A dish of the typical Ligurian cuisine, Brandacujun has as its main ingredient cod, to which we have added our Pesto Fresco Genovese, to give it an extra touch of "ligurità". This ancient preparation turns out to be very delicate and is served either as an appetizer, on toasted bread croutons or polenta, or as an excellent main course. Discover our version of Brandacujun in our news!
Codfish Patties with Fresh Pesto
Tasty recipe for a seafood main course: crispy cod patties with fresh Genovese pesto. Tempting and irresistible.
Gazpacho Revisited Ligurian Style with Fresh Pesto
A very fresh appetizer or aperitif, ideal starting in spring and throughout summer: here is Gazpacho revisited Ligurian style with Pesto Fresco elaborated by chef Gian Luca Cellerino of Ristocaffè il Ponte in Toirano. Spring is here and the temperatures are getting warmer: our very fresh Gazpacho revisited Ligurian style with Pesto Fresco Genovese is...
Pansoti stuffed with potatoes and green beans and Pesto Fresco
A tasty take on the classic Ligurian pansoti, which includes potatoes and green beans in the filling instead of ricotta and borage, seasoned with our magnificent Pesto Fresco Genovese.Chef Gian Luca Cellerino of Ristocaffè Il Ponte has elaborated and cooked them for us. Here is the recipe! New recipe with our Pesto Fresco processed and...
Tasty Demi Baguette with Fresh Pesto
A one-pot meal for lunch, dinner or an informal brunch with family or friends: the Scrumptious Demi Baguette with Pesto Fresco has a top “crunchy” taste.Read the recipe created and developed by Chef Gian Luca Cellerino of Ristocaffè Il Ponte di Toirano for us! The typical French bread, much loved all over the world, characterized...
Fresh Cheese & Pesto Hamburger
It takes a gourmet proposition like our Cheese & Pesto Fresco Hamburgers to bring young and old together. To lick your chops together! Ready to get to the stove? A tasty and imaginative main course to bring a smile to the table and make the whole family happy: Cheese & Pesto Fresco Hamburger, prepared, of...
Carasau Cigars with Broccoli Cream and Pesto Fresco
A creative first course, born from the fusion of typical products from different Italian regions, with a velvety and aromatic flavor: here are our Carasau cigars with broccoli cream and Pesto Fresco Genovese.Read the recipe created and elaborated by chef Gian Luca Cellerino of Ristocaffè Il Ponte di Toirano for us! Put together typical products...
Quinoa turret with Pesto Fresco Genovese advantaged with Parmigiano Reggiano wafer
Our monthly column is enriched with a new recipe from chef Gian Luca Cellerino of Ristocaffè Il Ponte di Toirano: Quinoa turret with Pesto Fresco Genovese advantaged with Parmigiano Reggiano wafer.Here’s a new take on using Pesto Fresco in a delicious, 100% vegetarian dish . Chef Gian Luca Cellerino of Ristocaffè Il Ponte di Toirano...
Anchovy Skewers with Pesto Fresco Genovese
For a super tasty appetizer, here are the anchovy skewers stuffed with Pesto Fresco Genovese that chef Gian Luca Cellerino of Ristocaffè Il Ponte di Toirano has prepared for us.A quick and very simple dish to prepare that will have the whole family and your friends licking their chops.Here’s our recipe! An easy recipe that...
Maxi Summer Bruschetta with Pesto Fresco Genovese
A great classic of summer evenings with friends in a creative and super flavorful version: here is Maxi Bruschetta with Pesto Fresco Genovese made by chef Gian Luca Cellerino of Ristocaffè Il Ponte.The recipe is in our news. Summer is here and with it the heat and the desire for simple, tasty dishes prepared with...