The Pure Rosso Genovese Rossi 1947 was born from the desire of the Panizza family to raise the quality bar, to make everyone known about the true Pesto Genovese made according to traditional recipe. An act of love towards that authentic flavor that, before the appearance of the Pure Genoese Rossi 1947, could hardly be enjoyed outside the Ligurian capital.

The Red Genoese Pure 1947 is considered one of the best and the best in Genoa means to be the best anywhere.

Pesto is traditionally served with Trofie, Trenette, Potato Gnocchi but you can use the pasta types you prefer. Just remember that the dough needs to be quite thick in order to compensate for the aromatic nature of Pesto Genovese, and especially that Pesto is a cold sauce and should not be heated or cooked.