The product

Il Pesto di Prà - Pesto Genovese

Traditional pesto according to the typical Genoese recipe
Country of origin:
Italy - Liguria
150 g
Minimum order:
1 piece
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Description Basilico Genovese DOP cultivated in Genoa Pra' by the company Serre sul Mare, extra virgin olive oil, Grana Padano DOP with no lysozyme, Parmigiano Reggiano DOP, italian pine nuts, Pecorino Romano DOP, sea salt and garlic
Appearance It shows a medium grain and a beautiful bright green colour, very similar to one of fresh basil
Taste Fragrant and not too tangy releases all scent of basil, the garlic aroma is delicate and not at all intrusive
Curiosity It takes the name from the action of mashing ('pestare' in Italian) the basil leaves with the other ingredients in the traditional mortar; it comes from the medieval "agliata", a condiment made with garlic, used to substitute the roman garum; at that time it was without cheese, that was added later, taking the idea from oriental recipes. Pesto's recipe - as we know it today - is dated back to the half of XIX century
Our selection Since the first half of the nineteenth century the family of Alessandro and Stefano is one of the biggest producers of basil in Pra'. In 2003, with the intention of following up the family tradition, the activity of transforming basil into Genoese artisan pesto was born. The production then develops on two sectors, one agricultural, with the company 'Serre sul mare' for the cultivation of basil in Pra', the other craft type with the company 'Il Pesto di Prà'. In addition to the guarantee of the supply chain what we liked is that all the ingredients are of Italian origin and tasting this pesto you can appreciate the quality
Suggestions Pesto should be not be heated. When draining the pasta, save a little water in the pan. Return the drained pasta to the pan and stir thought the pesto
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Ingredients Extra virgin olive oil, PDO Genovese basil (min.25%), PDO Grana Padano (cow's MILK, salt, rennet), Italian pinenuts, PDO Parmigiano Reggiano (cow's MILK, salt, rennet), PDO Pecorino romano (sheep's MILK, salt, rennet), Italian garlic, antioxidant: acid ascorbic, salt, acidifier: citric acid
Allergens in ingredients Milk and products thereof
Other allergens Nuts and products thereof
Weight 150 g
Packaging Packaged in plastic tray
Storage Conditions (packaged products) Store at a temperature between +0 +4 ° C
Instructions for use Once opened, consume within 3 days
Country of origin of the primary ingredient Italy
Nutrition Declaration Energy: 2294 kJ / 557 kcal
Fat: 56 g
of which saturates: 13 g
Carbohydrate: 3 g
of which sugars: 0 g
Protein: 8,9 g
Salt: 1,1 g
Typical value per 100 g
The producer

Il Pesto di Pra' - Pra' (GE) - Liguria

Why we chose them
A short chain production, from cultivation of basil to the production of Pesto, and the selection of the best ingredients are the main secrets of Pesto di Pra'. Since the 19th Century, Bruzzone and Ferrari families have been among of the largest producers of vegetables and herbs in Pra', district of the west of Genoa. Since the 1920s the company have started specializing in the basil cultivation. In 2003 Alessandro and Stefano founded a new company specialized on the processing of basil to produce artisanal Pesto Genovese. Today the family follows two main businesses: one in the agricultural area with the "Serre sul mare" for the cultivation of basil and the other one with the company "Pesto di Pra'", specialized in the production and marketing of the artisan Pesto Genovese. In this way the company controls the entire production chain, from cultivation of basil to pesto production. The objective of the company is that only the best Italian ingredients are used to produce Pesto, with a process still handcrafted. The production of Pesto takes place according to the traditional recipe of Genoa
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