Tomaso, a double-bass player, and his daughter Agata, a young student, welcome us into their lavish home which looks out over the port of Genova, and a fabulous panorama of the Ligurian sea.
In 2004, Tomaso discovered that as well as a passion for music, he also had a gift for cooking. He started attending courses until he finally gained a professional chef qualification. With the help of the talented Agata, he began organising dinners and events, always striving to develop his creativity in the kitchen whether it’s in restaurants, agriturismos, or even aboard luxurious yauchts in Montecarlo.
We begin this Taste Experience in the heart of Genova with an antipasto of stuffed vegetables. Roasted courgettes, onions and peppers are stuffed with breadcrumbs, cheese, garlic and parsley for a truly appetising start.
Next, Tomaso and Agata serve trofie pasta in a pesto made of walnuts and marjoram, a twist on the classic genovese pesto, the nuts and aromatic leaves are crushed together with a pestle and mortar, before adding parmigiano cheese and a glug of olive oil. The pasta is hand made with water and durum wheat flour, before being stretched out and rolled back in on themselves. The result is a porous pasta shape that is perfect for holding the delicious sauce.
We finish on a sweet note with a refreshing ricotta mousse gently infused with basil, served on a bed of strawberry sauce and scattered with flaked almonds.