(Ita/Eng) La salsa fredda con 2000 anni di storia/ The cold sauce with 2000 years of history

"Già gli antichi romani usavano a tavola una salsa fatta con un formaggio fresco sale, aceto e olio di oliva mentre per conservare il pesce usavano un'agliata fatta con un pesto di aglio e erbe spontanee che contribuivano alla conservazione e quindi poi al condimento e al gusto del pesce consumato" Questo mi racconta Roberto, per spiegarmi quanto siano antiche le origini del pesto, mentre visitiamo lo stabilimento di produzione di basilico, situato sulle colline di Genova Pra che è la zona da sempre dedicata alla coltivazione della rinomata piantina verde genovese che si usa tradizionalmente per fare il pesto genovese.


"Already the ancient Romans used a sauce so-called Moretum, made with a fresh cheese salt, vinegar and olive oil at the table while to preserve the fish they used a garlic sauce made with a pesto of garlic and wild herbs that contributed to the conservation and then to the seasoning and to the taste of the fish consumed" Roberto explains me how ancient the origins of the Pesto are, while we visit the basil production plant, located on the hills of Genoa Pra which is the name of the area most dedicated to the cultivation of the renowned Genoese green seedling that it is traditionally used to make Genoese Pesto sauce.


Roberto e sua moglie continuano a lavorare nello storico laboratorio di famiglia creato dal suocero di Roberto che15 anni fa, ha lasciato il suo mestiere di ingegnere, per il quale girava il mondo, decendo di aiutare la moglie nella produzione di pesto genovese.

"Il pesto è la salsa fredda più consumata al mondo e possiede origini antichissime perchè le salse a base di aglio fresco erano molto diffuse in antichità sia per conservare il pesce che per curarsi sfruttando gli effetti antibiotici dell'aglio. Basti pensare ai marinai che lavoravano sulle navi che partivano dal porto di Genova; rimanendo per anni in mare dovevano contrastare il pericolo di malattie contagiose alle quali si esponevano attraversando terre spesso sconosciute e incontrando popoli stranieri, Cristoforo Colombo docet, si narra che avessero sembre a portata di mano una pasta fatta di aglio, sale e basilico noti già nel 1500 per i loro effetti antibiotici e disinfettanti"


Roberto and his wife continue to work in the historic family workshop created by Roberto's father-in-law; 15 years ago Roberto left his job as an engineer for which he traveled the world and decided to help his wife continue the production of pesto.

"Pesto is the most consumed cold sauce in the world and has ancient origins because sauces based on fresh garlic were very popular in antiquity both for storing fish and for treating themselves thanks to the antibiotic effects of garlic; just think of the sailors who had to fight diseases by remaining on ships for years, those ships that left the port of Genoa and that for years sailed in the sea through often unknown lands during the XIV and XV century, Cristoforo Colombo docet, it is said that they had at hand a paste made of garlic, salt and basil already known in 1500 for their antibiotic and disinfectant effects"

Roberto mi spiega che sua mamma il pesto lo faceva usando il mortaio rigorosamente fatto con marmo di Carrara e il pestello modellato con legno di faggio, ma la ricetta tradizionale per fare il pesto, che prevede l'uso di semplici ingedienti, è rimasta sempre la stessa.


Roberto explains that his mother's pesto was made using a strictly Carrara marble mortar and a beech wood pestle, but the traditional recipe for making pesto involves the use of simple ingredients and has remained the same: coarse salt in fact, it was used to break the ingredients better inside the mortar.


Basilico genovese DOP, Parmigiano Reggiano o Grana Padano stagionati; pecorino sardo (fiore sardo), Olio Extra Vergine d’Oliva DOP della Riviera Ligure, sale marino grosso; pinoli provenienti da Pisa o, quantomeno, dall’area mediterranea; spicchi d’aglio.

PDO Genoese basil, aged Parmigiano Reggiano or Grana Padano; Sardinian pecorino (so.called Sardinian flower), PDO Extra Virgin Olive Oil from the Ligurian Riviera, coarse marine salt; pine nuts from Pisa province or anyway from the Mediterranean area; cloves of garlic.


PER INFORMAZIONI - FOR MORE INFOS

Roberto - Pesto più di Pra, Genova +39 3457918015 vendita@pestopiudipra.it

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