Two hour afternoon workshop: (11:00am-1:00pm or 5:00pm-7:00pm)
Minimum of 4 persons (all ages)

Get Savvy

In this class, participants will prepare two sauces using the the traditional tools of the trade: a marble mortar and pestle. In addition to basil pesto other mediterranean sauces will be discussed, such as salsa di noci (nut sauce), salsa verde (green sauce), aggiada (garlic relish), aioli (garlic and olive oil sauce), romesco (Nut and red pepper), tapenade (olives, capers and anchovies) and brandade (salt cod and olive oil).

The course will present the basics behind the mortar preparation of sauces to accompany vegetables, fish, meat or cheese. Each participant will have the chance to make their own sauces, guided by Claudio. Following the workshop there will be a comparison of the sauces the better to see and taste the differences. This degustation will be accompanied by local wine.
Participants will leave the course with a clear understanding of the techniques used, as well as recipes to bring back home.

Price:

€65/ person

Afternoon tour of the cantina (6:00pm to 7:00pm)

Visit to private wine cantinas and/or local olive presses including a tasting of their production

Evening tasting (7:30pm to 9:00pm)

Tasting of products includes a selection of four local DOC wines, selected from:

• Dry white wine: Cinque Terre and Vermentino
• Red wine: Colli di Luni or Ciliegiolo
• Meditation Wine: Sciacchetrà Cinque Terre DOC
• DOC Olive Oil: Riviera di Ponente, Riviera di Levante

The wine, olive oil and vinegar tasting will be paired with a variety of local products and traditional sweets. Tasting includes the most coveted wine unique to the Cinque Terre region: Sciacchetrà.

Price:

€65 per person (minimum 4 persons) includes food, DOC wine tasting and food pairing
+€15 per person (minimum 4 persons) per person for the guided walk among the fields and visit to a private cantina, with possibility to taste the farmer's production.

Morning: Workshop (10:00 am to 12:00 pm)

The workshop will introduce various types of flour, slow rising techniques for the preparation of dough, bread, pizza and focaccia (both Genovese and al formaggio), farinata (chickpea flour), pita bread and "music paper," as well as grissini and biscotti.

Lunch (12:00 pm to 1:00 pm)

The tasting includes various types of bread products paired with local wines, regional products and crudité.

Price:

€70 per person includes workshop and tasting

Morning (9:00am to 11:00am)

Optional guided visit to the local open-air fresh food market of La Spezia. Typical local street-food tasting and drink toasting in a local tavern.

Afternoon Workshop (5:00pm to 7:30pm)

The workshop will cover:

• Techniques, instruments and recipes for making different varieties of pasta including maccheroni alla genovese, fidelini, gnocchi, trofie, corzetti, testaroli and pansotti
• Preparation of two types of pasta al dente and accompanying sauces
• Pasta al dente and sauté techniques

Evening: Dinner (19:30 to 21:00)

The four course dinner will include vegetable crudités, the pastas and sauces prepared with the collaboration of the participants, dessert and tasting of local DOC wines.

Price:

€20/person optional guided visit to the market
€80/person cooking class and dinner

Morning (9:00 am to 11:00 am)

Guided visit to the local open-air fresh food market of La Spezia. Typical local street-food tasting and drink toasting in a local tavern.

Afternoon (5:00pm to 7:30pm)

Workshop will cover:

• Introduction to the tradition of seafood in Riviera cuisine
• Raw and marinated seafood
• Fish broth
• Sauces and creams
• Herbs and seaweed
• Cooking techniques and instruments
• Assisted preparation of regional specialty Cappun Magro

Evening (7:30pm to 9:00pm)

Dinner including:

• "Cioppino" (Ligurian seafood chowder)
• "Cappun Magro", Regional seafood specialty
• Dessert
• DOC Wine included

Price:

€20/person guided visit to the market
€90/person cooking class and dinner

Morning (9:00am to 11:00am)

Guided visit to the local open-air fresh food market of La Spezia. Typical local street-food tasting and drink toasting in a local tavern.

Afternoon workshop (5:00pm to 7:30pm)

Assisted preparation of a market menu with vegetables, meat or fish, so composed:

• Mixed antipasti
• First course
• Second courses
• Dessert

Evening: Dinner (7:30pm to 9:00pm)

Four-course dinner prepared during the workshop with the help of the participants, accompanied by local DOC wines and other beverages.

Price:

€20/person guided visit to the market
€90/person cooking class and dinner

Afternoon (2:00pm to 5:00pm)

This stage for groups of four to six persons will be held in a historical landmark pastry shop and café where you will be introduced to the local biscotti specialties such as lagaccio, amaretti and almond-based pastries such as anicini and baci di dama. You will also learn about traditional sweets reserved for holiday festivities such as spungata and panettone genovese.
The stage will include a visit to the pastry laboratory to observe the daily biscotti production and to gain knowledge about the instruments, techniques and recipes in daily use.
Finally, a tasting of traditional fresh biscotti accompanied by caffè, espresso, cappuccino, tea or when in season, hot chocolate, will be served in a charming ambiance.

Price:

€80 per person (minimum 4 persons) includes workshop, visit and tasting.
(Note: Participants should factor an additional small amount for train transport to and from La Spezia)