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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 noodles of wheat granite type "00".
Fresh flat section vegetable pasta with a width of about 4-5 mm.
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.
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.
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 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