With Tiziana Cooking Class for Pesto , Gnocchi and Tiramisù

The best part of this Genoa cooking class is that you do not simply watch a demonstration. You grind basil, garlic, pine nuts, cheese, and olive oil into Pesto alla Genovese, then use it on gnocchi you help make yourself. Tiziana teaches, while Roberto adds conversation, photos, local tips, and stories from their home.

I like the small, home-based setting and the fact that the meal is built around three beginner-friendly dishes. I also like the warm family feel: past classes have included teenagers, couples, and families, and the hosts make a real effort to help everyone take part.

The main caution is practical. Tiziana’s apartment is reached by stairs in Genoa’s steep historic center, and the home has a dog and cat, so this may not suit anyone with serious mobility limits or pet allergies.

Key points to know before booking

• Traditional mortar-made pesto: You prepare Genoese pesto with a marble mortar rather than relying on a food processor.
• Three dishes in about two hours: The class covers pesto, gnocchi, and tiramisù, followed by a shared meal.
• Tiziana and Roberto host at home: Expect a personal food lesson, not a formal restaurant kitchen.
• Teen-friendly and beginner-friendly: The recipes are simple enough for first-time cooks, with hands-on work for the whole group.
• A taste of Genoese hospitality: Focaccia, prosecco, coffee or tea, and conversation are part of the experience.
• Plan for stairs and pets: The location is in Genoa’s historic center, with stairs to reach the apartment and animals in the home.

Making pesto the Genoese way

Pesto is the heart of this class, and the traditional method gives the lesson its strongest sense of place. Tiziana uses a marble mortar and pestle, the classic tools for preparing Pesto alla Genovese. You work the ingredients by hand instead of watching someone press a button on a blender.

That matters because pesto is not just a green sauce in Genoa. It is one of the city’s signature foods, tied to Ligurian basil, local pasta, and the careful balance of garlic, cheese, pine nuts, and olive oil. The class gives you a useful skill you can repeat at home, while also showing why the technique has a place in local cooking.

Tiziana describes the basil as the finest in the world and uses authentic Genoese DOP basil pesto. You should not expect a laboratory-style lesson with exact measurements and a rigid script. The point is to learn by doing, with Tiziana guiding your hands and explaining the process.

This is also the part of the class most likely to appeal to serious food lovers. The mortar takes more effort than a blender, but that effort is the experience. You get a better feel for the texture and fragrance of the sauce, and you can see how the ingredients change as they are worked together.

Rolling gnocchi for the main course

Once the pesto is ready, you prepare homemade gnocchi with Tiziana. The gnocchi are dressed with the pesto you have just made, so the main course connects the two hands-on parts of the lesson.

Gnocchi can sound more demanding than they are. The class is designed for beginners, and past groups have included children and teenagers who took part successfully. You will have help with the preparation, so you do not need professional cooking experience.

I like this pairing because it gives the class a clear rhythm. First, you learn the sauce. Then, you make the pasta-like element that carries it. By the time you sit down, the meal feels like something you helped create rather than a plate placed in front of you.

The class is not presented as a technical pasta workshop, so anyone hoping to spend two hours making several shapes of pasta should choose a different experience. Here, the focus is on a short Genoese menu and the pleasure of cooking it together.

Starting with focaccia and pesto

On arrival, Tiziana serves homemade focaccia topped with authentic Pesto alla Genovese DOP. This gives you something to eat right away and lets you try the pesto before you make your own batch.

Focaccia is a natural introduction to Ligurian food. It is simple, filling, and well suited to sharing. Since Tiziana prepares it ahead of time, the class can move quickly into the hands-on work without waiting for dough to rise or bake.

The focaccia also adds value to the meal. The published price is $162.03 per person, which is not a bargain for a two-hour activity. Still, the cost covers a full meal, drinks, ingredients, kitchen equipment, a guide, and a private-home setting. You are paying for personal instruction and hospitality, not just for a plate of pasta.

That value will depend on what you want from your time in Genoa. If you want the cheapest possible lunch, this is too expensive. If you want a cultural activity where you cook, eat, and spend time with local hosts, the price is easier to justify.

Finishing with original-recipe tiramisù

Tiramisù is the dessert, and you prepare it during the class using the original recipe. It is a smart choice for this menu because it requires no complicated shaping or advanced pastry work, yet still feels like a proper finish to the meal.

The dessert also gives you a change of pace. Pesto and gnocchi involve more active preparation, while tiramisù lets you work through a familiar Italian classic before sitting down to eat. One past participant even received extra tiramisù to take away, though you should not count on leftovers being available every time.

The menu is listed as vegetarian-friendly, which fits the dishes being prepared. If you have a serious food allergy or a specific dietary need, ask before booking rather than assuming the standard menu can be changed.

Sitting down with Tiziana and Roberto

After the cooking, you eat the dishes together at the table. Tiziana provides homemade focaccia, bottled water, coffee or tea, and prosecco. The alcohol allowance is one bottle for every three people, and prosecco is served only to people aged 18 and over.

This shared meal is where the class shifts from lesson to social occasion. Tiziana and Roberto welcome you into their home, and Roberto often takes photos and videos during the experience. That can be a nice bonus for families and couples who want a record of the cooking, though the main value remains the time spent preparing and eating the food.

The conversation can also stretch beyond cooking. Roberto has shared World War I and World War II stories and shown memorabilia in the apartment. Tiziana has offered suggestions for things to see in Genoa. These details give the class a wider local flavor, but the exact conversation will naturally depend on the group.

You should expect a relaxed meal with your hosts, not a silent tasting or a polished restaurant service. That is a strength if you like meeting people and asking questions. It may feel less suitable if you want to keep strictly to your own group.

A home setting with a real Genoese feel

The meeting point is Salita Inferiore di Sant’Anna, 16, in Genoa. The activity begins at 11:00 a.m. and ends back at the same meeting point. It is near public transportation, but the home is in a hilly part of the historic center.

Genoa is famous for steep streets, narrow passages, and vertical neighborhoods. Reaching the apartment involves stairs, and this is the one practical drawback that comes up repeatedly in the experience details. You should allow extra time to find the address and be ready for an uphill, stair-filled approach.

The apartment itself is part of the appeal. Family photos, historical objects, and the hosts’ personal surroundings make the class feel different from a commercial cooking school. A friendly dog and cat may also be present, so this is not the right choice for anyone allergic to animal hair.

The home setting also means the atmosphere can vary with the group. The maximum is 12 people, which keeps the class smaller than a large culinary workshop but does not guarantee a private lesson. You may cook with another couple, a family, or a mixed group.

Who will get the most from this class

I would recommend this experience most strongly to:

• First-time cooks who want clear help with simple Italian dishes.
• Families with teenagers, since the recipes are hands-on and manageable for younger participants.
• Couples and solo visitors who enjoy meeting local people over a meal.
• Food-focused visitors who specifically want to learn traditional mortar-made pesto.
• Short-stay visitors who want a compact cultural activity during a day or evening in Genoa.

It is less suitable for someone seeking an advanced chef lesson, a fully private class, or a fully accessible venue without stairs. It is also a poor fit for anyone with a serious dog or cat allergy.

The experience is offered in English, and clear explanations are central to the lesson. One past participant noted that communication remained easy even when the group did not share the same first language. Still, cooking involves gestures and demonstration, so you will be actively following along rather than listening to a long lecture.

Timing, group size, and what to bring

The class lasts about two hours. That is enough time for the three dishes and the meal, but it is not a slow, half-day market-to-table course. You will not be shopping for ingredients or touring Genoa’s food markets as part of this activity.

You do not need to bring equipment. Aprons, dishes, utensils, and all cooking materials are provided. Wear something comfortable and practical, especially because the class includes hands-on work with pesto and gnocchi.

The 11:00 a.m. start makes this a late breakfast or early lunch experience. The included meal is described as brunch, although the menu is substantial enough to function as lunch. If you have other plans immediately afterward, remember that the meal and conversation may take the full scheduled time.

Booking well ahead may be wise. This experience is often reserved about 48 days in advance, a useful signal for anyone visiting Genoa on fixed dates. You receive confirmation at booking, and free cancellation is available up to 24 hours before the start time. If the minimum number is not met and the class is canceled, you are offered another date or a full refund.

Is $162.03 a fair price?

At $162.03 per person, this is a premium short activity. The price is easier to understand when you count everything included: instruction, ingredients, aprons and utensils, focaccia, pesto, gnocchi, tiramisù, bottled water, coffee or tea, prosecco, taxes, and the final meal.

You are also paying for direct time with Tiziana and Roberto in their home. That personal element cannot be measured like a restaurant lunch, but it is the reason this experience costs more than simply ordering pesto and pasta in town.

For a family, the total cost can rise quickly, especially with four or more people. For a couple who values food and conversation, the price may compare well with other paid activities in Genoa, particularly because you leave with cooking ideas you can use later.

I would not book it solely for the amount of food. Book it for the combination of instruction, local recipes, a home setting, and a shared meal. If those things sound worthwhile, the price is reasonable for a special occasion. If your priority is saving money, buy focaccia and pesto from a local shop instead.

Should you book Tiziana’s Genoa cooking class?

You should book this class if you want to make a short visit to Genoa feel personal. The strongest reasons are the mortar-made pesto, the beginner-friendly menu, and the chance to eat with Tiziana and Roberto in their home.

Families with teenagers appear especially well matched to the format, and couples can expect a friendly social experience rather than a formal demonstration. Plan carefully for the stairs, the pets, and the premium price. If those points work for you, this is a practical and memorable way to meet Genoa through its food.

FAQ

Where does the cooking class begin?

The class begins at Salita Inferiore di Sant’Anna, 16, 16125 Genova GE, Italy.

What time does the class start?

The listed start time is 11:00 a.m.

How long does the experience last?

The cooking class lasts approximately two hours.

What dishes will I prepare?

You will prepare Pesto alla Genovese, homemade gnocchi dressed with the pesto, and tiramisù using the original recipe.

Is food included?

Yes. The experience includes the food you prepare, homemade focaccia topped with pesto, bottled water, coffee or tea, and the shared meal.

Is prosecco included?

Yes. Prosecco is included at a rate of one bottle for every three people. Alcohol is provided only to people aged 18 and over.

Do I need to bring cooking equipment?

No. Aprons, dishes, utensils, and all other cooking materials are provided.

Can I cancel for a full refund?

Yes. You can cancel at least 24 hours before the local start time for a full refund. Cancellations or changes made less than 24 hours before the start are not refunded.