Why does our pesto have ascorbic acid?

If you love our Pesto Rossi you’ve probably read its very short list of ingredients. Only seven!  DOP Basil from Genova, Ligurian EV Olive Oil, Slow Food protected Garlic of Vessalico, Sea Salt from Trapani, Parmigiano Reggiano, Pecorino Sardo, Pine Nuts, and Ascorbic Acid. The last ingredient on the label is Ascorbic acid. You might have asked yourself,…

Make it yourself or leave it to the pros?

Let’s talk Pesto. As soon as the weather begins hinting at warmth, our friends start prepping their gardens for basil and their pantries for pesto! To make pesto correctly, not only do you need your freshly grown basil, you need all the right ingredients. REAL Italian pine nuts and EVOO from Liguria are a must….

A Taste Of Summer Just Arrived From Liguria!

Ok, ok. It is decidedly not summer. But isn’t this basil snapshot a nice change of pace? Here in The Bronx we are setting wintry weather records. But that doesn’t stop us from eating a favorite food, which never fails to transport us to summer in Italy. Pesto Genovese by the Pesto King! It’s the…

Ed Garrubbo and Pesto Rossi

Our good friend Ed Garrubbo sat with an Italian man on a plane. What did the two discuss? Pasta. What else? In case you haven’t noticed, Ed Garrubbo is obsessed with pasta. As all new friends should, the two got to know each other’s favorite pasta dishes. They talked about Carbonara, Amatriciana, Pesto Genovese, Ragu…

Great News for Pesto Genovese, UNESCO!

Pesto Genovese is next in line to be added to UNESCO’s Cultural Heritage list. The powerhouse behind the movement to have authentic Pesto Genovese included on the list is our own Pesto King, Roberto Panizza. We just spoke with Roberto in Genova. He is thrilled that the Italian media is newly buzzing with excitement. Roberto told…

The WSJ in Love with Gustiamo Pesto – Just in from Genova

The WSJ has just named our Roberto Panizza, “Genoa’s pesto impresario.” We have always known that Roberto was the Pesto King, and now we are overjoyed to see that the WSJ is also recognizing his greatness! Roberto has just made for us a fresh batch of Pesto Genovese. Here it is, freshly made and freshly…

The WSJ – In Search of Perfect Pesto

The Wall Street Journal goes to Genova and goes mad for Pesto Genovese made by Roberto Panizza. “Roberto Panizza, Genoa’s pesto impresario,” this is how the WSJ has renamed Gustiamo‘s pesto producer. He has schooled the WSJ on the ins and outs of real Pesto Genovese and according to Roberto, will never go back to any other…

P is for Pesto: My day with the Pesto King

Few things come to mind when I hear pesto: green sauce, Italy (Liguria and Genoa to be exact), and… World Championship? I know what you’re thinking. How exactly can pesto be the subject of a world championship? Before entering the wonderful world of Italy’s Best Foods at Gustiamo in the Bronx, I would have been just…

Summer Dreaming – Fresh from Genova – Pesto Genovese Rossi

Longing for summer and its bounty of herbs & basil? We are here to help! Actually, even if you make your own pesto, no offense, Pesto Rossi is always better. It’s made with delicate basil grown in Pra (the area outside Genova where Pesto was invented) and garlic from Vessalico (a garlic so delicate, even…

A Genovese Stocking Stuffer: Pesto

Before you start guffawing about the un-seasonality of pesto in December, hear us out. The purpose of having a basil plant in your window box, is to make pesto in July. The purpose of Roberto Panizza is to spread the flavors of true Genovese pesto all over the world during the holidays, kind of like Santa does for toys…