Sestri Levante: Pesto Cooking Class & Wine Tasting with Chef

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.

Step-by-step itinerary

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

The experience

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.

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.

Options for this experience

5 options

Tasting: wine experienceGuide in 7 languages · 12 departure times: the first at 09:30, the last at 18:30Full & Food Experience: Five wines from I VINACCIERI, accompanied by tastings of local products including cured meats, cheeses, focaccia, lasagna, fried fish, tiramisù and cookies. Lasts 2 hours. Wines tasted: NAVIGATO (Vermentino), TRAM (Traminer and Vermentino), KAVA (Pinot Nero metodo Classico), TERRANOVA ALEA (Malvasia Liquorosa). Served alongside local products such as cured meats, cheeses, focaccia, lasagna, fried fish, tiramisù and cookies from Galletti's pastry shop.

Pesto Mortar Course, part of the Pesto ExperienceGuide in 7 languages · 12 departure times: the first at 09:30, the last at 18:30Lasts 1 hour. You keep the pesto you make. A glass of wine is served as a little "motivation." At the end, you prepare pesto following the Genoese recipe, with each participant working at their own mortar.

Fresh pasta: the pasta experienceGuide in 7 languages · 12 departure times: the first at 09:30, the last at 18:30Fresh Pasta Class: Discover how to make Gnocchi and Corzetti using traditional tools. Lasts 1 hour. A Personal Chef guides you step by step through preparing authentic Ligurian fresh pasta. At the end of the course, you can take home what you made.

See 2 more options

Bread and focaccia experienceGuide in 7 languages · 12 departure times: the first at 09:30, the last at 18:30Bakery Course: Learn to make authentic Focaccia Genovese and Marinaro bread. Lasts 1 hour. Using top-quality ingredients and guided by your Private Chef, you create the finest Genoese focaccia. At the end you taste the result and may take it away with you.

The fish: fish experienceGuide in 7 languages · 12 departure times: the first at 09:30, the last at 18:30Lasts 1 hour. Your private chef guides you through preparing two fish dishes: a Vernazzina-style anchovy pie and another traditional dish made with the day's catch, finishing with a tasting.

You pick the guide language when booking.

You'll see the exact price of each option when you check availability.See dates and prices

Before you book

Days and timesEvery day12 departure times: the first at 09:30, the last at 18:30

Book up to1d before

AgesAdult (18 to 60 years) · Senior (61 and older) · Youth (11 to 17 years) · Child (5 to 10 years) · Under 5: can't be booked

GroupPrivate

Live guideEnglish, Spanish, French, German, Italian, Arabic and Russian

Meeting point and pickupNo hotel pickup: you go to the meeting point. Ends back at the starting point.

Cancellation and refundsFree cancellation up to 24 h before the start. After that, no refund.

Prices and times updated 2 days ago

Good to know

Wheelchair accessibleAccessible transportStroller-friendlyInfant seats availablePets welcomePublic transport nearby

Operated by LA SCIAMADDA DEI VINACCIERI - PESTO EXPERIENCE - CORSI DI CUCINA LIGURE - DEGUSTAZIONI DI VINO

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Top questions

What languages is the tour guided in?

Live guide in English, Spanish, French, German, Italian, Arabic and Russian.

Can children come?

Yes. Ticket types: Youth (11 to 17 years); Child (5 to 10 years). Children under 5 can't be included in the booking.

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.

Is it wheelchair accessible?

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