SPECIALTIES
Filters
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
Our marjoram, which in Liguria we call Erba persa, is cultivated without the use of fertilizers or pesticides in the uncontaminated environment of the 5 Lands National Park, associated with olive and breeding bees. It is handled by hand, naturally dried in the shade and handed by hand.
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”.
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 typical Ligurian pasta, with an elongated and thin shape, originally from Sori
It is the best known creamy sauce in the world, a symbol of traditional Ligurian gastronomy
