Hands-On Culinary Masterclass

Overview

This class puts you in a working kitchen with a local chef, and the work is real: pounding pesto in a mortar, rolling pasta, shaping focaccia and pressing out cookies. At least four recipes are prepared and then eaten, so the lunch at the end is food the group has made itself.

The format pairs a restaurant chef with a guide from Do Eat Better Experience. The chef handles technique and cooking, while the guide interprets, fills in the story of Ligurian food and keeps the group of no more than 10 travellers moving. Reviewers repeatedly describe both roles warmly, mentioning chefs who are funny and generous with tips, and guides who share context on Genoese culture between steps.

It suits curious eaters more than passive spectators. You take turns with the pesto mortar, help with the noodles and finish with a full meal of everything prepared, plus water, coffee or tea and alcoholic beverages included in the price. Children under 5 come free and those aged 5 to 12 pay half, which makes it workable for families with patient kids. Come hungry, as one traveller put it after a morning of cooking and eating.

What's Included

Itinerary

1. Meet at Columbus HouseMeet your local expert in front of Columbus House, Via di Porta Soprana, in central Genoa. The class runs on a morning schedule, on Tuesdays and Thursdays.
2. Cook with the chefMove into the restaurant kitchen and work through at least four recipes with the chef, including pesto made from scratch in a mortar, pasta, focaccia and cookies.
3. Sit down to lunchEat everything the group has prepared, with snacks, bottled water, coffee or tea and alcoholic beverages included.
4. Return to meeting pointThe experience ends back at the meeting point in central Genoa.

What To Expect From The Tour

A few practical points will help you get the most out of the morning.

• Come hungry. The class ends with a lunch made from the dishes prepared, plus snacks and drinks. The meal is generous enough that one reviewer's single piece of advice was to arrive with an appetite.
• Hands-on pace. Reviewers describe taking turns making pesto in a mortar, rolling pasta and shaping cookies. Not every dough is made from scratch, as one point below covers, but the work is participatory rather than a demonstration.
• Small group. The class has a maximum of 10 travellers. Reviews often mention the personal attention from the chef and a welcoming atmosphere among the group.
• Two languages. The guide may speak both English and Italian during the class. Reviewers who needed interpretation said the host handled it well and kept everyone following along.
• Getting there. The meeting point is in front of Columbus House on Via di Porta Soprana, near public transportation, and the class ends back at the same spot. No transport or pickup is included, so plan your own route and allow for traffic, which delayed at least one group.
• Ask for tips. Reviewers say the chefs are generous with cooking tips and personal attention. Ask questions during the class, since several guests also received advice and directions for exploring the city afterwards.

Common issues. The class is not wheelchair accessible, though pushchairs are and infant seats are available. The dough for the focaccia and cookies is not always made by participants, as one reviewer noted, so expectations of making everything from scratch should be tempered. The experience requires a minimum number of travellers, and if that minimum is not met you will be offered a different date, a different experience, or a full refund. Transport and pickup are not included.

Common Questions