Photos: Ввласенко, Wikimedia Commons, CC BY-SA 3.0 This Photo was taken by Timothy A. Gonsalves. Feel free to use my photos, but please mention me as the author. I would much appreciate if you send me an email [email protected] or write on my talk page, for my information. Please contact me before commercial use. Please do not upload an edited image here without consulting me. I would like to make corrections only at my own source to ensure that the changes improve the image and are preserved.Otherwise you may upload an edited image with a new name. Please use one of the templates derivative or extract., Wikimedia Commons, CC BY-SA 4.0 Ettorre (gregorio) mail: ettorre[at]gmail[dot]com, Wikimedia Commons, CC BY-SA 4.0
Photo credits
Photos: Ввласенко, Wikimedia Commons, CC BY-SA 3.0 This Photo was taken by Timothy A. Gonsalves. Feel free to use my photos, but please mention me as the author. I would much appreciate if you send me an email [email protected] or write on my talk page, for my information. Please contact me before commercial use. Please do not upload an edited image here without consulting me. I would like to make corrections only at my own source to ensure that the changes improve the image and are preserved.Otherwise you may upload an edited image with a new name. Please use one of the templates derivative or extract., Wikimedia Commons, CC BY-SA 4.0 Ettorre (gregorio) mail: ettorre[at]gmail[dot]com, Wikimedia Commons, CC BY-SA 4.0
Focaccia and pesto, explained where they were born
Your local guide
Valentina Costa
View profile
Highlights
- Genoese focaccia explained by a trained chef
- The specific basil behind proper pesto
- Technique explained, not just history
- Two dishes born in the same city
- Ligurian food beyond the general overview
About this tour
This session covers focaccia and pesto, both born in Genoa, using a bakery and a market stall as its settings. You see a focaccia bakery's window display and a stall selling the specific basil variety used in proper pesto. Valentina, a trained chef, explains the technique and ingredients behind both, rather than only their history.
She moves between the bakery and the stall, explaining each recipe's specifics in turn. She answers questions about technique or ingredients throughout.
This suits anyone interested in Ligurian food beyond a general Italian overview. It pairs naturally with the market session for a fuller picture of Genoese food.
Included
- Live video session with a local guide
- A close look at the dishes and where locals buy them
- A short list of places and dishes to try later
Not included
- Food and drinks shown on camera
- Travel to the city
Itinerary
-
Welcome and sound check 5 min
The guide joins the video call, checks the picture and sound with you, and gives you a quick sense of Genoa before heading out.
-
Focaccia Bakery Window 21 min
Valentina stands at a bakery window, explaining what makes Genoese focaccia different from versions made elsewhere.
-
Basil and Pesto Ingredients 21 min
At a nearby stall, she points out the specific basil variety grown along this coast, central to a proper pesto.
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Your questions 9 min
Time to ask anything about Genoa: prices, safety, food, or whatever you are curious about.
-
A short list to keep 4 min
Before you go, the guide sums up with a few things worth remembering: a dish to try: Trofie al pesto and Boccadasse, worth a slower look.
Good to know
- A stable wifi or mobile connection makes the picture smoother than a shaky one.
- Any phone, tablet or laptop with a camera works. You watch, the guide does the walking.
- Times are shown in Rome time, so check the time where you are before you book.
- The session is not recorded, and recording it yourself is not allowed. Feel free to take your own notes.
- Ask questions any time, out loud or in the chat. The guide will pause to answer.
- Sessions run in small groups, up to 9 people, so there is room for everyone to ask something.
Questions about this tour
What will the session cover?
The guide walks through Genoa, showing you Focaccia Bakery Window and Basil and Pesto Ingredients live on camera, plus whatever else you would like to see.
What happens if my connection drops?
Rejoin with the same link within a few minutes and the guide will catch you up on anything you missed.
Can I ask the guide questions during the session, or is it a fixed script?
Anything, any time. Sessions leave room for your own questions throughout, not just at the end.
Do I need to buy or cook anything?
No. This is a conversation: the guide describes the dishes and where to find them, so you can try them yourself whenever suits you.
How it works
- You get one join link after booking.
- Join from any device: phone, tablet or laptop.
- We connect on Google Meet with the link in your booking. I hold the phone close to the bakery and the stall throughout, since detail matters here.
Times shown in Rome time (CET)
Cancellation
Flexible
- Cancel up to 24 hours before the start: full refund.
- Cancel less than 24 hours before the start, or no-show: no refund.
- If the guide cancels or the date does not reach its minimum group: full refund.
- Cancel in My Account → Bookings; the refund is calculated from the start time in the tour's local time.
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Only travellers who booked and paid through Locals Guide and whose tour took place can leave a review, within 60 days of the tour. Every review is marked "Verified booking". We check reviews before they appear and publish positive and negative ones alike; we remove only reviews that break our rules (insults, personal data, unrelated content). Guides cannot pay for, edit or hide reviews, and ratings are the plain average of all published reviews.
Next: Mon 16 Nov · 9 seats left From 25,00 €
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