Description
The focaccia and pesto class in Cinque Terre begins with a local host, who explains where authentic Ligurian focaccia comes from, what goes in it and how it is eaten. Then your hands are in the dough: you mix and work it and learn what keeps a focaccia soft, golden and fragrant.
While the dough rests and rises, you prepare fresh pesto from classic Ligurian ingredients and pick up the secrets of one of the region's best-known recipes. The group is small and everyone takes part in the cooking.
With a glass of local wine in hand, you wait while the focaccia bakes and listen to stories and tips about Ligurian food culture. Then comes the reward: warm focaccia straight from the oven with the pesto you prepared, plus a taster of local products. The host also reveals two unexpected local ways to eat focaccia, quite unlike the stereotypes.
- Ingredients and cooking equipment
- A glass of local wine
- Tasting of focaccia, pesto and local products
It lasts two hours and suits food lovers and curious travelers. Transport to the location is not included.