At Christmas, the custom is to give excellent typical products to friends who have fine palates, so why not give a nice supply of Pesto Fresco Genovese as a gift? As every year, the theme of Christmas gifts takes priority this time of year, and we want to give you a cue today: give Pesto...
Ligurian-style cuttlefish zemin
A soup from the old Ligurian tradition, cuttlefish zemin has a rich and tasty flavor and is ideal for tackling cold winter days. Here is a dish that is super simple to prepare and incredibly inviting for everyone. Friends of Pesto Fresco, in our news this week we discuss a dish dear to us Ligurians:...
The Basilichito of Albenga
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...
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...
Brandacujun of Ligurian tradition
A typical dish of the Riviera Ligure di Ponente, Brandacujun is a delicacy of our gastronomic tradition. Do you know it? Read our news to learn some interesting facts! Dear friend or friend of Pesto Fresco, in our news this week we talk about another delicious dish of our Ligurian gastronomic tradition: the Brandacujun. It...
Brigasque sheep’s milk cheese
Produced in the border area between Liguria, Piedmont and Provence from Brigasca sheep’s milk, Toma di pecora brigasca is a Slow Food Presidium supported by the Region of Liguria. An exquisite cheese made using techniques and tools linked to the age-old tradition of transhumance by a few passionate producers who often work under difficult conditions....
Copenhagen to Loano from Pesto Fresco
Introducing their students to the tradition and flavor of true Pesto alla Genovese through a visit and workshop at Pesto Fresco in Loano. As they have for the past few years, the Suhrs Cooking Academy in Copenhagen once again chose our Frasca and Nassa Workshop to learn the secrets of Pesto Genovese. Read on to...
The Anchovy Jump is back in Laigueglia.
Today, friends of Pesto Fresco, let’s talk about a beautiful event: the eighth edition of “The Leap of the Anchovy” in Laigueglia. Organized by the Municipality of Laigueglia with the Pro Loco tourist association, it takes place on Saturday, October 12 and Sunday, October 13, 2019. Here is the program! Dear friends of Pesto Fresco,...
Ligurian wines ideal to pair with Pesto Genovese
Some Ligurian wines are happily paired with Pesto Genovese, the pride of Italian cuisine, a famous Ligurian sauce made with PDO Genovese Basil that is ideal for dressing pasta. Do you know which Ligurian wines these are? Find out about them in our news! Today, for all of you dear friends, we give some suggestions...
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...