Chef inspiration
Pansoti con Salsa di Noci alla Genovese
This special pairs walnut sauce, robiola, ricotta, and walnuts; together they bring toasty aroma, nutty depth, and a savory, gently tangy cheese note.
The story
About the dish
Walnut sauce, robiola, ricotta, and walnuts form the flavor foundation of Pansoti con Salsa di Noci alla Genovese. The profile moves from toasty aroma and nutty depth in walnut sauce, through a savory, gently tangy cheese note in robiola, to soft, fresh dairy richness in ricotta.
Read through its regional name, it belongs to resourceful cooking from the narrow meeting of mountain and sea, with herbs, olives, vegetables and preserved fish. On the plate, walnut sauce translates that context into toasty aroma and nutty depth in the dish.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.