Hands-On Focaccia and Pesto Workshop in Monterosso: Bake Like a Ligurian

Monterosso al Mare sits at the western edge of the Cinque Terre on Liguria’s dramatic coastline, where terraced vineyards and limestone cliffs meet the Ligurian Sea. In the historic center—Via XX Settembre, 27—Francesco, founder of 5TerrEx, runs a lively two-hour hands-on course that turns local ingredients into a warm, memorable meal. The experience begins in a sunlit corner of the old town. You learn the origin story of focaccia Genovese: how soft wheat flour, sea salt, extra-virgin olive oil and slow fermentation shape its open crumb and glossy crust. Under Francesco’s guidance you mix and knead, feeling hydration and gluten develop beneath your hands, then learn the signature dimple-and-oil finish that defines Ligurian focaccia. While the dough proofslies, the class moves to pesto alla genovese, using the traditional mortar and pestle. You bruise fresh basil leaves alongside pine nuts, garlic and the tiny hardworking Ligurian extra-virgin olive oil, understanding texture and timing the sauce to match the bread. What makes this workshop stand out is its sense of place: you bake within sight of the sea, breathing salty air that has flavored Ligurian foodways for centuries. Francesco shares local anecdotes and practical tips—why certain flours work better here, how coastal humidity affects rise, and how to recreate the same balance at home. The session ends with an aperitivo: hot focaccia torn into pieces, your pesto, regional cheeses and a glass of Ligurian wine. It’s convivial and instructive; you leave with a written recipe and the tactile confidence to reproduce both focaccia and mortar-made pesto. Beyond technique, the class connects to Monterosso’s culinary landscape. The town’s steep terraces and olive groves, the Provençal-shaped basil and small-scale fishermen’s markets inform ingredient choices. The workshop’s small-group format keeps it hands-on and intimate; accessibility details are not provided in the listing. The meeting spot is central—Via XX Settembre, 27, 19016 Monterosso al Mare SP, Italy—so it’s easy to pair this class with a coastal hike or an afternoon swim. Who should book: food lovers, home bakers, travelers who want practical skills plus regional context. What you’ll take away: a replicable focaccia method, pesto technique using a mortar, tasting notes on local oils and wines, and a short, sensory immersion into Cinque Terre’s culinary pulse. Francesco’s course is as much about local habits as it is about flavor—an efficient, delicious way to bring Liguria home. Practical note: the course is two hours and open to guests aged 12 and up; groups are kept small so every participant handles dough. Wear comfortable clothes you don’t mind dusting with flour, and bring curiosity. It’s an ideal mid-morning activity to pair with a market visit, a short coastal hike along Cinque Terre trails, or an afternoon swim too.