The World’s Best Pesto in La Cucina Italiana

We thought we knew everything there is to know about what makes the best pesto. But it turns out, Roberto Panizza had yet another trick up his sleeve! Roberto is the undisputed “King of Pesto”. He created the World Pesto Championship, where 100 competitors from across the globe come together to create the best possible…

Italian Pinoli are different

Without fail, when the no-cook season rolls around, our friends start asking questions about Pine Nuts. How do I know if they are really from Italy? Why do some taste awfully metallic? Our kitchens are gearing up for Pesto Genovese, and nobody would want their creation spoiled by an acrid or rancid aftertaste. Look no further for your…

On Insider: How Pesto sauce is made in Genoa

Insider had the honor of meeting the King of Pesto, Roberto Panizza. And they made Pesto together in his lab in Genova. See for yourself why this fresh Pesto is famous all over the world: fresh, incredible ingredients and Roberto’s signature recipe. Roberto gave away *most* of his secrets for his dreamy Pesto sauce, starting…

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…

Fusilli al Pesto

When you have outstanding Fusilli Martelli and fresh Pesto genovese in your kitchen, a fancy meal is going to come together in about 15 minutes. Our pro tip for a very traditional Ligure move? Drop some small potato cubes in the boiling water and cook them together with the pasta, it’s a dreamy starch combo…

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…