Pesto Championship News
Friday, 25 September 2009 16:01
In the December number - Palatifini explained the Cappon Magro one of the finest examples of ligurian cuisine, taking its name from the tub gurnard, or "capon fish".
Thursday, 16 April 2009 14:02
Olive Oil tasting | Exhibition "Traditions and Technologies" |
Thursday, 16 April 2009 14:01
The Championship is open to both professional and amateur cooks, from any country in the world, as long as they are over 18. The maximum number of participants is 100. Among them, 10 finalists will be selected by the jury to compete for the final prize. Competitors must only use the ingredients and equipment provided.The Jury
The jury is made up of a President and 30 tasters (restaurant owners, professional tasters, food and wine journalists and expert cooks). The prize will go to the "Pesto" considered to be the most balanced, as regards the original recipe.
The Prizes
Each single competitor will receive a Certificate of Participation. There will only be one final winner, who will not only enjoy the glory and world fame, but will be awarded the prize of a real pestle made in olive wood with a gold plated handle, worth about 1,000 Euro.
Thursday, 16 April 2009 13:59
Who joined the Second Genoa Mortar Made Pesto Championship's Committee of Honor:
Claudio Burlando
President of Regione Liguria
Alessandro Repetto
Presidente of Provincia di Genova
Marta Vincenzi
Mayor of Genova
Paolo Odone
President of the Chamber of Commerce, Agriculture and Industry in Genova
Margherita Bozzano
Regional Councillor for Tourism
Giancarlo Cassini
Regional Councillor for Agriculture
Gianfranco Tiezzi
Town Councillor for Tourism
Thursday, 16 April 2009 13:58
"Genoa Pesto World Championship" is held in Genoa's historic Palazzo Ducale. The competition is organized by 'PalatiFini', a cultural and gastronomic association, whose name means 'Refined Palates'.
All contestants were required to make their pesto exclusively with a mortar and using only authentic ingredients.
100 competitors from all over the world will prepare Genovese Pesto exclusively with a pestleand mortar, using only traditional, authentic and genuine ingredients. The competition is open to everyone: professionals and amateur cooks.
Do you want to partecipate?
Just subscribe the registration form or try to win one of the many preliminary eliminatory competitions.
How to subscribe
Subscriptions are open only a few months before the date of the World Championship (Third edition on April 2010).
So, keep you update subscribing "Newsletter" or visit our site. Enjoy it!
Thursday, 16 April 2009 13:51
17th of March, 2007
Salone del Maggior Consiglio
Palazzo Ducale, Genova
The first "Genoa Pesto World Championship" was held in Genoa's historic Palazzo Ducale, Saturday the 17th of March 2007. The competition has been organized by 'PalatiFini', a cultural and gastronomic association, whose name means 'Refined Palates'. All contestants were required to make their pesto exclusively with a mortar and using only authentic ingredients.
100 competitors coming from all over the world participated to this championship. The youngest was a 22 years old chef, the oldest had his 86th birthday a few days after the championship. The farhests came from Paris. The winner was Luciana Parodi, 68 years old, housewife, from Genoa. The prize for the World Champion was, besides the glory and the world fame, a real pestle made in olive-tree wood with the handle plated in gold, worth about 1,000 euro. The main idea is to preserve our specific traditional excellence and at the same time to protect our future ("basil pesto does not only belong to the past but especially to the future of nutrition"). Many economics and cultural associations as well as local institutions are strongly supporting this initiative.
In conjunction with the championship, many other events were organized: a convention about the production and peculiarities of authentic Genoese basil, an exhibition of historical mortars lended by Genoese families, gastronomic and commercial events organized by restaurants and trade associations.
Basil pesto is the second most produced sauce in the world. It was born in Genoa and it represents the city of Genoa and is a beloved symbol of Ligurian region of Italy. This championship aims to remind the world of pesto's Ligurian origins as well as its universal character as a tasteful and high quality food.
The second edition is scheduled for saturday the 19th of april 2008. Selection races will be organized in Ligurian provinces and also in other international locations particularly sensitive to pesto, like San Francisco and Tokio.
To get more information, please do not hesitate to contact us!
Thursday, 16 April 2009 13:39
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Round Table on Dop Basil
A meeting to promote the gesnoese basil's culture and understan DOP rules and benefits. Speakers: dr. Giancarlo Cassini, Councilor of Regione Liguria; dr. Giovanni Minuto, Director of CERSAA; dr. Sergio Carozzi, CCIAA of Genoa; dr. Giovanni Ravera, President of Consorzio del Basilico Genovese DOP.
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Historical mortars exibition
Exibition of historical mortars owned by Genoese families.
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ONAOO: professional oil taster Palazzo Ducale, Sala del Camino In the occasion of Genoa Pesto World Championship, the "National Oil Taster Association " will show you how to well taste the precious Olive Oil from Riviera Ligure .
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The restourants from 12 to 18 march 2007 During the Pesto Championship's week try the typical pesto dishes at the best price in Genoa Restourants. You will also receive the Official book with the "magic" pesto recipe.
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Thursday, 16 April 2009 13:34
Who joined the First Genoa Mortar Made Pesto Championship's Committee of Honor:
Claudio Burlando
President of Regione Liguria
Giuseppe Pericu
Mayor of Genova
Paolo Odone
President of the Chamber of Commerce, Agriculture and Industry in Genova
Margherita Bozzano
Regional Councillor for Tourism
Giancarlo Cassini
Regional Councillor for Agriculture
Town Councillor for the City Promotion
Thursday, 16 April 2009 13:33
Ore 8.30 - Arrivo ed accoglienza dei partecipanti, sistemazione nella postazione di gara
Ore 9.30 - Arrivo ed accoglienza di Giuria, Comitato d’Onore, Stampa e Ospiti Illustri
Ore 10.00 - Saluto delle Autorità
Ore 10.15 - Comunicazione del Presidente della Giuria
Ore 10.35 - Inno del Campionato
Ore 10.40 - Inizio della Gara
I concorrenti preparano il loro pesto in un tempo massimo di 40 minuti. Ogni concorrente è valutato da una commissione composta da tre giurati. Ogni commissione valuta un massimo di dieci concorrenti e identifica il finalista tra i dieci.
Ore 11.20 - Conclusione della Gara
Ore 12.00 – “Tavola di Conversazione sulla DOP del Basilico Genovese” nel Salone del Minor Consiglio
Ore 9.30 – 11.30 - Incontro ONAOO (Organizzazione Nazionale Assaggiatori dell’Olio di Oliva):
Degustazione Comparativa di Olii nella Sala del Camino
Ore 13.30 - Sospensione per il pranzo: buffet con Focaccia e Vino Bianco offerta dal Presidio Slow Food nel foyer.
Ore 14.00 - Proclamazione dei 10 Finalisti
Ore 14.30 - Inizio della Finale
I migliori 10 concorrenti selezionati nella sessione del mattino si sfidano nuovamente nella preparazione del Pesto al Mortaio. Sono giudicati da almeno 10 giurati che hanno valutato le fasi eliminatorie. Il tempo massimo a loro disposizione è di 40 minuti.
Ore 15.20 - Conclusione della Finale
Ore 16.30 Proclamazione del Vincitore e Cerimonia di Premiazione
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