On June 11, the day dedicated to the Ligurian Chambers of Commerce at Expo, Roberto Panizza showed how to make Pesto with a Marble Mortar alongside a wine tasting of Ligurian wines. The enthusiastic visitors from all over the world, could have a taste of Pesto and hear the story about the changes of its recipe that in the past was more similar to a garlic mince flavored with basil than to the tasty souce we are currently used to. The Ligurian pesto is not born by chance. Genoa has been one of the first Italian cities to produce the pasta duringe 1400 and the need for a tasty dressing for the pasta has led to the development of the famous sauce.
