16 other products in the same category:
Anchovies of the Mediterranean (FAO areas 37.1.3 - 37.2.2) worked at best by the fishermen themselves. These anchovies are prepared according to artisanal and traditional methods (cleaned, salted and then put in oil) to preserve the extraordinary quality of their meat intact. Anchovies to be presented whole, if you want to use them for a sauce add them only at the end of cooking so as not to melt them.
The taste of Puglia, the classic sauce for all types of pasta.
Sea urchin eggs are perfect for seasoning first courses and to use in the creation of unique and original finger foods to be served among your fish appetizers.
Tuscan crostino is a specialty of Tuscan cuisine, based on natural and genuine ingredients. A tasty pâté for starters to put on toast or toasted bread.
Extra virgin olive oil of superior category obtained from taggiasca olives. Gentle perfume and sweet taste. Nice bottle, for a welcome gift.
Rich dish for good forks. A game specialty with a full and distinctive flavor. Firm meat responds firmly to the bite to give you a mouthful full of intensity.
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.
The Zucchini and Basil Cream has a fresh and pleasantly aromatic flavor. Very fragrant, you immediately feel that only the best seasonal raw materials from small selected producers have been used. In La Cucina di Pina everything is handcrafted to guarantee the quality of a homemade meal.
A sweet pastries Genoese tradition. Done as should be done!
Focaccia has never been so tasty! The one and only true Genoese focaccia in its variant with onion. A classic not to be missed.Shipping days: Monday, Tuesday and Wednesday. Orders will be processed on Wednesday with arrival by 10.00 am.
Cucunci are the fruits of the caper (which instead is the still closed bud of the plant). They have a pleasant aromatic hint, similar to capers: for this reason they are perfect to eat raw in salads (after having desalted them for at least 12 hours in water) or chopped as a condiment.
Genoese pesto that prepare in their homes! The traditional recipe, one that can be enjoyed in homes and in the best restaurants in Genoa.