ANFOSSO'S LEAVES

Anfosso's Foglioline d'Olivo are a classic leaf-shaped pasta, delicate and flavoured with spinach. It is one of the pastas that best highlights the artisanal production methods used by Anfosso, with a texture that resembles fresh pasta and alters the way it absorbs sauce.

Like all Anfosso pasta, it is produced according to the precepts of high family tradition. The quality of the durum wheat semolina, the use of bronze dies, and the long and delicate low-temperature drying process contribute to the creation of a unique, high-quality product.

It can be combined with vegetables, seasoned with creamy tomato sauces, or with Anfosso's classic pesto alla genovese.

Cooking time: 15 minutes.

About Olio Anfosso

Since 1945, Olio Anfosso has been producing extra virgin olive oil with full respect for the tradition of Western Liguria. Its high-quality offerings include DOP Riviera Ligure - Riviera dei Fiori, Monocultivar Taggiasca, and Tumaì extra virgin olive oils. Over the years, Anfosso's extra virgin olive oils have received several awards, including the Ercole Olivario Award (2018, 2019, and 2020) and Gambero Rossi (consecutively since 2014), among others.

Always with award-winning extra virgin olive oil as its foundation and combining carefully selected recipes with family experience, it also produces a wide range of typical Ligurian traditional products: Ligurian Taggiasca olives in extra virgin olive oil, pesto rosso, pesto di peperoni, and, of course, the award-winning Pesto con Basilico Genovese DOP, Liguria's most emblematic product made with extra virgin olive oil, Genovese DOP basil, Grana Padano, and pine nuts.