Beautiful to look at, delicious to eat, to make for Christmas or to repeat at other times: enjoy our Crispy Christmas Sunflower with Fresh Pesto.It can be a beautiful appetizer for the holidays, but also a unique dish on any other day.Discover our recipe and make your Christmas table shine! A super tasty and very...
Gazpacho Revisited Ligurian Style with Fresh Pesto
A very fresh appetizer or aperitif, ideal starting in spring and throughout summer: here is Gazpacho revisited Ligurian style with Pesto Fresco elaborated by chef Gian Luca Cellerino of Ristocaffè il Ponte in Toirano. Spring is here and the temperatures are getting warmer: our very fresh Gazpacho revisited Ligurian style with Pesto Fresco Genovese is...
Leek Risotto with Fresh Pesto
A dish as delicate and refined as leek risotto acquires an aromatic and distinctly Ligurian flavor with the addition of our Pesto Fresco Genovese.Chef Gian Luca Cellerino of Ristocaffè Il Ponte di Toirano prepared this vegetarian first course for us, giving us different ideas for using our Ligurian sauce.Check out the recipe! In today’s news...
Genoese Sacripantine Cake
A typical domed cake of Genoese origin, Sacripantina is a delicious sweet preparation invented in the second half of the 19th century. Here are a few hints about its origins and the recipe for a slightly revised version by chef Gian Luca Cellerino. Friends of Pesto Fresco, every Ligurian knows about the magnificent torta Sacripantina,...
Ligurian focaccia what a passion
Ligurian Focaccia, or “Fugassa” in Genoese dialect, is one of the mainstays of our typical Ligurian cuisine and is known and appreciated all over the world. Find out more about it in our news! Friends of Pesto Fresco, let’s face it: a nice piece of Focaccia, or rather a “slerfa de fugassa,” is always appreciated...
Pork tenderloin in sous-vide cooking
Sous-vide or vacuum cooking is healthy and allows the organoleptic properties of the meat to remain intact. Discover all its benefits with the recipe for Pork tenderloin in sous-vide cooking by chef Gian Luca Cellerino of Risotcaffè Il Ponte di Toirano. Friends of Pesto Fresco, in our news today we talk about vacuum or sous-vide...
Ligurians’ breakfast: focaccia and cappuccino
You may have heard of it as an oddity, instead in Liguria the habit of “pucciare ” focaccia in cappuccino is a must-have delicacy every morning. We explain why in our news! We Ligurians like focaccia “dunked” in caffelatte or cappuccino, and we know that outside the borders of Liguria it sounds like an oddity!...
Lasagna with Pesto Genovese
Here is chef Gian Luca Cellerino ‘s recipe for your Lasagna al Pesto Fresco Genovese If you are still undecided about your Christmas lunch menu, a good idea might be to prepare a dish from our Ligurian tradition: Lasagna al Pesto Genovese. This is a very special recipe, combining the all-Italian tradition of fresh egg...
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,...
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...