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Oleificio Polla Nicolò | Pesto alla Genovese without Garlic in Extra Virgin Olive Oil 85 g

 3,90

The Pesto Nicolò Polla without garlic is produced according to the classic Ligurian recipe, with basil, pine nuts, parmesan, sea salt and extra virgin olive oil, but without garlic.
It is great for dressing pasta – dilute it with a little of the cooking water -. Try also to add it to a vegetable soup or simply on a freshly, sliced tomato.

Description

THE POLLA NICOLÒ OIL MILL

Toirano is a small municipality in the Province of Savona, in the Italian region Liguria, located about 70 kilometres southwest of Genoa and about 30 kilometres (19 mi) southwest of Savona.

The Polla company was created in 1875 by Paolo Polla, a professor of mathematics and art at the ‘Scolopi’ in Savona.
In 1890 Paolo Polla bought an olive oil mill (in Italian ‘oleificio’) for his son Nicolò in the medieval village of Toirano, in Via Alle Mura, 1. The mill is still in use today.
The olive oil mill started by Nicolò was then transformed into a family business when he was joined by his four sons: Paolo, Antonio, Angelo e Mario.
After more than one hundred and thirty years the new generation, Giampaolo, Paolo’s nephew, and his wife Manuela, continue in the family tradition producing in their mill in Toirano, by cold pressing, Extra Virgin Olive Oil from Taggiasca olives.

 

THE PESTO ALLA GENOVESE WITH EXTRA VIRGIN OLIVE OIL AND WITHOUT GARLIC

The Pesto Nicolò Polla without garlic is produced according to the classic Ligurian recipe, with basil, pine nuts, parmesan, sea salt and extra virgin olive oil, but without garlic.
It is great for dressing pasta – diluted with a little of the cooking water -. Try also to add it to a vegetable soup or simply on a freshly, sliced tomato.

 

INGREDIENTS

Extra virgin olive oil 58%, concentrated basil 20%, pine nuts 13%, seasoned parmesan (milk, salt, rennet) 3%, salt, whey, wine vinegar, fructose, acidity correctors: citric acid, lactic acid.

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