Pesto alla Genovese was invented in this city in the 1500s, and hand-grinding Ligurian basil, pine nuts and olive oil in a marble mortar is Genoa's defining edible ritual. In Enrica Monzani's home kitchen -- a licensed Ligurian culinary leader and cookbook author -- you make fresh pasta and pesto by hand (focaccia and focaccia di Recco on the baking class), then sit down to eat exactly what you cooked on the terrace. You leave knowing the genuine recipe, not a tourist approximation.
What to expect
You arrive at Enrica Monzani's home kitchen in Genoa and roll up your sleeves to hand-grind Ligurian basil, pine nuts, and olive oil in a marble mortar—the authentic ritual that birthed pesto alla Genovese in the 1500s. Over 3.5 hours, you shape fresh pasta by hand, craft pesto from scratch, and optionally browse the local market for ingredients. The class culminates on the terrace where you sit down to eat exactly what you cooked, tasting genuine recipes rather than tourist approximations. You leave with both a full meal and the knowledge to recreate it at home.
Good to know
Book direct by email with A Small Kitchen in Genoa (Enrica Monzani) well ahead—spaces are small and private. The 3.5-hour class fits comfortably into a 6–8 hour port window if you depart the ship within the first hour; allow 30–45 minutes buffer to return by tender before all-aboard. Wear casual, kitchen-ready clothes you don't mind getting flour on, and bring comfortable walking shoes if you opt for the market visit. Pricing ranges from EUR 160–200 (~$172–215) depending on the menu chosen; confirm exact timing and directions from the pier when you book.
Sail there
Luxury cruises that call at Genoa — book through us, the fare is identical and your concierge stays on your side.