Golosi al Brandacujun
Discover Golosi al Brandacujun, a great classic of Ligurian tradition reinterpreted by Pastificio La Ginestra.
A soft filling of potatoes and stockfish (31%), enriched with pine nuts, parsley, and a hint of garlic, encased in a golden egg pasta that is thin and resilient.
A raviolo that smells of the sea and Liguria, bringing the simplicity and richness of Brandacujun to the table.
A generously sized raviolo, 28 g per piece, with a pasta-to-filling ratio of 40/60 where the filling is the absolute protagonist—creamy and intense—and the flavor of the stockfish emerges powerfully. Cooks in 2 minutes while maintaining the structure needed to hold the soft filling.
Perfect as a main dish on seafood menus or as a traditional tasting, the thin yet resistant pasta makes them ideal for pan-searing or elegant gourmet offerings.
Golosi al Brandacujun pair perfectly with light dressings that enhance their personality:
- a drizzle of Ligurian extra virgin olive oil, or a lemon sauce
- a chopped Taggiasca olive and toasted pine nut garnish,
- a delicate potato and leek cream.
To be consumed after cooking
COD: 501
CATEGORY: Frozen stuffed pasta
Golosi al Brandacujun: authentic Liguria with the scent of the sea and tradition
Golosi al Brandacujun brings to the table one of the most iconic dishes of Ligurian cuisine: brandacujun, the Ligurian version of creamed salt cod.
The filling celebrates stockfish (31% of the filling) – a traditional humble fish – creamed with potatoes, pine nuts, garlic, and parsley according to the traditional Ligurian recipe.
The generous oval tortellone shape (approx. 28 g per piece) is designed to hold this creamy and intense filling. Only 5 pieces are needed for a 140 g portion.
Perfect for elegant plating where every piece counts.
The pasta-to-filling ratio of 40/60 clearly favors the filling, allowing the bold flavor of the stockfish to emerge powerfully.
Cooks in 2 minutes, suitable for the busiest services.
These golosi are perfect for menus that tell stories of land and tradition.
Brandacujun is a dish that those who know it seek out, and those who don’t discover it with wonder.- Flours containing gluten
- Milk and Dairy Products
- Soy flour
- Nuts: walnuts, hazelnuts, and almonds
- Pasteurized eggs
- Celery
- Fish, molluscs, and crustaceans
- Soy
- Mustard
- Walnuts
- Hazelnuts
- Almonds
- sulphites
PASTA: Type 00 soft wheat flour, durum wheat semolina, pasteurized eggs (21% of the pasta), water, sunflower
oil.
FILLING: Potatoes, stockfish (fish) 31% (of the filling), potato flakes, pasteurized egg white, sunflower
oil, salt, parsley, pine nuts, garlic.
May contain soy, mustard, milk, walnuts, hazelnuts, almonds, celery, sulphites- Energy 852 kJ / 203 kcal
- Fat 4.9 g of which saturates 0.81 g
- Carbohydrates 29 g of which sugars 0.90 g
- Proteins g 11
- Salt 1.1 g
Product technical data may be subject to slight variations.
- Weight per piece approx. 28 g
- Raviolo dimensions width x length approx. 7 x 8 cm
- Pasta percentage 40%
- Filling percentage 60%
- Portion weight approx. 140 g
- Servings per 1000g pack: 7
- Packaged in 1000 g or 400 g trays
- Carton containing 3 packs of 1000g or 6 packs of 500g
- Keep frozen at -18°C
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Decription
Golosi al Brandacujun: authentic Liguria with the scent of the sea and tradition
Golosi al Brandacujun brings to the table one of the most iconic dishes of Ligurian cuisine: brandacujun, the Ligurian version of creamed salt cod.
The filling celebrates stockfish (31% of the filling) – a traditional humble fish – creamed with potatoes, pine nuts, garlic, and parsley according to the traditional Ligurian recipe.
The generous oval tortellone shape (approx. 28 g per piece) is designed to hold this creamy and intense filling. Only 5 pieces are needed for a 140 g portion.
Perfect for elegant plating where every piece counts.
The pasta-to-filling ratio of 40/60 clearly favors the filling, allowing the bold flavor of the stockfish to emerge powerfully.
Cooks in 2 minutes, suitable for the busiest services.
These golosi are perfect for menus that tell stories of land and tradition.
Brandacujun is a dish that those who know it seek out, and those who don’t discover it with wonder.
Allergens
- Flours containing gluten
- Milk and Dairy Products
- Soy flour
- Nuts: walnuts, hazelnuts, and almonds
- Pasteurized eggs
- Celery
- Fish, molluscs, and crustaceans
- Soy
- Mustard
- Walnuts
- Hazelnuts
- Almonds
- sulphites
Ingredients
PASTA: Type 00 soft wheat flour, durum wheat semolina, pasteurized eggs (21% of the pasta), water, sunflower
oil.
FILLING: Potatoes, stockfish (fish) 31% (of the filling), potato flakes, pasteurized egg white, sunflower
oil, salt, parsley, pine nuts, garlic.
May contain soy, mustard, milk, walnuts, hazelnuts, almonds, celery, sulphites
Nutritional values
- Energy 852 kJ / 203 kcal
- Fat 4.9 g of which saturates 0.81 g
- Carbohydrates 29 g of which sugars 0.90 g
- Proteins g 11
- Salt 1.1 g
Additional Information
Product technical data may be subject to slight variations.
- Weight per piece approx. 28 g
- Raviolo dimensions width x length approx. 7 x 8 cm
- Pasta percentage 40%
- Filling percentage 60%
- Portion weight approx. 140 g
- Servings per 1000g pack: 7
- Packaged in 1000 g or 400 g trays
- Carton containing 3 packs of 1000g or 6 packs of 500g
- Keep frozen at -18°C
