¨Pesto Rossi 1947…. It was love at first sight.
As with every new product we add to our catalogue, we had a sample sent to us to make sure the quality was up to our standards.
I don’t think I’ve ever had such a good pesto in my life. My aunt is from Genoa and I am used to the authentic flavours of that very special land full of everything…
We are sure you will enjoy this Pesto¨.

Pesto Rossi 1947
The Story

Pesto Rossi 1947 is the result of the Panizza family’s desire to raise the bar of quality.
An original recipe, without compromises, to obtain a product that could have a place on the tables of gourmets all over the world.

Today the product is distributed in more than 15 countries around the world, sold to restaurants, pizzerias, delicatessens, large and small shops, all sharing the same quest for quality.

 

 

pesto rossi 1947

The Origins

Pesto is now the second most widely used pasta sauce in the world, but its worldwide popularity, which has accelerated over the past 20 years, is due to the wide variety of uses made of it in the kitchen.

The origin of Pesto goes back a long way and probably derives from a garlic beat, used in the Roman Empire to season meat and fish and flavoured with a few basil leaves. Over the years it has evolved with the appearance of pasta and has been enriched with other ingredients such as Parmesan, Pecorino and pine nuts.

The first written recipe for Pesto Genovese appears in the ‘Cuciniera Genovese’ of 1863, written by G.B. Ratto. Today Genoese Pesto is the condiment that best represents Genoese and Ligurian cuisine around the world.

The recipe for real Genoese pesto

Rossi Pesto is prepared with the best traditional ingredients. Only Basilico Genovese dop, Extra Virgin Olive Oil of Italian origin, Parmigiano Reggiano dop, Pecorino Fiore Sardo dop, Pine nuts, Garlic of Vessalico (Liguria), Sea Salt of Trapani (Sicily) are used. Only a small amount of ascorbic acid is added to guarantee its safe shelf life, and above all no preservatives or heat treatment.

But ingredients are not enough, otherwise all “Pesti” would be the same. You need the right experience in selecting raw materials and a clear idea of the result you want to achieve. The link with the territory and the “savoir faire” handed down from generation to generation cannot be improvised.

Ingredienti pesto banda

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