This month we offer a dish that tastes of the sea and the vegetable garden, with this new suggestion from chef Gian Luca Cellerino for using our product: Octopus in Salad with Fresh Pesto.A flavorful and colorful main course that satisfies sight, taste and smell.Follow our recipe! In this new tip from chef Gian Luca...
Brandacujun with Fresh Pesto
A dish of the typical Ligurian cuisine, Brandacujun has as its main ingredient cod, to which we have added our Pesto Fresco Genovese, to give it an extra touch of "ligurità". This ancient preparation turns out to be very delicate and is served either as an appetizer, on toasted bread croutons or polenta, or as an excellent main course. Discover our version of Brandacujun in our news!
Codfish Patties with Fresh Pesto
Tasty recipe for a seafood main course: crispy cod patties with fresh Genovese pesto. Tempting and irresistible.
Carasau Cigars with Broccoli Cream and Pesto Fresco
A creative first course, born from the fusion of typical products from different Italian regions, with a velvety and aromatic flavor: here are our Carasau cigars with broccoli cream and Pesto Fresco Genovese.Read the recipe created and elaborated by chef Gian Luca Cellerino of Ristocaffè Il Ponte di Toirano for us! Put together typical products...
Quinoa turret with Pesto Fresco Genovese advantaged with Parmigiano Reggiano wafer
Our monthly column is enriched with a new recipe from chef Gian Luca Cellerino of Ristocaffè Il Ponte di Toirano: Quinoa turret with Pesto Fresco Genovese advantaged with Parmigiano Reggiano wafer.Here’s a new take on using Pesto Fresco in a delicious, 100% vegetarian dish . Chef Gian Luca Cellerino of Ristocaffè Il Ponte di Toirano...