ENG
 
ITA
 
DEU
 
FRE
 
 
 
 

 

Pesto Genovese, candidate for Unesco Cultural Heritage


  18/09/2015


Share on:

MilanPesto Genovese made with the mortar will compete to become a Unesco  “intangible cultural heritage of humanity”.

The initiative was launched at Expo, on the occasion of the week dedicated to the Liguria Region (11-16 September). While waiting for the necessary documentation to be delivered to the national Italian committee for Unesco, the “Palatifini” Association, the Liguria Region, the Comune of Genoa and the Chamber of Commerce have presented the Pesto Genovese producers Consortium  who gather together the entire industry of the sector.

“Pesto alla genovese is the second most consumed sauce in the world, after tomato sauce, but it is the most imitated  - the incoming president of the Consortium , Marina Peirano has explained. Our mission is to protect the quality of our pesto made with the mortar, which takes place only in Genoa and Liguria. The nomination for Unesco heritage is the first step”.

Read the complete article in IL SECOLO XIX


COMMUNICATIONS
TASTE THE RECIPE

Calamari alla cacciatora

TASTE THE RECIPE

Mezze maniche rigate pasta with soya vegetable ragu

TASTE THE RECIPE

Pork fillet, nut sauce and Italian smoked ham

TASTE THE RECIPE

Garganelli pasta, asparagus, spring onions and sundried tomato cream

TASTE THE RECIPE

Beetroot salad with three types of lettuce, lentils and goji berries

TASTE THE RECIPE

Quinoa, chickpea and flax seed miniburger

TASTE THE RECIPE

Aubergine rolls with pork loin and toma stracchinata

TASTE THE RECIPE

Salt cod in spicy breadcrumbs and fennel with orange

TASTE THE RECIPE

Sardenàira

DO YOU KNOW THE BASIL?

Discover how much you know the basil, the primary ingredient of Pesto alla Genovese!

DO YOU KNOW THE BASIL?
 
A REMEDY FOR CELLULITE? TRY BASIL!

You knew Basil as a great ally in all recipes but face it: did you ever expect that basil could also become the magician of  anti-cellulite remedies?

A REMEDY FOR CELLULITE? TRY  BASIL!
 
 
This site uses cookies: click on CLOSE or proceed with the navigation allows the use of cookies.   Disclosure CLOSE