, and there’s time to ask questions while things are resting or simmering.

The vibe is warm and relaxed, not strict. You’ll also notice a practical Italian truth: Genoa is famously vertical. Even the helpful reviews bring up the stairs, so if you’re expecting flat-ground ease, set that expectation now.

Entering Genoese Cooking With Pesto alla Genovese DOP

The class begins with the star: Pesto alla Genovese, made the traditional way. Tiziana leads you through preparing the pesto using fine basil and a traditional marble mortar. That detail is more than tradition for tradition’s sake. Mashing and working pesto in stone changes the texture and helps you control how smooth or chunky it becomes.

Before you start cooking your own batch, you’re treated to homemade focaccia topped with authentic pesto—so you taste the style right away. That’s a smart move. It gives you a reference point for what you’re trying to create, not just a vague goal.

Here’s what you should pay attention to while you work:

• The paste texture: You’re not just mixing; you’re turning ingredients into a cohesive, fragrant paste.
• The aroma shift as it comes together: Basil notes get brighter as the mixture becomes uniform.
• The technique: You’ll use the mortar method rather than a shortcut blender approach, which changes the final feel.

If you’ve only had pesto as a jarred condiment, this part can feel like a reset. A lot of people leave saying they finally understood why proper Genoese pesto tastes different.

Homemade Gnocchi: Turning Your Pesto Into a Real Meal

After your pesto is ready, you use it to dress homemade gnocchi. This is where the class turns from “one dish” to “a full system.” Gnocchi isn’t just something you add sauce to. The way it’s shaped and cooked affects how well the pesto clings.

During your gnocchi portion, you’ll work alongside Tiziana and learn the practical rhythm of the process—hands-on enough that you’re not just copying, but guided enough that beginners can succeed. The instruction style comes up again and again in feedback: clear, patient, and organized.

What I like about this part for you is that pesto stops being theoretical. You see how it performs with another homemade component. Even if you don’t plan to make gnocchi at home next week, you’ll understand what “good sauce” really means: it should be built for the food, not poured onto it.

Also, you’ll likely enjoy the social side here. When people are focused on forming gnocchi or moving carefully through steps, conversation bubbles up naturally—especially with Roberto offering fun interruptions and stories.

Tiramù: The Sweet Finale You’ll Actually Master

Then comes the dessert: homemade tiramisù, made in the original style. You’ll prepare it during the class, and you’ll finish by eating what you made.

Tiramù can sound intimidating, but the teaching here keeps it doable. Since the class is designed to be beginner-friendly, you’re not left staring at a bowl with no idea what comes next. Tiziana’s approach is structured, and Roberto helps keep the energy light while you work.

While you make the tiramisù, watch for two big practical points:

• Timing and layering: tiramisù is all about the sequence, not just the ingredients.
• Texture control: the mixture should feel smooth and ready to build the final layers.

When the meal ends, you’ll get that best-of-both-worlds feeling: you learned technique, and you’re rewarded with dessert that tastes like it came from a real family recipe, not a staged cooking class.

Focaccia, Coffee or Tea, and Prosecco With Your Own Work

After the cooking, you sit down together and eat. This is where the experience becomes more than a workshop.

You’ll enjoy:

• Starter: the homemade focaccia topped with pesto (already served when you arrive)
• Main: your gnocchi with pesto
• Dessert: your homemade tiramisù
• Extras: bottled water, plus coffee and/or tea
• Alcohol: prosecco with the meal, provided only to guests 18 and over
• Also noted: aprons, dishes, and utensils are provided

The prosecco part is nice because it signals that this is a meal celebration, not a rushed tasting. You’re not just sampling tiny bites. You’re actually eating what you made, which is the point of learning in the first place.

Another little detail I appreciate: people talk about the hosts as conversational. Roberto’s stories and memorabilia (including WWI/WWII items) add context and keep the downtime from feeling awkward. That’s a big deal in small classes—if there’s silence, it drags. Here, the pacing stays friendly.

And yes, there’s a social side beyond food. Several reviews mention that Roberto helps capture photos and videos during the experience, which means you leave with memories without having to scramble for your phone between steps.

Meeting Point in Genoa: How to Plan Around Stairs

The start point is Salita Inferiore di Sant’Anna, 16, 16125 Genova GE. It’s in the historic center, and the location is near public transportation, which helps because Genoa’s best areas aren’t usually on flat ground. The class ends back at the meeting point.

One caution shows up in feedback: the home has stairs. That’s not a complaint so much as a reality of Genoa. If you have mobility limits, you’ll want to think carefully before booking. It’s not advertised as “step-free,” so treat this as a moderate stairs situation.

One more practical consideration: the experience isn’t recommended for travelers allergic to dog or cat hair. Some guests also mention a pet presence in the home. If allergies affect you even mildly, it’s worth taking that notice seriously and deciding based on how sensitive you are.

What You’re Really Paying For (And Why It Can Be Worth It)

At $162.03 per person, this isn’t a bargain in the way supermarket cooking demos can be. But when you look at what’s included, the value starts to make sense.

You’re paying for:

• a small group (max 12)
• hands-on teaching to make multiple dishes: pesto, gnocchi, and tiramisù
• the ingredients and full setup: aprons, dishes, utensils
• your meal included (starter, main, dessert) plus coffee/tea
• bottled water
• prosecco for guests 18+
• a licensed guide experience led in English
• and the hospitality factor: you’re eating in a home with a host who clearly enjoys teaching

If you’ve spent money on food tours that end up being mostly walking and tasting, this is different. This is a ticket into a skill-based meal. You leave with food in your stomach and techniques in your head. For many people, that combo feels like the better deal.

Also, the timing helps: a 2-hour class is short enough to fit an active day in Genoa, but long enough to feel complete.

Who This Class Suits Best in Genoa

This experience is ideal if you want something more authentic than a restaurant-only meal. You’ll enjoy it if you:

• like learning cooking basics and techniques you can reuse
• want a Genoese food focus (pesto and Ligurian-style ingredients)
• enjoy small-group conversation with a real local

It’s also a good fit for families—at least for many families who come with teens. Feedback describes the experience as teen-friendly, with clear instructions and a relaxed environment.

It’s less ideal if you:

• need step-free access due to stairs
• have allergies to dog or cat hair
• expect a high-energy, tourist-bus style show

Should You Book This Genoa Pesto Gnocchi Tiramù Class?

If you want a hands-on Genoa experience that ends with a real meal you helped create, I’d book it. The biggest selling points are straightforward: you make the pesto, you turn it into gnocchi, and you finish with tiramisù—then you actually sit down and eat it with prosecco and conversation in a home setting.

My only real “pause and think” reasons are logistical and health-related: the stairs and the dog/cat hair note. If those aren’t issues for you, this is the kind of cooking class that tends to stick with people long after they return home.

If you’re in Genoa and you love food, this is one of those days that feels less like an activity and more like a memory you can taste.

FAQ

What dishes will I make in this class?

You will prepare Pesto alla Genovese, make homemade gnocchi dressed with your pesto, and make tiramisù. A focaccia starter with authentic pesto is also part of the meal.

How long is the cooking class?

It runs for about 2 hours.

Is the class taught in English?

Yes, it is offered in English.

Do I need to bring ingredients or cooking equipment?

No. You don’t need to bring anything; materials are provided.

How big is the group?

The class has a maximum of 12 travelers.

Is prosecco included?

Prosecco is included with the meal, but it is only provided to guests 18 and over.

Are there vegetarian options?

A vegetables menu is available.

Where do I meet the host?

The meeting point is Salita Inferiore di Sant’Anna, 16, 16125 Genova GE, Italy. The activity ends back at the meeting point.

Is the meeting location near public transportation?

Yes, it is near public transportation.

Is this class okay if I have allergies to pets?

It is not recommended for travelers allergic to dog or cat hair.