With Tiziana Cooking Class for Pesto , Gnocchi and Tiramisù

Genoa tastes better from a mortar. This small-group class brings you into Tiziana and Roberto’s home for pesto alla Genovese, homemade gnocchi, tiramisù, focaccia, and conversation. I like the hands-on format, and I like that the meal you prepare becomes your lunch or brunch rather than a cooking lesson followed by a rushed goodbye. The main consideration is the climb to the apartment, since Genoa’s old center is famously steep and one review specifically noted the stairs.

The two-hour session costs $162.03 per person, which is not cheap for a cooking class, but the price includes ingredients, equipment, prosecco, coffee or tea, water, and the full meal. Tiziana and Roberto’s warm hosting seems to be a major part of the value. This is less a formal culinary school and more an intimate Genoese table with cooking built into it.

• Traditional mortar-made pesto: You prepare authentic Pesto alla Genovese with basil and a marble mortar.
• Three dishes in two hours: The class covers pesto, gnocchi, and original-recipe tiramisù.
• A meal at Tiziana’s home: You sit down to eat what you made, with focaccia served on arrival.
• Small maximum group: The class accepts no more than 12 people, keeping the setting personal.
• Local conversation included: Roberto shares Genoese suggestions and, at times, stories and memorabilia connected with World War I and World War II.
• Family-friendly format: Previous groups included teenagers and younger children, with clear instruction for beginners.

A Genoese Welcome at Salita Inferiore di Sant’Anna

Your morning begins at 11:00 am at Salita Inferiore di Sant’Anna, 16, in Genoa. The address is near public transportation, but the neighborhood is part of the city’s historic, uphill core, so allow time to find the entrance and manage the climb.

The apartment setting shapes the whole class. You are not walking into a restaurant kitchen or a large teaching studio. You are welcomed into a private home, where family photographs, personal objects, and conversation are part of the setting. Roberto sometimes adds stories and memorabilia connected with the First and Second World Wars, giving the meal a cultural side beyond recipes.

The class is offered in English. Tiziana’s teaching style appears suited to first-time cooks, and the recipes are manageable enough for families and teenagers. One family with daughters aged 13 and 16 found the class easy to follow, while another group with two teenage daughters enjoyed taking part in each course.

There may also be a friendly dog and cat in the home. That detail adds to the family atmosphere, but it matters if you have a dog or cat-hair allergy. The activity is specifically not recommended for people with those allergies.

Focaccia and Pesto Before the Cooking Begins

When you arrive, Tiziana serves homemade focaccia topped with authentic Genoese pesto. This opening bite gives you a quick taste of the flavor you will soon make yourself: basil, olive oil, and the familiar Ligurian character of pesto.

The focaccia is prepared ahead of time, so it is not part of the main hands-on lesson. That is useful because the class has a lot to cover in about two hours. You get something to eat immediately, then have time to focus on the mortar work, potato gnocchi, and dessert.

This also makes the timing feel more like a social meal than a strict workshop. You can begin talking with Tiziana and Roberto while tasting the local specialty. Several people valued the conversation as much as the food, and one group received suggestions about what to see in Genoa during the rest of its stay.

Making Pesto the Traditional Way

The heart of the class is Pesto alla Genovese prepared in a traditional marble mortar. That distinction matters. A blender makes pesto quickly, but the mortar gives you a direct sense of how the ingredients are combined and how the texture changes under pressure.

Tiziana uses basil described as the finest in the world, and the class presents it as authentic Genoese basil pesto with DOP status. You work with the ingredients rather than simply watching a demonstration. The practical lesson is not only the recipe, but also the feel of the mixture as it becomes a sauce.

This is the part I would value most if you want to take something home beyond a pleasant memory. Pesto is simple enough to make again, yet the mortar method connects the dish to Genoa in a way a generic pasta lesson would not.

The class is beginner-friendly. You do not need to bring a mortar, apron, plates, utensils, or other equipment. All materials are supplied, which keeps the lesson simple for anyone visiting Genoa with limited luggage.

Shaping Gnocchi for the Main Course

Once the pesto is ready, you make homemade gnocchi together. The finished gnocchi is dressed with the pesto you prepared, so the main course connects the two central parts of the lesson.

This is a good order for the menu. You first create the sauce, then use it with a fresh pasta-style dish. The process makes sense even if you have little cooking experience, and the class keeps the focus on food you can understand and repeat at home.

The homemade gnocchi is also where the class becomes a shared activity. You are not only hearing about Genoese cooking. You are handling the dough, shaping the pieces, and then eating the result at the same table.

Keep your expectations realistic. This is a two-hour home class, not a professional pasta-making course covering many regional shapes and techniques. The strength is the complete meal and the friendly instruction, not a long technical study of gnocchi.

Tiramisù Finishes the Three-Course Meal

The final dish is homemade tiramisù made according to the original recipe. It provides a familiar Italian dessert after the savory work and gives you one more recipe to learn.

The tiramisù is prepared during the class, then served as part of the meal. One person even received an additional portion to take away, although you should not count on extras being available for every session.

Coffee or tea is included, as is bottled water. Prosecco is also served, with one bottle offered for every three people. Alcohol is available only to people aged 18 and over. That makes the class workable for families, since younger participants can still join the cooking and meal without the wine service.

A vegetarian menu is available. The listed dishes are already centered on basil, potatoes, pasta, and dessert, but you should still communicate dietary needs when booking if you require changes.

Sitting Down to Eat What You Made

After the preparation, everyone sits down together for the meal. You eat the gnocchi with your pesto, the tiramisù, and the focaccia served at the start. This shared table is where the class earns much of its appeal.

I like this format because cooking has a clear payoff. You are not left wondering what happened to the food after the demonstration. You see it, taste it, and discuss it with the hosts.

The meal also gives the class a natural social rhythm. Several groups described laughing, talking, and taking photographs and videos during the session. Roberto has helped take pictures and videos for some visitors, which is a thoughtful touch if you want a record of the day.

The atmosphere may be especially good for couples, families, and solo visitors who enjoy meeting people around food. The maximum group size is 12, so the class is not guaranteed to be private. Still, the home setting and limited capacity should feel more personal than a large commercial cooking school.

The Value of $162.03 Per Person

At $162.03 per person, this is a premium activity. You are paying more than the cost of a simple restaurant lunch, and the class lasts approximately two hours. If you judge it only by the amount of food, the price may feel high.

The value improves when you count everything included: instruction, ingredients, apron, dishes, utensils, water, coffee or tea, prosecco, taxes, and the prepared meal. You are also paying for access to a local home and for time with Tiziana and Roberto, not just for three recipes.

The class can be a sensible choice during a short visit to Genoa. If you have only one day or one night in the city, the session combines food, conversation, and a glimpse of home life in a single booking. Several groups treated it as a memorable way to spend limited time in Genoa.

I would choose it if you care about personal contact and regional food traditions. I would skip it if you want a low-cost meal, a polished commercial kitchen, or a longer technical workshop.

Timing, Group Size, and the Walk to the Door

The start time is 11:00 am, and the activity ends back at the meeting point. At approximately two hours, it fits well into a morning or early afternoon plan, though you should avoid scheduling another fixed activity too tightly afterward.

The apartment is near public transportation, but the historic area includes stairs and uphill streets. One person specifically praised Tiziana’s organization while warning about the steps needed to reach the home. That is not a minor point for anyone carrying luggage, using mobility equipment, or simply hoping for an effortless arrival.

The class has a maximum of 12 people. The actual feel will depend on the booking, but a smaller group should make it easier to work at the table and ask questions. If the class reaches its full capacity, expect a more social session and less individual attention.

The experience is offered in English. Tiziana’s clear explanations and friendly style help, and one multilingual group found communication easy even when not everyone spoke the same language. Still, the pace of a cooking class can vary with the group, so do not expect every explanation to be tailored only to you.

Who Will Enjoy This Cooking Class Most

This class is a strong fit for:

• Couples wanting a meal-based activity with local hosts
• Families with children or teenagers
• Beginners who want simple recipes and direct instruction
• Food lovers interested in traditional Genoese pesto
• Solo visitors who enjoy meeting people at a shared table
• Anyone with only a short stay in Genoa

Families should find the menu approachable. Past groups included children and teenagers, and the hands-on structure gave them a clear role. The relaxed tone also makes this a better choice for young cooks than a highly formal class.

History fans may enjoy Roberto’s stories and war-related memorabilia, though this is not a history tour. The food remains the focus.

People with dog or cat allergies should choose another activity. You should also consider the stairs before booking, especially if reaching an elevated apartment is difficult for you.

Booking and Cancellation Details

Confirmation is provided when you book. The activity can be canceled for a full refund up to 24 hours before the start time. Changes or cancellations made less than 24 hours before the 11:00 am start are not accepted for a refund.

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

Because the class is often booked well in advance, with an average booking lead time of 48 days, plan ahead if the date matters to you. That is especially useful for a short Genoa stay, when you may have little room to move the activity.

Should You Book With Tiziana and Roberto?

Book this class if you want a personal Genoese food experience, not just a recipe demonstration. The mortar-made pesto, homemade gnocchi, and tiramisù give you a complete menu, while the meal at Tiziana and Roberto’s home adds warmth and conversation.

The price is high, the stairs deserve attention, and the class may not suit people with pet allergies. For everyone else, the combination of beginner-friendly cooking, local food, prosecco, and genuine hospitality makes this a strong choice for a family, couple, or solo visitor who wants to connect with Genoa through its kitchen.

FAQ

Where does the cooking class begin?

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

What time does the class start?

The class starts at 11:00 am.

How long does the experience last?

It lasts approximately two hours.

Where does the activity end?

The activity ends back at the meeting point.

What dishes will I prepare?

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

Is focaccia included?

Yes. Tiziana serves homemade focaccia topped with authentic Pesto alla Genovese when you arrive.

Are cooking equipment and utensils provided?

Yes. Aprons, dishes, utensils, and all other required materials are provided.

Is prosecco included?

Yes. Prosecco is included, with one bottle offered for every three people. Alcohol is provided only to people aged 18 and over.

Is the class available in English?

Yes. The experience is offered in English.

Can I cancel for a full refund?

Yes. You can cancel at least 24 hours before the local start time for a full refund. Cancellations made less than 24 hours before the start are not refunded.