Our monthly column is enriched with a new recipe from chef Gian Luca Cellerino of Ristocaffè Il Ponte di Toirano: Quinoa turret with Pesto Fresco Genovese advantaged with Parmigiano Reggiano wafer.Here’s a new take on using Pesto Fresco in a delicious, 100% vegetarian dish . Chef Gian Luca Cellerino of Ristocaffè Il Ponte di Toirano...
Anchovy Skewers with Pesto Fresco Genovese
For a super tasty appetizer, here are the anchovy skewers stuffed with Pesto Fresco Genovese that chef Gian Luca Cellerino of Ristocaffè Il Ponte di Toirano has prepared for us.A quick and very simple dish to prepare that will have the whole family and your friends licking their chops.Here’s our recipe! An easy recipe that...
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...