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...
Don’t miss: Recco Focaccia Festival May 26-28
When you say Liguria, in addition to Genoese pesto, you also think of the delicious and inimitable cheese focaccia, which from Saturday, May 26 to Monday, May 28 will be the star of the “Festa della Focaccia di Recco” to be held in Recco (Genoa). It celebrates the traditional focaccia of Recco in a three-day...
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...
Back to Diano Marina “Aromatica – basil, herbs and scents of western Liguria”
Back in Diano Marina (Imperia) and the Gulf of Diana“Aromatica – Basil, Herbs and Fragrances of Western Liguria” will be held from April 28 to May 1. Now in its 5th edition, “Aromatica – basil, herbs and scents of Western Liguria” returns to the spotlight in 2018, proclaimed “Year of Italian Food“. A beautiful quality...
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 Mortar and #orgogliopesto: it’s Pesto week!
We support the nomination of the pesto preparation method as an intangible heritage of humanity! From March 12 to 18, Liguria will be colored green-basilico with Pesto Week, culminating on Saturday, March 17 and Sunday, March 18, with collective “pounding” in the squares of many Ligurian municipalities, gastronomic flash mobs and the World Pesto...