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Pesto is certainly the Genoese and Ligurian condiment par excellence which best represents the cuisine of this Italian region around the world.
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Pesto is certainly the Genoese and Ligurian condiment par excellence which best represents the cuisine of this Italian region around the world.
The birth of pesto is certainly very ancient and lost in history, perhaps even dating back to the Roman Empire where they used chopped garlic with a few basil leaves to season meat and fish served at banquets.
Aromatic plants such as these are typical of the area and have always been used in the region. In fact, in the Middle Ages, people of Liguria made extensive use of these ingredients to enrich their banquets or to add flavour to various dishes.
With the advent of pasta in Italian cuisine, the recipe for this sauce was refined with the addition of cheeses such as parmesan and pecorino, pine nuts and extra virgin olive oil.
According to one of the most popular legends, the first pesto alla Genovese was made by a monk who lived on the heights of Prà . One day, the man gathered all the local herbs and began mixing and crushing them together with pine nuts, walnuts and cheese that had been brought to him as a gift from the locals. Out of this random mix of ingredients came a great-tasting sauce that we now identify as pesto.
The original recipe for pesto alla Genovese was first written in the second half of the 19th century (1863) by the well-known gastronome Giovanni Battista Ratto in his work ‘La Cuciniera Genovese’. In this book, he lists the procedure and main ingredients for making this famous sauce: “take a clove of garlic, basil or, if you don’t find those, marjoram and parsley, grated Dutch cheese and parmesan cheese mixed together and some pine nuts and pound it all in a mortar with a little butter until it becomes a paste. Then, melt it with plenty of oil. This mixture is used to dress lasagne and gnocchi, adding a little hot water without salt to make it liquid”.
To make this sauce according to the old original recipe, you need a marble mortar and a wooden pestle. Basil leaves, garlic, pine nuts and salt are placed inside and pounded in a rotating motion.
Next, cheese is added and only towards the end, the extra virgin olive oil is added. It is a long and strictly manual process that requires patience and a bit of effort, which is certainly rewarded by the exceptional taste of this recipe.
Today, pesto alla Genovese is the second best-known and most popular condiment both in Italy and abroad.
Pesto can be used not only as a pasta sauce, thanks to its good flavour and versatility it is also used to enrich starters and main courses of all kinds.
Its widespread diffusion is also due to the Genoese sailors who, leaving for long voyages, contributed to making the good Ligurian taste and preparation technique known in many parts of the world.
| Weight | 0,25 kg |
|---|---|
| Region of origin | Liguria |
| producer | Rossi 1947 S.r.l. |
| Zona di produzione / lavorazione | Passo Ponte Carrega 62Q/r – 16141 Genova |
| packaging | 85 g |
| Main ingredients | Extra Virgin Olive Oil, Basil Genovese PDO (16.5%), Pine Nuts, Freeze-Dried Cheese (Ing. unique Parmigiano Reggiano PDO: Milk, salt, rennet), Vegetable Fibre, Sea Salt from Trapani IGP |
| appearance | creamy |
| color | bright green |
| smell | delicate basil |
| Taste | intense and tasty |
| conservation method | Store in the refrigerator after opening and consume within 3 days. |
| designation | Tq.I.P. |
| Recommended pairings | Perfect as a topping for pasta, on certain types of pizza or on canapés for an aperitif. |
| Notes | Antioxidant: Ascorbic Acidifier acid: Citric Acid. MAY CONTAIN TRACES OF NUTSHELL |
| Expiration date | |
| smaltimento | glass jar with aluminium cap; the metal/aluminium collection cap and the glass collection jar. |
Nutritional values
NUTRITIONAL VALUES PER G:
ENERGY VALUE 2795 kJ / 679 kcal
PROTEINS 5,7 g
FATS 70,0 g of which saturated fatty acids 11,0 g
CARBOHYDRATES 4,5 g of which sugars 4,5 g
SALT 2,4 g
The producer
Pesto Rossi 1947, a historic Genoese company, has been producing excellent food and wine for over sixty years. The flagship product of this business couldn’t be other than pesto, the Genoese condiment par excellence.
Since the foundation of this family-run business, the Panizza family has taken care of everything from production to the dissemination of their products.
The owners’ desire to always improve and produce the perfect pesto has brought them to be selected, by the magazine Gambero Rosso, as the best pesto of 2008.
They have achieved these amazing results thanks to their constant search for the best ingredients and their focus on the ancient traditions, respecting the original recipe that is strictly made in Genoa.
The following Italian products are carefully selected by the Panizza family for the making of their pesto:
– Basilico Genovese dop. Traditionally grown in Liguria, it has obtained the “Certification of Protected Origin”, making this basil one of the best in Europe and in the World. Even in the summer, our favourite is greenhouse basil because this type of cultivation protects it from the excesses of summer heat and makes it delicate for the preparation of pesto.
– Trapani sea salt. The first salt pans in the Trapani area were founded in Phoenician times and have not stopped the production since then. Thanks to the natural evaporation, the salt does not have the bitter and acidic taste of industrial products obtained through high temperatures.
– Vessalico Garlic. Vessalico is a small village in the Ligurian hinterland, almost on the French border. Garlic with strong flavour, but perfectly digestible, has always been produced there.
– Pine nuts are one of the fundamental ingredients of quality pesto, which are usually replaced by cashews or walnuts in commercial brands. Pesto Rossi 1947, however, uses strictly and exclusively selected pine nuts.
– Pecorino Fiore Sardo dop. This is the cheese that characterises our pesto, strictly produced with raw milk. We prefer the one that comes from the area of Gavoi, where the pecorino cheese is traditionally smoked with a 10-month seasoning to guarantee its preservation.
– Parmigiano Reggiano dop. There is little to say about the king of Italian cheeses. Nine centuries of history, produced with raw cow’s milk partially skimmed without the addition of additives or preservatives.
– Certified Italian Extra Virgin Olive Oil. Starting from Taggiasco, strictly extra virgin oils are used, with a characteristic sweetness, perfect for a high-level pesto genovese.
Production area
Genoa is a metropolitan city of about 554 thousand inhabitants and the capital of the italian region of Liguria.
The city of Genoa overlooks the Ligurian Sea and is home to Italy’s largest harbour.
For more than eight centuries, Genoa was the capital of one of Italy’s four maritime republics, carrying out large-scale trade that allowed it to become not only one of the most important ports in the Mediterranean Basin, but also one of the world’s greatest naval fleets. At the time of the maritime republic, this Ligurian city owned various territories in the Mediterranean Sea and was called ‘La Superba’, as the poet Francesco Petrarch described it: “Arriving to Genoa you will see an imperious city, crowned by rugged mountains, superb for men and walls, lady of the sea.”
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