The product
Salsa di Noci
Typical Ligurian pesto with walnuts and Italian garlic
Code:
93445
Country of origin:
Italy - Liguria
Weight:
90 g
Minimum order:
1 piece
| Description | Pesto made with walnuts, olive oil, Grana Padano DOP and Italian garlic |
|---|---|
| Appearance | It has a creamy and slightly grainy consistency; the colour is ivory tending to brown |
| Taste | Sweet but balanced by the flavour of the cheese, never cloying |
| Curiosity | It has very ancient origins and its use was already widespread in ancient Persia: thanks to trade with the East, the Genoese discovered it and they brought the recipe to Liguria, where it was originally called white agliata or "savore" of walnuts and garlic |
| Suggestions | Try it in a rice ball with some gorgonzola or to dress a chestnut flour pasta. We suggested to dilute the pesto with some cooking water |
| Ingredients | Olive oil, NUTS 21%, Grana Padano DOP (cow's MILK, salt, rennet), CREAM, BUTTER, Italian pine nuts, salt, Italian garlic, nutmeg, preservative: sorbic acid |
|---|---|
| Allergens in ingredients | Milk and products thereof, Nuts and products thereof |
| Weight | 90 g |
| Packaging | Packaged in a glass jar |
| Storage Conditions (packaged products) | Store between +0 and +4 ° C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 2620 kJ / 636 kcal Fat: 64 g of which saturates: 16 g Carbohydrate: 1,9 g of which sugars: 1 g Protein: 12 g Salt: 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
