The northern coastal region Liguria is especially celebrated for its light, herb-heavy dishes. One of our favorite regional dishes is the famed trofie al pesto: pesto pasta.
Pesto is derived from the Italian verb pestare, to grind or crush. Created in the port city Genova, true pesto genovese is comprised of freshly-ground, extra virgin olive oil, pine nuts, sea salt, and garlic. Many varieties also include Parmigiano Reggiano (because you can never go wrong by adding cheese).
Pasta al pesto
besides the cooking class you will enjoy