TASTY GENOA: PESTO, FLOUR AND WHITE WINE - TRIP CODE: TASTYGOA
4 days 3 nights
1st day: Arrival
Arrival in Genoa during the day, accommodation in a hotel which located in one of the most fascinating Genoese Rolli’s Building, in the heart of the historic center. Relax time. Free dinner and overnight stay.
2nd day: Discovering the historic center and its historic shops
Breakfast at the hotel and meeting with the tour guide. Visit of the great historic center of Genoa: Piazza De Ferrari, the heart of the city, with Palazzo Ducale, the Carlo Felice Opera House, the House of Christopher Columbus (outside), Porta Soprana, access to the city during the 12th century and the splendid Cathedral of San Lorenzo (internal visit compatible with the hours of the functions).
The tour continues towards Strada Nuova, today's Via Garibaldi (UNESCO) with some of the most beautiful Renaissance mansions built by the very wealthy merchants and bankers in the 16th century. Visit of some courtyards to admire frescoes and fountains. Crossing the suggestive alleys, the "caruggi" of the historic center, it is possible to arrive in Piazza Banchi, once an ancient grain market and in the Porto Antico area, the most touristic destination in the city, where the Palazzo San Giorgio (external) is located, one of the oldest banks in the world, now the seat of the Port Authority, the famous Aquarium, the Bigo and the Galata – See Museum.
Free lunch. In the afternoon, a pleasant walk to discover some of the historic shops in the historic center of the old "Zena" (Genoa, in the Genoese dialect) among crafts and food and wine delicacies. Relaxing stop to taste typical sweets in one of the shops in the historic center. The visit will end at the Eastern Market in Via XX Settembre, the main street.
Here, accompanied by the suggestive story of the guide, you can walk among the market stalls and savor the colors, flavors and aromas of local products and spices, and then go up to the mezzanine floor of the market, the recently renovated MOG (Eastern Market Genoa) a suggestive taste’s square, in the beating heart of Genoa. In the evening free dinner and overnight at the hotel.
3rd day: Pesto Experience and Ligurian wine tasting
Breakfast at the hotel. In the heart of the historic center of Genoa, in a splendid historic residence, it is offered an exclusive Pesto Experience. In your mortar you will find ingredients and recipes as tools to discover Genoa and Liguria, a particular territory, between sea and hills, rich in art and history, home of heroes and typical dishes. You will live a complete Genoese culinary experience, savoring the Genoese flavor by preparing pesto and then tasting it with typical pasta. An experience to immerse yourself in the Genoese culture. You will make the mortar pesto, then taste it with local focaccia and then you will taste the fresh pesto with trofiette, traditional Genoese pasta. Free lunch.
In the afternoon, tasting of Pigato and Vermentino by the Italian Sommelier Association of Liguria.
The grapevine has been cultivated for centuries in Liguria, despite the fact that the territory is often difficult and demanding. Extraordinary land, impervious and beautiful, and at the same time very suggestive. In fact, the vineyards, especially in the “Cinque Terre” area, are often cultivated in steep soils, often without access roads. Vermentino produces fresh and acidic wines, characterized, by a mineral aroma when produced in the Western Riviera and, if born in the Eastern one, with floral or fruity notes. It becomes part of all the DOCs of the region. Pigato, also highly appreciated, creates fresh wines with good structure, whose aroma is distinguished by being pleasantly mineral and scented with aromatic herbs. The location of the activity could be an elegant palace, a hall, a museum, the cloisters of a wonderful convent or any structure that we can set up exclusively.
In the evening dinner in a historic restaurant located in the Porto Antico area based on chickpea flat bread, also known as fainè, fainà or cecìna, a very low savory pie, prepared with chickpea flour, water, salt and extra virgin olive oil and focaccia with cheese, a famous Ligurian specialty, subjected to continuous variations but always delicious. At the end, free dinner and overnight.
4th day: Departure
Breakfast at the hotel and departure for the return.
