The truth about Trenette Pasta

Trenette with Pesto Genovese, green beans, and potatoes are having a moment. Attenzione, it’s not because most ingredients of this quintessential Ligure dish are in season right now. We have to thank Pixar’s spanking new movie Luca, for the debut of Trenette in the world. It wouldn’t be an animated version of Cinque Terre without…

The Best Pesto Genovese

This is the official recipe for the one and only Pesto Genovese. We learned this recipe from The Pesto King himself, Roberto Panizza, who created the World Pesto Championship. He’s the guy who makes our unparalleled fresh Pesto Genovese, the ready-to-eat version. Roberto believes that Pesto Genovese is not an exact science, you can adjust…

Pesto Genovese Secrets

Run to the farmer’s market, grab the most fresh bunch of basil you can find, and get ready to seriously up your Pesto game. Roberto Panizza is sharing his secrets for the perfect Pesto Genovese. This is the same recipe that he uses for the World Pesto Championship, the international competition invented by Roberto to…

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…

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….

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…

Trenette Al Pesto

Linguine Trenette al Pesto Genovese This is how we do it:  Use 2 Pesto jars for every 1 pack of Trenette Cook the Trenette al dente in a pot of boiling salted water Drain, saving some pasta water Scoop the pesto into the pasta, mix well Add about 1 tablespoon of pasta water to each empty jar Close…

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…