Cliffed coasts, enchanting small villages and bright Mediterranean colours… that’s what you can find in the east of Liguria (Italy).
Here, the air has a delicate smell of green basil, which is picked to make the best pesto in the area. “Pesto” is an Italian sauce named after the “pestatura” (mashing) of basil leaves and other ingredients in the traditional marble mortar by means of a wooden “pestellu” (pestle).
Basil is the main ingredient. Its Latin name, Ocimum Basilicum, means “royal aroma”. Its leaves are mashed with garlic in the mortar; extra virgin olive oil, pine nuts and grated parmesan cheese are then added. Pesto is the perfect accompaniment to trofiette, a typical handmade pasta that comes from this area of Italy. This particular pasta was created by expert local women, who used to shape these little, long and twisted “gnocchi” made of water and durum wheat at home.
“My cuisine is instinctive, creative and from the heart. My work always starts from the raw ingredients, selected with great care and attention and transformed with the greatest respect for their characteristics and traditions.”
From the very beginning, Francesca Marsetti has learnt her craft from the very best chefs, learning from them the professionalism and perseverance that have allowed her to start her own business, “The Taste Workshop by Francychef” in Clusane d’Iseo, specialising in banqueting and call-out catering. She is always ready and willing to work with professionals and food-lovers, in the conviction that the exchange of ideas is a boundless source of growth for all.
She is well-known from her regular appearances on the cooking show “La Prova del Cuoco” on Rai Uno.
ACCADEMIA DEL GUSTO (Ascom Bergamo)