Pesto Championship News
Wednesday, 01 September 2010 09:40
The official DVD of the “Pesto World Championship 2010” is finally available! Those interested could get more information by sending an email to This e-mail address is being protected from spambots. You need JavaScript enabled to view it . The DVD price is 12 euros (plus shipping costs).
Wednesday, 01 September 2010 09:04
Here the video of the mid-summer picnic at the Boyd Park Conservation Area in Woodbridge, Canada, with the official mortar made pesto training organized together with the friends of “Gente di Liguria Association”. Thay want get ready to the next preliminary competition: the winner will partecipate in the fourth World Pesto Championship in Genoa, Italy!
Monday, 12 July 2010 09:24
Il Campionato del mondo di Pesto al Mortaio approda alle CinqueTerre: il vincitore della prima eliminatoria di Corniglia - valida per il Campionato Mondiale del 2012 - si chiama Francesco e di professione fa il macellaio a Riccò del Golfo, in provincia della Spezia.
Friday, 09 July 2010 12:24
In the July and August number – Palatifini described the well-organized pantry: the secret recipe for going to sea and staying healthy is fresh food and a full stomach!
Thursday, 08 July 2010 14:08
In the June number - Palatifini explained the "TerroirVino
Tuesday, 06 July 2010 14:59
Sat. 10 July at Corniglia - one of the wonderful Cinque Terre - will take place the first preliminary competition valid for the Genoa Pesto World Championship® 2012! The event is part of an initiative supported by Associazione Commercianti Corniglia promoting local products. You could taste the wines of the Cinque Terre and take the chance to enjoy the tipical menu of Corniglia restourant.
Tuesday, 22 June 2010 09:24
How to make pesto? Here the answer of friend Gianfranco Uber who after partecipating to the pesto lesson at Suq (Porto Antico, Genoa), gifted us this nice sketch we published with great pleasure.Thanks to the participation and interest of audience the lesson on Genoese mortar made pesto will be repeated on Thursday, June 24 at 4pm, in the occasion of Suq Festival.
Wednesday, 19 May 2010 15:52
In the May number - Palatifini explained the "preboggion", the mixture of wild herbs to boil or use in stuffings. The legend says that at the time of the first Crusade, Goffredo di Buglione's cook would pick them up for his master.
Wednesday, 19 May 2010 15:29
Nel numero "blue" di aprile, viene descritta la più famosa delle torte salate liguri: la Pasqualina! Composta da due strati di pasta farciti all’interno da un ripieno a base di bietole e prescinseua, il formaggio quagliato locale, veniva preparata dalle donne genovesi per il giorno di Pasqua, la festa permetteva di abbondare con le uova (grande il divertimento al taglio per scoprire dove si nascondono le uova intere nel ripieno) e il formaggio. La si consuma calda o tiepida, ma è di gran lunga meglio se gustata fredda. E’ la regina di una tradizione gastronomica dove le torte salate a base di verdura o di riso abbondano ed è.... assolutamente da assagiare!
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