Pesto, pasta, wines, beers
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Pesto matches with any kind of pasta, but is traditionally used as a condiment for some special types of fresh pasta and dry pasta. The former type of pasta includes potato gnocchi, lasagne (called in Genoese dialect Mandilli de saea, which means “silk scarves”), traditional wheat-flour trofie (the oldest version of gnocchi, wood shaving shaped and made of water and flour only) as well as chestnut-flour trofie. Among dry pasta types, trenette are recommended, also as “trenette avvantaggiae”, that is enriched with potatoes and French beans cooked together with pasta.
We would also mention Testaroli della Lunigiana, round-shaped pasta, which was previously baked on a terracotta pan (the so-called Testo), and then boiled as normal pasta: it is the oldest type of pasta dish in the world, already used in Roman Empire times.
As regards appropriate wines to be typically paired with pesto, we suggest to keep to Ligurian tastes and flavours by choosing either PDO Vermentino, Pigato or Cinque Terre among the white wines or Rossese di Dolceacqua red wine. Other well-made pairings, though less “classic”, are with wines of the neighbouring regions, such as Gavi and Cortese, which have been consumed for centuries on Ligurian tables.
Pairing of pesto with beer is rather innovative. Pale, top-fermented, low-alcohol ale beers are recommended. As regards Ligurian territory products, we recommend the beer brewed by Birrificio Artigianale Maltus Faber (www.maltusfaber.com), which produces in Fegino a Pale Ale 4,7 and a Blond Ale 5,5%, finely hopped, with high drinkability and fruity aroma: beers that do well know pesto!
We would also mention Testaroli della Lunigiana, round-shaped pasta, which was previously baked on a terracotta pan (the so-called Testo), and then boiled as normal pasta: it is the oldest type of pasta dish in the world, already used in Roman Empire times.
As regards appropriate wines to be typically paired with pesto, we suggest to keep to Ligurian tastes and flavours by choosing either PDO Vermentino, Pigato or Cinque Terre among the white wines or Rossese di Dolceacqua red wine. Other well-made pairings, though less “classic”, are with wines of the neighbouring regions, such as Gavi and Cortese, which have been consumed for centuries on Ligurian tables.
Pairing of pesto with beer is rather innovative. Pale, top-fermented, low-alcohol ale beers are recommended. As regards Ligurian territory products, we recommend the beer brewed by Birrificio Artigianale Maltus Faber (www.maltusfaber.com), which produces in Fegino a Pale Ale 4,7 and a Blond Ale 5,5%, finely hopped, with high drinkability and fruity aroma: beers that do well know pesto!
The classic pairing
of pasta dishes
with pesto is with
white wines, but
today also Ale beers
are recommended
of pasta dishes
with pesto is with
white wines, but
today also Ale beers
are recommended
Il Pesto di Pra' di Bruzzone e Ferrari s.r.l.
Salita R. Ascherio, 3a - Genova Pra' - Italy - Tel.: +39 010 6980069 - Fax: +39 010 8601808 - E-mail: info@ilpestodipra.com
Salita R. Ascherio, 3a - Genova Pra' - Italy - Tel.: +39 010 6980069 - Fax: +39 010 8601808 - E-mail: info@ilpestodipra.com
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Azienda Agricola
Serre sul Mare
Serre sul Mare
