In this experience you'll learn how to make the genovese pesto sauce pounding all the ingredients in the marble mortar of my grandmother. She gave it to me together with the secrets of her special pesto recipe. So you're welcome to my Restaurant located in the town center of La Spezia and the experience will start with a glass of Prosecco wine that defenetely helps you to pound the fresh basil, the parmesan, the pinenuts and the garlic. When the pesto will be ready and creamy you will taste it with the testaroli, a typical local kind of pasta, and one glass of Cinqueterre white wine. At the end you'll leave with the knowledge of my special and unique grandmother's recipe.
from April the experience will take place in a restaurant in Riomaggiore (Cinque Terre) and will be even more an experience linked to tradition and the territory
Pesto alla Genovese is not vegan and is not suitable for people with lactose and nuts intolerance.