Imagine sitting in a typical Genoese tavern, maybe in a “caruggio” of the old town savoring “Mandilli al pesto”, a typical local dish: a riot of flavors and scents that will catapult you into the wonderful Genoese culinary tradition.

“Mandilli de sea” (fazzoletti de eta) is a typical fresh pasta from Genoa, similar to lasagnette, very thin rolling pin, square in shape reminiscent of handkerchiefs dressed with “pesto alla genovese”: a unique and superb combination.

A dish of ancient origins dating back to the times of the Republic, which would testify the commercial contacts of the powerful and rich Genoa with the east.