Aromatic herbs are part of our ancient Ligurian tradition. Many of our herbs grow wild in the countryside, and since our cuisine is essentially poor-inspired, the Ligurian people, who have always been particularly creative, adopted them to flavor dishes in place of the formerly very expensive spices. Today Liguria, and especially the Plain of Albenga,...
Pesto alla Genovese: between history and legend
Pesto alla Genovese is listed among Ligurian Traditional Food Products. In recent years, the Italian people in general have mobilized, activating strong promotional campaigns for traditional Ligurian Pesto al Mortaio, including for it to be recognized as “intangible heritage of Unesco,” but precisely because of this massive participation, Heritage Unesco, the body whose task is...
The anchovies of the Ligurian Sea
Whether you call them anchovies or anchovies, they are the same thing. It is a fish species belonging to the category of the highly valued oily fish, widespread throughout the Mediterranean and here in Liguria particularly. The most profitable time for fishing for anchovies is from April to November, which coincides with the window of...
Back to Diano Marina “Aromatica – basil, herbs and scents of western Liguria”
Back in Diano Marina (Imperia) and the Gulf of Diana“Aromatica – Basil, Herbs and Fragrances of Western Liguria” will be held from April 28 to May 1. Now in its 5th edition, “Aromatica – basil, herbs and scents of Western Liguria” returns to the spotlight in 2018, proclaimed “Year of Italian Food“. A beautiful quality...
Trofiette di Recco – A bit of history and the recipe for making them at home
Did you know that the word “trofie” in Genoese means “gnocchi“? That’s right! The delicious pasta format made with flour and potatoes known all over the world is referred to in the Genoese dialect as “trofie.” Instead, the elongated curl-shaped pasta that we are all familiar with and traditionally seasoned with Pesto is the “trofietta.”...
Basil Genovese D.O.P.: do you know why it is better?
Our Fresh Pesto is made strictly with D.O.P. Genovese Basil. Do you want to know what is the difference from another type of basil? Basil Genovese D.O.P. first of all, it is grown only in Liguria and has the EU protection of “protected designation of origin,” awarded to foods with characteristics quality due to the...
Basil Mortar and #orgogliopesto: it’s Pesto week!
We support the nomination of the pesto preparation method as an intangible heritage of humanity! From March 12 to 18, Liguria will be colored green-basilico with Pesto Week, culminating on Saturday, March 17 and Sunday, March 18, with collective “pounding” in the squares of many Ligurian municipalities, gastronomic flash mobs and the World Pesto...
For friends of pesto and Liguria
We welcome you, dear Friends of Pesto and Liguria. In this new space each week we will tell you pesto-flavored stories and other Ligurias. This project was born out of thelove for our territory and its ancient tradition. Like so many of our fellow countrymen, we love to see big, always with a pair of...