Tarjeta técnica

• Producto en: Liguria
• Certificación: DOP
• Empaquetado:  
• Entrega a:  
• Incoterms: Por negociar
• Cantidad disponible anual: -
• Banco de referencia:  
• Modalidad de pago:  
• Disponibilidad de muestras: Si

Descripción

Pesto is made by vigorously pounding the basil with sea salt, pine nuts and garlic in a traditional marble mortar. Extra virgin olive oil is slowly added and then either pecorino or fresh goat’s milk cheese and grated Parmigiano-Reggiano are mixed in. Pesto should be stored in well-sealed glass jars, kept in cool, dark places. Pesto tastes great when tossed with pasta. In Liguria, it is often served with trenette or trofie. The later dish is usually prepared with cubed boiled potatoes and sliced boiled green beans as well

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