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Tag: craft workshop frasca and nassa loano

Swordfish Fusilli with Fresh Pesto

An everyday dish paired with the world’s most popular raw sauce: thus our Swordfish Fusilli with Pesto Fresco was born.In our news this month, a recipe from chef Gian Luca Cellerino of Ristocaffè Il Ponte di Toirano. Our Swordfish Fusilli with Fresh Peach is both delicate and tantalizing, born from a virtuous encounter between a...

Chicken Breast Fusion with Fresh Pesto

Room for contamination for this month’s recipe: Fusion Chicken Breast with Fresh Pesto.A tantalizing Oriental-inspired preparation that combines homegrown flavors and tastes from faraway countries, with a spicy edge. A delicious Fusion Chicken Breast with Pesto Fresco that combines typical Ligurian homegrown flavors with that of spices and sauce from faraway countries.A must-try recipe that...

Strudel with vegetable filling and Pesto Fresco Genovese

The typical rolled and stuffed preparation, but in a savory version: here’s our Winter Vegetable Strudel with Pesto Fresco Genovese.A delicious appetizer for dinner with friends or for an appetizing but healthy aperitif.Follow the recipe from chef Gian Luca Cellerino of Ristocaffè Il Ponte di Toirano! This month we bring you the savory and Genovese...

Club Sandwich with Fresh Pesto Genovese

Ligurian revival of a great American street food classic: here is our Club Sandwich with Pesto Fresco Genovese.Follow the recipe by chef Gian Luca Cellerino of Ristocaffè Il Ponte (Toirano)! New recipe this month by chef Gian Luca Cellerino of Ristocaffè Il Ponte di Toirano: the Club Sandwich with Pesto Fresco Genovese.This is a Ligurian...

Whole wheat crouton of summer flavors with fresh Pesto sauce

For a tasty appetizer, for an aperitif with friends or as a welcome to a family dinner: here is the Whole Crostino of Summer Flavors with Fresh Pesto Sauce.Discover the new recipe from chef Gian Luca Cellerino of Ristocaffè Il Ponte di Toirano, made for our Frasca e Nassa Artisan Laboratory in Loano (Savona)! The...

Ligur-Cantonese Basmati Rice with Fresh Pesto

A very tasty protein-packed, light and summery “fusion”-style first or main course: Ligur-Cantonese Basmati Rice with Fresh Pesto.It comes from a famous preparation of Oriental cuisine, but is made Ligurian by chef Gian Luca Cellerino’s reinterpretation.Check out our recipe! Here is our Ligurian version of one of the most beloved preparations of oriental cuisine: Ligur-Cantonese...

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...

Fresh Cheese & Pesto Hamburger

It takes a gourmet proposition like our Cheese & Pesto Fresco Hamburgers to bring young and old together. To lick your chops together! Ready to get to the stove? A tasty and imaginative main course to bring a smile to the table and make the whole family happy: Cheese & Pesto Fresco Hamburger, prepared, of...

2020: double best wishes from Pesto Fresco

2019 leaves behind us a very important decade for Pesto Fresco and our Frasca e Nassa Artisan Laboratory in Loano. Read our news and find out why! Friends, 2019 is coming to a close, and it is a special year for us: we are leaving behind the decade that saw the birth of our Frasca...

Ligurian walnut sauce

The Frasca e Nassa Laboratory in Loano is also dedicated to the production of Ligurian Walnut Sauce, as well as Pesto Fresco Genovese. Discover this classic condiment of traditional Ligurian cuisine in our article this week! Walnut sauce, or Sarsa de noxe in dialect, is a classic traditional Ligurian condiment, and we also make it...

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