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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.
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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.
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.
Delicate ravioli with artichokes, ricotta, Grana Padano.
The Pansotti (or Pansoti), are the classic ravioli in pesto, lean, with beets, spinach and 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.
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.
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 lasagna, made with soft wheat "00" and water,without eggs, For your holidays!
Fresh noodles of wheat granite type "00".