Pesto alla genovese Basilic Sauce
To make the real Ligurian Pesto, you need a marble bowl, a wooden pestle and a lot of patience.
The first written recipe dates half XIX century and has never change…till now.
Liguria’s cuisine
In Italy it is normal to get used to the good cooking, but it is always enthusiastically to discover the typical receipts of various regional cuisine. Each corner of our country is characterised by a lot of typical products, more and more appreciated by the tourist more “careful” while reading the menus.
