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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.
The Fiore Sardo is a sheep cheese with very ancient origins, ideal for preparing a splendid Genoese pesto!
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:
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.
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.
fresh lasagna, made with soft wheat "00" and water,without eggs, For your holidays!
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 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 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
The Pansotti (or Pansoti), are the classic ravioli in pesto, lean, with beets, spinach and Grana Padano.
Fresh noodles of wheat granite type "00".
Fresh ravioli with veal, raw ham, mortadella, Grana Padano.
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.