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Nulla nella gastronomia tradizionale nasce per caso ma ogni prodotto è frutto di una lunga evoluzione fatta di infinite prove e variazioni. Ci sembra quindi logico proporre quelle paste che “naturalmente” sono nate per sposarsi al Pesto ed ai primi piatti della tradizione ligure.    "Scrucuzun", Gr. 500 Euro 2.07 This kind of pasta is used in the Genoa’s minestrone soup. Thanks to its special shape, it is very tasty if you eat it in the cold minestrone soup (gourmets say it is the best kind of pasta to be eaten this way). Details Buy Croxetti g.500 Euro 5.42 This kind of pasta is typical of Eastern Liguria…. Details Buy Lasagne Genovesi g.500 Euro 3.87 Or "Mandilli de Saea- Silk Handkerchiefs". … Details Buy Taglierini g.500 Euro 2.84 This is a thin kind of pasta, which has to be dressed with the "Tocco" sauce. This is the typical Genoa’s meat sauce. Details Buy       Trenette g.500 Euro 3.62 This kind of pasta is very little known in the other Italian regions. This is a kind of oval-shaped thin spaghetti pasta. Details Buy Trofiette di Recco pasta - Gr. 250 Euro 2.53 This kind of pasta is typical of the Eastern Riviera, namely the town of Recco. Details Buy

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