In addition to Pesto Genovese, another classic condiment of traditional Ligurian cuisine : la sarsa de noixe, or walnut sauce. As you know, last spring walnut sauce “blew” Pesto Genovese’s recognition by UNESCO as an intangible heritage of humanity. This delicious preparation consists of a mild-tasting cream that normally accompanies Ligurian pansoti, pasta stuffed with...
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...
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...
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...
Pesto alla Genovese: between history and legend
Pesto alla Genovese is listed among Ligurian Traditional Food Products. In recent years, the Italian people in general have mobilized, activating strong promotional campaigns for traditional Ligurian Pesto al Mortaio, including for it to be recognized as “intangible heritage of Unesco,” but precisely because of this massive participation, Heritage Unesco, the body whose task is...
The anchovies of the Ligurian Sea
Whether you call them anchovies or anchovies, they are the same thing. It is a fish species belonging to the category of the highly valued oily fish, widespread throughout the Mediterranean and here in Liguria particularly. The most profitable time for fishing for anchovies is from April to November, which coincides with the window of...
Trofiette di Recco – A bit of history and the recipe for making them at home
Did you know that the word “trofie” in Genoese means “gnocchi“? That’s right! The delicious pasta format made with flour and potatoes known all over the world is referred to in the Genoese dialect as “trofie.” Instead, the elongated curl-shaped pasta that we are all familiar with and traditionally seasoned with Pesto is the “trofietta.”...
Basil Genovese D.O.P.: do you know why it is better?
Our Fresh Pesto is made strictly with D.O.P. Genovese Basil. Do you want to know what is the difference from another type of basil? Basil Genovese D.O.P. first of all, it is grown only in Liguria and has the EU protection of “protected designation of origin,” awarded to foods with characteristics quality due to the...