Introducing their students to the tradition and flavor of true Pesto alla Genovese through a visit and workshop at Pesto Fresco in Loano.
As they have for the past few years, the Suhrs Cooking Academy in Copenhagen once again chose our Frasca and Nassa Workshop to learn the secrets of Pesto Genovese.
Read on to find out what we did!

Friends of Pesto Fresco, on Saturday, October 12, we welcomed to our Frasca e Nassa Laboratory in Loano students from the SuhrsAcademy of Cuisine in Copenhagen, who chose us once again.
They came to visit us to learn more about Pesto alla Genovese and the secrets of Pesto Fresco.

Here is the Pesto Fresco workshop to pass on the values and secrets of Pesto Genovese

So we organized a workshop especially for Suhrs Academy students, but first we did a demonstration of pesto mortar making, an ancient technique that has great appeal.
To help students understand the value to us Ligurians of this cold sauce made from PDO Genoese basil, we told the story of Pesto Genovese.
We started from the basics and highlighted the importance of choosing raw materials.
For the production of our Fresh Pesto, we follow the guidelines of the Pesto Genovese Consortium, thus choosing from the best local and Italian producers.
In this way, we ensure a Pesto Fresco Genovese of the highest quality.
Students from the culinary academy listened with great interest to the story, being fascinated by Angelo’s demonstration of pesto mortar making, while Enzo explained all the steps.
Next, we demonstrated how we now produce it for sale both in our workshop, to stores and through our ecommerce.
Again, we have explained all the steps and machinery used.
At the end, the pesto produced during the specially organized workshop was used as a condiment for a nice snack with Ligurian focaccia.
Not only that! This year we also made pasta!
We had the trofiette made by the nearby take-out place and together with the students of Suhrs Cooking Academy we topped them with our Pesto Fresco and … yum: ate them!
Everyone was very satisfied, and so were we, of course.

On a journey to discover raw materials, processing and typical Ligurian and Piedmontese preparations

Every year in the fall, students from the Suhrs Academy of Cuisine in Copenhagen make a trip to Italy, to Liguria and lower Piedmont to be precise, which we always welcome with great pleasure.
We love these beautiful outreach and sharing initiatives!
The Suhrs Culinary Academy students’ trip aims to get closer to different types of raw materials, processing and preparations typical of Liguria and Piedmont, as well asto learn about and appreciate a rich and varied cuisine renowned throughout the world.
We are very proud to have been chosen once again.
Every year this appointment makes us very happy, because we can thus contribute to to make the tradition and unmistakable flavor of true Ligurian traditional Pesto known to the world.