You will NEVER look at pesto the same way again! - Our cooking class experience was fantastic. Both our guide (Veronica) and chef (whose name escapes me, somewhat embarrassingly...) were tremendously welcoming and friendly. Besides making Genoese cookies and hand tossing focaccia dough, the highlight for me was making pesto from scratch, using the freshest Genova basil you can imagine. (I am now ruined for what I used to call "pesto" in stores and restaurants back home...) Veronica went over and above in providing information about the cooking, and even had some recommendations about things to do after the class.

Fantastic cooking class! - We have taken many cooking classes on our trip around Italy and, like the rest, this one did not disappoint! We learned to make pesto with a mortar and pestle (which requires some major elbow grease!), testaroli (a unique local pasta), canestrelli, and, best of all, focaccia with cheese (focaccia di Recco). We’d tried to make focaccia di Recco at home and it’s tricky - Bernardo, the chef whose restaurant hosted us for the class (Locanda Tortuga), allowed us each to make our own with his help. He was a great teacher, as was Marco, the champion canestrelli-maker who stepped in to help while Bernardo took a phone call. This hands-on experience was one of the most valuable of our trip. We’d also like to shout out Veronica, who met us at the meeting point - she gave us a ton of background on the dishes we were about to try while Bernardo was setting everything up. She was super helpful and also took pictures of us while we were cooking, then sent them (along with recipes) after the class. Bernardo, also, is quite a character and was very fun! Highly recommend this experience - if you’re not sure whether you want to include Genoa on your trip to Italy, this class is worth the stop!

Absolutely wonderful way... - Absolutely wonderful way to spend a morning in Genova! Food, company and cooking lessons were incredible. Highly recommended!

Fantastic cooking experience - Domenico and Beatrice were the perfect hosts, we had so much fun making the most delicious pesto and focaccia. The canestrelli biscuits were so tasty. We also met the king of canestrelli! A fantastic way to spend a morning, grazie

Learn to make authentic Italian food with great people - We were able to make amazing food. I couldn’t stop eating the focaccia! Everyone was so nice and welcomed us like family.

Food joy! - Our hosts were amazing! Very friendly and gave us many secrets to Italian fare. We were given recipes, websites and a morning of delicious food. I would recommend this experience to anyone.

What a fun way to engage... - What a fun way to engage in the food experience of Genova! We adored making and tasting local Cuisine, including pesto, shortbread, and focaccia. Veronica and Bernardo were both professional and fun! Molto bene!

A very enjoyable class with attentive and accommodating experts - My friends bought me a solo ticket for this course as a graduation gift, so I had to join some others I didn’t know to participate. At the time, I was recovering from an injury that made it hard for me to stand for long periods. This made me a little worried about going alone, but I didn’t want to miss out! When our local expert Veronica learned this, she was incredibly accommodating and kind. She ensured I had places to rest and was even taking pictures for me so I could show my friends later. The course was a lot of fun with great atmosphere. I felt like I learned a lot. Plus the food was delicious! I am looking forward to making it again someday for my friends to try. I was really glad I decided to take a chance on joining in the end!

Absolutely fabulous - Our tour guide Veronica was fabulous. The chef that worked with and taught us couldn’t have been better. I would highly recommend this tour. In addition to learning some wonderful recipes, we learned a little Italian along the way.

Outstanding! - The entire experience was memorable. We loved how passionate each of our chefs were in teaching our group the history and techniques in making our three dishes.