Pansoti con salsa di noci is a signature dish of Italy; we have verified places to eat it in Genoa. Pansoti are pot-bellied Genoese ravioli filled with wild greens, borage and prescinsêua curd, dressed with salsa di noci, a raw sauce of pounded walnuts, garlic, bread and oil. Start with where to eat Pansoti con salsa di noci in Genoa.

Pansoti con salsa di noci · Genoa

Pansoti are pot-bellied Genoese ravioli filled with wild greens, borage and prescinsêua curd, dressed with salsa di noci, a raw sauce of pounded walnuts, garlic, bread and oil.

Genoa's tourist office calls pansoti a fairly recent invention, a variant of the meatless ravioli di magro, and the name comes from their pot-bellied, bundle-like shape; along the Rivieras they are also made as triangles or half-moons. Walnut sauce, sarsa de noxe in dialect, is recognised as a traditional Ligurian food product and is made with prescinsêua, the tangy Genoese curd that also goes into the filling. Butter and sage is the simpler dressing the tourist office suggests.

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