Manarola: Pesto Making Class With Tasting and Wine

Manarola, a picturesque village in Italy’s Cinque Terre region, is the perfect setting for a hands-on pesto-making class. Led by an expert instructor fluent in both English and Italian, this one-hour experience allows participants to craft traditional basil-based pesto using a mortar and pestle. But the class doesn’t stop there – guests will also savor the fruits of their labor, pairing the homemade pesto with freshly baked focaccia and a glass of crisp Cinque Terre white wine. With rave reviews, this culinary adventure promises an unforgettable taste of Ligurian culture.

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Key Points

Pesto making class in Manarola provides a 1-hour hands-on experience in creating traditional basil-based pesto, accompanied by freshly baked focaccia and Cinque Terre white wine.
The class is led by instructor Yvonne and available in both English and Italian, focusing on the flavors of Liguria.
Flexible booking process with free cancellation up to 24 hours in advance and a reserve now, pay later option.
Class participants learn about the history of pesto while using a traditional mortar and pestle to prepare the dish.
The class has a high customer satisfaction rate of 4.9 out of 5 based on 40 reviews, with praise for the instructor and the overall experience.

You can check availability for your dates here:

Activity Overview

Join a pesto making class in Manarola for £68.18 per person.

The 1-hour class includes a hands-on experience in creating traditional basil-based pesto. Participants will enjoy their homemade pesto with freshly baked focaccia and a glass of Cinque Terre white wine.

The class is led by instructor Yvonne, who provides instruction in both English and Italian. Participants will receive an apron and learn about the history of pesto while preparing it using a mortar and pestle, emphasizing the flavors of Liguria.

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Booking Information

How does one go about booking this pesto making class in Manarola?

The booking process offers flexibility. There’s free cancellation up to 24 hours in advance for a full refund, allowing for changes in plans.

The booking process offers flexibility, with free cancellation up to 24 hours in advance for a full refund, allowing for changes in plans.

Plus, a reserve now and pay later option is available. Participants can also check class availability and starting times.

This booking information caters to travelers’ needs, providing both convenience and peace of mind.

With these flexible policies, it’s easy to secure a spot in the pesto making experience and adjust plans as needed.

Class Details

The pesto making class in Manarola is led by instructor Yvonne, who offers the course in both English and Italian.

Participants will receive an apron and learn about the history of pesto while preparing it using a traditional mortar and pestle.

The experience includes tasting the homemade pesto with freshly baked focaccia and a glass of Cinque Terre white wine, allowing participants to fully enjoy the flavors of Liguria.

The class lasts 1 hour and provides a hands-on opportunity to create traditional basil-based pesto in the picturesque setting of Manarola.

Meeting Point and Directions

To meet your guide Yvonne, exit the Manarola train station tunnel, turn right, and head uphill.

Exit the Manarola train station tunnel, turn right, and head uphill to meet your guide Yvonne.

Cross the church square, then continue uphill for about 50 meters until reaching a white and red bar marking the pedestrian area.

This is where the Pie de Campu entrance is located, where the pesto making class will take place.

The directions are straightforward, guiding you directly to the meeting point.

With these clear instructions, you’ll have no trouble finding the class location and joining Yvonne for the hands-on pesto making experience in the beautiful town of Manarola.

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Customer Reviews

Customers have praised the pesto making class in Manarola, with an overall rating of 4.9 out of 5 based on 40 reviews.

Courtney from the United States enjoyed learning about pesto’s history and making it traditionally.

Benjamin from Canada lauded Yvonne as a kind and informative teacher.

Erica Carraro from the United States found the class interesting, with a perfect setting and products.

The class provides a hands-on experience in creating traditional basil-based pesto, which participants then enjoy with freshly baked focaccia and Cinque Terre white wine, emphasizing the flavors of the Ligurian region.

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The History of Pesto

Although the precise origins of pesto are somewhat uncertain, it’s believed to have emerged as a traditional condiment in the Ligurian region of Italy.

The word "pesto" is derived from the Italian verb "pestare," meaning to pound or crush. The classic pesto alla genovese is made by grinding basil, pine nuts, garlic, Parmesan cheese, and olive oil using a mortar and pestle.

This process preserves the fresh, herbaceous flavors and lends a characteristic texture to the sauce. Pesto has become a beloved ingredient in Ligurian cuisine, elevating simple dishes with its vibrant taste.

Preparing Pesto With Mortar and Pestle

During the pesto making class, you will have the opportunity to prepare the traditional pesto alla genovese using a mortar and pestle.

Under the guidance of the instructor, Yvonne, they’ll learn the proper techniques for grinding the basil, garlic, pine nuts, Parmesan, and olive oil into a smooth, fragrant pesto.

The hands-on experience allows participants to fully enjoy the historic process, understanding the importance of using a mortar and pestle to release the essential oils and achieve the desired texture.

This traditional method results in a pesto that embodies the flavors of Liguria.

Enjoying the Pesto With Focaccia and Wine

After preparing the traditional pesto, you will have the opportunity to savor their homemade creation.

They’ll enjoy the pesto with freshly baked focaccia, which perfectly complements the flavors.

To complete the experience, a glass of crisp Cinque Terre white wine will be served.

This allows participants to fully enjoy the tastes of the Ligurian region.

The pesto tasting emphasizes the class’s focus on authenticity, highlighting the rich history and local ingredients that define this iconic Italian dish.

It’s a chance to appreciate the hard work put into crafting the pesto using the mortar and pestle.

Ask Away

Can I Bring My Own Wine to the Class?

The class details indicate the experience includes a glass of Cinque Terre white wine. Bringing your own wine wouldn’t be allowed, as the class fee covers the wine pairing. It’s best to enjoy the class with the provided wine.

Do I Need to Have Prior Pesto-Making Experience?

No, prior pesto-making experience isn’t required. The class is designed for beginners, teaching participants how to traditionally prepare pesto using a mortar and pestle. It’s a hands-on experience, so anyone can join and learn.

Is the Class Suitable for Vegetarians or Vegans?

The pesto making class is suitable for vegetarians, as the pesto is basil-based. However, it may not be suitable for vegans, as the pesto includes cheese and the tasting includes focaccia and wine.

How Many People Typically Attend Each Class?

The pesto making class typically has small group sizes, usually around 8-12 participants per session. This allows for a hands-on and personalized experience under the guidance of the instructor, Yvonne.

Can I Take the Leftover Pesto Home With Me?

Yes, participants can take home the leftover pesto they make during the class. The experience includes an opportunity to enjoy the freshly prepared pesto with focaccia and wine, and any remaining pesto can be packaged to take away.

Final Words

Discover the art of pesto-making in Manarola’s charming setting. Under Yvonne’s expert guidance, learn how to craft this iconic Ligurian dish using a mortar and pestle. Savor the homemade pesto with freshly baked focaccia and a glass of Cinque Terre white wine, creating an unforgettable culinary experience. With high customer ratings, this class promises an immersive and delightful adventure for foodies.