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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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Fresh flat section vegetable pasta with a width of about 4-5 mm.
Pansoti are a "lean" version of ravioli, characterized by a filling based on "preboggion", a mythical Genoese mix of wild herbs (enriched withprescinsêua span>and garlic from Vessalico).
ravioli typical of the Genovese tradition , Prepared with meat of beef, prosciutto, ham, mortadella, ricotta cheese, spinach and Grana Padano.
The Pansotti (or Pansoti), are the classic ravioli in pesto, lean, with beets, spinach and Grana Padano.
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.