The Pesto alla genovese, which means from Genova in Liguria, in the north of Italy, is a traditional recipe made with fresh basil, extra-virgin olive oil, parmesan cheese and pinoli
Pesto P.D.O. Protected Denomination of Origin
TERRITORY
Genoese Pesto P.D.O. is made with P.D.O. fresh basil
Genoese Basil P.D.O. follows the rules set out by the product specifications and defines that the cultivation is considered P.D.O. only if performed in Liguria.
TRADITIONAL CULTIVATION
Genoese Pesto P.D.O. is made Traditional procedures
Irrigation is a delicate and essential process that the farmer oversees with great attention.
The harvest takes place by trimming and collecting the top portions of the plants, intact, and with a maximum of 4 leaf pairs, in order to guarantee the tenderness, aromatic character and scent.
NATURAL SOIL
Basil for pesto P.D.O. is cultivated in natural soil in Liguria
If the basil used is GENOESE P.D.O., it is communicated on the front part of the label with a distinguishing logo, guaranteeing the uncompromising quality of true Genoese basil,
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