Pesto alla Genovese is a typical recipe from Liguria. Pesto is used as a condiment for pasta dishes and is excellent with pasta, gnocchi and lasagne. However, as it is very versatile, it can also be combined with meat dishes and is ideal for adding flavour to soups or minestrone. There are several versions of …
Preparation time 20 minutes Portions 2 people Ingredients Cream 5 tablespoons Green asparagus 6 Eggs 1 2 tablespoons grated 24 month Parmesan cheese Water to taste White vinegar 1 tablespoon Fine salt to taste Extra virgin olive oil 1 thread Potato 1 small Turmeric 1 tablespoon White pepper Preparation Wash and dry the asparagus. Remove …
Colatura di Parmigiano and its air, poached egg, asparagus and potatoes Read More »
Ravioli with a soft filling of 72-month Parmesan cheese, cream of peppers and balsamic vinegar jam
Flan of 24-month Parmesan cheese, cardoons, egg cooked at low temperature with hazelnut biscuit (cooking jar)
Pappardelle with 36-month Parmesan cream and truffle.
An explosion of flavour and tradition.
Parmesan cheese ice cream, balsamic vinegar, Friggitello pepper and tomato soup.
Chestnut passatelli, spinach, 48-month Parmesan cream and crispy leek
Cappelletti di Parmigiano 24 months in broth and crispy onion
Paccheri with cod mousse Parmesan cheese cream and pachino sauce
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