ジェノヴァのローカルズ・ハウスでペスト作り教室
説明
新鮮なバジル、松の実、パルメザンチーズ、ニンニク、エキストラバージンオリーブオイルのみを使用して、完璧なペストソースを作る芸術に浸りましょう。すり鉢とすりこぎで材料を挽くところから、最終的なブレンドプロセスまで、風味と食感の理想的なバランスを実現する秘訣を学びましょう。 しかし、冒険はそこで終わりません。ペストの大胆な風味を引き立てるために慎重に選ばれた魅力的な前菜で味覚を満足させてください。太陽の光を浴びて熟したトマトをトッピングしたブルスケッタから、クリーミーなチーズを飾った繊細なクロスティーニまで、一口ごとに味覚を刺激し、感覚を目覚めさせます。 料理の腕を磨きながら、地元産のワインを一杯飲み、あなたの創作の風味を高めるのに最適です。笑い声と友情がワインと同じくらい自由に流れる、私たちのキッチンの陽気な雰囲気に浸ってください。
ツアーオプション
ハイライト
含まれるもの
旅行者の評価
重要情報
- 近くに公共交通機関があります
- 私たちのセサリンは彼らの家であなたをホストする準備ができて興奮していることに注意してください！すべてのセサリンは常に非常に注意深く、必要な重要な衛生規則に注意を払っています。家はゲストに必要なすべての衛生設備（手を洗うためのペーパータオル、手指消毒ジェルなど）を提供します。常に互いに1メートルの距離を保つことを忘れないでください。そうでない場合は、マスクと手袋を着用してください。
レビュー(6)
It was a nice intimate experience! Daniella showed us how to make pesto the ancient way and the easier way. First time making gnocchi and it turned out amazing! Her table settings and service were amazing. I strongly suggest this experience!
If I could give this place a zero I would. I was a few minutes late and even though I wrote and said I was lost and to not wait for me I would not ask that she start from the beginning I would just sit and watch or begin from where they were at. I arrived and she would not even answer her doorbell or speak through the speaker she had at the door. I take my responsibility for being late and I should have used a taxi but I started out 45 minutes early for a 20 minute drive and between the GPS and some streets in Genoa not even looking like a street I did get lost but did communicate with the instructor to please let me still come as I was willing to just sit and watch and not participate. Very very bad business and I feel since she was willing to not give me a refund she should have left me participate in any way possible.
Dear Diane, We are truly sorry about your bad experience. Please note that the day of your event your host Andrea wrote twice in the Cesarine chat (a tool we have to monitor every conversation in order to be fair to both our guests and hosts) at 8:16am. He sent you his phone number in order for you to contact him for any issue, but you never responded. The class was scheduled for 10am, but you never showed up. For this reason we could not issue you a refund. We do our best to satisfy our guests, but we need to respect our hosts' time and work too. Thank you for your understanding, Cesarine Team
Amazing experience! Tomato and family were very welcoming and friendly. The pasta was wonderful and the experience just the right length. I highly recommend!
Making Pesto at a chef's kitchen is a highpoint of cooking in Genoa. Pesto is made with wild basil leaves and olive oil; it's part of the meal to have it with basil, pine nuts, garlic and parmesan cheese, with a dash of natural olive oil. The wild ingredients are pungent; they are mixed and pounded together in a mortar and pestle, The wild ingredients are pounded strongly and used to accompany pasta, such as spaghetti.
Tomaso and Agatha were fantastic! We had such a great time learning how to make authentic pasta from them and can't wait to try making it on our own at home!
Definitely an experience that I would recommend to others. One of the best ways to immerse yourself in the local culture. Not to mention tasting some wonderful food. Daniela made us feel right at home. Here cooking knowledge is grounded in generations of experience. There is no better way to learn than in person. You end up picking up techniques that might have been missed in a video I can’t wait to make some fresh pasta when I get home. Thank you Daniela!
