Thanks for coming back. We really appreciate you visiting Top Travel Content Europe. Need RSS?
Partners EuropeUpClose write the type of my favourite travel article, this time on the real Genoa pesto.
Pasta al pesto, by lucadea
Ii is true to say that I might have chosen this article as it’s near lunchtime and the author conjured marvelous images of Italian food in a traditional, non-touristy location. Having just come back from Italy’s Tuscany, where one of the meals in Lucca was simply unforgettable, I can well vouch for the power of local cooking to attract this tourist to a particular country!
Anyway, back to the original article: the authors are real pesto experts, and they certainly know their regional variations by both colour and ingredients (e.g. not all pestos are green and made from basil, e.g. pestros from some Italian regions contain red peppers!). They quite correctly state that Genoa is the birthplace of the original green pesto sauce, where it is obviously still going strong, making it one the attractions of Genoa. Also, despite their obvious experience in pesto-making, they pick up a very crucial and handy hint that I will not reveal as you can read it in the original article above! Suffice to say that I will certainly be adding the starchy stuff next time I attempt to make my own pest sauce!
You may also wish to follow our Heather’s tips for great food in Sardinia as well as our own handy tips on visiting Italy.
