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Extra virgin olive oil of superior category obtained from taggiasca olives. Gentle perfume and sweet taste. Nice bottle, for a welcome gift.
Genoese pesto that prepare in their homes! The traditional recipe, one that can be enjoyed in homes and in the best restaurants in Genoa.
From the experience of an Italian company asCampisi, Specializing in the preparation ofsauces and preserves, Comes the gravy with grouper, ideal to dress yourfirst dishesand taste the Mediterranean flavors.
Spreadable delicacy of pork lard and goose meat. Your crouton will never be the same again.
16 other products in the same category:
The Pansotti (or Pansoti), are the classic ravioli in pesto, lean, with beets, spinach and Grana Padano.
Delicate ravioli with artichokes, ricotta, Grana Padano.
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).
Traditional Potato Gnocchi, ideal to condirsi with pesto or a good tomato sauce.
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.
Fresh flat section vegetable pasta with a width of about 4-5 mm.
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 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
Fresh ravioli with meat of beef, borage, mortadella, ham, Grana Padano.
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.