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:...
Minestrone with Genoese pesto
When the temperatures drop, what could be better than a good Minestrone alla Genovese, which includes the addition of our beloved traditional Ligurian pesto? Today we talk about it and give you the recipe taken from grandma’s old book “The Real Kitchen of Genoa and Liguria” by Aidano Schmuckher , Guido Mondani Editore. Minestrone is...
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,...
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,...