Ligurian revival of a great American street food classic: here is our Club Sandwich with Pesto Fresco Genovese.Follow the recipe by chef Gian Luca Cellerino of Ristocaffè Il Ponte (Toirano)! New recipe this month by chef Gian Luca Cellerino of Ristocaffè Il Ponte di Toirano: the Club Sandwich with Pesto Fresco Genovese.This is a Ligurian...
Cauliflower Velouté with Pesto Fresco
Fall, time for warm “wrap-around” dishes, such as cauliflower velouté, made special by the addition of Pesto Fresco Genovese and focaccia croutons.Ready to get to the stove? As the temperatures get lower and lower, the desire for warm, “enveloping” dishes comes naturally, such as Cauliflower Vellutata with drops of Pesto Fresco Genovese and focaccia crostini.A...
Fresh Pesto Capponadda
A dish from the ancient Ligurian seafood tradition revisited with the use of our Pesto Fresco Genovese: this is the Capponadda that chef Gianluca Cellerino has revisited for us.Very fresh, fragrant and very tasty, Capponadda is ideal to eat as a single dish in summer. A goodness you can’t missHere are some historical notes and...
Brugnato Mozzarella P.A.T.
A fresh, soft, stringy Ligurian cheese: the Brugnato P.A.T. Mozzarella. Produced in Val di Vara, in the province of La Spezia, it is delicious eaten on its own, in carrozza or accompanied with Pesto Genovese. Every Italian area has its own mozzarella, and so does Liguria : it is the Mozzarella di Brugnato P.A.T., produced...
Pesto Genovese under the Christmas tree
Christmas is coming and our Pesto Fresco alla Genovese is a nice gift idea on its own or in a Christmas package. Friends of Pesto Fresco alla Genovese and the Ligurian tradition , we are already at the Feast of the Conception and soon it will be Christmas: time for GIFTS! Christmas represents a beautiful...
Minestrone with Genoese pesto
When the temperatures drop, what could be better than a good Minestrone alla Genovese, which includes the addition of our beloved traditional Ligurian pesto? Today we talk about it and give you the recipe taken from grandma’s old book “The Real Kitchen of Genoa and Liguria” by Aidano Schmuckher , Guido Mondani Editore. Minestrone is...
Cappon Magro, the recipe of Ferrer Manuelli
A dish of our Ligurian tradition born poor and become prized and refined Here is the Cappon magro of the Oste di Prua Ferrer Manuelli, interpreted by chef Gian Luca Cellerino Friends of Pesto Genovese and our beloved Pesto Fresco, today we are going to talk to you about a dish from our Ligurian tradition,...
5 dishes that taste like Liguria
We continue our review of typical Ligurian products and dishes to intrigue you and let you taste the flavors that most represent our land, along with the beloved Pesto Genovese. Today we offer these 5 traditional Ligurian preparations, one of which includes Pesto Genovese. Here is the taste of Liguria Minestrone alla Genovese (Menestrun a...
Liguria in 5 typical products
The tale of Liguria can also come through its typical Ligurian dishes and products, such as Pesto Genovese and many others. Discover them with us! When people say Liguria, they immediately think of Pesto Genovese, a cold sauce known all over the world. In addition to Pesto Genovese, there are many other typical regional products...
Borage and Ligurian cuisine
Borage is a plant that grows wild and is a very versatile ingredient in our traditional Ligurian cuisine. In addition to basil, the basis for the magnificent Pesto Genovese, and other herbs, other ingredients make traditional Ligurian cuisine great, such as borage. It has eastern origins, but today it is cultivated in all temperate areas...