With Tiziana Cooking Class for Pesto , Gnocchi and Tiramisù

Pesto starts with a marble mortar. I like the hands-on recipe work and the warm home setting with Tiziana and Roberto. The main drawback is the climb up Genoa’s steep historic streets and stairs, which may be tiring for some.

This two-hour class costs $162.03 per person, a fair price if you value a meal, instruction, drinks, and personal conversation in one sitting. Small groups can reach 12 people, so the experience may feel more social than private.

Key points at a glance

• Traditional pesto by hand: You prepare Pesto alla Genovese with a marble mortar and Genoese DOP basil.
• Three-course meal: The class covers pesto, homemade gnocchi, focaccia, and original-recipe tiramisù.
• A meal with the hosts: Tiziana and Roberto sit down with you after cooking, with Prosecco, coffee, tea, and conversation.
• Good for families: Teenagers and children have taken part, and the recipes are simple enough for beginners.
• Historic-center setting: The meeting point is at Salita Inferiore di Sant’Anna, in one of Genoa’s steep, old neighborhoods.
• Important home comforts: Aprons, utensils, bottled water, and ingredients are supplied, but the home includes a dog and cat.

A Genoese meal in Tiziana’s home

This is not a cooking demonstration where you sit quietly and watch someone else work. You make the food with Tiziana, then eat it with her and Roberto. That changes the feel of the experience. You are not only learning recipes, you are sharing a few hours of ordinary Genoese hospitality.

The meeting point is Salita Inferiore di Sant’Anna, 16, in Genoa. The class is scheduled to begin at 11:00 a.m. and lasts about two hours. The activity ends where it begins, so you do not need to arrange a second pickup point.

Genoa is famously steep, and this address comes with stairs. Tiziana herself explains that the old city is a vertical place, shaped by narrow buildings and hills. That setting adds character, but it also gives you a practical warning: wear comfortable shoes and allow extra time to reach the apartment.

Once inside, you can expect a relaxed home setting rather than a polished culinary studio. Family photographs, personal objects, and Roberto’s historical memorabilia help give the meal a personal backdrop. Several people have especially enjoyed Roberto’s stories about World War I and World War II.

The hosts also have a dog and a cat. This is part of the home atmosphere, but the class is not recommended if you are allergic to dog or cat hair. That detail matters more here than it would in a standard restaurant kitchen.

Starting with focaccia and Genoese pesto

Tiziana serves homemade focaccia when you arrive. It is topped with authentic Pesto alla Genovese DOP, giving you an early taste of the sauce before you make your own.

Pesto is the star of the class. You prepare it with basil, the ingredients used in the traditional Genoese method, and a marble mortar. The mortar is not just a decorative prop. It gives you a chance to understand the old technique by working the ingredients gradually instead of simply pressing a button on a food processor.

You can expect Tiziana to guide you through the process and explain the steps clearly. The class is designed for beginners, so you do not need previous cooking experience. At the same time, the mortar work makes this more than a basic pasta lesson. You learn why the texture and method matter.

The basil is described as the finest in the world, a proud local claim that fits Genoa’s relationship with pesto. The important point for you is that the sauce is treated as a local tradition, not merely as a green topping for pasta.

The focaccia adds a second Genoese touch. It is prepared in advance, so you do not spend the whole class waiting for dough to rise. That keeps the two-hour schedule focused on the dishes you actively make.

Making gnocchi with your own pesto

After the pesto, you work with Tiziana to prepare homemade gnocchi. The gnocchi is then dressed with the pesto you made, connecting the first part of the lesson with the main course.

This is a smart menu for a short class. Gnocchi is approachable, and the recipe gives you a practical way to use pesto immediately. You are not making a sauce that disappears into a jar. You get to taste how the sauce works with fresh, soft dumplings.

The class has been particularly well suited to families. Teenagers aged 13 and 16 have taken part, and a family with two teenage daughters enjoyed the clear instructions and relaxed pace. Another family joined with two children and found that everyone could take part.

That does not mean every child will want to cook for two hours. Young children may need help with the hands-on steps, and the apartment setting may feel closer and less spacious than a commercial school. Still, the recipes are beginner-friendly, and the shared work gives families something to do together.

Tiziana also offers tips about Genoese food and local life during the cooking. The class is conducted in English, and one French-speaking participant praised the clear explanations and easy communication despite the language difference. I would still expect the experience to work best if you are comfortable following spoken instructions in English.

Tiramisù and the meal at the table

The final recipe is tiramisù, made according to the original recipe described for the class. This gives you a dessert course without adding another complicated regional dish to an already full lesson.

Tiramisù is a good closing recipe because much of its appeal comes from careful assembly and balance rather than advanced cooking skills. You get to prepare it with Tiziana, then enjoy it after the savory course.

A small but useful detail is that extra tiramisù may be available to take away. One participant was given an additional portion. This is not something I would count on for every booking, but it suggests that the hosts may be generous with leftovers when there is enough food.

Once the cooking is finished, you sit down together and eat the meal. The food includes the focaccia served at the beginning, the homemade gnocchi with your pesto, and the tiramisù. Prosecco is provided at a rate of one bottle for every three people, along with bottled water and coffee or tea.

This table time is a major part of the value. You are not rushing out after the final recipe. Tiziana and Roberto join the meal, and the conversation can cover Genoese culture, food, language, travel, and family life. Roberto has also shared stories and memorabilia connected with the two world wars, which adds a cultural layer for anyone interested in history.

The meal is listed as brunch, so the 11:00 a.m. start makes sense. Some personal accounts describe an evening-style atmosphere, so I would confirm the exact timing if your booking details differ. The supplied schedule gives 11:00 a.m. as the start time.

What makes the hosts part of the experience

Tiziana is the cooking teacher, while Roberto helps create the social side of the visit. The strongest theme running through the experience is hospitality. You are welcomed into their home, taught by Tiziana, photographed during the class by Roberto, and invited to share the finished food.

That personal attention has practical benefits. Tiziana is described as organized, patient, pleasant, and funny. Several people appreciated the clarity of her instructions, while others liked the chance to ask questions and learn small cooking tips.

Roberto may also take photographs and videos during the class. This can be a nice bonus if you want memories of making the pesto and gnocchi, though you should ask if you have preferences about photos.

The hosts often offer suggestions about what to see in Genoa. I would treat that as a helpful extra, not a formal sightseeing tour. You are booking a cooking experience, not a guided walk through the city.

The home setting also means the atmosphere can vary from one group to another. If you enjoy conversation and meeting new people, sharing the meal with other participants can be a highlight. If you want a quiet, private lesson with restaurant-style presentation, this may not be the right fit.

Is $162.03 a good value?

At $162.03 per person, this is not the cheapest meal you will find in Genoa. You can eat pasta, focaccia, and tiramisù for less at a local restaurant. The price makes more sense when you count everything included.

You receive about two hours of instruction, ingredients, an apron, dishes, utensils, the meal, focaccia, Prosecco, bottled water, coffee or tea, and all fees and taxes. You also receive the hosts’ time and the chance to learn a regional recipe in a private home.

The class is most valuable if you want to repeat the recipes later. Pesto and gnocchi are useful dishes for home cooks because the techniques are accessible. Tiramisù also travels well from a cooking lesson to your own kitchen.

The value is weaker if you mainly want a quick lunch. The class takes up roughly two hours, and the steep walk to the address may add effort before you even begin. You are paying for participation and company, not only for the food.

The maximum group size is 12 people. That is small enough for a social cooking class, but it does not guarantee an intimate lesson. If you want more personal attention, ask about the group size for your date when booking.

Who will enjoy this class most?

I would recommend this experience to:

• First-time cooks: The recipes are explained as beginner-friendly, and no equipment is required from you.
• Families with older children or teens: The class gives everyone a job and has worked well for groups with teenagers.
• Couples and friends: The shared meal and Prosecco make it a natural choice for a relaxed food-focused outing.
• Food-focused visitors to Genoa: You learn the city’s best-known sauce through a traditional local method.
• People who like home visits: The personal setting matters as much as the recipes.
• History fans: Roberto’s World War I and World War II stories and memorabilia add an unusual side attraction.

I would think twice if you have a serious pet allergy, dislike stairs, or prefer a formal cooking school. The class takes place in a home with animals, and the old Genoese setting is not designed around step-free access.

The menu is suitable for vegetarians, according to the supplied information. Alcohol is only served to people aged 18 and over. If you do not drink, the class still includes water, coffee, and tea.

Practical details before you book

You receive confirmation when booking, and the meeting point is near public transportation. The exact route to Salita Inferiore di Sant’Anna still deserves attention because Genoa’s hills and stairs can make a short map distance feel longer.

Bring comfortable shoes and arrive with enough time to find the address. You do not need to bring cooking tools, dishes, or an apron. All materials are provided.

Smoking is not allowed. The activity ends back at the meeting point, which is useful if you are planning another activity afterward.

Free cancellation is available up to 24 hours before the start time for a full refund. Changes or cancellations made less than 24 hours before the local start time are not accepted, and the amount paid is not refunded. The class also requires a minimum number of participants, so a cancellation by the operator may lead to another date, another experience, or a full refund.

Should you book Tiziana’s Genoa cooking class?

Book it if you want more than a meal. The strongest parts are the mortar-made pesto, the simple recipes you can repeat at home, and the chance to eat with Tiziana and Roberto in their Genoese home.

I would choose it for a family with teens, a couple interested in food, or anyone with limited time in Genoa who wants one activity tied closely to local culture. I would skip it if stairs, pets, or a home setting are likely to make you uncomfortable.

For most suitable visitors, the price buys a warm, practical encounter rather than a standard restaurant lunch. You leave with a full meal, a better feel for Genoese cooking, and recipes that can bring a little Liguria back to your own kitchen.

FAQ

Where does the cooking class begin?

The class begins at Salita Inferiore di Sant’Anna, 16, 16125 Genova GE, Italy. It ends back at the same meeting point.

What time does the class start?

The scheduled start time is 11:00 a.m.

How long does the experience last?

The cooking class lasts approximately two hours.

Is the class offered in English?

Yes. The experience is offered in English.

What food will I prepare?

You will prepare authentic Pesto alla Genovese with a marble mortar, homemade gnocchi with pesto, and tiramisù. Homemade focaccia with pesto is served when you arrive.

Are drinks and cooking equipment included?

Yes. Aprons, dishes, utensils, bottled water, coffee or tea, and Prosecco are included. Prosecco is provided only to people aged 18 and over.

Can I cancel for a refund?

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