The pesto championships
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Genoa – “With walnuts we a bit borderline, because the recipe that involves only pine nuts is, however, the evolution of pesto fruit.” Roberto Panizza, president of the “gourmets” who, every year, organizes the World Championships in pesto customs clearance, surprisingly, nuts among the ingredients of the typical Genoese sauce. “The nuts were present in the first recipes – explains Panizza – but, with the passing of years, tastes have changed and the pesto has had its own evolution, which is still in place.”
For the association, which is working for the pesto recognition by UNESCO , it is right to take note of the changes that come from below, from the evolution of tastes. “The real problems that are distorting the Genoese pesto – explains Panizza – are others who see the change of the traditional recipe for a simple economic interest of the producers.” “The industry, for cost reasons, but also technology, uses the cashews , maybe a sunflower oil instead of the oil, put a cheese any, instead of a value such as parmesan or Sardinian. Taking away a bit of everything, of course, the result may not be the same, because the quality of a pitch is determined by the ingredients used. Surely – concludes Panizza – When you remove the basil and put another herb maybe do something good but you should not do. And, anyway, you can not define pesto “.
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