Genoa: Pesto & Fresh Pasta Class with Rooftop Wine

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Free cancellationTravelers' pick

1/17

Duration3h

GroupUp to 6

LanguagesEN · IT

Mobile ticketAccepted

You're standing in a Genoa kitchen, basil leaves in your hands, learning where pesto was born

You arrive at a fifth-floor apartment in Genoa's historic center, learn to crush pesto and roll fresh pasta from a local chef, then sit down to a full meal you've made yourself—antipasto, your handmade Picagge, dessert, and regional wine included. The class is small and intimate, and the terrace overlooks the city and port.

Step-by-step itinerary

Rooftop cooking class and feast

Arrive at historic Genoa apartment
Learn traditional pesto recipe
Make fresh pasta dough
Roll and shape pasta
Enjoy antipasto starter
Dine on handmade pasta
Eat traditional Genoese dessert
Toast with regional wines and liqueur

The Experience

The apartment is on the fifth floor of a historic building in Genoa's old town, no elevator, which means you climb the stairs and arrive already part of the story. A local chef meets you there, and the first thing you do is look at the terrace — it opens onto the rooftops and the port, the light hitting the tile and the water at once. Then you wash your hands and start with the basil. The pesto class begins with the real thing: fresh basil, European pine nuts, garlic, coarse salt, hard cheese, and local olive oil, all of it crushed and blended the way it's been done here for centuries. The chef shows you the technique, the pressure, the moment when it stops being ingredients and becomes sauce. You do it yourself, and it tastes nothing like the jar.

After pesto comes the pasta. Flour, water, eggs on the counter, and your hands in it — kneading, rolling, shaping into Picagge, the wide Ligurian ribbons. The chef gives you the insider tips: how to feel when the dough is right, how to roll it thin enough but not too thin, how to move. It takes time and feels real, which is the point. By the time you finish, you're tired in a good way, and the kitchen smells like butter and fresh dough.

Then you sit down. The meal spreads across the table: antipasto first, then your handmade pasta with the pesto you made, a traditional Genoese dessert, focaccia and torte salate on the side. Regional wines come out, and at the end, a typical Genoese liqueur. Weather permitting, you eat on the terrace; if it's cold or rainy, the indoor dining room is cozy and warm. Either way, you're eating something you made an hour ago in a room where people have been cooking for years.

What’s included

Your experience includes a hands-on pesto masterclass using fresh basil, pine nuts, garlic, salt, cheese and local olive oil.
fresh pasta making instruction and practice shaping Picagge.
a full meal with antipasto, your handmade pasta, traditional Genoese dessert, focaccia and torte salate.
regional wines and a typical Genoese liqueur.
and use of the terrace or indoor dining room depending on weather.

Good to know

Public transport nearbyNot for back problemsInfants must sit on laps

Operated by CURIOSEETY

Is this one for you?Book this if you want to learn a real Ligurian recipe in the place it comes from and eat what you've made the same afternoon—the small group and home setting are what make it feel like cooking with someone who knows, not taking a class.