They are sublime sweets ideal for festive days or everyday life: Almond Chifferi from Finale Ligure are known throughout Italy for their delicacy and goodness. We tell you how they originated and where. This week, friends of Pesto Fresco Genovese, we tell you about Almond Chifferi from Finale Ligure. What do you say? Didn’t you...
Cima alla Genovese, the ritual beyond the plate
Cima alla Genovese is an ancient Ligurian dish that is much loved, but somewhat complex in preparation. Perhaps for this reason it is regarded as a “ritual” that artists and poets included in works of art. Even our great Fabrizio De Andrè. Loving friends of Pesto Fresco, this is it! We are now very few...
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,...
Borage and Ligurian cuisine
Borage is a plant that grows wild and is a very versatile ingredient in our traditional Ligurian cuisine. In addition to basil, the basis for the magnificent Pesto Genovese, and other herbs, other ingredients make traditional Ligurian cuisine great, such as borage. It has eastern origins, but today it is cultivated in all temperate areas...
Basil, a plant with a thousand virtues
Native to India, basil has been used since ancient times both in cooking and as a medicinal plant. Friends of Pesto Fresco, we love all the herbs that are characteristic of Liguria. Of all of them, we obviously have a fondness for basil. Basil is in its own right the king of our Ligurian summers,...
Sweetest Stone … sweet but not too sweet
Dear Friends of Pesto Fresco, today we would like to tell you about a beautiful event that will be held on Saturday, September 15 and Sunday, September 16 in Pietra Ligure (Savona): Dolcissima Pietra. It is an event that over the years has become a highly anticipated event that marks the end of summer and...
Ligurian panissa, tasty and gluten free
Today dear friends of Pesto Fresco we are talking about our Ligurian Panissa, a very tasty dish typical of Liguria. The ingredients are the same as Ligurian chickpea farinata, but Ligurian panissa is thicker, cooked differently, and eaten mostly cut into strips, squares, or cubes. Fried Ligurian panissa represents a perfect street food that is...
Pesto & Buridda recounts Ferrer Manuelli
Dear Friends of Pesto Fresco, as anticipated last week, today’s article is dedicated to the beautiful book Pesto & Buridda, an exciting journey into the Ligurian culinary universe. Pesto & Buridda turns simple recipes into stories, adventures, pranks, and jokes. Cooking narrated and prepared with love is obviously quite different from “textbook” cooking. It is...
Ferrer Manuelli, the Host of the Bow.
Friends of Pesto Fresco, this week, exceptionally, we have changed the day of release of our article on cooking and other curiosities about Ligurian cuisine.On Thursday, in fact, we preferred to make a post to express our closeness to our brothers and sisters, because they are Italian first and Ligurian second, who mourn the loss...