Baciccia Making Class: the typical Ligurian bread

Location: Ligurian Sestri Levante

Duration: 45 minutes

Available Time: 10:00

Included Included in the price:

• Local Ligurian Chef
• All the necessary ingredients
• Apron

Included in The Price:

• Extras

Full Description:

Learn with us how to make fresh pasta – Trofie, Corzetti, Gnocchi! In our restaurant located between Portofino and the Cinque Terre, enjoy our handmade fresh pasta class.

Learn to make fresh pasta with our experienced local chefs in Sestri Levante, a picturesque coastal town located in Liguria, Italy. Famous for its enchanting beaches, crystal-clear waters and charming historic centre, it offers visitors an authentic and unforgettable experience along the beautiful Italian Riviera.

If you are a lover of Italian cuisine and eager to learn pasta-making techniques, this is the experience for you! With our Sestrini chefs, prepare three types of traditional pasta: Trofie, Corzetti and Gnocchi.

Trofie is a type of pasta typical of Ligurian cuisine, characterised by an elongated, twisted shape. Usually handmade and prepared with durum wheat flour and water, they have an ideal consistency and balance between softness and toughness. Due to its special shape, Trofie is ideal for holding thick sauces and condiments, allowing the flavours to meld into an authentic taste experience. It is often served with delicious sauces made with basil, fresh tomato, pesto, or seafood, enhancing the typical flavours of Ligurian cuisine.

Corzetti, also traditional Ligurian, are distinguished by their round shape and embossed with decorative motifs on both sides. Made from a mixture of durum wheat flour, water and sometimes a slight addition of olive oil, Corzetti have a delicate texture. Their characteristic decorated shape, often engraved with floral or geometric motifs, adds an artistic touch to the presentation of the dish. This pasta is traditionally served with herb-based sauces, tomatoes and fresh seafood, capturing the essence of Ligurian cuisine with every bite.

Gnocchi, finally, are usually prepared with potatoes or wheat flour, and sometimes a combination of both. These small morsels with a soft, velvety texture are prized for their delicacy and ability to absorb the flavours of the condiments with which they are paired. Usually served with a variety of sauces, from creamy accents to fresh tomato sauce or aromatic pesto, gnocchi is a versatile and satisfying dish, celebrated for its simplicity and appealing flavour.

Are you ready to put your hands in flour? We are waiting for you!

Meeting Points:

• 10:00 – Via XXV Aprile 179 – Sestri Levante GE (Please come 15 min earlier!)