Rossi 1947
The Estate
The history of Pesto has very ancient origins and is derived from a mix used in the Roman Empire to season fish and meat. The evolution of the gastronomy and the advent of the pasta were then enriched with cheeses and other ingredients.
The Panizza Family carries on a family tradition that lasts for 70 years. It is since 1947 that with the Rossi brand the family is committed to raising the quality of the products of the Ligurian territory. The Genoese Pesto and other Rossi 1947 products are a result of years of experimentation thanks to the family restaurant. Production takes place in the heart of the city of Genoa, in a large mortar of the seventeenth century. The selection of raw materials for production is a real creed without compromises. Genoese Basil, Certified Italian Extra Virgin Olive Oil, Parmigiano Reggiano PDO, Pecorino Fiore Sardo PDO, Sea Salt of Trapani and Garlic of Vessalico.
After years of research and continuous improvement Rossi's Pesto Genovese is today considered the best and that thanks to these incredible ingredients representing Italy with its great biodiversity and its ancient traditions.
The Product
Pesto Rossi 1947 has deep roots in Liguria and the recipe passed from generation to generation. It is prepared using the finest traditional ingredients:
- Basilico genovese DOP. It usually comes from a greenhouse even in the Summer, because it´s protected from the heat and has a more delicate taste.
- Parmigiano Reggiano DOP. Rossi uses the mountain variety, from Monte Cimone, as it has a rich and unique flavour, aged 24 months.
- Pecorino Fiore Sardo DOP, which gives this Pesto the specific character. It´s aged 10 months and smoked, using traditional methods.
- Pinoli (pine nuts). Rossi never gives up on using pinoli, quite an exception in the market.
- Extra Virgin Olive oil, made from taggiasche olives, with a characteristic sweetness that is perfect for a high quality pesto.
- Vessalico Garlic. A fragrant garlic is grown in Vessalico, a small town in Liguria. The best garlic, with a strong but perfectly digestible flavour.
- Trapani salt. Thanks fo the high temperatures in Sicily, natural evaporation creats a salt that avoids the bitter, sour flavour and perfectly meets the standard of Pesto Rossi 1947.