The product
Salsa di Noci
A traditional Ligurian condiment with walnuts and Italian garlic, in a 1 kg tub
Code:
93446
Country of origin:
Italy - Liguria
Weight:
1 kg
Minimum order:
1 piece
| Description | A sauce made with walnuts, oil, Grana Padano DOP and garlic |
|---|---|
| Appearance | It has a creamy, slightly grainy texture; its colour is ivory with a brownish tinge |
| Taste | Sweet, yet balanced by the savoury flavour of the cheese; never cloying |
| Curiosity | It has very ancient origins and was already widely used in ancient Persia: through trade with the East, the Genoese discovered it and brought the recipe to Liguria, where it was originally known as 'alliata bianca' or 'savore' of walnuts and garlic |
| Suggestions | We recommend adding some of the pasta cooking water to the sauce to achieve a better consistency: try it in a rice ball with some Gorgonzola, or as an accompaniment to a pasta dish made with chestnut flour |
| Weight | 1 kg |
|---|---|
| Packaging | Packaged in plastic tray in protective atmosphere |
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
