A person uses a fork to lift a piece of tortellini coated in vibrant green pesto sauce from a white plate.

Bright green, Genoa-style

The Ligurian

Directly from one of Genoa's most historic pasta makers, our pansoti stuffed with ricotta and spinach speak for Liguria: a land squeezed between sea and hills, where basil is not just an ingredient, it's almost a religion.

We dress them with Genovese pesto, the bright green, fragrant, full of character.

The result? A soft, creamy, fresh dish that tastes of tradition without trying to be flashy.

A plate of fresh green pesto tortellini is served on a marble table alongside a glass of white wine and rustic bread.

A person uses a piece of bread to wipe up the remaining pesto sauce from a white plate at a restaurant table.

Directly from one of Genoa's most historic pasta makers, our pansoti stuffed with ricotta and spinach speak for Liguria: a land squeezed between sea and hills, where basil is not just an ingredient, it's almost a religion.

We dress them with Genovese pesto, the bright green, fragrant, full of character.

The result? A soft, creamy, fresh dish that tastes of tradition without trying to be flashy.

The ingredients

Pansoti

Our pansoti are the perfect homage to autumn's arrival. A filling of ricotta and spinach, enriched with a sprinkle of Grana Padano DOP, all wrapped in pasta made with soft wheat flour, durum semolina and free-range eggs, 100% Italian

Genovese pesto

A bright green burst of fresh basil, enhanced by the bold flavor of Parmesan and the fragrant note of pine nuts. An ancient recipe that evokes Liguria, sun, and tradition—proudly preserved.