DO YOU HAVE QUESTIONS ABOUT THE PRODUCTS RECEIVED?

HERE YOU WILL FIND OUR 'TIPS FOR USE'

(Constantly being updated!)

Have you just received our pesto and are wondering if you can freeze it?
Or, have you bought a kilo of ravioli but don't know how much fresh pasta you should throw away per person?
Or, again, you don't know how to use our walnut sauce?
Don't worry, below we have collected some practical guides to answer your most frequently asked questions about Ligurian cuisine specialities.

If at the end of reading you haven't found the topic you were looking for, you can always consult our FAQs or contact us at customer service (see end of page).

GENOESE PESTO:
WHICH PASTA, HOW TO USE IT AND HOW TO COOK IT

GENOESE PESTO:
WHEN IT EXPIRES, HOW TO STORE IT AND HOW TO FREEZE IT

WALNUT SAUCE:
BREAD- AND MILK-FREE: HOW TO USE IT, WHICH PASTA, HOW TO STORE IT

FRESH LIGURIAN PASTA:
HOW MUCH PER PERSON, HOW LONG IT COOKS AND HOW TO SEASON IT

SALT-PACKED ANCHOVIES AND ANCHOVY FILLETS
WHAT IS THE DIFFERENCE, HOW TO STORE, HOW TO CLEAN, IDEAS AND RECIPES