PASTA AND FIRST COURSES
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Italian durum wheat semolina pasta
Large Ligurian pasta coins, symbolizing the past wealth of the Republic of Genoa
Italian durum wheat semolina pasta
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
Italian durum wheat semolina and spinach pasta
Ready soup, just to reheat. Traditional dish of La Spezia cuisine, in dialect the term “mesciüa” means “mixture”.
Italian durum wheat semolina pasta
The long pasta typical of Liguria, and of Genoa in particular
The typical Ligurian pasta, with an elongated and thin shape, originally from Sori
The long pasta typical of Liguria, and of Genoa in particular
The olive leaves of Italian durum wheat semolina in the colorful, lively and tasty version.
The typical Ligurian pasta, with an elongated and thin shape, in the colorful, lively and tasty version
The typical Ligurian pasta, with an elongated and thin shape, originally from Sori
The typical Ligurian pasta, with an elongated and thin shape, enriched by the scent of Liguria
Typical Ligurian pasta, enriched with chestnut flour, which unites the two souls of Liguria, the sea and the mountains.
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