A typical Ligurian spring recipe

Here we are in May, spring is about to arrive: the first buds are out, the birdsong is being heard… it’s time to start cooking!

For your meals with friends or family, we suggest a very simple spring recipe to cook, and typical of Liguria.

 

With the arrival of the sunny days, basil is always pleasant to cook. Freshly scented, it perfectly complements your spring dishes. That is why in Genoa, the capital of Liguria, « Le trofie alla genovese » (trofie with basil pesto) is a typical dish.

Trofie are small pasta made from durum wheat, rolled up on themselves. They are best eaten crunchy, with an al dente cooking time of up to 15 minutes.

In this dish they are served with fresh basil pesto and enriched with cubed potatoes, crisp green beans, and a drizzle of olive oil. Simple, but delicious!

 

Still in Liguria are the delicious Taggiasche olives. They are ideal in cooking for their subtle taste, but also for the production of a very aromatic and delicate olive oil, excellent on fish for example.

 

Finally, for your aperitifs or to start your meals, we invite you to discover Moscato d’Asti. Fresh and low in alcohol, this white wine is sweet and delivers very fruity aromas of yellow and white fruits.

Not to be confused with Asti spumante DOCG, which is a sparkling wine, Moscato d’Asti is naturally sparkling: it has few bubbles, which are formed during its natural fermentation. It is therefore ideal for your aperitifs, but also for desserts.

 

The entire team of Saveurs d’Italie wishes you a very good appetite under the spring sun!

 

 

Fêtes – Saveurs d'Italie

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