Fragrant, round and tending to sweet: this is the EVO Olive Oil of the Ligurian Riviera. This is a gastronomic excellence renowned throughout the world, the result of an ancient tradition handed down in our countryside for about 2000 years. Find out why Extra Virgin Olive Oil of the Ligurian Riviera is so good! Ligurian...
Fresh and good Pesto every day
To produce our best Fresh Pesto in the Frasca e Nassa Artisan Laboratory in Loano, we passionately process many kilos of very fresh Genovese Basil PDO every day, freshly cut in the fields or greenhouses, depending on the season, of the Albenga Plain (Savona), where it is produced. We select only the best basil leaves...
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...