Genoa Pesto Sauce - Liguria Specialty

F30L002

Genoa Pesto Sauce is the most classical among Ligurian pasta sauces, and it is famous all around the world. The PDO Basil, together with the other ingredients, releases is aroma over spaghetti, linguine, and trenette pasta. Available in a glass jar of 130 gr.

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Zafferano In Pistilli Italiano 1gr

Zafferano In Pistilli Italiano 1gr

Vendita zafferano in pistilli italiano di alta qualità. Prodotto in provincia de L'Aquila. Lo sapevi che per produrre un chilogrammo di zafferano occorrono circa 500 ore di lavoro e 200.000 fiori? Ottimo per cucinare uno squisito risotto allo zafferano e molti altri primi e secondi piatti. Disponibile in vasetto di vetro da 1 gr.

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4,60 €

Invia ad un amico

Zafferano In Pistilli Italiano 1gr

Zafferano In Pistilli Italiano 1gr

Vendita zafferano in pistilli italiano di alta qualità. Prodotto in provincia de L'Aquila. Lo sapevi che per produrre un chilogrammo di zafferano occorrono circa 500 ore di lavoro e 200.000 fiori? Ottimo per cucinare uno squisito risotto allo zafferano e molti altri primi e secondi piatti. Disponibile in vasetto di vetro da 1 gr.

Destinatario :

* Campi richiesti

  o  Annulla



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GENOA PESTO SAUCE – LIGURIAN SPECIALTY

The Genoa Pesto sauce is recognized among the typical agri-food products of Liguria and originated from Genoa, the Ligurian capital in the north of Italy.


This pesto "alla Genovese is used to season first courses, such as potato gnocchi, trofie avvantaggiate with potatoes and green beans, Genovese minestrone soup and other types of pasta, like trofiette, bavette, linguine, trenette, tagliatelle, tagliolini and lasagne.


It is recommended to use it cold, adding a little cooking water and a trickle of olive oil.

It is also good for exalting the flavour of tomato sauce, pasta salads, bruschetta, raw, gratin and grilled vegetables, boiled potatoes, or in combination with fresh and soft cheeses.


INGREDIENTS:

Olive oil, 26% PDO Genovese basil, grana padano cheese, (milk, rennet, lysozyme: egg protein, salt), pecorino romano cheese (milk, rennet, salt), garlic, cashews, salt, pine nuts, vegetable fiber. Acidity corrector: citric acid.


The underlined ingredients are an allergen.

(Produced in a laboratory that uses sesame seeds, fruit in a shell, milk, eggs).


Unpasteurized product.


NUTRITION INFORMATION (values per 100 g of product):

  • calories: 640 kcal (2650 kJ)
  • fat: 65 g (of which saturated fatty acids: 10 g)
  • carbohydrates: 10 g (of which sugars: 5.8)
  • fiber: 3.4 g
  • proteins: 5 g
  • salt: 2.0 g


Available in a glass jar of 130 gr.



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GENOA PESTO SAUCE – LIGURIAN SPECIALTY

The word pesto derives from the Genoese verb pestà ("pestare" in Italian), which means to pound. All ingredients were originally pounded in a marble mortar, and wooden pestle became a creamy sauce well loved amongst the Italians and all over the world.


It is thought to have been preceded in ancient Roman times, as Roman soldiers used to eat a similar sauce with herbs, cheese, olive oil and vinegar.


Basil was consequently introduced as the main ingredient by the Ligurians in the mid 19th Century.


Agliata - Pesto's direct ancestor - was a spread made from garlic cloves, egg yolk and olive oil pestled in a mortar until creamy.

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