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| at a low acidity, the oil of the first press is extract cold from olives (Taggiasche); with an incomparable flavour appreciated by the most demanding experts. |
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| Our sauces have the most delicate taste, they go along well with pasta , for appetisers and to season all your plates. |
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| ...A speciality from Liguria, from an antique recipe inherited from father to son gives the very best of good old time cooking and an unforgettable flavour. |
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| ..Events |
RECIPE
zucchini casserole with pesto lligure
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RECIPE
chesnut trofie with cottage cheese and walnut sauce
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RECIPE
trenette with shrimp and artichoke and olive sauce
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