2019 leaves behind us a very important decade for Pesto Fresco and our Frasca e Nassa Artisan Laboratory in Loano. Read our news and find out why! Friends, 2019 is coming to a close, and it is a special year for us: we are leaving behind the decade that saw the birth of our Frasca...
6 Ligurian Dishes for Christmas
Scents, aesthetics and flavors take center stage during the Christmas Holidays, and Liguria also has its traditions: recipes handed down from generation to generation that renew the joy of the holidays every year. Discover with us some of the traditional Ligurian dishes for the Christmas Holidays. Friends of Pesto Fresco, every Italian region has its...
Genoese Sacripantine Cake
A typical domed cake of Genoese origin, Sacripantina is a delicious sweet preparation invented in the second half of the 19th century. Here are a few hints about its origins and the recipe for a slightly revised version by chef Gian Luca Cellerino. Friends of Pesto Fresco, every Ligurian knows about the magnificent torta Sacripantina,...
Bitter Orange Blossom Water, Slow Food Presidium
The ancient tradition of distilling Bitter Orange Blossom Water in Vallebona, in the Imperia region of Italy, was abandoned in the 1960s and resumed in 2004, with the related cultivation of the plants. Today Bitter Orange Blossom Distilled Water is a Slow Food Presidium of Liguria. Do you know its fragrant history? We tell you...
The Basilichito of Albenga
Conceived by Matteo Borea and Pierangelo Rossi, Basilichito was born as an alternative to the most common carbonated beverages. It also promotes and enhances Basilico Genovese DOP, of which the Albenga plain is the largest production area in Liguria. Find out in the Pesto Fresco Blog! It is called “Basilichito,” and it is a special...
Brandacujun of Ligurian tradition
A typical dish of the Riviera Ligure di Ponente, Brandacujun is a delicacy of our gastronomic tradition. Do you know it? Read our news to learn some interesting facts! Dear friend or friend of Pesto Fresco, in our news this week we talk about another delicious dish of our Ligurian gastronomic tradition: the Brandacujun. It...
Brigasque sheep’s milk cheese
Produced in the border area between Liguria, Piedmont and Provence from Brigasca sheep’s milk, Toma di pecora brigasca is a Slow Food Presidium supported by the Region of Liguria. An exquisite cheese made using techniques and tools linked to the age-old tradition of transhumance by a few passionate producers who often work under difficult conditions....
Ligurian wines ideal to pair with Pesto Genovese
Some Ligurian wines are happily paired with Pesto Genovese, the pride of Italian cuisine, a famous Ligurian sauce made with PDO Genovese Basil that is ideal for dressing pasta. Do you know which Ligurian wines these are? Find out about them in our news! Today, for all of you dear friends, we give some suggestions...
The Santoreggia
In today’s news we talk about a plant, a beautiful, fragrant and virtuous aromatic herb that grows wild and is also cultivated in Liguria: the Santoreggia. Also known as “Pepper Herb,” it is widely used in cooking and has health benefits. Discover it with us! Dear friends of Pesto Fresco, today we are talking about...
Salea Beer Fest, only Ligurian craft beers
An event entirely dedicated to Ligurian craft beers: the Salea Beer Fest, in Salea d’Albenga on September 6, 7 and 8. Find out about it with us! The Salea Beer Fest is a unique event to be held in Salea d’Albenga (Savona ) on September 6, 7 and 8 that combines craft beers with good...