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Traditional Ligurian sauce, typically used for mainly seasoning pansotti and corzetti.
Rich and tasty condiment for your bruschetta and hot sandwiches. Offer it to your guests to accompany cheese and salami.
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Stuffed mountain pasta, with a recognizable flavor and a pleasantly strong aroma. Speck and ricotta are a combination that will surely win on the palate.
Classic tortelli with a rural flavor, to be absolutely seasoned with cheese! The tasty filling opens up on the palate a strong and pleasant aroma, well balanced between the bitterness of radicchio and the savory of aged cheeses.
Ravioli del Plin with herbs are a fresh pasta with filling, ideal from enjoy with butter or butter and sage; cream; tomato and basil; cream of mushrooms and truffle.Cooking: 3 minutes
Fresh stone-ground flour pasta with precious filling: meat from the local valleys and preboggion (Genoese wild herbs). They are so good that you just need a drizzle of extra virgin olive oil or a little butter to dress them.
One of the best known Ligurian pastas outside our borders, they are prepared with water and chestnut flour and are the main format to be combined with pesto.
ravioli typical of the Genovese tradition , Prepared with meat of beef, prosciutto, ham, mortadella, ricotta cheese, spinach and Grana Padano.
Fresh flat section vegetable pasta with a width of about 4-5 mm.
Traditional Potato Gnocchi, ideal to condirsi with pesto or a good tomato sauce.
Ravioli al Plin with meat filling ideal to be enjoyed with butter; tomato; roast gravy; tomato-based meat sauces Cooking: 3 minutes
Basil dumplings that combine refinement and the aromatic flavor of fresh herbs. You can choose to dress them with a little butter or with a white fish sauce.
Ravioli al Plin with fondue and truffle filling, a particular and tasty variant that releases its aromas topped with melted butter; truffle butter; cream. p>Cooking: 3 minutes