Typical dish of the Aosta Valley, gnocchi alla bava take their name from the strings of cheese that form when you take a gnocchi with a fork and bring it to your mouth. This cheese is none other than Fontina, a typical cheese from the Aosta Valley, also much loved on our tables precisely because of its particular taste and above all because it melts easily when cooked, blending perfectly with the ingredients it accompanies.
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Gnochi de susini, or plum gnocchi, are a typical dish of Friuli. Recipe of ancient tradition, these gnocchi are filled with plums and their specialty is precisely the sweet-savory contrast that forms in the mouth every time one tastes one.
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Trenette with pesto is a typical Ligurian dish and is very well known on all our tables: it has spread throughout the national territory and also abroad. But not everyone knows that the real dish includes not only the use of Genoese pesto to season pasta, but this is accompanied by boiled potatoes and green beans. In fact, it is only thanks to the addition of these two ingredients that the dish acquires a more complete and distributed taste, without exaggerating with the addition of pesto which can, at times, make the dish less digestible or taste too garlicky.
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