Sestri Levante: Pesto Cooking Class & Wine Tasting with Chef

Summary

Liguria’s flavors come alive with mortar pesto, bread baking, and local wines in Sestri Levante

You’ll crush basil in a marble mortar for real Genovese pesto, knead focaccia dough with olive oil-slicked hands, taste five Ligurian wines guided by a local sommelier, and share laughs over handmade pasta in Sestri Levante’s lively kitchen atmosphere. Expect to leave with new skills, full pockets (of snacks), and maybe even a little flour on your clothes.

What’s the experience like?

The first thing I noticed was the clink of the marble mortar on the wooden table — heavier than I expected. Our chef, Paolo, grinned as he poured us each a glass of Vinaccieri white (“for motivation!” he said), and honestly, it did help me relax. The basil smelled sharp and green, almost peppery when I pressed it with the pestle. I kept glancing out at the narrow street below; people passed by chatting in that quick Genoese way, hands everywhere. It felt like we were tucked into someone’s home kitchen instead of a cooking school.

I’d never made pesto from scratch before — not real Genovese pesto anyway — and my arm got tired fast. Paolo showed me how to twist the pestle just so (“not too much force or you’ll bruise it,” he warned). My first batch came out chunky but tasted so bright I didn’t care. We tried our hand at corzetti pasta next; pressing those old wooden molds left little flour flowers on my fingers. There was laughter when I tried to pronounce “corzetti” right — apparently my accent is hopeless.

Later we tackled focaccia dough (sticky, olive oil everywhere) and then watched as Paolo worked with the day’s fish for a quick pie. The kitchen filled up with this buttery-sea smell that reminded me of summers by the coast. By then I’d stopped worrying about getting things perfect — everyone was just talking and tasting bits off each other’s plates. The sommelier arrived for our wine tasting (five bottles!) and told stories about Ligurian vineyards while we nibbled cheese and bread still warm from the oven. I left with a jar of my own pesto in my bag and flour on my shirt — no regrets.

Step-by-step itinerary

Day 1 — Cooking and wine tasting experience

• Receive a glass of Vinaccieri wine
• Learn history and anecdotes of pesto
• Make Genoese pesto with mortar
• Taste and take away your pesto
• Choose and prepare pasta, focaccia, or fish dishes
• Taste and take away your prepared dishes
• Join sommelier-led wine tasting with local products

Top questions

Is this cooking class private or group?

Each cooking class is private and led by your own personal chef tutor.

Where does the experience take place?

The class is held in Sestri Levante, near Genoa in Liguria.

What dishes will I learn to make?

You can learn Genovese pesto, corzetti pasta, potato gnocchi, focaccia, Pane Marinaro bread, and two fish recipes based on daily catch.

Is wine included in the experience?

Yes, you get a glass of Vinaccieri wine at the start and later taste five wines during a guided session with a sommelier.

Can I take home what I make?

Yes, you’ll receive containers for your homemade pesto, pasta, bread or other dishes to take away.

Are dietary restrictions accommodated?

This isn’t specified; contact them directly if you have special dietary needs.

Is it wheelchair accessible?

Yes—all areas are wheelchair accessible including transportation options nearby.

Are children allowed?

Yes—infants and small children can join; specialized infant seats are available.

What’s included

Your day includes a private cooking class in Sestri Levante led by a personal chef tutor; all ingredients for making Genovese pesto using a marble mortar (with a special jar to take it home), plus options to make fresh pasta like corzetti or gnocchi using traditional wooden molds. You’ll also try your hand at baking real Genoese focaccia and Pane Marinaro bread (and take them away for snacking later), prepare two fish dishes depending on what’s fresh that day under chef guidance, enjoy an initial glass of Vinaccieri wine “for motivation,” then join a guided tasting of five local wines paired with cheeses and cured meats from their gastronomy selection. Lunch or dinner made from your creations is available for an extra fee if you want to linger longer around the table.