Pasta in Genoa

Trofie al pesto is one of the most famous, if not the most famous dish from the Italian region of Liguria. The dish is a combination of two elements: trofie, the Ligurian hand-rolled pasta made with flour and water, and pesto, a famous gr... READ MORE

The simplest version of this Ligurian pasta dish consists of trenette noodles (or bavette, alternatively) and pesto Genovese basil sauce - another Ligurian specialty that hails from the city of Genova. However, most traditional recipes also includ... READ MORE

The word ravioli denotes various kinds of pasta made by placing a filling between two thin layers of dough. The pasta used is typically wheat flour and egg based, and it acts as an enclosure while also binding with the sauce or broth the ravioli i... READ MORE

Ravioli alla Genovese is one of the favorite traditional Ligurian dishes and an inevitable Christmas classic. Filled with a mixture of meat, endive, and borage, ravioli alla Genovese are traditionally served with a sauce called tocco, or ... READ MORE

This rich and filling piatto unico (lit. single plate; one-dish meal) is traditionally made from layers of homemade, typically spinach-flavored fresh egg lasagna pasta that is topped with béchamel sauce and a rich meat sauce called rag&ugra... READ MORE

Mandilli de sea al pesto is a traditional pasta dish originating from Liguria. The dish is made with a combination of mandilli de sea pasta and Genoese pesto. The pasta is made with a mixture of flour, eggs, salt, and lukewarm water. It’s ro... READ MORE