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Precious Pachino di Sicilia tomatoes, fleshy and juicy, preserved in oil with a great aromatic blend of basil, oregano, garlic and chilli pepper. Excellent to use to enrich the first courses and as a side dish for cheese and meat.
Ambitious cheese with a refined flavor that combines the traditional lactic sense of the Maremma sheep's cheese with the harmonic freshness of the Genoese pesto of Rossi 1947, added in purity immediately after the curd has broken.
Spreadable delicacy of pork lard and goose meat. Your crouton will never be the same again.
"Sweet" French butter, without salt, with a beautiful bright straw color thanks to the richness of carotene. This butter from Isigny originates from the Cotentin peninsula in Normandy. Soft and melting texture, it makes it the perfect butter for tartite, to make your appetizer precious.
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Fresh noodles of wheat granite type "00".
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.
The Pansotti (or Pansoti), are the classic ravioli in pesto, lean, with beets, spinach and Grana Padano.
Fresh pappardelle of wheat granite type "00".
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.
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.
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
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).