The product
Il Pesto di Prà - Pesto Genovese
Traditional Pesto produced with Basilico Genovese DOP and garlic
Code:
93426
Country of origin:
Italy - Liguria
Weight:
1 kg
Minimum order:
1 piece
| 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, it 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 |
| Ingredients | Extra virgin olive oil, Basilico Genovese DOP (25% min), Grana Padano DOP (MILK, salt, rennet), Italian pine nuts, Parmigiano Reggiano DOP (MILK, salt, rennet), Pecorino Romano DOP (sheep's MILK, salt, rennet), italian garlic, antioxidant: ascorbic acid, salt, acidifier: citric acid. |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| May contain traces of: | Nuts and products thereof |
| Weight | 1 kg |
| Packaging | Packaged in a protective atmosphere in a polypropylene tray |
| Storage Conditions (packaged products) | Keep refrigerated between +0 °C and +4 °C |
| Instructions for use | Once opened keep refrigerated and 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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