The “caruggi” are the soul of Ligurian villages. These narrow alleys, lined with tall pastel-colored houses, date back to medieval times and testify to the glorious past of Ligurian cities, especially Genoa, one of the Maritime Republics. Walking along these winding streets, it is easy to imagine the merchants and sailors who, centuries ago, moved between the shops and crowded ports, helping to make Liguria a crossroads of trade and culture.

The tall, narrow houses, often decorated with green shutters, are typical of local architecture and, thanks to their height, offer shade and coolness even during hot summer days. But what makes a walk through the “caruggi” really special is not only the architecture, but the unmistakable scent of food that comes out of the open windows and small trattorias, where the protagonist is almost always pesto.

Pesto alla Genovese is a sauce that encapsulates all the essence of Liguria: simple, fresh and rich in flavor. Prepared with basil, garlic, pine nuts, extra virgin olive oil, Parmesan and pecorino cheese, it carries with it a long tradition and is handed down from generation to generation. The basil used, grown on the terraces overlooking the sea, gives the pesto its characteristic fresh and pungent aroma.

In Liguria, pesto is not just a condiment for pasta, but a real culinary institution. The locals often serve it with trofie, trenette or the more typical trofiette, small and curled, handmade. But if you really want to live an authentic experience, many Ligurian locations offer the opportunity to learn how to prepare it with your own hands.

Participating in a pesto-making workshop is a fun and educational activity, suitable for all ages. In many cities in Liguria, especially in the most touristy areas such as Genoa or the Cinque Terre, cooking schools and local restaurants organize workshops where participants can discover all the secrets of this famous sauce.

The most awaited moment is undoubtedly the preparation of pesto in the traditional marble mortar, using the wooden pestle. This ancient technique allows the essential oils of the basil leaves to be gradually released, keeping the flavors and fresh aroma of the ingredients intact. While crushing the leaves becomes almost an art form, each participant has the opportunity to create their own version of pesto, which they can then enjoy together with freshly prepared pasta.

Walking through the “caruggi” of Liguria, with the scent of basil and garlic mixing with that of the sea, is not just a simple tourist walk, but a journey that involves all the senses. The visual appearance of the picturesque streets, the touch of the mortar, the scent of fresh pesto and, finally, the unique taste of this sauce, create an unforgettable experience.

In addition to learning how to prepare pesto, many courses also include tasting local wines, such as Vermentino or Pigato, and other typical products such as focaccia, thus completing a total immersion in Ligurian food and wine culture.