A marble mortar, Genovese DOP basil, pine nuts, extra virgin olive oil, garlic, salt, Parmigiano Reggiano, and Pecorino: the perfect ingredients for a challenge in preparing the tastiest and most balanced Genoese pesto. A good dose of manual skills and a little training, following the instructions of foodteller Fabio Bongiorni, for an engaging experience as a couple or in a group. After a toast with a glass of Ligurian Vermentino, you'll enjoy your pesto with a tasty aperitif of focaccia and other typical bruschetta, finishing with the inevitable Italian coffee.