Pasta Artigianale Ligure, Frastagliate con Pesto, Esperienza Gustosa
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Artisanal durum wheat semolina egg pasta with Ligurian pesto. Ideal dressing with extra virgin olive oil and Parmigiano.
The time-honoured production of pasta from the best durum wheat semolina, slowly dried and roughly broken up, forms the basis for combination with our superb sauces. We have Trofiette and Croxiette – both are quite unusual: They are shaped like olive leaves and coloured green using spinach or tricoloured– white, red and green. We also have tricoloured Trofie. Our serrated tagliatelli are made with olive paste or with egg and Ligurian pesto. All varieties go well with our sauces, such as Ligurian pesto enhanced with a trace of our extra virgin olive oil.
Durum wheat semolina, eggs 24%, "Ligurian" pesto 4% (extra virgin olive oil 62%, concentrated Genoese PDO basil 26%, pine nuts, salt, 3%, aged Parmigiano Reggiano DOP (milk, salt, rennet), garlic, wine vinegar, acidity corrector: lactic acid, citric acid), spinach, basil, garlic, natural flavors.
