Conceived by Matteo Borea and Pierangelo Rossi, Basilichito was born as an alternative to the most common carbonated beverages. It also promotes and enhances Basilico Genovese DOP, of which the Albenga plain is the largest production area in Liguria. Find out in the Pesto Fresco Blog! It is called “Basilichito,” and it is a special...
The Santoreggia
In today’s news we talk about a plant, a beautiful, fragrant and virtuous aromatic herb that grows wild and is also cultivated in Liguria: the Santoreggia. Also known as “Pepper Herb,” it is widely used in cooking and has health benefits. Discover it with us! Dear friends of Pesto Fresco, today we are talking about...
Albenga Violet Asparagus, Slow Food Presidium
Today we proudly talk about a Slow Food Presidium of Liguria: the Albenga Violet Asparagus. Do you know it? Find out in our news! Dear friends of Pesto Fresco, in this week’s news we talk about a much-appreciated Slow Food Presidium of Liguria that is produced right near us, a few kilometers from Loano: the...
Basil Genovese D.O.P.
The Pesto Genovese Consortium’s Specification, which protects its traditional recipe, indicates Genovese Basil P.D.O. as the only one that can be used for this specific use. And there is a reason why. We explain it to you in our news! Basil Genovese D.O.P. is indicated by the Pesto Genovese Consortium in the appropriate Specification, which...
Pigato wine from Albenga DOC, perfect with our Pesto Fresco!
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:...
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...
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...
Herbs of Liguria: a mine of virtues
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,...