Good morning Friends of Pesto Fresco! Do you want to prepare a lunch or dinner menu featuring Pesto Fresco alla Genovese, but don’t know what wine to pair with it? Today we recommend an excellent Ligurian wine that goes perfectly with the aroma of basil, the full flavor of cheese and the unctuousness of oil:...
Sagralea returns Aug. 14-19 in Salea d’Albenga
Dear friends of Pesto Fresco, this week we are telling you about Sagralea, an event sponsored by the City of Albenga, the Region of Liguria and the Riviere Liguria Chamber of Commerce, which is held every year in August in Salea, a small hamlet in the municipality of Albenga (Savona). The event, which will take...
Fresh and good Pesto every day
To produce our best Fresh Pesto in the Frasca e Nassa Artisan Laboratory in Loano, we passionately process many kilos of very fresh Genovese Basil PDO every day, freshly cut in the fields or greenhouses, depending on the season, of the Albenga Plain (Savona), where it is produced. We select only the best basil leaves...
Great Festival of Pesto D’Amare – Finalpia July 13 and 14
Friends of Pesto Fresco, this is a special week for us. As you may have noticed, last week we posted on Facebook and Instagram the news about us, namely that we were selected by “Pesto d’Amare” among “The Magnificent 7” artisanal pesto workshops in the province of Savona. It is a source of great satisfaction...
Sea salt, our “white gold”
Dear friends of Pesto Fresco, today we are telling you about Italian sea salt, which our Frasca & Nassa Laboratory in Loano uses to make Genoese pesto. As we like to emphasize, our artisan workshop uses selected raw materials exclusively from Italian production to give our Pesto Fresco the true flavor of ancient Ligurian tradition....
Farinata di Ceci, an ancient Ligurian delicacy
Dear friends of Pesto Fresco, our tale of Liguria through its best typical dishes continues. As we anticipated to you a few weeks ago, today we want to tell you about Farinata di ceci, one of the traditional Ligurian dishes, “fainè” or “fainà” in Genoa, appreciated and renowned now all over the world. Let’s talk...
Caprese and Fresh Pesto: an excellent encounter
Dear Friends of Pesto Fresco, The days are getting warmer and the craving for quick and easy cold dishes is increasing day by day. As you surely know, Genovese pesto, traditionally used to season pasta, can also be a very valid condiment for cold dishes. We propose a special caprese, made meanwhile with our “Cuore...
Rosemary: beautiful, aromatic and versatile
Dear friends of Pesto Fresco, also today we want to tell you about our land, our beloved Liguria. This week we are not telling you about pesto, although the temptation is strong, however we would like to stay on the theme of Ligurian herbs: rosemary. You know that in Liguria we use herbs a lot,...
Penne with trombette zucchini and drops of Pesto Fresco alla Genovese
Dear Pesto Friends, This week we bring you a recipe from Chef Gian Luca Cellerino of Ristocaffé Il Ponte in Toirano (Savona). This is a recipe made with our very simple Pesto Fresco that brings all the flavor of Liguria to your tables. We used only local raw materials, except for the pasta, from Gragnano...
Don’t miss: Recco Focaccia Festival May 26-28
When you say Liguria, in addition to Genoese pesto, you also think of the delicious and inimitable cheese focaccia, which from Saturday, May 26 to Monday, May 28 will be the star of the “Festa della Focaccia di Recco” to be held in Recco (Genoa). It celebrates the traditional focaccia of Recco in a three-day...