Liguria Cooking Course

Master the flavors of the sunny Italian Riviera and the art of making basil Pesto like a local!

What you'll learn
How to cook traditional Italian Riviera recipes
How to prepare a whole Italian Riviera menu from scratch
How to make the authentic Liguria basil pesto and prepare pasta al pesto like a loca
How to approach a genuine and healthy Italian cuisine
Requirements
No previous cooking experience needed
You will need basic cooking tools (shallow pan, baking tray, blender or mortar, spoons and knife, chopping board)
Description
I’m a home cook, food writer and food blogger born and living in Genoa, the main city of Liguria. I’m a compulsive collector of Liguria traditional recipes and I teach people coming from all over the world how to cook them in my home kitchen in Genoa.With this course you will learn the most iconic Italian Riviera dishes, like the famous basil Pesto, the very same I’m used to teach to my guests at home. I teach in this course in the very same way I do at home during my cooking classes in person, so my cooking demonstrations are genuine, spontaneous and approachable: you will feel like you were sitting across from me in my family kitchen.I will show you the recipes step-be-step, sharing from time to time all the tips and tricks I have learned myself repeating these dishes time after time, first with my grandma supervising me and then by myself.I will unlock many of the mysteries of Italian Riviera cuisine, including the famous basil pesto sauce. Whilst cooking I will also tell you stories of the origins of the dishes and their traditional ingredients. This will not only be an Italian cooking class but also a travel in the Italian Riviera food culture.I start the class with a complete Ligurian Menu (starter, pasta dish, main dish, side dish and dessert) suitable for any season, but I will release some more  recipes in the future, including the famous Genoese focaccia  and the Ligurian savory pies.You can have a look at my food-blog "A small kitchen in Genoa" to peep into my cooking world or follow me on Instagram as @asmallkitcheningenoa! I hope you will enjoy this class!

Overview

Section 1: Introduction

Lecture 1 Welcome to my virtual Small kitchen in Genoa

Section 2: [Starter] Farinata - the traditional chickpea tart

Lecture 2 Introduction

Lecture 3 Ingredients and batter preparation

Lecture 4 Baking

Section 3: [Pasta] - Spaghetti with basil Pesto

Lecture 5 Introduction

Lecture 6 Pesto ingredients

Lecture 7 Pesto with the mortar

Lecture 8 Pesto with the blender

Lecture 9 Preserving pesto

Lecture 10 Seasoning pasta with pesto

Section 4: [Pasta] Fresh pasta dough

Lecture 11 Fresh pasta dough

Section 5: [Sauce] Genoese meat sauce "Tocco"

Lecture 12 Introduction

Lecture 13 Ingredients

Lecture 14 Setting up

Lecture 15 Preparation

Section 6: [Pasta] Genoese Ravioli

Lecture 16 Ingredients

Lecture 17 Stuffing preparation

Lecture 18 Shaping ravioli

Lecture 19 Cooking ravioli

Lecture 20 Buon appetito!

Section 7: [Main course] Ligurian braised chicken

Lecture 21 Introduction

Lecture 22 Ingredients

Lecture 23 Setting up

Lecture 24 Preparation

Lecture 25 Plating

Section 8: [Side dish] Spinaches with pine nuts and raisin

Lecture 26 Introduction

Lecture 27 Ingredients

Lecture 28 Preparation

Section 9: [Dessert] Storscia - The extra-virgin olive oil cake

Lecture 29 Introduction

Lecture 30 Ingredients

Lecture 31 Preparation and baking

Lecture 32 Plating

Section 10: [ Breads ] Traditional Genoese focaccia

Lecture 33 Introduction

Lecture 34 THE SPONGE - rising agent

Lecture 35 KNEADING THE DOUGH

Lecture 36 Moving the dough in the tray

Lecture 37 Stretching the dough in the tray

Lecture 38 Making dimples

Lecture 39 Baking

Lecture 40 Cutting and tasting

People who love cooking and Italian food,Beginner cooks who want to experiment easy and tasty Italian Riviera recipes,Those who have an interest in Italian Riviera food and culture,Italian cuisine lovers