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Genova
Liguria
Where pesto was born.
Coastal, herbaceous, sun-soaked. Basil is religion here.
"Pesto must never meet aggressive heat. Cold mortar, warm pasta."
What this region tastes like
A flavor portrait of Liguria.
Rich40%
Earthy30%
Coastal70%
Herbaceous100%
Spicy10%
Rustic50%
Signature pasta dishes
Born here. Perfected here.
HerbaceousCoastalIconic
Trofie al Pesto
Trofie al Pesto Genovese
Hand-rolled twists tossed with basil pesto, green beans, and potato.
Medium 45 min
View recipe 
HerbalNuttyStuffed
Pansoti al Sugo di Noci
Pansoti al Sugo di Noci
Herb-stuffed ravioli draped in a creamy Ligurian walnut sauce.
Hard 1 h 45
View recipe 
CoastalBrinyFestive
Linguine ai Frutti di Mare
Frutti di Mare
Linguine tangled with mussels, clams, shrimp and a kiss of tomato.
Medium 45 min
View recipe Signature ingredients
- Genoese basil DOPSmall leaves, sweet, no mint note.
- Pine nutsItalian pine, never substituted.
- Pecorino + ParmigianoTwo cheeses, never one.
Pasta shapes born here
- TrofieTight twists that grab pesto like fingers.
- TrenetteLong flat ribbon, classic pesto partner.
Wine pairings
- VermentinoSalty, citrus, almond finish.Pairs with: Pesto, seafood.
Chef Rigatoni says
A note from the kitchen
"Never blend pesto warm. Marble mortar, wooden pestle, cold love."