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One of the most popular Ligurian pasta outside our borders, are prepared with flour and water and are formed by the prince pull over to pesto.
The Pansotti (or Pansoti), are the classic ravioli in pesto, lean, with beets, spinach and Grana Padano.
fresh pasta in the shape of about 4cm in diameter disk, typical Ligurian cuisine, cut with a wooden mold which simultaneously decorates the medallion.
The Testaroli are thin disks similar to crepes that you consume boiled, cut into squares or diamonds of a few centimeters side and traditionally seasoned with pesto, Olive oil and pecorino cheese, tomato or with porcini mushroom sauce.
Traditional Potato Gnocchi, ideal to condirsi with pesto or a good tomato sauce.
Fresh ravioli with meat of beef, borage, mortadella, ham, Grana Padano.
ravioli typical of the Genovese tradition , Prepared with meat of beef, prosciutto, ham, mortadella, ricotta cheese, spinach and Grana Padano.
Fresh noodles of wheat granite type "00".
fresh lasagna, made with soft wheat "00" and water,without eggs, For your holidays!
Fresh pappardelle of wheat granite type "00".
Coreografichi cutters soft wheat "00" and eggs, colored with natural ingredients - squid ink - that will make your unique fish dishes.
Choreographic fettuccine soft wheat "00" and eggs, colored with natural ingredients - the squid ink - that will make your unique fish dishes.