Liguria – Pesto Genovese

The name of this sauce, for which Liguria is famous throughout the world, derives from the original method of preparation: the pounding of the leaves and other ingredients in the traditional marble murta’ (mortar). Historically, in fact, Liguria has always been the homeland and cradle of aromatic herbs. The recipe apparently dates back to the evolution of a much older recipe, a garlic-based sauce from the 13th century and which was used to preserve cooked foods.
The first to mention the modern version of pesto was Giovanni Battista Ratto in his Cucina Genovese around 1870.

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Food&Wine
Culture
Outdoor

Arrival in Genoa, check in. Dinner with typical products.

Breakfast. Ligurian pesto-themed cooking class. Preparation of the pesto with the traditional method and tasting, accompanied by a glass of wine and other local dishes. Possibility to book dinner with local menu.

Breakfast and late check out. 

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