Welcome to my cooking class, where we'll prepare typical recipes of the Ligurian Riviera together, and enjoy an aperitif to discover authentic flavours and ancient culinary traditions. The aperitif will feature real Genoese focaccia, accompanied by bruschetta with homemade pesto and salted anchovies, and seasoned olives from the Riviera. Then we'll move on to making fresh pasta, specifically handmade taglierini with the help of an ancient tool, the “chitarra.” Finally, you'll enjoy your pasta with the pesto you prepared, all accompanied by a selection of PDO white wines from our region, which I'll tell you about with passion, before the inevitable Italian coffee and a pleasant digestif from Genoa.