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The choice of a short-production chain allows us to obtain a final product which is excellent in quality, such as Pesto di Pra’.

FROM SEED TO THE JAR

Our additional value starts with the selection of the seed of basil and arrives to the planting and, consequently, to the harvesting, following a procedure that combines both tradition and innovation.

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Once the basil is ready, it is cut and brought to the laboratory where, together with the other accurately selected ingredients (extra virgin olive oil, Italian pine nuts, Parmigiano Reggiano (PDO), Grana Padano (PDO), Pecorino Romano (PDO), Italian garlic and sea salt), becomes raw material for the production of our Genoese pesto.

Our Pesto is a fresh, tasty and natural product, handmade according to the typical recipe of the Genoese culinary tradition.

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QUALITY CHECK DURING EACH STAGE OF ITS PRODUCTION

We really care about each stage of the production, and that is why our company always runs accurate monitoring on the entire food supply chain by adhering to the high quality standards that govern the industrial sector (BRCIFS).

On an international level, our product has been awarded by a jury of European specialist chefs, receiving the highest score of three stars.

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A SUSTAINABLE CHOICE

Throughout the years, we’ve renovated our production laboratories, adding specific and innovative technologies for basil cultivation and pesto production, in order to improve the quality of the product.

By doing this, we can optimize the production and, at the same time, we can guarantee a natural basil fighting against the possible presence of plant diseases in the most ecological way and in a controlled environment.

Our machines are created on the basis of renewable resources, with a great energy saving in order to have a more sustainable impact on the environment.

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