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Seeing and Savoring Italy |
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"from the land to the artisan's hand, from generational producers, from us to you" |
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A Taste and Travel Resource for Northern Italy, Tuscany and Umbria | |
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In This Issue
Pesto. One of Italy's most beloved and versatile ingredients. It can be used as a sauce or as a flavoring and like most Italian food there are regional variations based on local flavors that inspire and incite rivalries as deep as those of the Medici - Pazzi .
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Ligurian Basil Pesto 
Each region of Italy favors a home-grown preparation, the most famous being the green pesto of the Ligurian Riviera. Considered to be the birthplace of pesto, the temperate Mediterranean climate along the Ligurian Sea produces a classic Genovese basil (Ocimum basilicum 'Genovese') prized for its fragrant aroma and spiciness. The leaves are crushed with pine nuts, mountain grown garlic and salt in a mortar with extra virgin olive oil added until you have a creamy consistency. Grated cheese (half Parmigiano and half pecorino) is added and mixed well.
In some areas pine nuts are substituted with almonds, pistachios or walnuts and parm and pecorino with ricotta or other cheeses. And here the divergence begins.
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Pesto Rosso
Farther south the pesto gets spicier and redder. A popular pesto in Sicily is made with fresh or sun-dried tomatoes. Sicilian pestos contain ingredients like capers, chilies, raisins, anchovies, fennel and mint creating a southern style pesto that is richer, thicker and spicier than their Ligurian counterparts. |
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Not My Grandmother's Pesto
Our Nonna was from the Northern Italy and our grandfather from the South. When the two sides of the family got together you better believe there was some pesto envy going on. Pesto alla calabrese looks nothing like the Northern pesto of our grandmother. Pesto alla calabrese, often described as pesto with a passion, is made with peppers and chili for a very robust sauce .
Nonno's Pesto alla calabrese
2 fresh whole red peppers.
1 cup of Ricotta cheese.
½ cup of Grated Pecorino
½ cup or grated Grana Padano or Parmigiano
½ tsp of crushed red pepper flakes (or to taste)
2-3 tablespoons of Olive Oil salt and pepper to taste 
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Pesto Crush
Outside of Italy there are pestos made with parsley, peas, spinach and arugula, hazelnuts, cashews, sunflower seeds and macadamia nuts. I've even seen a pesto made with beets, broccoli and kale. I guess they all qualify as "pesto" as long as the ingredients are crushed; traditionally with a mortar and pestle "alla pesto" referring to the original method of pounding (pestare) or crushing the ingredients dating to the time of the Romans.
Whether or not a cardinal sin is committed in making pesto in a food processor remains in debate; some say no true Genovese would use any device other than a mortar and pestle others find it completely acceptable. What most do say is that a good pesto has a creamy consistency with defintion between the ingredients and that size does matter. Young, freshly picked small leaf Genovese basil makes the best pesto. |
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About Us
"We could not let all that experience slip through our hands and everyone we talked to wanted to learn more"
The Cositutti Group (Gruppo Cositutti) is a travel and lifestyle resource for the Food, Wine, Art and Design of Northern Italy, Tuscany and Umbria. Group projects and offerings are based on our experiences eating, cooking, shopping and traveling with our Italian family and friends.
Products available at CosituttiMarketPlace (our on-line shop) are sourced from small producers and generational families who are committed to preserving the culinary and cultural traditions of Italy. Each product has been carefully selected to represent an authentic experience and sourced over 10 years and 10,000 miles of traveling and taste testing regional Italian food.
The Cositutti Group
Relentlessly Authentic
420 East 86th Avenue
Merrillville, Indiana 46410
1-219-629-4496
Do you have a taste for Italy? Read our book Seeing and Savoring Italy - A Taste and Travel Journey through Northern Italy, Tuscany and Umbria available at Amazon.com
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La Bella Angiolina Ligurian Basil Pesto
You can experience the flavor of the sun drenched Ligurian Rivera with La Bella Angiolina Basil pesto from CosituttiMarketPlace.com. Consistantly voted a Taste of Cositutti favorite, it continues to be a best seller because of its authentic flavor and versatility. Often listed as one of the top 5 items in the Italian cupboard.
Click here for a meatless Lenten meal using a recipe that has its roots in Liguria, the birthplace of some of Italy's best pesto. |
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Like Us on Facebook and look for our recipe for Pesto Lasagna with Bechamel Sauce |
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Pasta and Pesto
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When pairing pasta with pesto, it's all about the texture.Traditional Genovese pesto is typically paired wth trofie or trenette pasta. Pesto alla calabrese is often served with a spiral shaped pasta like fusilli and Sicilian pesto goes well with spaghetti. | | Click here For a completely herb free pesto Pesto di Noci from Lidia Bastianich made with walnuts, ricotta and butter |
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