A Culinary Adventure Begins

As a seasoned traveler and food critic, I have had the pleasure of exploring the culinary landscapes of Europe, but the allure of Genoa’s Ligurian cuisine was something I had yet to experience. My wife and I, both ardent lovers of Italian gastronomy, found ourselves drawn to the promise of a “Funny Cooking Class in Genova with Local Chef.” The idea of crafting an entire Ligurian menu under the guidance of a local expert was irresistible.

Upon arriving at Via Malta, 4, we were greeted by the charming Chef Fabrizio, whose passion for cooking was palpable. His warm smile and infectious enthusiasm set the tone for what would be an unforgettable culinary journey. The spacious kitchen, filled with the aroma of fresh ingredients, was a haven for any food lover.

Fabrizio’s expertise was evident as he guided us through the preparation of six traditional Ligurian dishes. From the crispy panissa to the fragrant focaccia, each step was a revelation. The hands-on experience allowed us to immerse ourselves in the rich flavors and textures of the region, all while enjoying the camaraderie of fellow food enthusiasts.

The Art of Focaccia and Gnocchi

The highlight of the class was undoubtedly the focaccia. Fabrizio’s claim of making the best focaccia in Genoa was no exaggeration. We learned to create three distinct types, each with its own unique character. The simplicity of oil and salt, the sweetness of onions, and the vibrant burst of cherry tomatoes and olives were a testament to the versatility of this beloved bread.

Next, we delved into the art of making gnocchi with Genoese pesto. The process of crafting these delicate potato dumplings from scratch was both challenging and rewarding. The pesto, a symphony of fresh basil, garlic, pine nuts, and Parmigiano-Reggiano, was a fragrant masterpiece that elevated the dish to new heights.

As we cooked, Fabrizio regaled us with stories of his culinary journey, from helping his grandmother in the kitchen to running his own restaurants. His anecdotes added a personal touch to the experience, making it feel as though we were part of his extended family.

A Feast to Remember

The culmination of our efforts was a feast that celebrated the essence of Ligurian cuisine. The focaccia di Recco, filled with creamy stracchino cheese, was a revelation. Its thin, crispy crust and gooey center were a perfect harmony of flavors and textures.

For dessert, we indulged in Panera, a delightful coffee-flavored semifreddo that was the perfect ending to our culinary adventure. Paired with a glass of local wine, the meal was a celebration of the region’s rich culinary heritage.

As we sat around the table, sharing laughter and stories with Chef Fabrizio and our fellow participants, I was reminded of the power of food to bring people together. This cooking class was more than just a lesson in cooking; it was an experience that nourished both the body and the soul. It was a reminder of why I fell in love with the world of gastronomy in the first place.