Pesto Rosso
Red Pesto is a speciality from Liguria, although there are many versions in traditional Italian cuisine that also go by the name of red pesto - from the spicier varieties from Southern Italy, to more aromatic ones like the Ligurian pesto. San Lorenzo has chosen a Ligurian red pesto, typical of a region divided between coastline and mountains. Basil from the Riviera blends with the sun-baked flavour of dried tomatoes, a handful of aromatic herbs lashings of delicious extra-virgin olive oil and just a tiny hint of chilli pepper.
Liguria: the region A region sheltered by mountains yet facing the Mediterranean, its identity is split between the rugged mountain area with its tiny villages, still unchanged after centuries, and the urban, touristy, jet-setting strip of coastline.
This dichotomy can also be seen in traditional Ligurian cuisine, characterised by fresh produce but also preserves. The hills planted with olive trees, basil, and flowers, are a feature of the descent towards the rocky coastline. Basil and olives are the principal products of a land which is forgiving of having been exploited down to the last vertical centimetre. Basil for the famous pesto and olives for the equally famous extra-virgin olive oil (PDO) from the Ligurian Riviera.
Each year, Genoa, in Italy, hosts the World Championship of Pesto Making! In 2008, the event will be held on 19 April at the Palazzo Ducale!
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