Pesto

One condiment is particularly special and that is Pesto.
This comes from Genoa, a town famous for its basil.
The mild climate of the Riviera gives Genoan basil a unique aroma that cannot be equaled. The choice of oil, which must at all costs be extra virgin is another highly important factor.
Once opened, pesto should be kept in the refrigerator. It also freezes extremely well.


Pesto is particularly suited to Tagliardi.



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"Loliva" bianca

Loliva bianca is a delicate condiment.

    It can be used on pasta or to add flavor to certain kinds of fish.
"Loliva" nera

Loliva nera is like a French patè.

    Particularly good as a sandwich base or on buttered canapés.

    It is also perfect when served with buffalo milk mozzarella and finely sliced, fresh tomatoes.

    Mix a small touch with olive oil and fresh tomato and it becomes an excellent sauce for durum wheat pasta.







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