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Prince seasoning for Pansotti, great for all stuffed pasta vegetable.
A luxury butter packed in wood to keep the features intact. Hand-made is served every morning at the Eliseo.
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.
Great selection of French butter with a natural flavor. The famous Échiré, awarded with the Protected Designation of Origin. Normandy butter, worked in "barattage" (churning). The butter of the Loire of extrafin quality.
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Traditional Potato Gnocchi, ideal to condirsi with pesto or a good tomato sauce.
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.
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 typical of the Genovese tradition , Prepared with meat of beef, prosciutto, ham, mortadella, ricotta cheese, spinach and Grana Padano.
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 lasagna, made with soft wheat "00" and water,without eggs, For your holidays!
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.
Fresh pappardelle of wheat granite type "00".