Liguria is one of the regions "inventors" of pasta, even if today it has't got a lot of pasta factories. Liguria, queen of corn trade, pioneer of "maccheroni al torchio", home of lasagne celebrated since Boccaccio's time by florentine merchants settled in Genova for businness, is a real paradise of unique ingredients and savour, that come togheter in pasta with "pesto". To propose a good "pesto", according tothe traditional recipe, we have to use regional oil, fragrant ligurian basiland and "prescinsoa" (or prescinseua), the curdled milk that country women bring, when are going to seaside, into basket on the head. "Prescinsoa" merits two separate lines: it's the pillars of pasta and evevn the most important ingredient of pizza "Pasqualina", the other ligurian jewel.