The best raw materials processed according to traditional recipe. Finally you can taste the authentic flavor of pesto that the Genoese prepare in their homes.

The same old recipe, with a longer shelf life.

Fresh Pesto Genovese Rossi 1947 was born from the Panizza family's desire to raise the bar of quality, to let everyone know the real Pesto Genovese made according to the traditional recipe. An act of love towards that authentic flavour that, before the appearance of Pesto Rossi 1947, could hardly be tasted outside the Ligurian capital. But the ingredients are not enough, otherwise all the "Pesti" would be the same. You need the right experience in selecting the raw materials and a clear idea of the result you want to achieve. The bond with the territory and the "savoir faire" passed down from generation to generation cannot be improvised.

Everyone is talking about it and they are talking about it everywhere: Amica, BBC News, Corriere della Sera, CNN, D Cucina, D La Repubblica, Dissapore, Eat Parade TG2, Flip Magazine, France Culture, Gambero Rosso, Geo & Geo, Gustiblog, Huffington Post, I Meridiani, Il Giornale, Il Secolo XIX, Italian Talks, La Cucina Italiana, La Repubblica, Le Petit Journal, London Unattached, Monocle, RTS, Scatti di Gusto, Singer Food, Tv2000, Vanity Fair Italia, Via dei Gourmet, Washington Post, Wine Spectator, Barche.