Salame Di Coscia is a Brianza-type salami, produced with pork leg meat, a pork raised and slaughtered in Italy. The parts of meat used are devoid of connective tissue and nerves and poor in water, therefore they allow a better drying of the salami, safeguarding its organoleptic qualities. Minimum maturing period of 35 days. Whole salami of 500 g (± 10%) vacuum-packed.
Genoa Pesto Sauce - Liguria Specialty
The Genoa Pesto sauce is recognized among the typical agri-food products of Liguria and originated from Genoa, the Ligurian capital in the north of Italy.
This pesto "alla Genovese is used to season first courses, such as potato gnocchi, trofie avvantaggiate with potatoes and green beans, Genovese minestrone soup and other types of pasta, like trofiette, bavette, linguine, trenette, tagliatelle, tagliolini and lasagne.
It is recommended to use it cold, adding a little cooking water and a trickle of olive oil.
It is also good for exalting the flavour of tomato sauce, pasta salads, bruschetta, raw, gratin and grilled vegetables, boiled potatoes, or in combination with fresh and soft cheeses.
Olive oil, 26% PDO Genovese basil, grana padano cheese, (milk, rennet, lysozyme: egg protein, salt), pecorino romano cheese (milk, rennet, salt), garlic, cashews, salt, pine nuts, vegetable fiber. Acidity corrector: citric acid.
The underlined ingredients are an allergen.
(Produced in a laboratory that uses sesame seeds, fruit in a shell, milk, eggs).
NUTRITION INFORMATION (values per 100 g of product):
- calories: 640 kcal (2650 kJ)
- fat: 65 g (of which saturated fatty acids: 10 g)
- carbohydrates: 10 g (of which sugars: 5.8)
- fiber: 3.4 g
- proteins: 5 g
- salt: 2.0 g
Available in a glass jar of 130 gr.
The word pesto derives from the Genoese verb pestà ("pestare" in Italian), which means to pound. All ingredients were originally pounded in a marble mortar, and wooden pestle became a creamy sauce well loved amongst the Italians and all over the world.
It is thought to have been preceded in ancient Roman times, as Roman soldiers used to eat a similar sauce with herbs, cheese, olive oil and vinegar.
Basil was consequently introduced as the main ingredient by the Ligurians in the mid 19th Century.
Agliata - Pesto's direct ancestor - was a spread made from garlic cloves, egg yolk and olive oil pestled in a mortar until creamy.
Via Isole 5 I - 17038 Villanova d'Albenga (SV)
La Gallinara factory born in 1984 as a small family business producing Ligurian food specialties. Its flagship is the ‘Genovese Pesto’ produced with the most important ingredient of the recipe, the Genovese POD Basil certified by Pesto Consortium.
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We ship parcels up to 40 kg in weight by national express couriers. On average within 36/48 hours, we deliver to your home or office or wherever you want. The delivery times indicated refer to cities that can be reached on average, with the exception of islands and places where the national courier must use a local correspondent. The delivery times shown are purely indicative. Shipping costs (including taxes) are as follows:
0-20 kg: € 9,90 | 20-30 kg: € 10,90 | 30-40 kg: € 15,90.
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