From November 19 to 25, during Italian Cuisine Week around the world, with a pesto pasta dish help Genoa and Liguria! Friends, once again Pesto Genovese is at the center. This time it is being used to help Genoa and its children who were somehow affected by the tragedy that saw the collapse of the...
At school for Pesto Genovese from Copenhagen
The Suhrs Cooking Academy in Copenhagen chose our Frasca and Nassa Laboratory to introduce their students to the tradition and flavor of true Pesto alla Genovese from the ancient Ligurian tradition. Friends of Pesto Fresco, Saturday, October 20 was a beautiful, festive day for us. Students fromSuhrs Cookery Academy in Copenhagen visited us to learn...
Basil, a plant with a thousand virtues
Native to India, basil has been used since ancient times both in cooking and as a medicinal plant. Friends of Pesto Fresco, we love all the herbs that are characteristic of Liguria. Of all of them, we obviously have a fondness for basil. Basil is in its own right the king of our Ligurian summers,...
Walnut sauce, a Ligurian delicacy
In addition to Pesto Genovese, another classic condiment of traditional Ligurian cuisine : la sarsa de noixe, or walnut sauce. As you know, last spring walnut sauce “blew” Pesto Genovese’s recognition by UNESCO as an intangible heritage of humanity. This delicious preparation consists of a mild-tasting cream that normally accompanies Ligurian pansoti, pasta stuffed with...
Cucinaliguria.com, in Genoa Porto Antico
Traditional Ligurian gastronomy stars in a weekend full of taste and flavor. In Genoa, Porto Antico from September 21 to 23, 2018 Find Liguria at the table between tradition and the avant-garde. From Pesto to torta pasqualina, the dishes that have made Ligurian gastronomic tradition famous. From Bergese to Zeffirino, the great chefs who celebrated,...
Sweetest Stone … sweet but not too sweet
Dear Friends of Pesto Fresco, today we would like to tell you about a beautiful event that will be held on Saturday, September 15 and Sunday, September 16 in Pietra Ligure (Savona): Dolcissima Pietra. It is an event that over the years has become a highly anticipated event that marks the end of summer and...
Prescinseua, friend of Pesto alla Genovese
Friends of Pesto Fresco, today we are talking about Prescinseua, a traditional food product (P.A.T.) from the province of Genoa, which we find in several typical recipes from Liguria, including in a Levantine variant of Pesto alla Genovese. Prescinseua is a Ligurian dialect term for what is Ligurian Quagliata or Cagliata Genovese in Italian. With...
Ligurian panissa, tasty and gluten free
Today dear friends of Pesto Fresco we are talking about our Ligurian Panissa, a very tasty dish typical of Liguria. The ingredients are the same as Ligurian chickpea farinata, but Ligurian panissa is thicker, cooked differently, and eaten mostly cut into strips, squares, or cubes. Fried Ligurian panissa represents a perfect street food that is...
Pesto & Buridda recounts Ferrer Manuelli
Dear Friends of Pesto Fresco, as anticipated last week, today’s article is dedicated to the beautiful book Pesto & Buridda, an exciting journey into the Ligurian culinary universe. Pesto & Buridda turns simple recipes into stories, adventures, pranks, and jokes. Cooking narrated and prepared with love is obviously quite different from “textbook” cooking. It is...
Ferrer Manuelli, the Host of the Bow.
Friends of Pesto Fresco, this week, exceptionally, we have changed the day of release of our article on cooking and other curiosities about Ligurian cuisine.On Thursday, in fact, we preferred to make a post to express our closeness to our brothers and sisters, because they are Italian first and Ligurian second, who mourn the loss...