Description
This pesto making class in La Spezia lasts about an hour and a half and is held for a maximum of 8 participants. It opens with a welcome aperitif of stuffed focaccia and a slice of focaccia topped with pesto, plus a gin cocktail with basil and lemon that can be made without alcohol.
Then it is your turn at the mortar. An instructor shows you the classic way to make pesto alla genovese, made by hand with mortar and pestle, and tells the story of this old sauce, how it changed over time and a few tips to repeat it at home.
- Welcome aperitif with focaccia and a drink
- Hands-on lesson in the classic recipe
- The history and evolution of pesto
- Local white wine
The class ends with the best part: you taste the pesto you made on a portion of freshly cooked trofie, served right in the mortar. Extra food and drinks and the way to the venue are not included. The class is not suitable for babies under one year.