No products in the cart.
La Favorita Pesto With Genovese Basil DOP 180g
Description
La Favorita pesto with Genovese basil DOP, or pesto alla Genovese, is extremely special. Close your eyes, and you’ll believe you’re eating pesto from freshly harvested basil in the Italian sun. No-one would imagine it is from a freshly opened jar.
Basil has been cultivated in Genoa – the home of pesto – as far back as the 16thcentury. The Ligurian climate is mild, with lots of sunshine and a cooling sea breeze, producing the finest basil in Europe. The basil farms surrounding Genoa hold the Protected Designation of Origin status, or DOP, in recognition of the environment that grows such high-quality basil.
The DOP also ensures that traditional farming methods are used. This includes the use of wholly natural fertilisers, and harvesting the basil by hand 30 days after the seeds are sown. Only the uppermost parts of the basil plants are picked. This is where the richest basil aromas are found.
La Favorita pesto with Genovese basil is rich and fragrant. It pairs wonderfully with spaghetti or tagliatelle. Simply stir through cooked pasta and top with a grating of parmesan. Or drizzle over slices of mozzarella and fresh tomato for a twist on a classic caprese salad.
La Favorita was born just after the second world war. The founder began by trading local Ligurian specialities – such as chestnuts and mushrooms – for anchovies from local fishermen. The enterprise grew and La Favorita began selling sauces and preserves made from local produce. Every product is carefully and lovingly worked to give the customer the feeling that they’re eating something ‘just picked’.
La Favorita take inspiration from traditional Ligurian and Piedmontese country fare. They now sell their products all over the world, but their core values remain the same. Every time you open a La Favorita jar, you know you’re tasting locally grown Ligurian produce with no artificial preservatives or colourings.
A 1kg jar for catering is also available.
Ingredients: olive oil, cashews, ‘Basilico Genovese DOP’ basil (22%), sea salt, pine nuts. Contains allergens: nuts.
Quick Comparison
| Settings | La Favorita Pesto With Genovese Basil DOP 180g remove | Defrutum Balsamic Vinegar IGP 8 yr Aged - 4 Crowns remove | Zotz Watermelon Fizz Power Candy remove | Defrutum Balsamic Vinegar Spray remove | Defrutum Balsamic Vinegar IGP 4 yr Aged - 2 Crowns remove | Defrutum Cooked Grape Must remove |
|---|---|---|---|---|---|---|
| Image | |  |  |  |  |  |
| SKU | ||||||
| Rating | ||||||
| Price | 7.19€ | 17.44€ | 3.60€ | 7.44€ | 8.13€ | 10.63€ |
| Stock |
In Stock
|
In Stock
|
In Stock
|
In Stock
|
In Stock
|
In Stock
|
| Availability | In Stock | In Stock | In Stock | In Stock | In Stock | In Stock |
| Add to cart | ||||||
| Description | ||||||
| Content | La Favorita pesto with Genovese basil DOP, or pesto alla Genovese, is extremely special. Close your eyes, and you’ll believe you’re eating pesto from freshly harvested basil in the Italian sun. No-one would imagine it is from a freshly opened jar. Basil has been cultivated in Genoa – the home of pesto – as far back as the 16thcentury. The Ligurian climate is mild, with lots of sunshine and a cooling sea breeze, producing the finest basil in Europe. The basil farms surrounding Genoa hold the Protected Designation of Origin status, or DOP, in recognition of the environment that grows such high-quality basil. The DOP also ensures that traditional farming methods are used. This includes the use of wholly natural fertilisers, and harvesting the basil by hand 30 days after the seeds are sown. Only the uppermost parts of the basil plants are picked. This is where the richest basil aromas are found. La Favorita pesto with Genovese basil is rich and fragrant. It pairs wonderfully with spaghetti or tagliatelle. Simply stir through cooked pasta and top with a grating of parmesan. Or drizzle over slices of mozzarella and fresh tomato for a twist on a classic caprese salad. La Favorita was born just after the second world war. The founder began by trading local Ligurian specialities – such as chestnuts and mushrooms – for anchovies from local fishermen. The enterprise grew and La Favorita began selling sauces and preserves made from local produce. Every product is carefully and lovingly worked to give the customer the feeling that they’re eating something ‘just picked’. La Favorita take inspiration from traditional Ligurian and Piedmontese country fare. They now sell their products all over the world, but their core values remain the same. Every time you open a La Favorita jar, you know you’re tasting locally grown Ligurian produce with no artificial preservatives or colourings. A 1kg jar for catering is also available. Ingredients: olive oil, cashews, ‘Basilico Genovese DOP’ basil (22%), sea salt, pine nuts. Contains allergens: nuts. | Defrutum 8-year aged balsamic vinegar IGP is a well-rounded vinegar that will delight at any dinner. It has a treacly depth that lets this balsamic shine both in cooking and straight from the bottle. Defrutum balsamic vinegar is made from the cooked grape must of Lambrusco grapes and a little wine vinegar. The grape must gives the balsamic its signature sweetness, while the wine vinegar adds sharpness and acidity. This 8-year aged balsamic vinegar is particularly good in sauces for grilled meats. Use with red wine to deglaze a pan and reduce until thick. The treacle-like notes of this balsamic go well with beef and pork. 8-year aged balsamic has a milder acidity than younger balsamic vinegars, so is also great with extra virgin olive for dipping bread. Defrutum 8-year aged balsamic vinegar has been awarded IGP, or Indicazione Geografica Protetta, status. This shows that it is one of the protected classifications of balsamic vinegar, Balsamic Vinegar of Modena. The production process is rigorously monitored – and unlike ‘balsamic condiment’ or cheaper ‘balsamic vinegars’ – which usually have no ageing, true Balsamic Vinegar of Modena must be aged for a minimum of 60 days in wood. In fact, this balsamic vinegar is aged for 8 years in barrels of different woods – oak, cherry, chestnut, juniper and ash. This is according to a centuries-old balsamic-making tradition, and plays a large part in giving the vinegar its complex layers of flavour. Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and ageing methods have been passed down through four generations of balsamic vinegar makers. Ingredients: cooked grape must, wine vinegar. Contains sulphites. | It's always a good day for Zotz! This watermelon candy starts off sweet, but dissolves into a fizzy, sour treat!
| Defrutum balsamic vinegar spray is the easy way to finish a salad or vegetable dish just before serving. Use Defrutum balsamic vinegar spray with chicken, fish or seafood dishes. It’s also ideal for adding just a hint of balsamic flavour without overpowering a delicate dish, or where thick drizzles of dark vinegar could spoil the look of a dish. The balsamic vinegar spray is made with Defrutum’s classic balsamic vinegar. It’s sweet and sharp, and light enough for everyday use. Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and ageing methods have been passed down through four generations of balsamic vinegar makers. Ingredients: acetified grape must. Contains sulphites. | Defrutum 4-year aged balsamic vinegar IGP is a sweet, sharp vinegar that’s a great choice for everyday use. Defrutum balsamic vinegar is made from the cooked grape must of Lambrusco grapes and a little wine vinegar. The grape must gives the balsamic its signature sweetness, while the wine vinegar adds sharpness and acidity. This 4-year aged balsamic vinegar is an ideal choice for salad dressings, with its long-lasting acidity and clean mouth-feel. Mix 2 parts of extra virgin olive oil with 1 part balsamic vinegar, for a dressing that will liven up leafy green salads, tomato salads and green vegetables. Defrutum 4-year aged balsamic vinegar has been awarded IGP, or Indicazione Geografica Protetta, status. This shows that it is one of the protected classifications of balsamic vinegar, Balsamic Vinegar of Modena. The production process is rigorously monitored – and unlike ‘balsamic condiment’ or cheaper ‘balsamic vinegars’ – which usually have no ageing, true Balsamic Vinegar of Modena must be aged for a minimum of 60 days in wood. In fact, this balsamic vinegar is aged for 4 years in barrels of different woods – oak, cherry, chestnut, juniper and ash. This is according to a centuries-old balsamic-making tradition, and plays a large part in giving the vinegar its complex layers of flavour. Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and ageing methods have been passed down through four generations of balsamic vinegar makers. Ingredients: wine vinegar, cooked grape must. Contains sulphites. | Defrutum cooked grape must is like no condiment you’ve ever tried before! It’s rich, sweet and fragrant, with distinctive grape flavours and even honey-like notes. Cooked grape must is the reduced juice of dried grapes, and is normally used to make balsamic vinegar. However, this syrupy reduction is a versatile condiment in its own right. It goes particularly well with roasted poultry and vegetables, and is even a fantastic addition to a cheeseboard. You can also use Defrutum cooked grape must in drinks. Try as an alternative to sugar in fruit or herbal teas, as an ingredient in cocktails, or even with soda water and plenty of ice for a refreshing drink. Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and aging methods have been passed down through four generations of balsamic vinegar makers. Ingredients: acetified cooked grape must. Contains sulphites. |
| Weight | ||||||
| Dimensions | ND | ND | ND | ND | ND | ND |
| Additional information |
Avis
Il n’y a pas encore d’avis.