How long is the class?

Expect about two to three hours from arrival to the shared meal and Q&A.

Is the class suitable for beginners?

Yes; instructors adapt pacing and demonstrate core techniques for all experience levels.

Can you accommodate dietary restrictions?

Yes; vegetarian options are available and allergies should be noted when booking.

Meet at Ristorante E. Prie Rosse - Via di Ravecca, 54, 16128 Genova GE before the session begins.

Soft drinks and selected local wines are typically included with the shared meal; confirm details at booking.

Will I get recipes to take home?

Yes; printed recipes are provided so you can recreate the dishes after the class.

Hands-On Ligurian Pasta Class in Genoa: Make Ravioli, Fettuccine and Tiramisu

Genoa sits on the Ligurian coast of northwest Italy, and this hands-on pasta class brings the city's centuries-old food culture into the kitchen. Held at Ristorante E. Prie Rosse - Via di Ravecca, 54, 16128 Genova GE, the session pairs local ingredients, a convivial chef, and small-group attention so you leave with technique as well as a full plate. The class focuses on three cornerstones: fresh filled ravioli, hand-cut fettuccine, and a classic tiramisu. You begin with flour and eggs, learning dough consistency, resting times, and rolling technique by hand or pasta machine. For ravioli you'll shape fillings that echo Ligurian flavors - soft ricotta, lemon zest, and herbs - and seal pillows that cook evenly. Fettuccine lessons stress even thickness and precise cutting to create strands that hold a butter or light seafood sauce. For dessert, the instructor guides layering espresso-soaked ladyfingers and mascarpone into an airy tiramisu, finishing with cocoa and a touch of local wine. Beyond recipes, the chef explains local sourcing - olive oil from nearby groves, seasonal vegetables at Genoa's markets, and Liguria's anchovy and basil traditions. Expect practical tricks: how to revive slightly dry dough, judge doneness, and pair simple wines from the region. The session culminates with a communal meal where you taste what you made alongside soft drinks or selected local wines, and you leave with printed recipes to recreate at home. This class is a standout experience in Genoa because it centers on regional technique rather than broad generalities. Unlike larger tourist cooking schools, the small group size and restaurant setting offer an authentic workflow: mise en place, guided repetition, and immediate tasting. It's ideal for food-focused travelers who want to bring local skills home, or for cooks seeking to expand a repertoire with Ligurian staples such as pesto Genovese and seafood-forward sauces. Practical notes: arrive at the provided meeting point, Ristorante E. Prie Rosse - Via di Ravecca, 54, 16128 Genova GE, wearing comfortable shoes and with a curiosity for tactile learning. The class works well as a rainy-day plan in Genoa's historic center, and it pairs nicely with a morning market visit. Reservations are recommended; classes frequently sell out during peak tourist months. The class typically lasts about two to three hours and accommodates a range of skill levels; instructors will adapt pacing for beginners and experienced cooks alike. Vegetarian options can be accommodated when requested, and allergies should be noted at booking so the chef can prepare appropriate ingredients. Ask about hands-on knife technique and regional seafood sauce variations during the session today.

Hands-On Ligurian Pasta Class in Genoa: Make Ravioli, Fettuccine and Tiramisu

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