With Tiziana Cooking Class for Pesto , Gnocchi and Tiramisù

Genoa’s best cooking lesson may be the one that begins with a marble mortar and ends at a family table. With Tiziana guiding you and Roberto adding conversation, stories, photos, and local tips, you make Pesto alla Genovese, gnocchi, and tiramisù, then eat the meal together. I like the hands-on pesto work and the warm home setting. I also like that beginners and teenagers can take part without fancy kitchen skills.

The main consideration is the climb. Tiziana’s apartment is in Genoa’s historic hillside center, and you’ll need to manage several stairs to reach it. The class is also listed at $162.03 per person, so it makes the most sense if you value a personal meal, cooking instruction, prosecco, and cultural conversation, not simply a plate of pasta.

Key points at a glance

• Traditional pesto by hand: You prepare Pesto alla Genovese with Genoese basil and a traditional marble mortar.
• Three-part menu: You make gnocchi with pesto and original-recipe tiramisù, with homemade focaccia served when you arrive.
• Personal hosts: Tiziana teaches the cooking, while Roberto joins the meal and shares conversation, photos, and historical stories.
• Small-group feel: The class accepts a maximum of 12 people, though the home setting gives it a more personal tone than a standard demonstration.
• Useful for families: Teenagers and children have taken part, and the recipes are approachable for beginners.
• Plan for stairs and pets: The apartment requires a climb, and the activity is not recommended if you are allergic to dog or cat hair.

Why the mortar matters for Genoese pesto

Pesto is the heart of this class, and the method matters. You are not simply watching someone blend basil, oil, cheese, and nuts in an electric machine. Tiziana shows you how to prepare Pesto alla Genovese with a traditional marble mortar, the old-school tool associated with Genoese cooking.

That makes the lesson more than a quick recipe exchange. You get a feel for the pace and texture of the sauce, and you see why the finished pesto tastes different from a jar bought at home. Tiziana presents the dish as authentic Genoese pesto made with DOP basil, tying the recipe to Liguria rather than treating it as generic Italian food.

I especially like this part for anyone who has already eaten pesto but never considered where it came from. Genoa is the place to learn it. The city gives the sauce its identity, and a mortar-based lesson helps you understand the food through your hands, not just through a printed recipe.

Do not expect a professional culinary school with rows of stainless-steel workstations. This is a home lesson, taught at a personal pace. That is its strength, but it also means the exact rhythm can depend on the group and the space available.

A welcoming start with focaccia and pesto

The class begins at 11:00 a.m. at Salita Inferiore di Sant’Anna, 16. When you arrive, Tiziana serves homemade focaccia topped with authentic Genoese pesto. This first bite gives you something to eat right away and lets you compare the finished pesto with the work you will do later.

The focaccia also sets the tone. You are not walking into a bare classroom for a technical lesson. You are entering Tiziana and Roberto’s home, where food is part of the welcome. Several accounts of the class describe the atmosphere as relaxed and friendly, with the hosts treating the group more like people invited for lunch than students at a formal course.

That distinction matters. If you want a polished restaurant-style demonstration, this may feel informal. If you want to sit at a local table and talk while you cook, the home setting is a major part of the value.

The experience is offered in English. The hosts have also managed communication across language differences, and the cooking itself helps bridge any small gaps. Instructions are described as clear, which is useful when several people are preparing food at the same time.

Making gnocchi with the pesto you prepared

After the pesto, you make homemade gnocchi together. The dish is then dressed with the pesto you helped prepare, so the class connects the two recipes instead of teaching unrelated items.

Gnocchi can sound intimidating, but this menu is designed for beginners. You learn by doing, with Tiziana showing the process and helping you along. Children and teenagers have taken part, and families with teens found the work easy to follow and enjoyable. That makes this a good choice if you want an activity that gives younger family members a real role rather than asking them to sit quietly and watch.

The class is also useful for couples or friends who want to cook side by side. You can expect a shared preparation rather than a private lesson in which one person does everything. The practical benefit is that you leave with techniques you can repeat at home, not just a memory of watching an expert.

There is a limit to what a two-hour lesson can cover. You will not become a trained pasta maker in one morning, and the class does not claim to cover the full range of Ligurian cuisine. Still, pesto, gnocchi, and tiramisù form a sensible set: one famous local sauce, one hands-on main dish, and one familiar Italian dessert.

Tiramisù and the reward at the table

Tiramisù finishes the cooking portion. Tiziana teaches the original recipe listed for the class, and the dessert becomes part of the meal you share afterward.

This is a smart choice for a short class. Tiramisù gives you a sweet course to prepare without adding a difficult baking project. It also lets the session end with something that can be served after the gnocchi, keeping the meal in the traditional order of starter, main course, and dessert.

The listed menu is:

• Homemade focaccia with Pesto alla Genovese as the starter
• Homemade gnocchi with your pesto as the main dish
• Homemade tiramisù for dessert

Coffee or tea and bottled water are included. Prosecco is also provided, with one bottle offered for every three people. Alcohol is available only to those aged 18 and over.

The food is the obvious reward, but the shared table is just as important. After cooking, you sit down with Tiziana and Roberto to eat what you made. That changes the class from a recipe lesson into a social meal, and it gives you time to ask questions about Genoa, Liguria, food traditions, and places to see in the city.

Tiziana and Roberto make this more than a recipe lesson

Tiziana is the cooking teacher and the main guide. She is described as organized, patient, funny, and clear in her explanations. Roberto helps create the social side of the gathering, taking photos and videos for the group and joining in the conversation.

Their home also contains family photographs and World War I and World War II memorabilia. Roberto has shared historical stories during the meal, which adds a personal cultural layer to the food. This will appeal to you if you like your cooking class to include conversation about people and place, not just measurements and technique.

The hosts also offer suggestions about what to see in Genoa. You should treat that as a helpful bonus rather than a formal sightseeing tour. The class itself remains centered on cooking and eating, but a conversation with local residents can help you decide what to do with the rest of your time.

A friendly dog and cat are part of the home setting. That may add to the relaxed family atmosphere for many people, but it is an important caution if you have a dog or cat allergy. The activity is specifically not recommended for people allergic to pet hair.

The hillside setting and the stair question

The meeting point is in Genoa’s historic center, at Salita Inferiore di Sant’Anna. The address is near public transportation, but the setting is still part of Genoa’s vertical character. You should expect stairs on the way to the apartment.

One person found the climb worth mentioning, while Tiziana explained that stairs are typical of the old city’s hillside streets and tall, narrow buildings. That is useful context, but it does not remove the practical issue. If you have trouble with stairs, ask for more information before booking.

The activity ends back at the meeting point. No separate transfer is provided, and you do not need to bring cooking equipment. Aprons, dishes, utensils, and all other materials are supplied.

Because the class takes place in a private home, the surroundings will not have the predictable layout of a commercial cooking school. The tradeoff is clear: you give up some ease and space for a more personal setting in one of Genoa’s old central areas.

What the $162.03 price includes

At $162.03 per person, this is not a budget lunch. The price is easier to justify if you count the full package rather than the food alone.

You receive approximately two hours of instruction, all ingredients and equipment, focaccia on arrival, the three-course meal, bottled water, coffee or tea, prosecco, aprons, dishes, utensils, fees and taxes, and a licensed guide. You also receive the time and attention of two hosts in their home.

The class has a maximum of 12 people. That is not an especially tiny group, but it is far smaller than a large bus outing. The home setting may make the gathering feel more intimate, particularly when the group is smaller. If all 12 places are filled, you should expect a more shared lesson, with people taking turns at the work.

I would compare the cost with what you would pay for a good meal plus a separate cultural activity in Genoa. You are paying for both. If you only want to eat pesto and tiramisù, a restaurant will be cheaper and more efficient. If you want to learn the dishes, make them yourself, meet local hosts, and enjoy prosecco at their table, the price has a stronger case.

A vegetarian menu is available. The supplied information does not give a full allergy or dietary breakdown, so tell the host about your needs before booking rather than assuming every substitution is possible.

Who will enjoy this class most

I would recommend it most strongly to:

• Families with children or teenagers who want a hands-on activity
• Couples looking for a social meal with local hosts
• First-time cooks who prefer clear, beginner-friendly recipes
• Food lovers curious about the traditional mortar method for pesto
• People with only a short stay in Genoa who want a concentrated taste of local food and hospitality
• Anyone who enjoys personal stories and conversation along with cooking

It is less suitable if you want a quiet, private meal, a formal chef-school setting, or a detailed survey of Ligurian cuisine. The activity is also a poor fit if stairs are difficult for you or if you are allergic to dog or cat hair.

The morning start is practical for a day in Genoa. At 11:00 a.m., you can cook, eat, and still have part of the afternoon available. Since the class lasts about two hours, it can fit into a short city visit, though you should allow extra time for the meal and conversation if you prefer not to rush away.

Booking and cancellation details to know

Confirmation is provided when you book, and the activity is available with a mobile ticket. The experience is offered in English.

Free cancellation is available if you cancel at least 24 hours before the local start time. A cancellation less than 24 hours before the start is not refunded, and changes inside that period are not accepted.

The class requires a minimum number of participants. If that minimum is not met and the activity is canceled, you are offered another date or experience, or a full refund.

The class is often reserved well ahead of time, with an average booking lead of 48 days. That does not guarantee every date will sell out, but it is a good reason to reserve early if your Genoa schedule is fixed.

Should you book Tiziana’s Genoese cooking class?

Book it if you want to make the food, not just hear about it. The strongest reasons are the mortar-made pesto, the approachable gnocchi and tiramisù, and the chance to share the finished meal with Tiziana and Roberto in their home.

I would especially choose it for a family with teens, a couple who likes meeting local people, or anyone spending only a day or two in Genoa. The class gives you a recipe lesson, lunch, prosecco, and a personal introduction to Genoese food in one compact visit.

Think twice if $162.03 feels high for a two-hour activity, if you need a step-free setting, or if pet hair is a concern. For the right person, though, the value is not in the amount of food on the plate. It is in learning why Genoese pesto is made the old way, helping prepare the meal, and sitting down with the people who taught you how to make it.

FAQ

Where does the cooking class start?

It starts at Salita Inferiore di Sant’Anna, 16, 16125 Genova GE, Italy.

What time does the activity begin?

The start time is 11:00 a.m.

How long does the class last?

The activity lasts approximately two hours.

What dishes will I prepare?

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

What food is served when I arrive?

Homemade focaccia topped with authentic Pesto alla Genovese is served when you arrive.

Are drinks included?

Yes. Bottled water, coffee or tea, and prosecco are included. Alcohol is provided only to people aged 18 and over.

Do I need to bring cooking equipment?

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

Is the class offered in English?

Yes. The activity is offered in English.

How many people can join?

The maximum group size is 12 people.

Is the class suitable for people with allergies to pets?

It is not recommended for people allergic to dog or cat hair, since the class takes place in a home with a friendly dog and cat.

Is a vegetarian menu available?

Yes. A vegetarian menu is available.

Can I cancel for a full refund?

Yes, if you cancel at least 24 hours before the experience begins. Cancellations made less than 24 hours before the start time are not refunded.