Fresch Genovese Pesto with parmigiano reggiano 25 months - Pexto per Amore
Fresch Genovese Pesto with parmigiano reggiano 25 months - Pexto per Amore
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Genoese pesto with Parmesan cheese 25 months - 130 gr.
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RGANOLEPTIC CHARACTERISTICS
Taste: characteristic of fresh Pesto with PDO Genovese basil sauce just picked, enhanced by the delicacy of the extra virgin olive oil must, by raw pine nuts of first choice and by the texture and flavor of Parmesan cheese with PDO aged minimum 25 months of the award-winning casello 993.
Consistency: creamy
Color: light green
INGREDIENTS AND SIZES
Fresch Pesto with PDO Genovese basil sauce, Italian extra virgin olive must of first choice from one of the well known mills of IMPERIA area, Parmesan cheese with PDO aged minimum 25 months (Casello 993), raw pine nuts of first choice, sunflower oil 3% (used only to decrease the basil), garlic, coarse sea salt, Vitamin C (ascorbic acid E 300), natural perservative sorbic acid (E 200) derived from the root of Sorbus.
Pesto sauce used for seasoning pasta (it is advisable to dilute the Pesto sauce approximately with 35 gr of dose of some spoons of cooking water but NOT in the fryingpan), preparation of appetizers, accompaniment and ingredient of fish dishes, vegetables and vegetable soups. Always to be used raw. Do not use heat sources in case of thawing
Manufacturer: PextoFormat : 125 g
Pesto: Pesto for the love of the Italian excellence
In its laboratory in Genova Pexto has developed and brought to the present the historical traditional Ligurian recipes.
All the Pesto Genovese variants, all of them made with high quality ingredients.
A quality without any compromise: Parmigiano Reggiano cheese aged for 27 months and produced with milk coming from cows that live in mountain, first choice Italian extra virgin olive oil coming from an historical Ligurian olive oil mill, Italian walnuts, pine nuts and garlic carefully selected and finally the inimitable Genoese P.D.O. fresh basil.
Articolo - 14/09/2017 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )
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