Vernazza: Pesto Class & Cinque Terre Wine Tasting Cellar

Summary

Learn pesto by hand in vernazza cellar with wine snacks laughter

You’ll crush basil by hand in a Vernazza cellar, taste three Cinque Terre wines with focaccia and cheese, then eat your own pesto gnocchi right from the mortar. Friendly local guides share stories as you snack and sip — finishing off with limoncino and chocolate that lingers long after you leave.

Step-by-step itinerary

Day 1 — Pesto making and wine tasting

• Start wine tasting with focaccia and cheese
• Prepare pesto using mortar and pestle
• Taste second wine with pesto preparation
• Eat gnocchi with pesto and third wine
• Finish with limoncino and chocolate

Top questions

How long does the pesto class in Vernazza last?

The main class starts at 12:30 and runs about 2 to 2.5 hours.

Is wine included in the Cinque Terre pesto class?

Yes, you’ll taste three local wines during the experience.

Can children join the pesto class?

Yes, minors are welcome; non-alcoholic drinks are available for them.

What food is served during the class?

You’ll have focaccia, bread, cheeses, olive oils, gnocchi with your own pesto, plus limoncino and chocolate.

Is there an English-speaking guide?

Yes, guides speak both English and Italian.

Do I need to bring anything special for the class?

No special equipment needed; everything is provided on site.

Where does the pesto class take place in Vernazza?

The class is held inside a traditional stone-and-wood cellar in Vernazza’s old town.

What’s included

Your day includes hands-on pesto making using mortar and pestle inside a typical Vernazza cellar, guided tasting of three Cinque Terre wines paired with Ligurian focaccia, cheeses and olive oils, freshly made gnocchi dressed with your own pesto (or bread snacks during afternoon sessions), plus limoncino and chocolate to finish — all led by an English-Italian speaking guide.

What’s the experience like?

“You’re holding it too tight,” Paolo said, grinning as he nudged my elbow. I was halfway through crushing basil in this old stone cellar in Vernazza — cool air, stone walls, a faint lemony scent from somewhere. There were only six of us around the table, all a bit nervous about embarrassing ourselves with the mortar and pestle. Paolo just laughed and showed me again, slower this time. I’d never realized how much work went into real Ligurian pesto — my arm still aches thinking about it.

The wine tasting part came sooner than I expected (thankfully). First glass was crisp and salty, almost like the sea outside. We dipped focaccia into olive oil — honestly, I could’ve eaten just that for lunch. The cheeses were soft and a little tangy; someone asked if they were made nearby and Paolo nodded, “Everything here is local.” He poured another wine while telling us about his grandmother’s recipe — he kept switching between English and Italian without missing a beat. It felt like being at someone’s family table more than a class.

When we finally ate our own pesto on gnocchi (served right in the mortar), there was this quiet moment where everyone just… stopped talking for a second. Maybe it was hunger or maybe we were all kind of proud? I don’t know. The limoncino at the end burned a little but tasted like summer. Someone tried to say “grazie” with their mouth full of chocolate — we all cracked up. Still think about that last bite sometimes when I’m back home making pasta from a jar.