The Traditional Genoese Pesto Sauce

May 9, 2012 by Anna Merulla / 2 Comments

Preparing the traditional Genoese pesto sauce with mortar and pestle is not so difficult. To be sure to choose the right mortar and pestle you should just know few things. The mortar has to be made in marble (in Italy is preferred the “marmo di Colonnata”, marble of Colonnata). Colonnata is a tiny village just

Read More

Giancarlo Marabotti

April 22, 2012 by Anna Merulla / 0 Comments

Giancarlo is a great chef who has participated to the “World Pesto Championship” and is part of the “Slow food association” and of “Le Sciamadde” association. He has a great passion, knowledge and interest with food, traditions and culture. Despite his great professionalism and knowledge, he has remained a simple person with a special interest

Read More