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Anchovies fished in the Cantabrian Sea, northern coast of Spain, where the Italian master keepers moved at the beginning of the century bringing with them all the knowledge of the processing of this delicious fish. Anchovies celebrated for their perfect balance of meat and fat, excellent to try in purity.
Selected and invasettati hand, the tomatoes in fragrant sauce and of course tasty.
A sought after and unique flavor, the Genoese DOP basil is considered one of the most valuable aromatic ingredients. It matches beautifully with the salad - never tried with salmon eggs? - that sweet - good with fruit - giving freshness and balance in each recipe. Six fresh bunches to finally prepare a genuine Genoese pesto.
French butter from Normandy, true essence of cream, an incredible ingredient. Butter d'Isigny is universally recognized as one of the best butters in the world. Here you can try it in its savory "demi sel" version.
Firm pulp and a well-resistant peel that keeps them whole. These yellow cherry tomatoes are beautiful and good!
16 other products in the same category:
Fresh ravioli with veal, raw ham, mortadella, Grana Padano.
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.
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.
Fresh noodles of wheat granite type "00".
The Pansotti (or Pansoti), are the classic ravioli in pesto, lean, with beets, spinach and Grana Padano.
fresh lasagna, made with soft wheat "00" and water,without eggs, For your holidays!
Fresh pappardelle of wheat granite type "00".
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.
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.