Sicilian Pasta With Anchovies and Toasted Breadcrumbs

This is a traditional recipe from Palermo, Sicilia, where you can find it under its original name: Pasta c’Anciuova e Muddica Atturrata. When we shared the love for this very rich and savory Sicilian pantry pasta with our friend Sasha of Serious Eats, the combination of salty, sweet, umami, and crunchy for him was mind blowing….

Real Italian Pinoli Are Here

The truth about Italian Pine Nuts is that they are extremely rare. Even in Italy. To quote our friend Ruth Reichl: Real Italian Pine Nuts are as rare as they are insanely aromatic. They grow along the western coast of Italy, in the pine forests running from Liguria, through Toscana, all the way down the…

Ruth Reichl pines for our Pine Nuts

In the constellation of food authorities and celebrities Ruth Reichl definitely goes for the title of food hero. The last time that we met Ruth we were so inspired by her philosophy that eating is much more than just feeding yourself and by her integrity in giving the right value to food. So you can…

Slow Food Certified Vessalico Garlic in Our Rossi Pesto

There are many ingredients in our Pesto Genovese from Roberto Panizza’s Rossi 1947 that make it special. For example, the real Italian pine nuts that Roberto uses bring a key flavor element to his pesto. Another essential ingredient is the garlic variety that Roberto uses in his pesto, grown in a small town called Vessalico. Roberto’s team describes this…

Pesto World Championship

Ciao from Italia! We just attended our favorite annual food show, Taste, in Florence.   While there, we got to help out with the elimination round of the 8th Annual Pesto World Championship. In fact, our Beatrice was asked to be a judge. AND *attention future contestants* if there ever was a person judgmental about pesto, it’s our Beatrice. According to Beatrice,…

Pesto Rossi in The 2017 Saveur Edible Gift Guide

Our pesto is in The 2017 Saveur Gift Guide: Edible Gifts! Saveur says: “For any pesto-lover, some of the best is from Roberto Panizza, one of the world’s great pesto experts, a restauranteur and the creator of the Genoa Pesto World Championship. Fortunately, even if you’re not in Liguria, you can buy his pesto straight…

Pine nuts and Pesto in Saveur

Did we mention how much we like the Saveur pasta Issue? They talk about dried pasta, fresh pasta, and also condimenti for pasta like Pesto alla Genovese! The articles “Journey to the place where pesto was born” and “How to Pick the Best Ingredients for Pesto,” report on the world of Pesto directly from Liguria. Leslie Pariseau, Kristy Mucci,…

Red Rice Salad with Raisins, Saba, Pine Nuts, and Mint

This rice salad is earthy, fresh, and sweet. That’s the earthiness of the red rice + the coniferous essence of the pine nuts, the freshness of the mint, and the sweetness of the Zibibbo raisins and Saba.  Bonus, it’s fast, simple, and can be prepared the day before.

A small talk about pine nuts

Pinus Pinea! That’s the pine tree species that makes these extraordinary pine nuts. These Italian Pine Nuts are so flavorful, they will transport you to a Mediterranean pine forest. These are REAL Italian pine nuts. Need we say more? They are bursting with fresh pine aroma. These pine nuts are full of resinous flavor; think fresh tree sap. They have…

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,…