We continue our review of typical Ligurian products and dishes to intrigue you and let you taste the flavors that most represent our land, along with the beloved Pesto Genovese. Today we offer these 5 traditional Ligurian preparations, one of which includes Pesto Genovese. Here is the taste of Liguria Minestrone alla Genovese (Menestrun a...
Liguria in 5 typical products
The tale of Liguria can also come through its typical Ligurian dishes and products, such as Pesto Genovese and many others. Discover them with us! When people say Liguria, they immediately think of Pesto Genovese, a cold sauce known all over the world. In addition to Pesto Genovese, there are many other typical regional products...
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...
Pasta Pesto Day, a solidarity initiative
From November 19 to 25, during Italian Cuisine Week around the world, with a pesto pasta dish help Genoa and Liguria! Friends, once again Pesto Genovese is at the center. This time it is being used to help Genoa and its children who were somehow affected by the tragedy that saw the collapse of the...
Cucinaliguria.com, in Genoa Porto Antico
Traditional Ligurian gastronomy stars in a weekend full of taste and flavor. In Genoa, Porto Antico from September 21 to 23, 2018 Find Liguria at the table between tradition and the avant-garde. From Pesto to torta pasqualina, the dishes that have made Ligurian gastronomic tradition famous. From Bergese to Zeffirino, the great chefs who celebrated,...
Sea salt, our “white gold”
Dear friends of Pesto Fresco, today we are telling you about Italian sea salt, which our Frasca & Nassa Laboratory in Loano uses to make Genoese pesto. As we like to emphasize, our artisan workshop uses selected raw materials exclusively from Italian production to give our Pesto Fresco the true flavor of ancient Ligurian tradition....
Rosemary: beautiful, aromatic and versatile
Dear friends of Pesto Fresco, also today we want to tell you about our land, our beloved Liguria. This week we are not telling you about pesto, although the temptation is strong, however we would like to stay on the theme of Ligurian herbs: rosemary. You know that in Liguria we use herbs a lot,...
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...
Don’t miss: Recco Focaccia Festival May 26-28
When you say Liguria, in addition to Genoese pesto, you also think of the delicious and inimitable cheese focaccia, which from Saturday, May 26 to Monday, May 28 will be the star of the “Festa della Focaccia di Recco” to be held in Recco (Genoa). It celebrates the traditional focaccia of Recco in a three-day...
Herbs of Liguria: a mine of virtues
Aromatic herbs are part of our ancient Ligurian tradition. Many of our herbs grow wild in the countryside, and since our cuisine is essentially poor-inspired, the Ligurian people, who have always been particularly creative, adopted them to flavor dishes in place of the formerly very expensive spices. Today Liguria, and especially the Plain of Albenga,...