{"id":1685,"date":"2014-05-16T11:31:14","date_gmt":"2014-05-16T09:31:14","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/pesto-rossi-1947-pesto-au-basilic\/"},"modified":"2014-05-16T11:31:14","modified_gmt":"2014-05-16T09:31:14","slug":"pesto-rossi-1947-pesto-au-basilic","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/conseils-recits\/pesto-rossi-1947-pesto-au-basilic\/","title":{"rendered":"Pesto Rossi 1947 au basilic"},"content":{"rendered":"<h2>Le Pesto Frais Rossi de Roberto Panizza<\/h2>\n<p>Lors de notre dernier voyage en Ligurie, Aldo et moi avons \u00e9galement rendu visite \u00e0 Roberto Panizza. Il est en quelque sorte le gourou du pesto. Dans sa manufacture, il pr\u00e9pare toujours du <a title=\"frisches Pesto alla genovese\" href=\"\/pesto-genovese-fresco-dop-180g.html\">pesto frais<\/a> uniquement sur commande. Nous avons eu le privil\u00e8ge de l&rsquo;observer travailler et l&rsquo;avons m\u00eame accompagn\u00e9 lorsqu&rsquo;il est all\u00e9 chercher le basilic frais chez le fermier. Ainsi, nous avons r\u00e9ussi \u00e0 lui soutirer quelques secrets de la saveur exceptionnelle de son pesto frais. Nous avons par exemple appris qu&rsquo;il ne re\u00e7oit du fermier que des plants de basilic entiers. Roberto Panizza pr\u00f4ne la saveur pure du basilic, pr\u00e9sente uniquement dans les premi\u00e8res feuilles de la plante. Il nous a expliqu\u00e9 que les feuilles qui repoussent d\u00e9veloppent des ar\u00f4mes de citron et de menthe, qu&rsquo;il pr\u00e9f\u00e8re \u00e9viter dans son pesto frais.<\/p>\n<figure id=\"attachment_7321\" aria-describedby=\"caption-attachment-7321\" style=\"width: 425px\" class=\"wp-caption aligncenter\"><a href=\"\/pesto-genovese-fresco-dop-180g.html\" rel=\"lightbox\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-7321\" src=\"\/blog\/wp-content\/uploads\/2014\/05\/Pesto.jpg\" alt=\"pesto rossi\" width=\"425\" height=\"425\"><\/a><figcaption id=\"caption-attachment-7321\" class=\"wp-caption-text\">Pesto alla genovese de Rossi 1947<\/figcaption><\/figure>\n<h2>Le Pesto au Basilic de Ligurie<\/h2>\n<p>Le nom de marque Pesto Rossi est un peu trompeur, car beaucoup de gourmets entendent \u00ab\u00a0Pesto rosso\u00a0\u00bb et recherchent cela en ligne. Cependant, le pesto au basilic de Rossi est naturellement vert \u00e0 cause du basilic et non rosso, c&rsquo;est-\u00e0-dire rouge. Rossi 1947 a \u00e9t\u00e9 nomm\u00e9 d&rsquo;apr\u00e8s le propri\u00e9taire du magasin que Roberto Panizza a repris \u00e0 G\u00eanes.<br \/>\nC&rsquo;est l\u00e0 qu&rsquo;il pr\u00e9pare son pesto frais au basilic dans son \u00e9norme mortier, qui se trouvait autrefois dans un monast\u00e8re. Roberto suppose qu&rsquo;il \u00e9tait auparavant utilis\u00e9 pour pr\u00e9parer des m\u00e9dicaments monastiques.<\/p>\n<h2>Pesto genovese pr\u00e9par\u00e9 frais<\/h2>\n<p>Quand il pr\u00e9pare son pesto genovese frais, Roberto Panizza commence par mettre les feuilles de basilic dans le mortier. Puis il ajoute du parmesan fra\u00eechement r\u00e2p\u00e9 apr\u00e8s 24 mois d&rsquo;affinage, du fromage de brebis sarde, \u00e0 savoir du Pecorino sardo, des pignons de pin italiens, du sel marin de Trapani et de l&rsquo;huile d&rsquo;olive ligurienne. Il met aussi de l&rsquo;ail de Vessalico, un petit village de 300 habitants dans les montagnes liguriennes. Seuls les ingr\u00e9dients les plus nobles, issus de r\u00e9gions de culture ou de production avec une tradition s\u00e9culaire, se retrouvent donc dans le Pesto Rossi. Il \u00e9crase ensuite le tout avec un pilon aussi grand qu&rsquo;un battant de cloche d&rsquo;\u00e9glise pour obtenir son magnifique Pesto Rossi au parfum envo\u00fbtant.<\/p>\n<p><a title=\"Pesto Rossi bestellen\" href=\"\/products\/manufacturer\/index\/id\/993\/\">Vous pouvez commander ici le basilic frais de Rossi 1947<\/a>.<\/p>\n<p><!-- END --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>D\u00e9couvrez le secret du Pesto Rossi fra\u00eechement pr\u00e9par\u00e9 par Roberto Panizza, ma\u00eetre du pesto \u00e0 Ligurie. Utilisant uniquement des ingr\u00e9dients de choix et un basilic pur, il cr\u00e9e une saveur incomparable sans les notes de citron et de menthe des feuilles secondaires.<\/p>\n","protected":false},"author":2,"featured_media":1684,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-1685","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-conseils-recits"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pesto Rossi 1947 au basilic - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/conseils-recits\/pesto-rossi-1947-pesto-au-basilic\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pesto Rossi 1947 au basilic - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"D\u00e9couvrez le secret du Pesto Rossi fra\u00eechement pr\u00e9par\u00e9 par Roberto Panizza, ma\u00eetre du pesto \u00e0 Ligurie. Utilisant uniquement des ingr\u00e9dients de choix et un basilic pur, il cr\u00e9e une saveur incomparable sans les notes de citron et de menthe des feuilles secondaires.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gustini.fr\/blog\/conseils-recits\/pesto-rossi-1947-pesto-au-basilic\/\" \/>\n<meta property=\"og:site_name\" content=\"Gustini - Passione italiana\" \/>\n<meta property=\"article:published_time\" content=\"2014-05-16T09:31:14+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/pesto.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"425\" \/>\n\t<meta property=\"og:image:height\" content=\"425\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jens Depenau\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jens Depenau\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/conseils-recits\/pesto-rossi-1947-pesto-au-basilic\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/conseils-recits\/pesto-rossi-1947-pesto-au-basilic\/\"},\"author\":{\"name\":\"Jens Depenau\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe\"},\"headline\":\"Pesto Rossi 1947 au basilic\",\"datePublished\":\"2014-05-16T09:31:14+00:00\",\"dateModified\":\"2014-05-16T09:31:14+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/conseils-recits\/pesto-rossi-1947-pesto-au-basilic\/\"},\"wordCount\":423,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/#organization\"},\"articleSection\":[\"Conseils &amp; 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