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The aromatic herbs, typical of the spontaneous vegetation in Liguria, give this cream all the flavor of the Ligurian culinary tradition
The typical Ligurian Taggiasca Olive, which represents Liguria and is identified with it
Creamy pate of Provençal origin, made “Ligurian” due to the prevalence of olives over the other ingredients
The ancient first course of Lunigiana cuisine. Ready dish, only to be boiled in boiling water.
Also called Natalini, these long macaroni are a traditional Genoese format
A real explosion of flavors, blended with a sweet cold-pressed extra virgin olive oil and chilli to give a pinch of energy
The combination of Taggiasca Olives and Monterosso Lemons creates a unique flavor, delicate and rich at the same time
Italian durum wheat semolina and spinach pasta
A tasty sauce of olives, capers and Mediterranean aromas
Tasty and flavourful Italian tomatoes from organic farming, processed as soon as they are picked, to obtain the essential sauces for cooking without sacrificing the natural authenticity and flavor of tradition.
Ready soup, just to reheat. Traditional dish of La Spezia cuisine, in dialect the term “mesciüa” means “mixture”.
Italian durum wheat semolina pasta
Tasty and flavourful Italian tomatoes from organic farming, processed as soon as they are picked, to obtain the essential sauces for cooking without sacrificing the natural authenticity and flavor of tradition.
Tasty and flavourful Italian tomatoes from organic farming, processed as soon as they are picked, to obtain the essential sauces for cooking without sacrificing the natural authenticity and flavor of tradition.
The long pasta typical of Liguria, and of Genoa in particular
The typical Ligurian pasta, with an elongated and thin shape, originally from Sori
