Creuza de ma-Pesto – 130gr.

As regards the other ingredients, are all national backgrounds and high quality: the Parmigiano Reggiano D.O.P. and pecorino cheese D.O.P., pine nuts, salt and extra virgin olive oil of the Riviera.

Creuza de Ma ' also has membership in the Basil of Pra ' Park and that is the area where Basil is always environmental conditions suitable for the characteristics of perfect balance between aroma and flavour. PRA is the area of western Liguria, overlooking the sea where, in addition to climatic conditions, was formed at the end of 1700 a system dedicated to the construction of numerous greenhouses in which Basil was grown all year, at that time indeed during winter was usually replaced as an ingredient by other herbs in the preparation of pesto, having regard to its seasonality. So, now as then, the pesto of Prà knows no seasons.

PRA ' becomes the Temple of Basil and today the seedlings grown and harvested here even small and tender, represent the excellence of Ligurian Sea, hence the famous PESTO PRA ': known condiment, accompanies traditional dishes from pastaat trofiette from testaroli at lasagnette.

The Basil DOP We use comes from certified and controlled production, production in the field at harvest, which takes place in the maximum period of natural production (summer) and then stored and refrigerated at temperature 0°, so the checks are performed starting from the ground up the leaflets.
The same goes for cheese which has PDO certification (Parmigiano Reggiano and Pecorino cheese) .
The extra virgin olive oil is pressed from the olive varieties Scratching, Pignola, Lavagnina. The color is green and yellow, fruity smell ripe and fruity flavor with sweet sensation.
The pine nuts We use come from l national territory, are obtained from pine trees of the Mediterranean maquis, resinous flavour and the scent of very intense here.
Of course the garlic we use is Italian.

IT CONTAINS NO GLUTEN-may contain traces of nuts and nuts.

Glass content 130gr.

12-month shelf life at ambient temperaturee.