Today here’s a simple and tasty first course with Ligurian influences, from the moment that a short pasta fits better to this recipe we have chosen the maccheroni Mancini. For a creamy and velvety pesto based sauce only three ingredients are needed: Pesto alla genovese - Pexto, a soft paste fresh cheese (caprino, ricotta# or maybe philadelphia) and last the binding key, that is to say the pasta cooking water. Add it gradually to the pesto alls genovese and fresh cheese mixture, mixing until obtaining an homogeneous mixture endowed with the right consistency. For an original Liguria taste touch add the taggiasche olives, finally amalgamate the pasta in the sauce.

If you’re looking for a recipe to try here it is a suggestion: Risotto with fresh pesto alla Genovese, Italian Potatoes from Sila, Roman Cauliflower, Sicilian peeled, roasted, almonds - Nama Mandorle and Olive taggiasche denocciolate - Pexto. Carnaroli Rice Principato di Lucedio accompanied by the classic pesto and potatoes pairing, the sweetness of roman broccoli contrasted by the strong and decise taste of the taggiasche olives and in the end a touch of crunchiness given by the toasted almonds. A recipe entirely made up of Made in Italy and healthy ingredient which, due to their well balanced flavours, forming a tasty and harmonious dish.

Pexto, in its laboratory placed in Genova, has developed and actualized the historical recipes of the Ligurian tradition: classic Pesto alla Genovese - Pexto and Pesto alla genovese (no garlic)- Pexto. In all their variants the fresh products Pexto are united by the high quality of their ingredients. A quality without any compromise: parmigiano reggiano 27 months aged produced with mountain milk, Italian extra virgin olive oil coming from an historical Ligurian olive oil mill. Italian nuts, pine nuts and garlic carefully selected and the inimitable D.O.P. genovese fresh basil. We suggest to try it with the Testaroli of Lunigiana - Arconatura, typical pasta made up of buckwheat, a classic of the Ligurian tradition that never disappoints.

Everybody knows pasta in Italy serious matter and every region has its own special one. Today we're going to show you Testaroli of Lunigiana - Arconatura the Liguria specialty. It dates back to the Romans in an area on the boundary between Tuscany and Liguria (Lunigiana). The dough is only made up of spelt flour and water, the consistency is unique thanks to its porosity and capacity to absorb the seasonings. As every good Liguria specialty this pasta combines perfectly with pesto alla genovese

The secret for a great Pesto alla Genovese is the choice of high quality ingredients. This is clear for Pexto:the company has selected the best products available using only fresh ingredients from an alpine hut Parmigiano to the constantly fresh basil