{"product_id":"olio-calvi-pesto-al-basilico-genovese-dop","title":"Pesto al Basilico Genovese DOP - Traditional Ligurian Pesto","description":"\u003cp\u003ePesto al Basilico Genovese DOP made by Giuseppe Calvi in Imperia, on the Ligurian coast. \u003cstrong\u003eBasilico Genovese DOP\u003c\/strong\u003e at 24%, pine nuts at 24%, \u003cstrong\u003eParmigiano Reggiano DOP\u003c\/strong\u003e and \u003cstrong\u003ePecorino Romano DOP\u003c\/strong\u003e, garlic, extra virgin olive oil. A traditional Ligurian recipe, jarred without pasteurisation to preserve the fragrance of fresh basil and its bright green colour. 596 kcal per 100 g.\u003c\/p\u003e\n\u003cp\u003eThe protected basil — \u003cem\u003eBasilico Genovese DOP\u003c\/em\u003e [Reg. CE 1623\/2005] — is the variety of \u003cem\u003eOcimum basilicum\u003c\/em\u003e cultivated only in a small handful of Ligurian municipalities. Its small, tender leaves are sweet and clean on the nose, completely free of the minty edge that basil grown in other terroirs can develop. At 24% of the recipe, it is the soul of this pesto. Pine nuts at 24% give texture and a gentle resinous nuttiness; \u003cstrong\u003eParmigiano Reggiano DOP\u003c\/strong\u003e (cow's milk) and \u003cstrong\u003ePecorino Romano DOP\u003c\/strong\u003e (sheep's milk) bring two layers of savoury depth; a measured turn of garlic threads through; extra virgin olive oil carries everything together, with a touch of sunflower oil to balance the structure. Ascorbic and citric acid stabilise the colour and acidity of the basil after grinding — small, allowed additions that let the pesto travel without losing its character.\u003c\/p\u003e\n\u003cp\u003eCalvi was founded in Imperia in 1921 by Giuseppe Calvi; today his heirs Giovanni and Luca run the company from the family oil mill in Pontedassio. Tradition asks for \u003cem\u003etrofie al pesto\u003c\/em\u003e or \u003cem\u003etrenette\u003c\/em\u003e with green beans and potato — but pesto belongs to anything it can find: gnocchi, \u003cem\u003eminestrone alla Genovese\u003c\/em\u003e finished off the heat, bruschetta, pizza bianca, boiled potatoes. The single rule is never to cook it. Always add to hot pasta off the heat, loosened with a spoon of pasta water, to preserve the basil's fragrance. After opening, keep refrigerated between 0°C and 4°C and consume within 5 days.\u003c\/p\u003e","brand":"Olio Calvi","offers":[{"title":"180 gr","offer_id":52942749237584,"sku":"OLC-002","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/pesto-calvi.jpg?v=1779806894","url":"https:\/\/dolcebuona.com\/en-eu\/products\/olio-calvi-pesto-al-basilico-genovese-dop","provider":"Dolcebuona","version":"1.0","type":"link"}