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...
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,...
Sweetest Stone … sweet but not too sweet
Dear Friends of Pesto Fresco, today we would like to tell you about a beautiful event that will be held on Saturday, September 15 and Sunday, September 16 in Pietra Ligure (Savona): Dolcissima Pietra. It is an event that over the years has become a highly anticipated event that marks the end of summer and...
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...
Pigato wine from Albenga DOC, perfect with our Pesto Fresco!
Good morning Friends of Pesto Fresco! Do you want to prepare a lunch or dinner menu featuring Pesto Fresco alla Genovese, but don’t know what wine to pair with it? Today we recommend an excellent Ligurian wine that goes perfectly with the aroma of basil, the full flavor of cheese and the unctuousness of oil:...
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...
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....
Farinata di Ceci, an ancient Ligurian delicacy
Dear friends of Pesto Fresco, our tale of Liguria through its best typical dishes continues. As we anticipated to you a few weeks ago, today we want to tell you about Farinata di ceci, one of the traditional Ligurian dishes, “fainè” or “fainà” in Genoa, appreciated and renowned now all over the world. Let’s talk...
Caprese and Fresh Pesto: an excellent encounter
Dear Friends of Pesto Fresco, The days are getting warmer and the craving for quick and easy cold dishes is increasing day by day. As you surely know, Genovese pesto, traditionally used to season pasta, can also be a very valid condiment for cold dishes. We propose a special caprese, made meanwhile with our “Cuore...
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,...