There is often confusion between Provencal pistou and Genoese pesto! With this cooking workshop dedicated to the real pistou, we offer a presentation of basil, its history, and its use in Provencal gastronomy. While benefiting from our experience on the methods of production, the origin of the products and culinary advice, your employees or clients will meticulously elaborate aperitif verrines with tomatoes, pistou and breadsticks before finishing with a gourmet decoration with mozzarella balls. This is an opportunity to unite the troops around a common project and to share a convivial experience with colleagues outside the office environment! At the end of this original and tasty culinary activity, participants can taste their creations and share their opinions.